Methods of Learning

• Mini lectures with presentations to explain concepts and theories 
• Practical activities including demonstrations, hands-on practice and observation 
• Mutual sharing, discussion and feedback.

Assessment

The following assessment will be held at the end of the course:

• Practical Performance - 9 tasks (1 recipe)
• Oral Questioning - 10 questions

Learning Outcomes

This skill describes the ability to apply the knowledge and skills in preparing meat and poultry for cooking.

At the end of the programme, learners should be able to:

• Assemble kitchen tools/equipment to fabricate meat and poultry
• Apply knife skills and techniques safely to fabricate meat and poultry
• Identify and fabricate meat cuts and poultry correctly to maximise yield and standardise portion size of cuts
• Prepare meat and poultry cuts as per procedures
• Handling meat and poultry as per safety and sanitation guidelines
• Store meat and poultry as per Safety requirements and Organisational Guidelines
• Follow Halal requirements in handling and processing meat and poultry products
• Reinstate work station according to organisational guidelines and procedures

Attire

• Wear Covered Shoes / Sneakers with socks
• Wear Long / Full Pants
• Have Clean, Short, Trimmed, Natural Nails (No nailpolish, gelish or artificial nails)
• Tie up Medium / Long Hair neatly

Note : Trainees may be sent back to change their attire if they fail to meet the above requirements

Who should attend

• Existing cooks who would like to upskill and/or obtain a recognised certification
• New hires without any prior experience
• Matured students going through mid-career change and/or women back-to-work

Minimum Entry Requirement

No formal qualification - Participants should have the ability to converse, read & write in English.

Duration

3 Day(s) (24 Hrs)

Trainer : Learner Ratio

1:20

Course Fee

Full course fee before SSG funding
$861.10 (Incl. of 9% GST)

Miscellaneous Fees (Incl. of 9% GST)

Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by DEMO Company when the need arises.

Fees indicated are per pax and not per proforma invoice or invoice.

Nett Fee after SSG’s Course Fee Funding Funding Validity Period: 22 Jul 2019 to 21 Jul 2027
Type	Category of Individuals
	Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass Plus (LTVP+) holders	Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old and above	SME-sponsored local employees (i.e Singapore Citizens and Singapore Permanent Residents)
	Funding Source
	SkillsFuture Funding (Baseline) Up to 50% of Course Fees	SkillsFuture Mid- Career Enhanced Subsidy Up to 70% of Course Fees	SkillsFuture Enhanced Training Support for SMEs Up to 70% of Course Fees
Course Fee	$790.00	$790.00	$790.00
SkillsFuture Funding	$395.00	$553.00	$553.00
Nett Fee Payable (Before GST)	$395.00	$237.00	$237.00
GST (9%)	$71.10	$71.10	$71.10
SMES / ETSS-SME	-	$158.00	$158.00
Final Amount Payable (Incl. of 9% GST)	$466.10	$308.10	$308.10

(For Local Employers) More about SFEC https://www.skillsfuture.gov.sg/sfec

 *Self-sponsored individuals must be at least 21 years old.

Upon successful course completion,self-sponsored singaporeans eligible for WSS scheme may apply for SSG TRAINING ALLOWANCE of $6 per hour, capped at 180 training hours per WSS eligibility year & TRAINING COMMITMENT AWARD*

The WSS trainees need to register for PayNow linked to NRIC (not mobile number) in order to receive the WSS training allowance.

 #Absentee payroll support in addition to course fee funding available for employer-sponsored candidates.
 *Enhancements to Workfare Skills Support (WSS).
 *Terms and conditions applies to all types of SSG fundings.More details at www.tpgateway.gov.sg
 *Learners will be awarded a WSQ Statement of Attainment (SOA) for Meat Storage and Fabrication 1 upon successful completion of the WSQ Meat Storage and Fabrication