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Basic Food Preparation & Culinary Skills

12 Sept 2022 - 23 Sept 2022
MIJ Hub @ Changi
10 days, 3 hours per day
Face-to-face
$390

Course Overview

The programme will be conducted in a physical small group setting with step-by-step instructions.

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  • Tasks will be broken down into smaller parts.

  • Include demonstration, handouts and role play activity with the guidance from the job coach. At the end of the programme, participants will be assessed, taking into consideration their profiles or abilities.

 

  • Assessment can be in any of the following forms: written / interviews / hands-on / short quizzes/progress reports

  • The objective of the assessment is to inform participants of their progress and attainment as  well as to give us insights into participants’ learning.

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At the completion of this lesson, participants will be able to:

  • Execute the steps of food preparation, such as cleaning, cooking, assembling, and food ready for consumption.

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4 Steps to food preparation:

  • Cleaning Reasons to clean different types of food - vegetables, meat and grains.

 

  • Cooking Basic food preparation and cooking terms namely chopping, dicing, mincing, slicing, seasoning, marinating, blanched, saute etc.

    • Types of kitchen equipment and tools, and its usage.

    • Types of condiments, herbs and spices. Basic types of cooking - dry heat and moist heat

 

  • Assembly The impact of the visual quality of the food.

 

  • Storing The importance of food hygiene and food safety. Methods of storing ingredients and finished products. Perishable food, non-perishable food and semi perishable food.

Skill based includes:

4 Steps to food preparation:

 

  • Cleaning

    • Steps to clean different types of food - vegetables, meat and grains.

  • Cooking

    • Preparation of kitchen equipment and tools

    • Demonstrate skill in using knife, kitchen tools and handling of equipment

    • Operate equipment in a safe and orderly manner

    • Preparation of ingredients

    • Appropriate cooking techniques with correct temperatures within the required time intervals.

  • Assembly

    • Garnishing, plating and serving of food

 

  • Storing

    • Store ingredients and finished products appropriately to prolong shelf life. Differentiate between perishable, non perishable and semi perishable food.

 

  • Others

    • Clean and reinstate workstations.

Course Objectives

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