APPLY NOW

PRIVATE CHEF | BASIC

If you enjoy cooking for your friends and family, and would like to learn professional chef's cooking techniques, consider becoming a Private Chef from our programme. Upon completion, the participants will receive a Certificate of Achievement from At-Sunrice in the Private Chef programme.

As a Private Chef, you have the freedom to design your own menu and cook in different environments. The course is taught by a team of global chefs. In just eight classes, you will be equipped with the skills and knowledge to be a Private Chef. Learn the culinary essentials: from hygiene standards and professional knife-handling techniques, to the understanding of complex spice blends, through to the foundation of soups, stocks and sauces.

Upon completion, the participants will receive a Certificate of Achievement from At-Sunrice in the Private Chef programme.

Course Reference No: TGS-2022015128


PRIVATE CHEF

8 days (48 hours)

8 Alternate Sundays
Duration: 48 hours (including e-learning off campus)

  • Lecture and Discussion: 4.5 hours
  • Demo & Hands-on: 35.5 hours 
  • Asynchronous E-learning (Self Study): 6.5 hours
  • Assessment: 1.5 hours
Date  Time

4 Dec 2022 - 26 Mar 2023 

29 Jan - 14 May 2023

12 Feb 28 May 2023

12 Mar - 25 Jun 2023

 8.30am - 1.30pm

*Dates are subject to change

 

8 Consecutive Weekdays
Duration: 48 hours (including e-learning off campus)

  • Lecture and Discussion: 4.5 hours
  • Demo & Hands-on: 35.5 hours 
  • Asynchronous E-learning (Self Study): 6.5 hours
  • Assessment: 1.5 hours
Date  Time

5 - 14 Dec 2022 (FULL)

20 Feb - 1 Mar 2023

8.30am - 1.30pm

*Dates are subject to change

Private Chef (Basic) is a 48-hour non-WSQ programme, at the end of which participants will be able to acquire fundamental skills and knowledge in different cooking methods of Eastern & Western cuisines, gain the confidence to be cross-trained to cook different cuisines in the comforts of your home and be a private chef in your own home or to start your own personal chef business.

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

• Recall basic food safety requirements for food preparation.

• Demonstrate basic knife skills and table set-up.

• Understand the fundamentals of Western Cuisine and prepare basic stocks, soups, and sauces.

• Demonstrate techniques of healthy cooking and principles of nutrition.

• Prepare delectable dishes in French, Thai, Chinese and Singapore cuisines.

• Prepare basic desserts.

Sanitation, Basic Knife Skills and Table Set-up

Topic: Sanitation, Basic Knife Skills and Table Set-up

Menu*: Niçoise Salad, Avocado-Shrimp Timbale

Demo & Hands-On*: Niçoise Salad, Avocado-Shrimp Timbale, Basic Table setting

 

Basic Stocks, Soups and Sauces

Topic: Fundamentals of Western Cuisine

Menu*: Vol-au-Vent, Brown Chicken Stock, Roux Type and Brown Chicken Jus with Garlic, Parmentier Soup

Demo: Brown Chicken Jus with Garlic

Hands-On*: Vol-au-Vent, Brown Chicken Stock, Roux Type, Parmentier Soup

 

Basic French Cuisine

Topic: French Culture and Cuisine

Menu*: Seared Scallops Served with Fondant Potatoes, Braised Beef Bourguignon, Classic Roast Chicken, Pan-Fried Foie Gras with Cranberry Chutney and Toast

Demo*: Braised Beef Bourguignon, Pan-Fried Foie Gras with Cranberry Chutney and Toast

Hands-on*: Seared Scallops Served with Fondant Potatoes, Classic Roast Chicken, PanFried Foie Gras with Cranberry Chutney, and Toast

 

Singapore Cuisine

Topic: The Uniqueness of Singapore Cuisine: How to make Spice Paste, Benefits of Herbs and Spices

Menu*: Laksa, Chilli Crab, Satay with Peanut Sauce, Curry Puff

Demo*: Laksa, Chilli Crab, Satay with Peanut Sauce, Curry Puff

Hands-on*: Laksa, Chilli Crab, Satay with Peanut Sauce

 

Thai Cuisine

Topic: Mastering Thai Recipes

Menu*: Tom Yum Goong, Phad Thai, Green Chicken Curry, Green Papaya Salad, Sticky Rice with Mango, and Coconut Cream

Demo*: Green Papaya Salad, Sticky Rice with Mango and Coconut Cream

Hands-on*: Tom Yum Goong, Phad Thai, Green Chicken Curry

 

Chinese Cuisine

Topic: Mastering Chinese Recipes

Menu*: Pan-Fried Dumpling Beijing Style, Cantonese Steamed Fish, Kung Po Chicken, Seafood Fried Rice, Chilled Sago Pudding

Demo*: Pan-Fried Dumpling Beijing Style, Chilled Sago Pudding

Hands-on*: Cantonese Steamed Fish, Kung Po Chicken and Seafood Fried Rice

 

Techniques of Healthy Cooking and Nutrition

Topic: Principles of Nutrition

Menu*: Insalata Caprese (Tomato, Mozzarella and Basil Salad, Minestrone, Trio-Cheese Ravioli with Pumpkin Sauce

Demo* & Hands-on*: Insalata Caprese (Tomato, Mozzarella and Basil Salad, Minestrone, Trio-Cheese Ravioli with Pumpkin Sauce

 

Basic Desserts

Topic: Pastry & Bakery Production

Menu*: Bourdaloue Tart, Chocolate Mi-Cuit, Pate Brisse, Classic Millefeuille with Raspberries, Mini Financiers

Demo*: Pate Brisse, Classic Millefeuille with Raspberries

Hands-on*: Bourdaloue Tart, Chocolate Mi-Cuit, Mini Financiers

 

*The academy reserves the right to change the list without prior notice.

 

Private Chef

Singaporeans/SPRs/ LTVP+
(SME-sponsored)

Singaporeans-MCES
(Self-sponsored)
(Non-SME sponsored) 

Singaporeans/SPRs/LTVP+
(Self-sponsored ≥21 years old)
(Non-SME sponsored)
International Students
Programme Fee SGD 2,530.00 SGD 2,530.00 SGD 2,530.00 SGD 2,530.00
SSG Funding SGD (1,771.00) SGD (1,771.00) SGD (1,771.00) -
Application Fee (Non-Refundable) SGD 20.00 SGD 20.00 SGD 20.00 SGD 20.00
Total Fees Payable SGD 779.00 SGD 779.00 SGD 779.00 SGD 2,550.00
GST (7%) SGD 54.53 SGD 54.53 SGD 54.53 SGD 178.50
Enhanced Subsidy SGD (506.00) SGD (506.00) - -
Net Fees Payable SGD 327.53 SGD 327.53 SGD 833.53 SGD 2,728.50

- Prices are subject to change.

- Funding validity period is up to 31 May 2025.

- This is a SkillsFuture Credit (SFC) eligible programme. (for self-sponsored only).

- This is an absentee payroll eligible programme (for company-sponsored only).

- This is a Workfare Skills Support (WSS) Scheme eligible programme. 

- Application fee is non-refundable.

- Long Term Visit Pass Plus (LTVP+) funding support took effect from 1 Oct 2021, LTVP+ holders can be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card.


SkillsFuture Singapore (SSG) Funding – 70% programme fee
- For eligible Singaporeans, SPRs and LTVP+ holders

Mid-Career Enhanced Subsidy (MCES) Funding – 90% Programme Fee
For eligible Singaporeans aged 40 years old and above.
Visit skillsfuture.gov.sg for more information.

Enhanced Training Support for SMEs – 90% programme fee
For SMEs that meet all of the following criteria:

1. Registered or incorporated in Singapore
2. At least 30% local shareholding by Singaporeans or SPRs
3. Employment size of not more than 200 (at group level) or with annual sales turnover (at group level) of not more than SGD100 million
4. Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course
5. Trainees must be Singaporeans or SPRs

Visit ssg.gov.sg for more information.

Only applicable for Singaporean, Singapore PR trainees and LTVP+ Holder trainees

Absentee Payroll (AP)* Company-sponsored
Absentee Payroll at $4.50 per hour  SGD 216.00

* Application through Enterprise Portal for Jobs & Skills. Capped at $100,000 per calendar year for each organisation.

 

Absentee Payroll (AP) Funding
A grant to help employers defray the manpower costs incurred when they send their employees for training courses funded by SSG. 
Visit Enterprise Portal for Jobs & Skills for more information.

Be able to speak, read and write English.

For enquiries:

If you have any enquiry regarding the course, kindly write in to EasyChef Lab at:
easychefs@at-sunrice.edu.sg

  • Enrolment is subject to availability and incomplete applications will not be processed
  • The programme is conducted in English and proficiency in the language is a requirement
  • Programme contents and all prices are subject to change
  • A minimum attendance of 75% and above
  • Required Attire:
    - Black-collared shirt/blouse/shirt (No see-through, sleeveless, revealing, designs or patterns)
    - Black/Dark coloured pants  (No leggings, jogging or cargo pants)
    - Covered shoes (No slippers, high heels or sports shoes)
    - As per the Academy's grooming policy, hair/ head accessories such as caps, hats or any other headgears are not allowed
    - Female students with religious obligations may be allowed to don a black head cloth neatly tucked in (if applicable) with black-collared shirt
  • Failure to comply with grooming standards will result in non-participation
  • Trainee who chooses to drop out prior to successful completion will be requested to pay the programme fees in full and will not be entitled to any certificates
  • All participants have to be fully vaccinated to join this programme.

Note:

  • Food items from all Practical classes shall be consumed in the Academy, either during lunch or dinner time
  • For food safety purposes, food items are not allowed to be taken home for consumption

1. Please ensure that all documents listed below are duly prepared:

International Applicant       Singaporean/SPR Applicant 
Copy of Passport and Work Pass (front and back) Copy of Identification Card (front and back)

2. Click here to apply. Please allow approximately 10 minutes for the online application and ensure all documents are duly completed and submitted online. Any incomplete application will not be processed.

3. Application Fee is non-refundable and non-transferable. Confirmation of seats is on a first come first serve basis with full payment received via online debit/credit card / PayNow. 

4. For successful applicants, we will email a Confirmation of Acceptance before the commencement of the programme.

5. Please be advised that full payment of the administration fee and programme fee has to be made before class commencement.

6. Training Quality and Outcomes Measurement Survey (TRAQOM) by SkillsFuture Singapore

SSG will conduct the two post-course evaluation surveys in the following manner:

  • The Quality Survey will be conducted after the course end date through an electronic survey. The survey will be emailed to the trainee through SSG’s central survey system.
  • The Outcomes Survey will be administered once a year through a contracted vendor. The survey will be sent to shortlisted trainees who have completed their full qualification course(s) or CU(s).
  • The trainee is to provide your personal email and phone number for SSG to conduct the surveys.
  • All corporate companies registering their staff for training are to avoid using centralized corporate email and have to use their staff email and phone number for SSG to conduct the surveys.
APPLY NOW