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PRIVATE CHEF | INTERMEDIATE

As a Private Chef, you have the freedom to design your own menu and cook in different environments. This course is taught by a team of our global chefs.

Acquire intermediate-level skills and knowledge in culinary arts and food and beverage pairing in just eight classes to enhance your skills as a Private Chef.

Understand the techniques of preparing mocktail and cocktail drinks, pair beverages with food, learn how to create healthy plant-based dishes, and apply various dry-heat cooking techniques to prepare and serve dishes from Western, Indian, Spanish, Thai, and Singaporean Chinese cuisines.

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

Course Reference No.: TGS-2022015131

PRIVATE CHEF

8 days (48 hours)

 

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

17 - 27 October 2022

7 - 16 November 2022

21 - 30 November 2022

12 - 21 December 2022

2pm - 7.30pm

*Dates are subject to change

 

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

13 Nov 2022 - 26 Feb 2023

27 Nov 2022 - 12 Mar 2023

4 Dec 2022 - 26 Mar 2023

18 Dec 2022 - 9 Apr 2023

8.30am - 1.30pm

*Dates are subject to change

 

An intermediate 48-hour non-WSQ programme that builds on the Basic Private Chef programme. Learners continue to build on knowledge and skills from the basic Private Chef programme by learning a combination of cooking techniques to produce tasty dishes and other nutritional dishes. Learners will be introduced to the preparation of selected cocktails and mocktails. At the end of the programme, each learner will be given a Mystery Box containing food ingredients to challenge her/his creativity by producing two palatable and appealing dishes.

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

• Recall basic food safety requirements for food preparation.

• Prepare various Western, Indian, Spanish, Thai, and Singaporean Chinese dishes using intermediate culinary and F&B skills and knowledge.

• Prepare cocktails and mocktails.

• Pair beverages with food.

• Apply the techniques of healthy cooking to produce selected plant-based dishes

Type of Beverages & Fundamentals of Food and Beverage Pairing

Demo*: Singapore Sling, Belini, Pina Colada, Shirley Temple, Citrus Fizz, Berry Blast.

Hands-on*: Singapore Sling, Belini, Pina Colada, Shirley Temple, Citrus Fizz, Berry Blast, Cheese tasting and food and beverage pairing.

 

Prepare Plant-Based Dishes

Menu*: Miso Mushroom & Halloumi Burgers, Guacamole & Mango Salad with Black Beans, Lentil Lasagne.

Demo*: Soy-Based Mushroom Burgers, Kung Pao-Style Cauliflower & Kidney Beans.

Hands-on*: Miso Mushroom & Halloumi Burgers, Guacamole & Mango Salad with Black Beans, Lentil Lasagne.

 

Dry-heat Cooking Techniques

Menu*: Roasted Rack of Lamb, Bacon Wrapped Beef Tenderloin, Roasted Chicken with Truffle Butter Mashed Potato, Butter Corn, Creamy Spinach with Mushroom.

Demo & Hands-on*: Roasted Rack of Lamb, Bacon Wrapped Beef Tenderloin, Roasted Chicken with Truffle Butter Mashed Potato, Butter Corn, Creamy Spinach with Mushroom.

 

Spanish Cuisine

Menu*: Chilled Gazpacho, Seafood and Chicken Paella, Spanish Garlic Prawns, Grilled Octopus with Aioli.

Demo & Hands-on*: Chilled Gazpacho, Seafood and Chicken Paella, Spanish Garlic Prawns, Grilled Octopus with Aioli.

 

Indian Cuisine

Menu*: Hyderabadi Chicken Dum Biryani with Murgh Salan, Pappadum, Burani Raita, Mango Kheer (Mango Rice Pudding)

Demo * Hands-on*: Hyderabadi Chicken Dum Biryani with Murgh Salan, Burani Raita, Mango Kheer (Mango Rice Pudding)

 

Singapore Chinese Cuisine

Menu*: Fortune Yam Basket, Dry Beef Hor Fun, Wok Fried Vegetables with Scallops and Wok Braised Char Siew, Deep Fried Sesame Balls.

Demo & Hands-on*: Fortune Yam Basket, Dry Beef Hor Fun, Wok Fried Vegetables with Scallops Wok Braised Char Siew, Deep Fried Sesame Balls.

 

Thai Cuisine

Menu*: Chicken and Galangal Soup (Tom Khaa Gai), Steamed Spicy Fish Cake (Hor Mok Pla), Stir Fry Seafood with Herbs (Pad Pet Taley) and Red Ruby (Tap Tim Grop).

Demo & Hands-on*: Chicken and Galangal Soup (Tom Khaa Gai), Steamed Spicy Fish Cake (Hor Mok Pla), Stir Fry Seafood with Herbs (Pad Pet Taley) and Red Ruby (Tap Tim Grop).

 

Mystery Box Challenge

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

 

Private Chef | Intermediate

(with effect from 22 August 2022)

Singaporeans/SPRs/ LTVP+ Holders
(SME-sponsored)

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

Singaporeans/SPRs/LTVP + Holders
(Self-sponsored ≥21 years old)
(Non-SME sponsored)
International Students
Programme Fee SGD 3,080.00 SGD 3,080.00 SGD 3,080.00 SGD 3,080.00
SSG Funding SGD (2,156.00) SGD (2,156.00) SGD (2,156.00) -
Application Fee (Non-Refundable) SGD 20.00 SGD 20.00 SGD 20.00 SGD 20.00
Total Fees Payable SGD 944.00 SGD 944.00 SGD 944.00 SGD 3,100.00
GST (7%) SGD 66.08 SGD 66.08 SGD 66.08 SGD 217.00
Enhanced Subsidy SGD (616.00) SGD (616.00) - -
Net Fees Payable SGD 394.08 SGD 394.08 SGD 1,010.08 SGD 3,317.00

 

- 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. ( https://www.workfare.gov.sg/schemes/workfare-training-support/ )

- 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 all eligible Singaporeans, SPRs and Long Term Visit Pass Plus (LTVP+) holders

Mid-Career Enhanced Subsidy (MCES) Funding – 90% Programme Fee
For eligible Singaporeans aged 40 years old and above.
Visit skillsfuture.gov.sg ( https://www.skillsfuture.gov.sg/enhancedsubsidy ) 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 ( https://www.ssg.gov.sg/programmes-and-initiatives/training/enhanced-training-support-for-smes.html ) for more information.

Only applicable for Singaporean, Singapore PR trainees and LTVP+ Holders 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 certifiable skill training during working hours.
Visit skillsconnect.gov.sg (https://www.skillsconnect.gov.sg/sop/portal/e-Services/For%20Employers/AbsenteePayroll.jsp) 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.
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