*Dates are subject to change

*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

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

Italian Cuisine: 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

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

• 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
• This is a UTAP eligible programme (up to 31 Mar 2025)^
• 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 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 or LTVP+ Holders

Visit ssg.gov.sg for more information.

^Union Training Assistance Programme (UTAP)
UTAP is a training benefit for NTUC members to defray their cost of training.
NTUC qualifying members enjoy 50% unfunded course fee support (balance course fee payable after applicable government subsidy, including SFC):
-    NTUC members up to $250 per year
-    NTUC Starter members up to $200 per year 
-    NTUC members aged 40 years and above up to $500 per year (for courses commencing from 1 July 2020 to 31 Dec 2025)
Visit e2i’s website for more information.

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

* 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 Claim Absentee Payroll funding (gobusiness.gov.sg) 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:

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.