If you enjoy cooking for your friends and family, and would like to profit from your passion, consider becoming a certified Private Chef (PC) in our certification programme.
As a PC, you have the freedom to design your own menu and cook in different environments. Partially funded by SkillsFuture Singapore, the course is taught by a team of six global chefs. In just six classes, you will be equipped with the tools and knowledge to operate your own PC business. 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 of which, the participants will receive a Statement of Attainment (SOA) in:
The objectives of this programme are:
8 consecutive Saturdays
Time
9am - 3pm
Dates
18 Mar to 6 May 2017 (Closed)
27 May to 15 Jul 2017 (Closed)
5 Aug to 23 Sep 2017
Class 1: Sanitation, Basic Knife Skills and Table Set-up
Academic: Sanitation, Basic Knife Skills and Table Set-up
Menu: Nicoise Salad, Greek-Style Marinated Vegetables, Avocado-Shrimp Timbale
Demo: Basic Table Setting
Class 2: Techniques of Healthy Cooking and Nutrition
Academic: Principles of Nutrition
Menu: Cauliflower cooked in Papillote, Cod marinated in Miso cooked in Sous Vide, Pilaf Rice, Claypot Tofu, Eggplant and Tomatoes, Strawberries Nage with Thyme and Lemon Sherbet
Demo: Cod marinated in Miso cooked in Sous Vide, Fresh Thyme and Lemon Sherbet
Hands on: Cauliflower cooked in Papillote, Pilaf Rice, Claypot Tofu, Eggplant and Tomatoes, Strawberries Nage
Class 3: Basic Stocks, Soups and Sauces
Academic: Fundamentals of Western Cuisine
Menu: Vol-au-Vent, Brown Chicken Stock, Roux Type and Brown Chicken Jus with Garlic, Parmentier
Demo: Brown Chicken Jus with Garlic
Hands on: Vol-au-Vent, Brown Chicken Stock, Roux Type, Parmentier
Class 4: Basic French Cuisine
Academic: French Culture and Cuisine
Menu: Poached Scallops Nantaise-Style, Braised Beef Bourguignon, Classic Roast Chicken, Foie Gras Terrine, Hot Chocolate Souffle
Demo: Braised Beef Bourguignon, Foie Gras Terrine
Hands On: Poached Scallops Nantaise-Stle, Roast Chicken, Hot Chocolate Souffle
Class 5: Singapore Cuisine
Academic: The Uniqueness of Singapore Cuisine: How to make Spice Paste, Benefits of Herbs and Spices
Menu: Chicken Rice, Laksa, Sambal Stingray, Popiah and Pulut Hitam
Demo: Chicken Rice and Pulut Hitam
Hands On: Laksa, Sambal Stingray, Popiah
Class 6: Thai Cuisine
Academic: 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 Yun Goong, Phad Thai, Green Chicken Curry
Class 7: Chinese Cuisine
Academic: Mastering Chinese Recipes
Menu: Pan-Fried Dumpling Beijing Style, Cantonese Steamed Fish, Kung Po Chicken, Seafood Fried Rice, Chilled Sago Pudding
Demo: Pan-Friend Dumpling Beijing Style, Chilled Sago Pudding
Hands On: Cantonese Steamed Fish, Kung Po Chicken and Seafood Fried Rice
Class 8: Basic Desserts
Academic: Pastry & Bakery Production
Menu: Bordaloue Tart, Chocolate Mi-Cuit, Classic Millefeuille with Raspberries, Mini Financiers
Demo: Pate Brisse, Pate Feuilletee
Hands On: Bordaloue Tart, Chocolate Mi-Cuit, Classic Millefeuille with Raspberries and Mini Financiers
| Private Chef | International Students | Singaporeans/PRs (With SSG funding) | Singaporeans (with WTS funding) |
| Private Chef | SGD 2,300.00 | SGD 2,300.00 | SGD 2,300.00 |
| Less - SSG Funding* | - | SGD 1,344.50 | SGD 1,344.50 |
| Net Programme Fee | SGD 2,300.00 | SGD 955.50 | SGD 955.50 |
| Application Fee (Non-Refundable) | SGD 20.00 | SGD 20.00 | SGD 20.00 |
| Total Fees Payable | SGD 2,320.00 | SGD 975.50 | SGD 975.50 |
| GST (7%) | SGD 162.40 | SGD 68.29 | SGD 68.29 |
| WTS Funding | - | - | SGD 318.00 |
| Net Fees Payable | SGD 2,482.40 | SGD 1,043.79 | SGD 725.79 |
*Note: SSG funding available for Singaporeans/ SPRs. Please contact us to check your eligibility.
If you have any enquiry regarding the course, kindly write in to Easy Chefs at:
easychefs@at-sunrice.edu.sg
SkillsFuture Funding
To find out more about SkillsFuture, please click here.
Ever since its establishment in 2001, At-Sunrice GlobalChef Academy has been renowned for its iconic SpiceOdyssey™ experience which brings participants on a thrilling discovery into the world of natural spices used in global cuisines.
28 Tai Seng Street, Level 5
Singapore 534106
