Private Chef

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. It is a non-WSQ programme funded by SkillsFuture Singapore under certifiable skills. 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.

Course reference number: CRS-N-0043269

PROGRAMME DATES

8 Consecutive Saturdays, 9am – 3pm
18 April - 13 June 2020 (no class on 2 May) - FULL
9 May - 27 June 2020 - FULL
6 June - 25 July 2020 - FULL
4 July - 29 August 2020 (no class on 8 Aug)
15 August - 3 October 2020
5 September - 24 October 2020
3 October - 28 November 2020
24 October - 19 December 2020

8 Consecutive Weekdays, 3pm - 9pm
1 - 10 June 2020
7 - 16 September 2020
30 November - 9 December 2020
7 - 16 December 2020

*Dates are subject to change

PROGRAMME OVERVIEW

Learn the basic skills and techniques of different cooking methods of Eastern & Western cuisines.
Gain the confidence to be cross-trained to cook different cuisines in the comforts of your home.
Be a private chef in your own home or to start your own personal chef business.

PROGRAMME CONTENT

Class 1: Sanitation, Basic Knife Skills and Table Set-up

Menu: Nicoise Salad, Greek-Style Marinated Vegetables, Avocado-Shrimp Timbale

Demo: Basic Table Setting

Hands On: Nicoise Salad, Greek-Style Marinated Vegetables, Avocado-Shrimp Timbale

Class 2: Techniques of Healthy Cooking and Nutrition

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

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 Soup

Class 4: Chinese Cuisine

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

Class 5: Singapore Cuisine

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

Menu: Chicken Rice, Laksa, Sambal Stingray, Tropical Popsicle (Pineapple & Raspberry)

Demo: Chicken Rice and Tropical Popsicle

Hands On: Laksa, Sambal Stingray, Popiah

Class 6: Thai Cuisine

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

Class 7: Basic French Cuisine

French Culture and Cuisine

Menu: Seared Scallops Served with Fondant Potatoes and Lemon Butter Sauce, Braised Beef Bourguignon, Classic Roast Chicken, Foie Gras Terrine, Hot Chocolate Soufflé

Demo: Braised Beef Bourguignon, Foie Gras Terrine

Hands On: Seared Scallops Served with Fondant Potatoes and Lemon Butter Sauce, Classic Roast Chicken, Hot Chocolate Soufflé

Class 8: Basic Desserts

Pastry & Bakery Production

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

Demo: Pate Brisse, Pate Feuilletee

Hands On: Bourdaloue Tart, Chocolate Mi-Cuit, Mini Financiers, Classic Millefeuille with Raspberries

FEES

Private Chef (with effect from 1 April 2020)	Singaporeans (with WTS Funding)	Singaporeans/SPRs (SME-Sponsored)	Singaporeans/SPRs (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 (2,277.00)	SGD (2,277.00)	SGD (2,277.00)	-
Application Fee (Non-refundable)	SGD 20.00	SGD 20.00	SGD 20.00	SGD 20.00
Total Fees Payable	SGD 273.00	SGD 273.00	SGD 273.00	SGD 2,550.00
GST (7%)	SGD 19.11	SGD 19.11	SGD 19.11	SGD 178.50
WTS Funding	SGD (126.50)	-	-	-
Net Fees Payable	SGD 165.61	SGD 292.11	SGD 292.11	SGD 2,728.50

Absentee Payroll Funding, up to the following amount	SGD 350.39	SGD 277.50	SGD 166.50	-

FUNDING

SSG Programme Fee Funding

Enjoy up to 90% SSG programme fee funding for all Singaporeans and SPRs who are eligible for our Private Chef programme.

Enhanced Training Support for SMEs – up to 90% Programme Fee Funding

Eligible for SMEs that meet all of the following criteria:

SME must be registered or incorporated in Singapore
At least 30% local shareholding by Singaporeans or SPRs
Employment size of not more than 200 (at group level) or with annual sales turnover (at group level) of not more than $100 million
Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course
Trainees must be Singaporeans or SPRs

Workfare Training Support (WTS) Funding - Up to 95% Programme Fee Funding

Eligible for:

Singaporeans who are eligible for our Private Chef programme;
Aged 35 years old and above;
Earn a monthly income of not more than S$2,000.

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 for more information.

SkillsFuture Credit (SFC)

All Singaporeans aged 25 and above can use their SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website (www.skillsfuture.sg/credit) to choose from the courses available on the Training Exchange course directory.

IMPORTANT NOTES

Enrolment is a 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
Minimum attendance of 75% and above
Required Attire:
- Black collared shirt (No see-through, sleeveless, revealing, designs or patterns)
- Black Pants (No jeans, leggings, jogging or cargo pants)
- Black 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
Failure to comply to 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 SOAs or certificates

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

APPLICATION

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)	-
Company letter (if you are sponsored by company, signature required)	Company letter (if you are sponsored by company, signature required)

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 payment. Alternatively, we accept NETs, local cheque for local applicants; bank drafts and telegraphic transfers for international applicants, the details are as follows:

Beneficiary: At-Sunrice GlobalChef Academy Pte Ltd
Bank: United Overseas Bank Limited
Branch: South Bridge Road
Bank code: 7375
Branch Code: 343
Account No: 934-342-2489
SWIFT Code: UOVBSGSG

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 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).
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.

PRIVATE CHEF