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.

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

Course reference number: CRS-N-0043269

PRIVATE CHEF: SUNDAY EDITION

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Yes, we hear you! Many of you are longing for Sunday-outings to have fun and learn. You want to be able to create a fine-dinning experience for your friends and family.

So we have Private Chef – Sunday Edition (PCS) which will be delivered to you, uniquely different from our regular and highly sought after Private Chef Programme. PCS follows the curriculum of our regular Private Chef Programme that you help you with basic skills of hygiene, sanitation and knife works. You will then level up with culinary craft-skills of setting the table, cooking the starters, main courses and desserts. Over 8 lessons delivered once every 2 weeks, you will essentially cover similar recipes in Private Chef and more…. In one or more of the learning sessions, you will have a celebrity chef demonstrating the recipes. You will also get to taste the cooking. If it is your good fortunate, you might be getting the chef from a 3-michelin star restaurant as your masterchef.

The mode of learning is a unique mix of online learning through our learning management system, watching the demonstration by the masterchef and practising in the kitchen labs with your peers as your `coach’. You will be given this mode of learning in different configurations so that you develop the versatility to learn and relearn in iteration and in reflection. At the end of it all, you will not only learn the skills to do the recipes but also imbibe the attitudes and skills to be able to learn on your own for any recipes you are interested in.

Make Sundays a day of fun and learning through this amazing culinary experience. Come join in with family and friends!

Add-on a Discovery the World of Wine and Specialty Coffee Knowledge programmes to get more! After each Private Chef lesson, enjoy a 2 hour and 15 min journey into the World of Wine or Speciality Coffee programme. After funding, the fee is $128.40* for Wine programme and $74.37* for Speciality Coffee programme.

PRIORITY BOOKING for our Sunday Private Chefs participants is now open. These are SkillsFuture Credit (SFC) eligible programmes.

Click the link below for the programme and funding details:

LIQUIDS 101 - DISCOVER THE WORLD OF WINE
LIQUIDS 101 - SPECIALTY COFFEE KNOWLEDGE

* See website for detailed terms and conditions on funding

PROGRAMME DATES

Private Chef Sunday Edition: 8 Sundays - Twice a Month
Date	Time	Delivery Mode
25 October 2020 - 31 January 2021 (FULL)	8.00am - 2.00pm	Lecture and Practical (Demo and Hands-on)
25 October 2020 - 31 January 2021 (FULL)	2.00pm - 8.00pm	Lecture and Practical (Demo and Hands-on)
1 November 2020 - 7 February 2021 (FULL)	8.00am - 2.00pm	Lecture and Practical (Demo and Hands-on)
1 November 2020 - 7 February 2021 (FULL)	2.00pm - 8.00pm	Lecture and Practical (Demo and Hands-on)

Breakdown of Intake dates:

25 October 2020 - 31 January 2021
(25 Oct, 8, & 22 Nov, 6 & 20 Dec 2020 and 3, 17 & 31 Jan 2021)

1 November 2020 - 7 February 2021
(1, 15 & 29 Nov, 13 & 27 Dec 2020, 10 & 24 Jan and 7 Feb 2021)

Note: During registration, please select "Private Chef: Sunday Edition" as programme name.

8 Consecutive Saturdays
Date	Time	Delivery Mode
24 October - 19 December 2020 (FULL) *No class on 14 November 2020	8.30am - 2.30pm	Lecture and Practical (Demo and Hands-on)

8 Consecutive Weekdays
Date	Time	Delivery Mode
19 - 28 October 2020 (FULL)	8am - 2pm	Lecture and Practical (Demo and Hands-on)
26 October - 4 November 2020 (FULL)	8am - 2pm	Lecture and Practical (Demo and Hands-on)
2 - 11 November 2020 (FULL)	8am - 2pm	Lecture and Practical (Demo and Hands-on)
16 - 25 November 2020 (FULL)	8am - 2pm	Lecture and Practical (Demo and Hands-on)
30 November - 9 December (FULL)	8am - 2pm	Lecture and Practical (Demo and Hands-on)
7 - 16 December 2020 (FULL)	1.15pm - 6pm	Lecture and Practical (Demo and Hands-on) Synchronous E-learning (via Zoom): 9am 10.15am

*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

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

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

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

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

Singapore Cuisine

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

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

Demo: Chicken Rice and Tropical Popsicle

Hands On: Laksa, Sambal Stingray, Popiah

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

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

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/SPRs	International Students
Programme Fee	SGD 2,530.00	SGD 2,530.00
SSG Funding	SGD (2,277.00)	-
Application Fee (Non-refundable)	SGD 20.00	SGD 20.00
Total Fees Payable	SGD 273.00	SGD 2,550.00
GST (7%)	SGD 19.11	SGD 178.50
Net Fees Payable	SGD 292.11	SGD 2,728.50

- Prices are subject to change.
- SSG Funding up to 90% programme fee is for all eligible Singaporeans and SPRs. Funding validity period is up to 31 Dec 2020.
- This is a SkillsFuture Credit (SFC) eligible programme.
- Application fee is non-refundable.

ADDITIONAL FUNDING (for Company-Sponsored & WSS Trainees)

Only applicable for Singaporean and Singapore PR trainees

Additional Funding*	Self-Sponsored WSS Scheme**	Company-Sponsored WSS Scheme**	Company-Sponsored SME	Company-Sponsored Non-SME
Training Allowance at $6 per hour, capped at 180 hours per WSS Eligibility Year	SGD 222.00	-	-	-
Enhanced Absentee Payroll, capped at $10 per hour (Valid till 31 Dec 2020)	-	SGD 370.00	SGD 370.00	SGD 370.00
Absentee Payroll, capped at $7.50 and $4.50 per hour for SME and Non-SME respectively	-	SGD 350.39	SGD 277.50	SGD 166.50

*Application through SkillsConnect / new Training Grants system.
** The Workfare Skills Support Scheme (WSS) replaces the Workfare Training Support Scheme (WTS) with effect from 1 July 2020.

Workfare Skills Support (WSS) Scheme

For employed Singaporeans aged 35 years old and above and earn a monthly income of not more than SGD2,300.
Eligible individuals may receive Training Commitment Award; Training Allowance (for self-sponsored only).
Company sponsored gets Absentee Payroll up to 95% of trainee hourly basic salary.
Visit wsg.gov.sg for more information.

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 for more information.

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
- 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 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