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: TGS-2020501363


Private Chef Intermediate (Coming Soon)

New Private Chef Intermediate Certificate Classes will nurture skills and knowledge with the aim of launching a successful Private Chef business. Specific cuisines like Peranakan, Chinese, French, Italian, Spanish, as well as produce-based cuisines such as Seafood, Meat and Poultry will be covered in deeper depth. The classes will also provide enhanced Private Chef training comprising of wine/beverage-pairing, hosting at home or at the client’s venue, table-setting, fine dining, menu planning, food photography, personal branding as well as creating delivery-optimised meals. 

Come Join Us to Learn More

Want to learn more about the private chef industry or what's involved in becoming a private chef? Come to our open house or join our webinar where we will share the details and also the programmes and tracks we offer to help private chefs start, grow and scale their business!

Open House at Tai Seng Campus

Private Chef Webinar

08 Aug 21, 10:00 am - 5.00 pm

03 Sep 21, 5:00 pm - 9.00 pm

03 Oct 21, 10:00 am - 5.00 pm

05 Nov 21, 5.00 pm - 9.00 pm

05 Dec 21, 10.00 am - 5.00 pm



  • 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.




Delivery Mode

Launching soon





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, Salmon marinated in Miso cooked in Sous Vide, Pilaf Rice, Claypot Tofu, Eggplant and Tomatoes, Strawberries Nage 

Demo: Salmon marinated in Miso cooked in Sous Vide

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 Red Tilapia, Popiah, Tropical Popsicle (Pineapple & Raspberry)

Demo: Chicken Rice and Tropical Popsicle

Hands On: Laksa, Sambal Red Tilapia, 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: Classic Millefeuille with Raspberries, Creme Patissiere

Hands On: Bourdaloue Tart, Chocolate Mi-Cuit, Mini Financiers



Private Chef

(with effect from 1 Jan 2021)


Programme Fee SGD 2,530.00
Scholarship SGD (500)
Application Fee (Non-refundable) SGD 20.00
Total Fees Payable SGD 2,050.00
GST (7%) SGD 143.5
Net Fees Payable SGD 2193.5

- Prices are subject to change.
- Application fee is non-refundable. 


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:


  • 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


  • 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) -
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

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.