3 days (18 hours)

This non-WSQ modular programme introduces candidates to the knowledge and application skills in preparing Traditional Chinese Hawker dishes, in order to apply them to the workplace.

Topics of study include the purpose of ingredients, their characteristics and indicators of quality, Chinese names for ingredients, health and safety considerations for handling poultry, the importance of partially cooking rice, the importance of marinating, the purpose of garnishing, use and maintaining clay pot, the impact of using clay pot on the final product, correct consistency of Chinese dishes, indicators of doneness, quality standards for Chinese dishes, health, prepare and cook various recipes.

At the end of the programme, participants should be able to:

• Recall basic food safety requirements for food preparation.

• List and use various types of cooking tools and equipment for the preparation of Chinese hawker fare.

• Identify the preparation methods for different Chinese hawker fare dishes.

• Recall Chinese names of ingredients used for preparing Chinese hawker fare dishes.

• Recognise the quality characteristics and quality indicators of ingredients and cooked dishes.

• Prepare tools, equipment and ingredients in the preparation and presentation of selected Chinese hawker fare dishes based on recipe requirements.

• Reinstate workstation according to required standards.

Following is the list of recipes* covered in this class.

• Seafood Hor Fun (demo & hands-on)

• Bee Hoon with Sliced Fish (demo & hands-on)

• Crispy Noodles (demo & hands-on)

• Hainanese Chicken Rice (demo & hands-on)

• Oyster Omelette (demo & hands-on)

• Chicken Claypot Rice (demo & hands-on)

• Stir-Fried Cereal Prawns/Squids (demo & hands-on)

• Hokkien Fried Noodles (demo & hands-on)

• Fried Bean Vermicelli with Crispy Shallots (demo & hands-on)

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

• Prices are subject to change
• Funding validity period is up to 31 May 2027
• This is a SkillsFuture Credit (SFC-Opening Credit & One-off Top-Up) 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 2027)^
• 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, 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
• At least 16 years old.

• 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.
• Required Attire:
  - White/pastel-coloured t-shirt/blouse/polo-tee (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 headgear are not allowed.
• Failure to comply with grooming standards will result in non-participation.
• On successful completion of training with minimum 75% attendance and 70% pass in practical assessment for the programme, the candidates will receive a Certificate of Achievement issued by At-Sunrice GlobalChef Academy. 
• Trainees who choose 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.
• Please be informed that the class will only commence upon reaching a minimum enrolment of 75%

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. 
• In-class activities may be conducted in groups of two or more, depending on the class size and at the discretion of the instructor. This approach promotes effective collaboration and ensures active participation from all participants.
• Note that this programme will require standing for long hours in the kitchen. It’s an integral part of the hands-on training that we provide, allowing you to immerse yourself fully in the culinary process. Students are encouraged to assess their physical readiness and put on covered shoes for safety.
  
  

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.