This programme is for individuals who want to learn a new skill and make the delicious meals with fresh cut meat. Students will learn about the muscle and bone structure of beef, veal, pork, lamb, and poultry; fabrication methods for sub-primal and foodservice cuts; and proper tying and trussing methods.


Upon completion, graduate is awarded with a Statement of Attainment (SOA) in WSQ Identify Meat and its Fabrication and Utilisation in Culinary

Course Reference No: TGS-2020504242

4 Consecutive Weekdays
Duration: 24 hours (including 1 day e-learning - self study)
Date Delivery Mode & Time

23 - 26 Feb 2021 (FULL)

  • Practical and Assessment: 8am - 12.30pm (3 days)
  • Asynchronous E-learning (Self Study): 24 Feb 2021
 26 - 29 Apr 2021 (FULL)
  • Practical and Assessment: 1pm - 5.30pm (3 days)
  • Asynchronous E-learning (Self Study): 27 Apr 2021
18 - 21 May 2021 (FULL)
  • Practical and Assessment: 8am - 12.30pm (3 days)
  • Asynchronous E-learning (Self Study): 19 May 2021

*Dates are subject to change

After completing this programme, learners will have the requisite knowledge and application skills to Identify Meat and Its Fabrication and Utilisation in Culinary and be able to apply them to the workplace.

This programme is developed under the new Skills Framework (SFw) for Food Services; a SkillsFuture initiative developed for the Singapore workforce to promote skills mastery and lifelong learning.

Learners will be taught:

  • Various Meat products
  • Muscle and bone structure of carcass and their unique characteristics
  • Colours as differentiator of meat
  • Nutritional value of different meat
  • Methods to fabricate meat
  • Preferred cooking methods for different meat
  • Methods and techniques to cut meat
  • Importance of quality (palatability) and yield grading (cutability)
  • Quality standards of meat
  • Factors that alter tenderness, juiciness and flavour of meat
  • Methods of storage and appropriate temperature for meat
  • Safety and sanitation guideline for meat handling

And be trained to:

  • Identify different types of meats, meat parts and the general nutritional value
  • Identify and explain different parts of carcass and its characteristics
  • Determine suitable cooking methods for different meat and different parts of meat.
  • Perform meat fabrication and proper handling of meat
  • Grade meat based on quality grading and yield grading of a carcass
  • Assess good quality meat from the juiciness, tenderness and flavour in accordance with organisational procedures and recipes food and Workplace Safety and Health (WSH) requirements


Meat Febrications and suitable cooking methods for

1. Foie gras and duck breast
2. Game and crocodile loin
3. Lamb

  • Lamb rack
  • Lamb leg
  • Debone lamb leg
  • Lamb chop
  • Lamb mince

4. Pork

  • Medallion
  • Fillet
  • Escalope
  • Trussing

5. Poultry

  • Debone chicken
  • Medallion
  • Fillet
  • Escalope
  • Trussing

6. Veal

  • Medallion
  • Fillet
  • Escalope of veal

7. Beef

  • Tenderloin
  • Rack of beef
  • Primal cuts of beef

WSQ Identify Meat and its Fabrication and Utilisation in Culinary


International Students
Programme Fee SGD 1,200.00 SGD 1,200.00
SSG Funding SGD (1,080,00) -
Application Fee (Non-refundable) SGD 20.00 SGD 20.00
Total Fees Payable SGD 140.00 SGD 1,220.00
GST (7%) SGD 9.80 SGD 85.40
Net Fees Payable SGD 149.80
SGD 1,305.40

- 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 30 Jun 2021. 
- This is a SkillsFuture Credit (SFC) eligible programme.
- Application fee is non-refundable. 

Only applicable for Singaporean and Singapore PR trainees

Additional Funding* 


WSS Scheme**


WSS Scheme**





Training Allowance at $6 per hour, capped at 180 hours per WSS Eligibility Year 

 SGD 144.00   -  -  -

Enhanced Absentee Payroll, capped at $10 per hour (Valid till 31 Dec 2020) 

 -  SGD 240.00   SGD 240.00  SGD 240.00

Absentee Payroll, capped at $7.50 and $4.50 per hour for SME and Non-SME respectively 

 -   SGD 227.28   SGD 180.00   SGD 108.00 

*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. 


  • Be able to speak, read and write English.

  • At least 16 years old.
  • Basic culinary experience
  • 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 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.


  • 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 debit / credit. 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.