Making classic dim sum is both an art and a craft. This programme—delivered by our chef instructors with authentic culinary and cultural understanding. This progamme offers students an opportunity to immerse themselves fully in the world of Dim Sum. With intensive hands-on training in the Academy and guidance by the chef instructors, students will hone their Dim Sum culinary skills and techniques. 

Upon completion, graduate is awarded with a Statement of Attainment in WSQ Prepare Advanced Dim Sum Dishes.

Course reference number: TGS-2020504129

4 Consecutive Saturdays
Duration: 24 hours (including 1 day e-learning self study)
Date Delivery Mode & Time
9, 16, 23 & 30 Jan 2021 (FULL)
  • Practical and Assessment: 8am - 12.30pm (3 days)
  • Asynchronous E-learning (Self Study): 23 Jan 2021
 6, 13, 20, 27 Mar 2021 (FULL)
  • Practical and Assessment: 8am - 12.30pm (3 days)
  • Asynchronous E-learning (Self Study): 20 Mar 2021
8, 15, 22 & 29 May 2021 (FULL)
  • Practical and Assessment: 8am - 12.30pm (3 days)
  • Asynchronous E-learning (Self Study): 22 May 2021

*Dates are subject to change

After completing this programme, learners will have the requisite knowledge and application skills to to prepare a variety of advanced dim sum dishes. It also includes using the appropriate combination of a variety of ingredients, complex preparations of ingredients, fillings and wrappings, varied cooking methods, and presentation of the finished products 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:

  • Types and uses of tools and equipment for preparing advanced dim sum dishes
  • Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced dim sum dishes
  • Methods to prepare components and stuffing for advanced dim sum dishes
  • Health and safety considerations for handling pork, poultry and seafood
  • Methods used to make various dough required for preparing dim sum dishes
  • Methods to cook advanced dim sum dishes
  • Importance of controlling cooking time and temperature at various stages of cooking
  • Importance of maintaining consistency at all points of preparing advanced dim sum dishes
  • Importance of dipping sauces in advanced dim sum dishes
  • Indicators of doneness
  • Methods of presenting and storing finished products
  • Quality characteristics of advanced dim sum dishes
  • Common faults in preparing advanced dim sum dishes and how to prevent them

And be trained to:

  • Assemble tools and equipment for preparing advanced dim sum dishes
  • Measure, prepare and check the quality of ingredients for preparing advanced dim sum dishes
  • Prepare components and stuffing for advanced dim sum dishes
  • Prepare dough in an advanced dim sum dish, which may include shaping dough appropriately, allowing it to rest and layering dough within the dish
  • Stuff and season dim sum dishes
  • Pre-heat cooking equipment
  • Fry or steam advanced dim sum dishes
  • Apportion, plate and present finished products or store appropriately to prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements

Recipes (Demonstration):

  • Jiaozi - Potstickers (Chinese Pan Fried Dumpling)
  • Xiao Long Bao (Steamed Soup Dumpling)
  • Hua Sheng Tang Yuan (Peanut Rice Ball)
  • Har Gao (Shrimp Dumpling)
  • Char Siew Bao (BBQ Pork Bun)
  • Char Siew Puff (BBQ Pork Puff)

 Recipes (Hands-on):

  • Jiaozi - Potstickers (Chinese Pan Fried Dumpling)
  • Xiao Long Bao (Steamed Soup Dumpling)
  • Hua Sheng Tang Yuan (Peanut Rice Ball)
  • Har Gao (Shrimp Dumpling)
  • Char Siew Bao (BBQ Pork Bun)

Upon successful completion of training and passing of assessment for the programme:

  • Learners will receive a Statement of Attainment (SOA) for the Skill Standard “WSQ- Prepare Advanced Dim Sum Dishes”
  • The SOA will be issued by SkillsFuture Singapore (SSG)

WSQ Prepare Advanced Dim Sum Dishes


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 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 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.