French cooking is considered by many to be the most prestigious and respectable cuisine in the world.
DurationFrench cooking
is considered by many to be the most prestigious and respectable cuisine in the world. Sometimes referred to as Haute Cuisine, meaning “high cuisine”, French cuisine emphasises moderation and quality (as opposed to abundance and quantity). French cooking ranges from easy beginner dishes to the extraordinary displays of culinary expertise.
Learn from our professional chefs the secrets and techniques of French cuisines, and how to achieve good balance, taste, colour contrast and textures. At the end of this 3-day course, you will know how to make stocks and soups that forms the base of many French dishes and learn to cook classic dishes such as a well-seared Seabass, a perfect Beef stew and the iconic Crème Brulee. You will be serving up great Haute Cuisine to family and friends over the 3 days.
Asian Culinary Institute (ACI) Singapore is a joint collaboration between SkillsFuture Singapore (SSG) (Previously known as WDA) and Nanyang Polytechnic (NYP). We are appointed by SSG to be the Anchor Provider for Food & Beverage Services industry. ACI is also the Programme Manager for the SkillsFuture Earn and Learn Programme (Food Services).
One of the classic French desserts , a pastry named for the Bicycle Race.
Participants will learn how to do a good French Onion soup, from knife skills required to cut the onions into small strips used in the cooking of the onion soup, to caramelizing onions, crisping bread and blow torch application for final presentation.
You are invited to choose a theme before the event: French, Japanese, Italian are always popular. We will provide the ingredients, from fresh meat to vegetables, sauces and oils, herbs and spices - everything you might need to whip up a delicious meal.
I enjoy making bread because making your own bread ensures that it is made naturally without any additives, and can be eaten safely without fear of affecting our health.
Sous Vide or also known as low-temperature long-time (LTLT) cooking is a style that many restaurants have adapted to keep the ingredients at play consistent.
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