This course aims to equip students with the relevant and necessary competencies in culinary arts for them to perform their job roles effectively and efficiently, as well as adapt to the fast-changing / dynamic F&B work environment.
DurationThis course aims to equip students with the relevant and necessary competencies in culinary arts for them to perform their job roles effectively and efficiently, as well as adapt to the fast-changing / dynamic F&B work environment.
These skills have also been carefully selected to promote the development or enhancement of horizontal skills for mobility within the food and beverage sector.
Upon completion, graduate is awarded with a full qualification in WSQ Higher Certificate in Food Services (Culinary Arts).
The education experience in At-Sunrice comprises of Cuisine, Culinary, Pastry & Bakery and Food & Beverage studies of East and West, Old and New, Herbs and Spices, Innovation and Technology augured by a rigorous Study and Work Pedagogy.
The faculty comprises of chefs from various countries. The At-Sunrice faculty is culinary chefs, pastry and bakery chefs, F&B professionals and qualified instructors with vast backgrounds ranging from award-winning food authors, Michelin Star experienced chefs, English majors, magna cum laude graduates, service excellence professionals and executive chefs.
Our staff are from many Asian and Western countries, supporting a global learning culture.
These short-term modular courses train you in a specific culinary skill or competency, with a formal certification.
?Follow the Chef is going to be a game with lots of “instructions” from the chef to follow. Your team will be divided into teams of 4 to 6 participants.
The importance of cleanliness and food hygiene. Measuring ingredients correctly. Using kitchen utensils properly. Preparing ingredients using clever time saving tips. All methods of cooking the 'right' way. The essentials of food storage in Singapore.
The Diploma in Pastry and Baking Arts course is designed for those who aspire to be a pastry chef. Through a combination of theoretical and practical training in the kitchen
Your team of ‘Master Chefs”’ will be divided into competitive teams of 4 to 6 participants. Teams will be given all the ingredients to prepare their “Dish of The Year".
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