Upon completion of this course, learners will attain knowledge and application skills in making basic Dim Sum dishes.
DurationLearners will be equipped with knowledge and skills in preparing and producing a variety of basic Dim Sum dishes by applying Chinese culinary techniques in food preparation. These dishes includes deep fried items, steamed items as well as dishes with homemade filling.
This is a fundamental course for learners to be equipped with knowledge and skills in preparing and producing a variety of basic Dim Sum dishes by applying Chinese culinary techniques in food preparation. These dishes includes deep fried items, steamed items as well as dishes with homemade filling.
During this course, experienced Dim Sum chefs will impart the principles of Dim Sum making including techniques such as selecting and proportioning Dim Sum ingredients, cutting, slicing, marinating, flavouring and insert Dim Sum fillings. Learners will also be trained on preparing various fillings, control cooking temperature and determine doneness of the Dim Sum delicacies.
Items/Dishes covered includes:
Deep Fried Bean Curd Roll
Steamed Pork Siu Mai
Steamed Spare Ribs in Black Bean Sauce
Fried Glutinous Rice Puff
Deep Fried Mango Prawn Roll
Fish Paste etc.
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).
Learn the tricks and techniques of making your own delicious dim sum under the guidance of our professional chefs!
At five, I was peeling off recipes from Nestlé Ideal milk tins and pasting them into a scrap book, and at seven, my parents finally let me into the kitchen to experiment.
This skill describes the ability to apply the knowledge and skills in preparing simple dim sum dishes using basic utensils, ingredients, and applying rudimentary preparation and cooking techniques.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
Spice it up in this session where you will learn 3 classic Szechuan-style dishes from scratch.
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