Come and join us for an incredible journey discovering traditional Thai cuisine. From Thai-style Steamed Otah to Thai Fried Basil Chicken with Rice and Red Rubies in Coconut Milk.
DurationThis course prepares learners with the abilities to apply the knowledge and skills in preparing Thai dishes which are Thai-style Steamed Otah to Thai Fried Basil Chicken with Rice and Red Rubies in Coconut Milk.
During this course, learners will be steered by experienced culinary trainers who will impart the principles of Thai cooking techniques such as selecting and proportioning raw ingredients, seasoning and flavouring of Thai dishes.
They will also be trained on how to prepare ingredients, herbs and spices apart from deriving the appropriate consistency of sauces alongside being able to control temperature of cooking and determine doneness.
Tantalizing Thai Dishes
Ha Mok Pla (Thai-style Steamed Otah)
Khaw Phad Kaphera Gai (Thai Fried Basil Chicken with Rice)
Tub Tim Grob (Red Rubies in Coconut Milk)
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).
Fusing the elements of several Southeast Asian cultures, Thai cooking is all about fresh flavours with aromatic ingredients and a good level of spice.
Thai cuisine is notorious for its use of fresh herbs & spices.
A truly authentic Thai menu that creates harmony between the 4 main elements of taste.
Unique for their authentic and fresh flavours, these Thai dishes are truly evergreen.
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.
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