Culinary Award Programmes

A set of entry-level programmes that introduce candidates to range of core food preparation and cooking technique designed to provide a basis for a first working role in a professional kitchen.

The course introduce candidates to essential kitchen skills for employment, with learning outcomes focused on practical cookery and kitchen skills rather than underpinning theory. Open access to all candidates.

The aim of these qualification is to:

  • Provide an introduction to the core skills required in a professional kitchen
  • Improve the skills of individuals & increase their chances of gaining employment
  • To support the skills required within the catering industry

 

Programme Overview

Programme Overview

The award has been divided into units that allow for the development of a variety of cooking skill such as health, safety and food hygiene in practice, as well personal cleanliness, working method and code of conduct. The qualification involve a mix of theoretical and practical applications of the following:

Award

A short beginner’s course providing a total of 9 learning credits:

  • Kitchen practices
  • Basic vegetable & soup dishes
  • Basic cake & pastries
  • Basic meat, poultry, fish or vegetarian dishes

A vegetarian option is available in which the last module is replaced by a module covering the preparation of solely vegetarian dishes

Course code Course Description  

Hours

 

 Adult fees Child fees

(below 10 years old)

To be accompanied with 1 parent

 Optional

(to be awarded in culinary skills upon completion of modules and pass in practical exams)
CCM1 Prepare, cook and finish basic vegetable and soup dishes 20 $300 $150 Practical exam: Additional cost charge separately S$250
CCM2 Professional kitchen practices 30 $450 $225 Practical exam: Additional cost charge separately S$250
CCM3 Prepare, cook and finish basic cakes, pastries, biscuits and breads 20 $300 $150 Practical exam: Additional cost charge separately S$250
CCM4 Prepare, cook and finish basic meat, poultry and fish dishes 20 $300 $150 Practical exam: Additional cost charge separately S$250

 

The aim of this award in culinary skills qualification are to:

  • Provide an introduction to the core skills required in a professional kitchen
  • Improve the skills of individuals & increase their chances of gaining employment
  • To support the skills required within the catering industry
DURATION: 3 hours per day (weekends) or 8 hours per day (weekend)

COST: As above

SUITABLE AGE: All age groups, below 10 years old to be accompanied with 1 parent

EXPECTED GROUP SIZE: 12 pax to start

 

 

 

 

 

Other

Equipment: 

  • Kitchenware to be provided by SAFRA, food included in fees
  • Projector / TV on stand required

 Workshop to be:

  • Located in Culinary Studio (fit for 12 pax for lesson planning)
  • Golden Compass School to propose additional 10% discounts for SAFRA members
  • SAFRA Punggol – Proposed 1 session of course every 2 months for a year (starting Apr 2019 to Mar 2020)

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