Course Category: Culinary (WSQ Courses)

Fish and seafood is recognised as potentially one of the healthiest food ingredients. Learn how to distinguish between the types of fishes and seafood, and some of their recommended cooking methods. Some information such as nutritional values will also be shared.   Course duration: 22 hours   Session: 3 Full Days; Day 1 – Day… Continue reading Fundamental Seafood Storage and Fabrication

The course aims to provide foundational knowledge on quality characteristics of specialty cuisine dishes, and the recipes and methods will be covered to prepare classic dishes in accordance with a prescribed balance of complementary flavours, colours, shapes, textures and even presentation styles.   Course duration: 38 hours   Session: 5 Full Days; Day 1 –… Continue reading Fundamental Specialty Cuisine Preparation and Cooking

Typically, in the industry, fresh entrants will start off in the cold kitchens, also known as the garde manger station, to prepare cold dishes. This course aims to equip you with knowledge on the tools and equipment, ingredients, and techniques involved in the preparation of Western cold dishes.   Course duration: 26 hours   Session:… Continue reading Basic Western Cold Dish Preparation

As one of the most important aspects in the role of a food service provider, it is imperative to gain understanding on the important knowledge of recognising doneness and the grasping of cooking time and temperature. This course aims to equip you with the skills and knowledge of preparing ingredients and components of Western dry… Continue reading Basic Western Dry-Heat Dish Preparation and Cooking

The course aims to provide you with the skills and knowledge to apply dry-heat cooking. Dry heat coking methods allows the development of more flavours through caramelisation process, or rather, Maillard reaction which involves cooking at high heat such as roasting, baking, broiling, grilling, pan-frying, sautéing, and deep-frying.   Course duration: 22 hours   Session:… Continue reading Fundamental Western Dry-Heat Dish Preparation and Cooking

Moist-heat cooking is one of the healthier methods of cooking food using water, steam, stock and other liquids. Emphasis is placed on the fundamentals of cooking and the physical and chemical changes that happens to food ingredients from the application of moist heat.   Course duration: 22 hours   Session: 3 Full Days; Day 1… Continue reading Fundamental Western Moist-Heat Dish Preparation and Cooking

The course aims to give you an overview of the process of making Asian Cold Desserts. It adopts a step-by-step approach to explaining the tools, equipment and common ingredients used and eventually delves into the food preparation techniques. It also enables you to appreciate the cultural connotation of Asian Desserts and the essence of its… Continue reading Asian Desserts