Course Detail
WSQ Seafood Storage and Fabrication
Course Reference Number: TGS-2019503764
(SOA Title: Seafood Storage and Fabrication 2)
Overview
On completion of this unit, learners will have the knowledge and application skills to fabricate and use fish and seafood to prepare local-style seafood dishes.
Course Objectives
So Shiok! Nothing beats the local flavour.
Mode of Delivery
Classroom
Practical and Assessment
Methods of Learning
Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback.
Learning Outcomes
This skill describes the ability to apply the knowledge and skills in preparing fish and seafood for cooking.
At the end of the programme, learners should be able to:
Demonstrate professional approach to working in the kitchen in accordance with food and workplace safety and health regulations
Assemble kitchen tools / equipment to prepare fish and seafood
Fabricate fish and seafood correctly to maximise yield and standardise portion size of cuts
Propose ways to maintain quality of food ingredients
Reinstate work station according to organisational guidelines and procedures
Share feedback on current work processes to improve quality and productivity
Practice reflection to develop and improve self by accepting feedback, evaluating strengths and learning from co-worker and/or supervisors
Who should attend
This programme is targeted for:
Existing cooks who would like to upskill and/or obtain a recognised certification
New hires without any prior experience
Matured students going through mid-career change and/or women back-to-work
Minimum Entry Requirement
Participants should have a minimum: - GCE N Level pass (Grade 1 to 5) in English or equivalent, or - ES WSQ Workplace Literacy (WPL) Level 4 and above - Participants who do not meet the above requirements will be required to go through a short interview.
Duration
3 Day(s) (24 Hrs)
Trainer : Learner Ratio
Course Fee
Full course fee before SSG funding
$861.10 (Incl. of 9% GST)
Miscellaneous Fees (Incl. of 9% GST)
Admin Fee for Absent and Reschedule: $32.70
Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.50
Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by Eduquest when the need arises.
Fees indicated are per pax and not per proforma invoice or invoice.
|
Nett Fee after SSG’s Course Fee Funding Funding Validity Period: 22 Jul 2019 to 21 Jul 2025 |
|||
| Type | Category of Individuals | ||
| Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass Plus (LTVP+) holders | Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old and above | SME-sponsored local employees (i.e Singapore Citizens and Singapore Permanent Residents) | |
| Funding Source | |||
|
SkillsFuture Funding (Baseline)
Up to 50% of Course Fees |
SkillsFuture Mid- Career Enhanced Subsidy
Up to 70% of Course Fees |
SkillsFuture Enhanced Training Support for SMEs
Up to 70% of Course Fees |
|
| Course Fee | $790.00 | $790.00 | $790.00 |
| SkillsFuture Funding | $395.00 | $553.00 | $553.00 |
| Nett Fee Payable (Before GST) | $395.00 | $237.00 | $237.00 |
| GST (9% x $790.00) | $71.10 | $71.10 | $71.10 |
| Final Amount Payable (Incl. of 9% GST) | $466.10 | $308.10 | $308.10 |
(For Local Employers) More about SFEC https://www.skillsfuture.gov.sg/sfec
* Self-sponsored individuals must be at least 21 years old.
#Absentee payroll support in addition to course fee funding available for employer-sponsored candidates.
*Terms and conditions applies to all types of SSG fundings.More details at www.tpgateway.gov.sg
*Learners will be awarded a WSQ Statement of Attainment (SOA) for Seafood Storage and Fabrication 2 upon successful completion of the WSQ Seafood Storage and Fabrication
Schedule
16th to 18th Sep 2024
REX House (Near Little India MRT)
23rd to 25th Sep 2024
REX House (Near Little India MRT)
28th to 30th Oct 2024
REX House (Near Little India MRT)
Course Fee
$861.10 (Incl. of 9% GST)
Full course fee before SSG funding
This Course Includes:
Duration: 3 Day(s) (24 Hrs)
Language: English
Related Courses
WSQ Maintain Quality Control Procedures
To equip participants with knowledge and application skills to maintain quality control procedures.
WSQ Demonstrate Basic Dry Heat Cooking Methods
Dry heat cooking methods includes roasting, baking, grilling and sauteeing to name a few. Cooking involves high heat and food cooked using dry heat methods a
WSQ Demonstrate Basic Moist Heat Cooking Methods
One of the healthier methods of cooking food, moist heat cooking involves cooking food using liquids such as water, steam, stock and other liquids. Types of moist heat cooking includes steaming, br
Western Cold Dish Preparation Level 1
Learners will learn about the tools and equipment, ingredients and techniques involved in the cooking of Western cold dishes such as preparing sauces, dressings and fillings for sandwiches, salads,
WSQ Maintain Safe and Secure Working Environment
To equip participants with the necessary knowledge and application skills in maintaining safe and secure wo
