Course Objectives

• Understand the recipes and methods of preparing different types of specialty cuisine dishes

• Understand the artistic balance of complementary flavours, colours, shapes and textures in garnishes, food product and plate

• Understand the methods of presenting finished products

• Understand the methods of assessing suitable colour, height, shape and texture in finished products

• Prepare mushimono in accordance with the industrial standards

• Prepare donburi in accordance with the industrial standards

• Prepare nabemono in accordance with the industrial standards

• Prepare complex sushi in accordance with the industrial standards

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Admission Criteria

• Age 21 and above

• Have attained competency in Standard Japanese Cuisine Preparation (Level 1 or equivalent) or have basic knowledge and experience in preparing Japanese cuisine

• Have basic English skills (listening/speaking and reading/writing)

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Course Fees & Funding

• The course fee is S$1,242.00 (incl 8% GST) per participant

• To help companies and individuals offset the cost of training, SSG provides funding for the course fee
  (eligible for Singaporeans, PRs or LTVP+ holders only) and absentee payroll:

  • INDIVIDUALS - Up to 70% course fee

  • SME - Up to 70% course fee

  • NON-SME- Up to 50% course fee

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Assessment

• Participants will be awarded a Statement of Attainment by SSG upon passing both written examination and practical assessment administered by Ascendo Academy

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Cancellation & Refund

• Full Refund will be made if the course is cancelled due to lack of participants or unforeseen circumstances

• Any cancellations made after closing date (14 days to course date) – No Refund

• Any cancellations made before closing date (14 days to course date) – Full Refund

• Ascendo Academy reserves the right to cancel, reschedule the course, amend course content if necessary