PRIVATE CHEF

If you enjoy cooking for your friends and family, and would like to profit from your passion, consider becoming a certified Private Chef (PC) in our certification programme.

As a PC, you have the freedom to design your own menu and cook in different environments. Partially funded by SkillsFuture Singapore, the course is taught by a team of six global chefs. In just eight classes, you will be equipped with the tools and knowledge to operate your own PC business. Learn the culinary essentials: from hygiene standards and professional knife-handling techniques, to the understanding of complex spice blends, through to the foundation of soups, stocks and sauces.


PROGRAMME DATES

15 September - 3 November 2018
22 - 31 October 2018
3 - 12 December 2018

*Dates are subject to change

DURATION

8 consecutive Saturdays ; 9am - 3pm

or

8 consecutive week days ; 3pm - 9pm

PROGRAMME OVERVIEW

  • Learn the basic skills and techniques of different cooking methods of Eastern & Western cuisines.
  • Gain the confidence to be cross-trained to cook different cuisines in the comforts of your home.
  • Be a private chef in your own home or to start your own personal chef business.

PROGRAMME CONTENT

Class 1: Sanitation, Basic Knife Skills and Table Set-up

Academic: Sanitation, Basic Knife Skills and Table Set-up

Menu: Nicoise Salad, Greek-Style Marinated Vegetables, Avocado-Shrimp Timbale

Demo: Basic Table Setting

Hands On: Nicoise Salad, Greek-Style Marinated Vegetables, Avocado-Shrimp Timbale

Class 2: Techniques of Healthy Cooking and Nutrition

Academic: Principles of Nutrition

Menu: Cauliflower cooked in Papillote, Cod marinated in Miso cooked in Sous Vide, Pilaf Rice, Claypot Tofu, Eggplant and Tomatoes, Strawberries Nage with Thyme and Lemon Sherbet

Demo: Cod marinated in Miso cooked in Sous Vide, Fresh Thyme and Lemon Sherbet

Hands on: Cauliflower cooked in Papillote, Pilaf Rice, Claypot Tofu, Eggplant and Tomatoes, Strawberries Nage

Class 3: Basic Stocks, Soups and Sauces

Academic: Fundamentals of Western Cuisine

Menu: Vol-au-Vent, Brown Chicken Stock, Roux Type and Brown Chicken Jus with Garlic, Parmentier

Demo: Brown Chicken Jus with Garlic

Hands on: Vol-au-Vent, Brown Chicken Stock, Roux Type, Parmentier Soup

Class 4: Chinese Cuisine

Academic: Mastering Chinese Recipes

Menu: Pan-Fried Dumpling Beijing Style, Cantonese Steamed Fish, Kung Po Chicken, Seafood Fried Rice, Chilled Sago Pudding

Demo: Pan-Fried Dumpling Beijing Style, Chilled Sago Pudding

Hands On: Cantonese Steamed Fish, Kung Po Chicken and Seafood Fried Rice

Class 5: Singapore Cuisine

Academic: The Uniqueness of Singapore Cuisine: How to make Spice Paste, Benefits of Herbs and Spices

Menu: Chicken Rice, Laksa, Sambal Stingray, Tropical Popsicle (Pineapple & Raspberry)

Demo: Chicken Rice and Tropical Popsicle

Hands On: Laksa, Sambal Stingray, Popiah

Class 6: Thai Cuisine

Academic: Mastering Thai Recipes

Menu: Tom Yum Goong, Phad Thai, Green Chicken Curry, Green Papaya Salad, Sticky Rice with Mango and Coconut Cream

Demo: Green Papaya Salad, Sticky Rice with Mango and Coconut Cream

Hands On: Tom Yum Goong, Phad Thai, Green Chicken Curry

Class 7: Basic French Cuisine

Academic: French Culture and Cuisine

Menu: Seared Scallops Served with Fondant Potatoes and Lemon Butter Sauce, Braised Beef Bourguignon, Classic Roast Chicken, Foie Gras Terrine, Hot Chocolate Soufflé

Demo: Braised Beef Bourguignon, Foie Gras Terrine

Hands On: Seared Scallops Served with Fondant Potatoes and Lemon Butter Sauce, Classic Roast Chicken, Hot Chocolate Soufflé

Class 8: Basic Desserts

Academic: Pastry & Bakery Production

Menu: Bourdaloue Tart, Chocolate Mi-Cuit, Classic Millefeuille with Raspberries, Mini Financiers

Demo: Pate Brisse, Pate Feuilletee

Hands On: Bourdaloue Tart, Chocolate Mi-Cuit, Mini Financiers, Classic Millefeuille with Raspberries 

FEES

Private Chef Singaporeans (with WTS Funding) Singaporeans (with MCES Funding) Singaporeans/SPRs (SME-Sponsored)

Singaporeans/SPRs (Self-Sponsored) (Non-SME-Sponsored)

International Students
Programme Fee SGD 2,300.00 SGD 2,300.00 SGD 2,300.00 SGD 2,300.00 SGD 2,300.00
Application Fee (Non-refundable) SGD 20.00 SGD 20.00 SGD 20.00 SGD 20.00 SGD 20.00
Total Fees Payable SGD 2,320.00 SGD 2,320.00 SGD 2,320.00 SGD 2,320.00 SGD 2,320.00
GST (7%) SGD 162.40 SGD 162.40 SGD 162.40 SGD 162.40 SGD 162.40
SSG Funding SGD (2,185.00) SGD (925.00) SGD (925.00) SGD (629.00) -
Net Fees Payable SGD 297.40 SGD 1,557.40 SGD 1,557.40 SGD 1,853.40 SGD 2,482.40

ADMISSION CRITERIA

Be able to speak, read and write English.

For enquiries:

If you have any enquiry regarding the course, kindly write in to Easy Chefs at:
easychefs@at-sunrice.edu.sg

FUNDING

SSG Programme Fee Funding

Enjoy up to 80% SSG programme fee funding for all Singaporeans and SPRs who are eligible for our Private Chef programme.

 

Enhanced Training Support for SMEs – up to 90% Programme Fee Funding

Eligible for SMEs that meet all of the following criteria:

  1. SME must be registered or incorporated in Singapore
  2. At least 30% local shareholding by Singaporeans or SPRs
  3. Employment size of not more than 200 (at group level) or with annual sales turnover (at group level) of not more than $100 million
  4. Trainees must be hired in accordance with the Employment Act and fully sponsored by their employers for the course
  5. Trainees must be Singaporeans or SPRs

 

Mid-Career Enhanced Subsidy (MCES) Funding – up to 90% Programme Fee Funding

Eligible for Singaporeans aged 40 years old and above who are eligible for our Private Chef programme.

 

Workfare Training Support (WTS) Funding - 95% Programme Fee Funding

Eligible for:

  • Singaporeans who are eligible for our Private Chef programme;
  • Aged 35 years old and above;
  • Earn a monthly income of not more than S$2,000.

 

SkillsFuture Credit (SFC)

All Singaporeans aged 25 and above can use their SGD500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website (www.skillsfuture.sg/credit) to choose from the courses available on the Training Exchange course directory.

IMPORTANT NOTES

  • Enrolment is a subject to availability and incomplete applications will not be processed
  • The programme is conducted in English and proficiency in the language is a requirement
  • Programme contents and all prices are subject to change
  • Required Attire:
    - White collared shirt (No see-through, sleeveless, revealing, designs or patterns)
    - Black Pants (No jeans, leggings, jogging or cargo pants)
    - Black covered shoes (No slippers, high heels or sports shoes)
    - As per the Academy's grooming policy, hair/ head accessories such as caps, hats or any other headgears are not allowed
  • Failure to comply to grooming standards will result in non-participation

 

APPLICATION

1. Please ensure that all documents listed below are duly prepared:

International Applicant       Singaporean/SPR Applicant 
Copy of Passport and Work Pass (front and back) Copy of NRIC (front & back)
Company letter (if you are sponsored by company, signature required) Company letter (if you are sponsored by company, signature required)
   

2. Click here to apply. Please allow approximately 10 minutes for the online application and ensure all documents are duly completed and submitted online. Any incomplete application will not be processed.

3. Application Fee is non-refundable and non-transferable. Confirmation of seats is on a first come first serve basis with full payment received via online debt / credit. Alternatively, we accept NETs, local cheque for local applicants; bank drafts and telegraphic transfers for international applicants, the details are as follows:

Beneficiary: At-Sunrice GlobalChef Academy Pte Ltd
Bank: United Overseas Bank Limited
Branch: South Bridge Road
Bank code: 7375
Branch Code: 343
Account No: 934-342-2489
SWIFT Code: UOVBSGSG

4. For successful applicants, we will email a Confirmation of Acceptance before the commencement of the programme.

5. Please be advised that full payment of administration fee and programme fee has to be made before class commencement.