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 six 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.
The objectives of this programme are:
8 consecutive Saturdays
9am - 3pm
18 Mar to 6 May 2017 (Closed)
27 May to 15 Jul 2017 (Closed)
5 Aug to 30 Sep 2017 (Closed)
7 Oct to 25 Nov 2017
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: 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 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: 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 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
|Private Chef||International Students||Singaporeans/PRs (With SSG funding)||Singaporeans (With enhanced subsidy)||Singaporeans (with WTS funding)|
|Private Chef||SGD 2,300.00||SGD 2,300.00||SGD 2,300.00||SGD 2,300.00|
|Less - SSG Funding*||-||SGD 629.00||SGD 629.00||SGD 629.00|
|Net Programme Fee||SGD 2,300.00||SGD 1,671.00||SGD 1,671.00||SGD 1,671.00|
|Application Fee (Non-Refundable)||SGD 20.00||SGD 20.00||SGD 20.00||SGD 20.00|
|Total Fees Payable||SGD 2,320.00||SGD 1,691.00||SGD 1,691.00||SGD 1,691.00|
|GST (7%)||SGD 162.40||SGD 118.37||SGD 118.37||SGD 118.37|
|Mid-Career Enhanced Subsidy||-||-||SGD 296.00||-|
|WTS Funding||-||-||-||SGD 1,556.00|
|Net Fees Payable||SGD 2,482.40||SGD 1,809.37||SGD 1,513.37||SGD 253.37|
*Note: SSG funding available for Singaporeans/ SPRs. Please contact us to check your eligibility.
SSG Programme Fee Funding
Enjoy up to 95% SSG programme fee funding for all Singaporeans and SPRs.
Workfare Training Support (WTS) Scheme – 95% Programme Fee Funding from WTS Scheme
To find out more about the additional funding for Singaporeans, please click here.
What is SkillsFuture?
SkillsFuture is a national movement to provide Singaporeans with the opportunities to develop their fullest potential throughout life, regardless of their starting points. Through this movement, the skills, passion and contributions of every individual will drive Singapore's next phase of development towards an advanced economy and inclusive society.
Who is it for?
For more information on SkillsFuture Credit, click here.
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: DBS Bank Ltd
Bank code: 7171
Branch code: 003
Account no: 003-925247-1
SWIFT code: DBSSSGSG
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.