CONTINUING EDUCATION MODULAR PROGRAMMES

Programmes for Industry Professionals

The At-Sunrice Continuing Education Modulars (CEM) are the best windows of opportunity to explore a full sensory experience - whether for personal or professional upgrading. Studying and working in Singapore’s dynamic culinary industry will present you with different values and skills set. The hands-on experience and academic advancement are not just vigorous, unique and all-encompassing, it also extends far and beyond the classroom.

 

If you are an institution or individual who prides yourself in robust and creative approaches to life and education, then you are our Best Fit – come and join us!

 

Nationally Recognised Skills Upgrading for Professionals

Supported by the SkillsFuture Singapore (SSG) and instructed in both classroom learning and hands-on practicum, the WSQ CEM courses are designed in modular formats to empower the industry and its professionals

NOTE-BY-NOTE COOKING (FOUNDATION)

Note-by-Note cuisine is a style of cooking that replaces traditional ingredients such as meat and vegetables with their composite compounds. The process can feed more people, prevent food spoilage and save energy.

 


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PREPARE AGEMONO

Prepare Agemono is a 2 day (or 12 hours) long training programme, upon completion of which, participants will have the basic knowledge and application skills of agemono preparation and be able to apply them to the workplace. Topics include preparing Kaki-Age, Ichiban Dashi, Kara-Age, Koromo-Age, Tori Tatsuta-Age.

 


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PREPARE SUSHI

Prepare Sushi is a 5 days or 40 hours long training programme, upon completion of which, participants will have the basic knowledge and application skills on sushi preparation and be able to apply them to the workplace. Topics of study include preparing Sushi Rice, Maki Sushi, Nigiri Sushi, Gunkan Sushi, Temaki Sushi. 

Course reference number: CRS-Q-0039784-FSS


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LIQUIDS 101 - SPECIALTY COFFEE KNOWLEDGE

Equip yourself with the skills and knowledge in grinding, brewing, preparing and serving exquisite coffee from various parts of the world.

 


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MODERNIST COOK & CHILL PRODUCTION

This programme is for industry professionals who want to gain skills and knowledge in fundamental Cook & Chill method and how to apply Cook & Chill technology to specific products such as meat, poultry, egg, vegetables and starch.

 


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BE A QUALIFIED F&B HYGIENE OFFICER

Enhance your knowledge on food safety and hygiene and learn how to upkeep the cleanliness of food premises according to NEA standards and be a certified food hygiene auditor in the F&B industry.

 


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F&B SAFETY AND HYGIENE

Learn the foundations of food safety and hygiene while handling, cooking, storing and serving food and be certified food handlers, competent to work in the F&B industry in Singapore as per NEA requirements.

Upon completion, graduate is awarded with a full qualification in WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures.


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BAKING 101 - BASIC BREADS

This programme equips learners with the ability to apply the knowledge and skills in making basic bread products. It also includes the types and uses of baking tools, equipment and ingredients.

Course reference no: CRS-Q-0039783-FSS


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BAKING 101 - CAFÉ STYLE BREADS

This programme equips learners with the ability to apply the knowledge and skills in making café style breads. This also includes the types and uses of baking tools, equipment and ingredients.

Course reference no: CRS-Q-0039729-FSS


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BAKING 101 - BASIC CAKES

This programme equips learners with the ability to apply the knowledge and skills in making basic cakes.


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BAKING 101 - ADVANCED CAKES

This programme equips learners with the ability to bake advanced sponge cakes. It also includes preparing icing, filling, glazes, and fondant, and assembling, finishing, decorating the cakes and apply advanced piping skills.

Course reference number: CRS-Q-0039734-FSS


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BAKING 101 - MACAROONS

This programme equips learners with the ability to prepare, assemble, evaluate and store macaroons.

Course reference no: CRS-Q-0039782-FSS


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BAKING 101 - TARTS AND SHORT-CRUST PASTRY

This programme equips learners with the ability to apply the knowledge and skills in making tarts and short-crust pastries. It also includes the types and uses of baking tools, equipment and ingredients.

Course reference no: CRS-Q-0039724-FSS


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