CONTINUING EDUCATION MODULAR PROGRAMMES

Programmes for Industry Professionals

The At-Sunrice WSQ 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 CE Modulars are designed in modular formats to empower the industry and its professionals

BAKING 101 - BASIC BREADS

This programme equips you with professional bread making skills. Learn how to choose high quality wheat, use your own hands to knead, proof, mold, shape and send your dough into the oven for a perfect bake. 


FIND OUT MORE

BAKING 101 - BASIC CAKES

Baking cakes does not have to be daunting once the techniques of cake-making are acquired. With knowledge and hands-on experience of cake-making, such as batter preparation, learning the various mixing methods and baking techniques, baking cakes can be less formidable.


FIND OUT MORE

BAKING 101 - PREPARE SHORT CRUST PASTRY

Short Crust pastry dough is used in a variety of pastries such as tarts, pies and quiches. With knowledge and hands-on experience of making short crust pastry together with a variety of scrumptious, popular fillings, making pastries could very well be more than a passing fad, inspiring participants to come up with their own pastry creations.


FIND OUT MORE

BAKING 101 - FRENCH ÉCLAIRS AND CHOUX PASTRY

Learn the techniques in preparing, shaping and baking choux pastries such as profiteroles, croquembouches and éclairs.


FIND OUT MORE

BAKING 101 - MUFFINS & SCONES

Gain new skills and knowledge on how to set up and prepare batter and dough, applying mixing methods and baking principles to bake scrumptious muffins and scones.


FIND OUT MORE

WSQ PREPARE HOT AND COLD DESSERTS

In this two-in-one programme, participants will be taught to prepare both hot and cold desserts. Hot desserts, such as crème brulee and soufflé and cold desserts, such as gelato and sorbets will be part of your dessert-preparation repertoire.


FIND OUT MORE

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.


FIND OUT MORE

BUTCHERY 101 - MEAT CUTTING, CURING & SAUSAGE MAKING

This programme is for industry professionals who want to learn to create beautiful and authentic European sausage specialties and hams that enhance your menu, buffet or retail selection. 


FIND OUT MORE

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.


FIND OUT MORE

LIQUIDS 101 - DISCOVER THE WORLD OF WINE

Enter the professional world of wine and learn the systematic way to taste, describe, evaluate and recommend wines in marketable ways. Gain the skills and knowledge on providing wine service, as well as wine and food pairing.


FIND OUT MORE

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.


FIND OUT MORE

LIQUIDS 102 - NON-ALCOHOLIC BEVERAGES

Quench your thirst through the knowledge and skills in preparing non-alcoholic beverages and be able to apply them to the workplace and in the comforts of your home.


FIND OUT MORE

MASTER ROASTING, GRILLING AND OTHER DRY HEAT TECHNIQUES

Roasting, baking, broiling, grilling, pan-frying, sautéing and deep-frying will never be the same again after you gain insights on the tips and tricks from our chefs.


FIND OUT MORE

MASTER STEWING, POACHING AND OTHER MOIST HEAT TECHNIQUES

Explore the world of moist heat cooking and master the techniques of poaching, simmering, boiling, blanching, steaming, stewing and braising applied in different ethnic cuisines.


FIND OUT MORE

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.


FIND OUT MORE

SOUS VIDE 201 - VACUUM PACK AND IMMERSION COOKING

This programme is for industry professionals^ who want to learn the fundamentals of Sous Vide food production and process, safety and sanitation, nutritional information and culinary operational benefits of Sous Vide in food service industry.


FIND OUT MORE

GELATO PROGRAMMES

In partnership with Carpigiani Gelato University, At-Sunrice GlobalChef Academy is hosting the following programmes.

 


FIND OUT MORE