TRADITIONAL CHINESE HAWKER FARE
This programme will provide basic knowledge and application skills in various traditional Chinese hawker recipes.
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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!
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
WSQ Prepare Agemono is a 2 day (or 16 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
WSQ 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.
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.
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.