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. 


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To be advised.

4 Days

It is a SkillsFuture Singapore (SSG) accredited programme upon completion of which participants will receive a Statement of Attainment (SOA) in WSQ Demonstrate Western Curing Methods.

It will also lead to knowledge and application skills in identifying, fabricating and utilizing cuts of lamb, pork and beef, curing and brining meat items based on western curing techniques, smoking meats, preparing forcemeat and fabricate sausages, prepare confit from meat and will be able to apply the skills to the workplace.

The objectives of the programme are as follow:

  • Follow guidelines for safe and hygienic food preparation
  • Identify, fabricate and utilize various primal and sub-primal cuts of pork, lamb and beef
  • Prepare various curing mixtures and brines
  • Cure meats using dry salt method
  • Cure meats using wet method (brining)
  • Prepare forcemeat for sausage fabrication
  • Prepare and preserve caul fat and natural casings
  • Fabricate sausages and crepinettes
  • Identify different types of wood and aromatics for smoking
  • Hot and cold smoke food
  • Render fats for further culinary use
  • Prepare confit
  • Follow guidelines for storing raw and preserved meat items

This programme is designed for industry chefs to master advanced skills in meat fabrication and curing methods. The lesson covers a wide array of topics from meat fabrication, to curing the meat to sausage making. Emphasis is placed on classic and technology aided techniques in the preparation of cured meat, smoked meat, confits, force meat & sausage. 

  • Fabricate and Utilize Various Cuts of Pork, Lamb and Beef
  • Cure Meats Using Dry Salt and Wet (Brining) Methods
  • Prepare Forcemeat to Fabricate Sausages, Crepinette and Bratwurst
  • Identify Different Types of Wood and Aromatics for Smoking
  • Prepare Confit

To be advised.

SSG Programme Fee Funding

Enjoy up to 80% SSG programme fee funding for all Singaporeans and SPRs who are eligible for our WSQ Continuing Education Modular (CEM) programmes.

 

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 WSQ Continuing Education Modular (CEM) programmes.

 

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

Eligible for:

  • Singaporeans who are eligible for our WSQ Continuing Education Modular (CEM) programmes;
  • 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.

  • Secondary Education (Secondary 2) or WPLN Level 4.
  • Be able to speak, read and write English
  • At least 16 years old or 18 years old for modules with alcohol / spirit modules.
  • Enrolment is 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.

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. Pay online by credit/debit card for the Application Fee only. 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.

6. Training Quality and Outcomes Measurement Survey (TRAQOM) by SkillsFuture Singapore

SSG will conduct the two post-course evaluation surveys in the following manner:

  • The Quality Survey will be conducted after the course end date through an electronic survey. The survey will be emailed to the trainee through SSG’s central survey system.
  • The Outcomes Survey will be administered once a year through a contracted vendor. The survey will be sent to shortlisted trainees who have completed their full qualification course(s) or CU(s).
  • Trainee is to provide your personal email and phone number for SSG to conduct the surveys.
  • All corporate companies registering their staff for training are to avoid using centralized corporate email and have to use their staff email and phone number for SSG to conduct the surveys.