Please note that you will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
TGS-2021010601 (Non-WSQ)
Classical Malay dishes have increasingly becoming a popular and trendy cuisine in the market due to its fine art of production and availability of ingredients in this region. This course offers the theoretical knowledge and trains learners to compose and produce Malay dishes. At the end of lesson, Learners will gain a better understanding and attain the knowledge in principles of cooking for Malay dishes.
The food and beverage industry plays an important role in contributing to the tourism industry. Given that this industry is wide with a diverse market, it requires its personnel to have good product knowledge and versatility in producing varying types of cuisines to meet diners' needs. This course prepares learners with the abilities to apply the knowledge and skills in preparing a Malay meat dish, rice dish and home-made pickles which are Ayam Masak Merah, Nasi Kerabu and Achar.
During this course, learners will be steered by experienced trainers who will impart the principles of Malay cooking techniques such as selecting and proportioning raw ingredients, seasoning, flavouring and marinating of Malay dishes. They will also be trained on how to derive the appropriate consistency of blended mixture and sauces alongside being able to control temperature of cooking and determine doneness.
At the end of the lesson, learners will bring home these delicious dishes made during class.
马来菜因其精湛的制作工艺和丰富的食材而日益成为市场上流行和时尚的菜肴。本课程提供理论知识并训练学习者创作和制作马来菜肴。学习者将获得更好的理解和掌握马来菜肴烹饪原理的知识。
食品和饮料行业在促进旅游业方面发挥着重要作用。鉴于这个行业广阔,市场多元化,它要求其人员具备良好的产品知识和多才多艺的能力,可以制作不同类型的菜肴以满足食客的需求。
本课程让学习者有能力应用知识和技能来准备马来肉菜、米饭和自制泡菜,即马来式香辣番茄鸡, 蓝花饭 , 亚喳。在本课程中,学习者将由经验丰富的培训师指导,他们将传授马来烹饪技术的原则,例如选择和配比原材料、调味、调味和腌制马来菜肴。他们还将接受培训,了解如何获得混合混合物和酱汁的适当稠度,同时能够控制烹饪温度和确定熟度。
课程结束后,学习者将把这些在课堂上做的美味菜肴带回家。
Learners will gain a better understanding and attain the knowledge in principles of cooking for these Classical Malay dishes.
学员将获得宝贵的烹饪技巧,并了解制作美味经典马来佳肴如
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Please note that you will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
SkillsFuture Singapore (SSG) Subsidy
精深技能发展局(SSG)津贴
所有21岁及以上的新加坡人和永久居民可享有70%的SSG津贴
Mid-Career Enhanced Subsidy (MCES) Subsidy
中途转业者津贴(MCES)
适用于40岁或以上的新加坡人
享有90% SSG津贴
SkillsFuture Credit (SFC)
未来技能培训补助 (SFC)
仅限自行资助的个人
所有年龄在25岁及以上的新加坡人将从2016年1月起获得500新元的开户积分。
您可利用未来技能培训补助,抵消扣除津贴/资助后的课程费用。
ONLY STUDENTS INTENDING TO JOIN THE F&B INDUSTRY ARE ENTITLED TO COURSE FEE SUBSIDIES FROM SSG.
Target Audiences:
Anyone keen to improve their baking/culinary skills
Entry Requirements:
ACI does not accept trainees under 16 years of age.
Education: Pre-Primary/Lower Primary
教育:学前/小学低年级
Language : Basic Proficiency in Written and Spoken (English / Mandarin)
语言:基本的书面和口语能力(英语/华语)
Trainees are required to clean up kitchen after class.
学员们下课后必须清理厨房
Please note that our kitchens are designed to accommodate 24 Trainees with 3 Trainees sharing one work-station. With relaxation of Covid measures, we have reverted to conducting classes at full capacity of 24 pax. 请注意本学院的厨房可容纳 24 名学员。其中 3 名学员共用一个工作站。随着 Covid-19 措施的放松,本学院已恢复为 24 名学员上课。
REFUND POLICY (VALID UNTIL 30 NOV 2023)
REFUND POLICY (EFFECTIVE 1 DEC 2023)
Period of Withdrawal^ | Refund Policy (Effective 1 Dec 2023) |
Withdrawal 14 days or more before course starts. | 100% refund of paid fees - include course fees and exam / assessment fees (if applicable) - insurance / application fee (if applicable) is not refundable |
Withdraw from course less than 14 days before course starts. | 50% refund of paid fees with valid reasons* - include course fees and exam / assessment fees (if applicable) - insurance / application fee (if applicable) is not refundable |
Withdrawal on or after course starts. | No refund of paid fees – include course fees and supplementary / application fees (if applicable) |
^The date of withdrawal will be based on the date the request for withdrawal is lodged by the trainee.
* Valid reasons (supporting documents required) are 合理原因包括:
With valid reason (documentary proof required) for less than 75% attendance, trainee can be transferred to the next run, subject to availability of seats at ACI's discretion. This request must be submitted within 5 working days from the missed class date, after which paid course fee will be forfeited. Transfer to the next class is only valid for 4 months or until 1 Feb, whichever is earlier, after which, the paid fee will be forfeited.
If trainee missed Day 1 of class, they will not be allowed to attend remaining sessions (applicable for short courses only).
Trainee will not be allowed to continue with the course once there is no valid reason for absenteeism, at any point during the course. Paid fees will be forfeited.
NB: To enjoy SkillsFuture funding, trainees must achieve 75% attendance and be rated Competent in assessment.