TRAINING COURSES
Chef in Training - Intermediate
Summary
- Price:
- $1500
- Language:
- English
- Funding:
- No Funding
- No. of Days:
- 8 Days
- Location:
- West
| Funding | Individual | |
| Full Cost | S$1500 | |
| Please refer to the "Funding" tab to understand details breakdown | ||
| How much you need to pay? | Login to find out more about the funding | |
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This 8 session course covers a range of culinary skills intended to help bridge the gap between the amateur home gourmand and the professional chef. This course is the follow on series after Foundations. For those who have some knowledge of cooking, Intermediate can be completed before Foundations.
Participants enrolled for the entire 8 sessions will receive the following Palate Sensations tool kit. This is a mandatory kit and is required for all class attendance. A refund of $200 will be given for those who already have this kit from previous classes:
- Personalized chef's jacket
- Palate Sensations towel
- Palate Sensations apron
- A chef and paring knife
- Palate Sensations reusable bag
Module 1 – Testing your knife skills
- Roasted tomato and vegetable soup with herb fritters
- Beef quesadillas
Module 2 – Mastering eggs and sauces
- Classic omelette
- Cheese souffle
- Oeufs en cocotte with a light curry sauce
- Make your own ketchup
Module 3 – Charcuterie
- Country terrine
- Fresh garlic sausages
Both recipes contain pork.
Module 4 – Fresh Pasta
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Tagliolini with lobster, eggplant and pecorino cheese
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Farfalle pasta with mushrooms and turmeric chick peas
Module 5 – Meats
- Learn the art of smoking your own meats with smoked baby back ribs, home made bbq sauce and hand cut fries
- Lamb tagine with prunes and almonds served with cous cous salad.
Module 6 – Fish
- Whole snapper in sea salt crust
- Stuffed sole with mousseline of shrimp in a creamy white wine and raspberry sauce
- Learn the art of sous vide with sous vide fish stew
Module 7 – Bread
- Soft butter rolls
- Flavoured focaccia
- Bread sticks
- Sesame crackers
Module 8 – Putting it all together
Putting it altogether/Restaurant simulation.
The last class is only open for those who sign up for all 8 classes. The chef will discuss with the participants prior to the class, what they would like to focus on eg: a recap of their skills or a restaurant simulation or a black box challenge to test their knowledge and skills.
- Location:
- West
- Address:
- 10 Biopolis Road, #01-03
- Building Name:
- Chromos
- Postal:
- 138670
Palate Sensations Cooking School
Over the past decade, Palate Sensations Cooking School has helped countless home gourmands realise their dreams of becoming proficient cooks. They have trained thousands of budding chefs, providing them the ability to delight their family and friends through their biggest passion; cooking and baking.
A highly sought after and leading life style cooking school in Singapore, we offer hands on cooking and baking classes for adults and children catering to all abilities and levels, studio rental facilities, corporate team building activities, private parties (birthdays, hen’s parties etc) and consulting services for businesses seeking proven expertise in the F&B industry.
Training Center
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Brenda Chew
Influenced by her Peranakan grandmother, she was exposed to the sight, taste and smell of spices from an early age. After working in the corporate world for 6 years, she decided to pursue her passion in pastry. She graduated with a Diplome de Patisserie from Le Cordon Bleu and an Advanced Diploma in Hospitality Management from TAFE Institute, Sydney, Australia. She interned at Uccello and Café Sicilia while studying in Australia. Upon graduating from Le Cordon Bleu, she worked as a Pastry Chef at Jamie’s Italian, a restaurant in Sydney by Celebrity Chef Jamie Oliver. She was part of the Opening Team responsible for the setup of the restaurant. During the 5 years with Jamie’s Italian, she assisted with the training of new chefs and was appointed Cultural Ambassador for Jamie’s Italian International. During this period, Brenda was exposed to and developed a high level of competency in culinary techniques to compliment her pastry background. Returning to Singapore in 2015, she worked as a Pastry Chef at W Singapore before joining Palate Sensations as Executive Chef. Brenda is in charge of running the culinary and pastry programs and advising the Management Team on strategy and business development.
The following are details breakdown of the funding
| Individual | ||
| *Funding | ||
| WSQ | Login to find out more about the funding | |
| SkillsFuture | - | |
| Productivity & Innovation Credit | - | |
| How much you need to pay? | Login to find out more about the funding | |
Note
- Funding is subjected to approval from the government agencies
- The amount is calculated based on the "Up to" percentage of the course fees
- Taking into assumption that you have not fully utilized the SkillsFuture Credit and Productivity & Innoviation Credit Scheme
Other courses available by Palate Sensations Cooking School
Expected Investment
| Total Cost | S$ 0 |
| Expected Saving | S$ 0 |
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| Expected Investment | S$ 0 |
Total Cost
| Course Fee | S$ 1500 |
| Number of employee(s) | 0 |
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| Total Cost | S$ 0 |
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