Healthy Culinary Programme


THE OBJECTIVES OF HCP

  1. To equip trainee with the skills and knowledge to prepare for healthier meals for the household.
  2. To equip trainee with the safety and hygienic techniques from meal preparation to meal served.
  3. To teach trainee a variety of dishes commonly served in household.

 

SAFETY, HEALTHY AND HYGIENE MODULE (2H)

  1. To educate on the safety precautions in wet and dry kitchen
  2. To instill the importance of 100% adherence to hygiene when handling fresh, uncooked, cooked food
  3. To adopt healthier methodology and dishes in meal preparation

 

 

MEAL PREPARATION & ASSESSMENT (14H)

  1. Day 1 – Chinese Cuisine & Dessert
  2. Day 2 – Western / Malay Cuisine
  3. Day 3 – Plan your own menu (Assessment)

 

ASSESSMENT (4H)

End of Day 2, the trainer will work with the trainee to plan a breakfast and lunch meal for family and in order to pass the assessment, they need to ensure 100% safety and hygienic handling procedures from before to during and after dishes prepared. 

 

COURSE FEES

Full Course Fees $150
FAST-FDW Subsidy $30
Nett Course Fees $120
Ingredient Fees $10
 

Course Duration:

12 hours

SAFETY, HEALTHY AND HYGIENE MODULE (2H)

MEAL PREPARATION & ASSESSMENT (14H)
ASSESSMENT (4H)

Payment Mode:

Cheque/Cash/Bank Transfer


Trainer/Trainee Ratio

1:20 (theory), 1:5 (practical)


No schedules found