Last updated on: 29 May 2024
01-07-2019 - 31-03-2021

10-10-2020 - 21-06-2023

SkillsFuture Singapore (SSG)
Part Time
Full Time
Full Time and Part Time
This course aims to impart knowledge and skills in demonstrating basic dry heat cooking methods. It includes roasting, baking, broiling, grilling, pan-frying, sautéing deep-frying and stir-frying food.
The Course includes:
• Strategize and initiate food service set up
• Develop concept of restaurant
• Setup the operational space for food service establishment
• Conduct market and financial feasibility study
• Complete the licensing and permit requirements to operate food service business.
Not Specified
Supervisory, Operational
Asian Culinary Institute of Singapore24 hrs
Course Fee:
Training Provider Information
Nanyang Polytechnic
Course Contact Information
Ms Cheryl Chen