WSQ Asian Cuisine Preparation and Cooking (level 3)(classroom and Asynchronous E-Learning)

Following are the course objectives.

• Demonstrate consistency in preparing Asian cuisine dishes.
• Demonstrate methods for trim test, drained weight test and shrinkage test.
• Prepare suitable Asian cuisine dishes based on the types of events and profiles of customers.
• Understand the preparation time needed for Asian cuisine dishes.
• Understand the food restrictions and specific requirements for Asian cuisine dishes.
• Inspect consistency in preparing Asian cuisine dishes.
• Conduct trim tests, drained weight tests and shrinkage tests to ensure quality consistency in Asian cuisine dishes.
• Provide improvement suggestions on dish preparation.
• Prepare complex Asian cuisine dishes using a combination of cooking techniques.
• Plate complex Asian cuisine dishes finely.
• Curate a good selection of Asian cuisine dishes based on types of events and profiles of customers.
• Coordinate different food items to be ready within the service time.
• Cater to special cultural and dietary needs for Asian cuisine dishes.

What You'll Learn

WSQ Asian Cuisine Preparation and Cooking (Level 3) is a 30-hour programme at the end of which the learners will be able to prepare complex Asian cuisine dishes using a combination of cooking techniques with fine-plated presentations. This module is a part of an SCTP diploma programme.

Minimum Entry Requirement

a. Passion for Culinary Arts/Pastry & Bakery/Food & Beverage Management.

b. At least 16 years old.

c. Possess basic computer skills.

d. Require to undergo an interview and online profile test.

e. Secondary school education.