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Home » Culinary A - Foundations, French Cuisine, Western Cuisine » Chef In Training (Culinary) - Foundations Weekday

Chef In Training (Culinary) - Foundations Weekday

A superb foundation and an introduction to western culinary techniques.


Duration: 3 hours/session

For: 8 sessions

Fees: $1,600.00

Chef: Kogilan Kumarasamy

Alert! Not enough quantity is available!

UTAP Funding For Course Code C00032087
Funding End Date: 31 March 2027

Under UTAP, NTUC union members enjoy 50% course fee support, capped at $250 or $500 (aged 40 years old and above).

Pay the full fees here and claim it back via your UTAP account.

Please select the date to view the modules.  Click on the modules to view the menu taught for the class.

Immerse yourself into the world of Western cooking techniques over 8 sessions where you will explore recipes from different food categories. We will work on precision knife skills and exposure to the ingredients and culinary techniques that are common to us.

The Foundations level is ideal for people who have none or some prior experience to cooking. Comfortably paced, we aim to teach you technical skills rather than just recipes.

At the end of the Foundations Course you will have the ability to create dishes of restaurant quality and will impress your friends and family. If you would like to continue expanding your culinary horizons, we welcome you to the next level of excellence in the Chef in Training Intermediate Course. 

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Testimonial from a previous participant:

Chef in Training Foundations helped me to alleviate my confidence in cooking with various techniques. The skills taught in class can be applied to all various cuisines and are not limited to a specific culinary style. The Executive Chef was professional in his conduct and ensured that everyone in the class was up to speed regardless of skill and experience. I highly recommend this culinary school to those aspiring to be chefs or seeking to be more confident in their culinary skills. - Jack Chou

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Terms and Conditions:

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 attending previous chef in training sessions:

Personalized chef's jacket

Palate Sensations towel

Palate Sensations apron

A chef and paring knife

A texbook of Culinary Fundamentals by Labensky, Hause and Martel

For those taking individual sessions, the fees will be $238 nett per participant per session.

For those taking the entire module, the fees will be $1600 nett per participant for all 8 sessions.

Best enrolled as an entire module but you can also enroll for individual sessions. 

An entire module is designated as 1 continuous intake and not different sessions from different intakes to make up 8 sessions.

We will need at least 48 hours notice if you cannot come to the class. There will be no make up class if it falls within 48 hours to the class date.

In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, Palate Sensations reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion of Palate Sensations).

Palate Sensations does not guarantee the availability of any session (whether for adults or children, or as advertised on the Website or through any other means) until your booking is confirmed, and where applicable, the required session size is reached. 

Participants will only be issued with the Certificate of Achievement upon completion of all 8 sessions.

Day 1: Module 1 Knife Skills & Vegetable Cuts

Knife sharpening, specific knives, knife skills on handling, and identifying common ingredients, safety in the kitchen, use of tools and equipment, food hygiene, "cooking with integrity - combining flavours".

Minestrone Soup

Creamy Mushroom Soup

Vegetable Stock

Day 2: Module 2 Salads and Dressings

Learn how to make different types of salads and dressings.

Basic Mayonnaise

Classic Caesar Salad

Prawn And Avocado Salad with Vinaigrette Sauce

Classic Potato Bacon Salad

Day 3: Module 3 Chicken

Debone chicken and learn different cooking methods such as braising and pan searing.

Basic Chicken Stock

Coq Au Vin (Braised Chicken In Red Wine With Mushrooms)

Pan Roasted Lemon Oregano Chicken with Mashed Potatoes and French Beans

Honey Glazed Barbecue Wings with Harissa

Day 4: Module 4 Potatoes

Mastering Potatoes

Learn different cutting techniques, deep fried and sauteed.

Pomme frites, pomme gaufrettes, pommes carrees, pommes chateau.

Prepare:

Pommes Duchesse

Pommes Lyonnaise with bacon, onions and parsley

Potato Rosti with veal emince Zurich style

"Reibekuchen" German style potato pancakes with apple puree

Day 5: Module 5 Beef

Learn different cuts of beef and different cooking methods with beef based recipes

Beef Burger with Pomme Pont-Neuf and Classic Coleslaw

Seared Steak with Red Wine Jus

Hungarian Goulash

Day 6: Module 6 Fish

Learn how to fillet fish and different cooking methods with fish based recipes

Basic Fish Stock

Salmon Gravlax

Pan Seared Fish, Wilted Spinach, Glazed Carrots & Lemon Butter Sauce

Poisson En Papillote

Day 7: Module 7 Fish & Seafood

Learn more techniques with fish and its trimmings and how to complement seafood with fish in these recipes

Moules Marinieres

Classic Bouillabaisse with Sauce Rouille

Seafood Pie

Day 8: Module 8 Fresh Pasta and Sauces

Learn how to make fresh pasta

Spinach Ravioli With Pesto

Lasagna

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