Culinary Arts- Western Techniques Module 2 Main Course
Lean the basic techniques and culinary knowledge to make western cuisine for a cafe kitchen.
The focus will be on preparing main course. Learn about food hygiene and basic kitchen safety, introduction to basic utensils and kitchen equipment.
Recipes for Vegetables:
Ratatouille (French vegetable stew)
Creamy vegetable soup
Recipes for Chicken:
Gai yang with bone in chicken thigh (Thai roasted chicken)
Chicken quesadilla made with chicken breast
Sichuan dried chilli chicken with deboned chicken leg
Notes for SkillsFuture Credit Claims:
The SkillsFuture course code is CRS-N-0035244.
Please sign up for the class and pay for your class as per the normal procedure on this website.
We will contact you to inform you about the claim procedure.