Comprehensive Western Cuisine – Sous Vide

About This Course

This course aims to provide learners who are interested in pursuing a professional skills-based career in the food services industry with the necessary expertise in preparing and producing 7 meat based sous vide dishes.

What You’ll Learn

1. Inspect and improvise on different ingredients used in the preparation of 7 sous vide dishes.

2. Interpret recipes and prepare multiple complex sous vide dishes using correct preparation techniques in a timely manner.

3. Apply different mixing and cooking techniques and methods of preparing different types of sous vide dishes.

4. Present different sous vide dishes with suitable colour, height and textures.

Course Code TGS-2024041515
Duration (in hour / minute)

Classroom Facilitated Training – 2 hrs

Practical – 26 hrs

Assessment – 4 hrs

TOTAL hrs – 32 hrs

Assessment Modes Practical, Oral Questioning
Duration (in day; up to 8 to 9 hours per day) Total Classroom hrs = 32hrs
Funding Type UTAP+SFC

 Nett Fee after SSG’s Course Fee Funding

Type Category of Individuals
Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass
Plus (LTVP+) holders
Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old
and above
SME-sponsored local employees (i.e Singapore Citizens and Singapore
Permanent Residents)
Funding Source
SkillsFuture Funding (Baseline) SkillsFuture Mid- Career Enhanced Subsidy SkillsFuture Enhanced Training Support for SMEs
Up to 50% of Course Fees Up to 70% of Course Fees Up to 70% of Course Fees
Course Fee $ 1300.00 $ 1300.00 $ 1300.00
SkillsFuture Funding $ 650.00 $ 910.00 $ 910.00
Nett Fee Payable (Before GST) $ 650.00 $ 390.00 $ 390.00
GST (9% x $1300.00) $ 117.00 $ 117.00 $ 117.00
Final Amount Payable (Incl. of 9% GST) $ 767.00 $ 507.00 $ 507.00
Register course


(For Local Employers) More about SFEC

* Self-sponsored individuals must be at least 21 years old.

*Terms and conditions applies to all types of SSG fundings.More details at