This course aims to provide learners who are interested in pursuing a skills-based career in the food services industry with the necessary expertise in preparing and cooking western cuisine sauces.
After the course, learners will be able to:
| Eligibility |
|
| Course Code | TGS-2023040897 |
| Duration (in hour / minute) | Classroom Facilitated Training – 2 hrs
Practical – 18 hrs Assessment – 4 hrs TOTAL hrs – 24 hrs |
| Assessment Modes | Practical, Oral Questioning |
| Duration (in day; up to 8 to 9 hours per day) | Total Classroom hrs = 24 hrs |
| Funding Type | UTAP+SFC |
Nett Fee after SSG’s Course Fee Funding |
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| 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 | $ 750.00 | $ 750.00 | $ 750.00 |
| SkillsFuture Funding | $ 375.00 | $ 525.00 | $ 525.00 |
| Nett Fee Payable (Before GST) | $ 375.00 | $ 225.00 | $ 225.00 |
| GST (9% x $750.00) | $ 67.50 | $ 67.50 | $ 67.50 |
| Final Amount Payable (Incl. of 9% GST) | $ 442.50 | $ 292.50 | $ 292.50 |
