Professional Certificate in Singaporean Hawker Fare Culinary Basics
-- ViewingNowThe Professional Certificate in Singaporean Hawker Fare Culinary Basics is a comprehensive course that equips learners with the fundamental skills to excel in Singaporean culinary arts. This course is critical in preserving the rich heritage of Singaporean hawker fare and responding to the growing industry demand for skilled chefs who can prepare authentic and high-quality dishes.
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GBP £ 140
GBP £ 202
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โข Singaporean Hawker Fare Fundamentals: An introduction to the history, culture, and significance of hawker fare in Singaporean cuisine. Explore the various types of hawker centers and popular dishes.
โข Wok Cooking Techniques: Master the art of wok cooking, including stir-frying, deep-frying, and steaming. Learn about essential wok skills, such as high heat control and proper ingredient preparation.
โข Iconic Hawker Dishes: Dive into the creation of beloved hawker fare dishes, such as Hainanese chicken rice, char kway teow, and laksa. Understand regional variations and ingredients.
โข Soup and Steamboat Basics: Learn to prepare hearty Singaporean soups and steamboat dishes, including bak kut teh, fish head curry, and mala hotpot.
โข Spices and Condiments: Discover the importance of spices and condiments in Singaporean hawker fare. Explore the uses of sambal, soy sauce, and other essential flavorings.
โข Seafood Specialties: Master the preparation of popular seafood dishes, like chili crab, black pepper crab, and cereal prawns. Understand seafood sourcing and handling.
โข Vegetarian and Vegan Hawker Fare: Cater to diverse dietary needs by learning to create vegetarian and vegan versions of traditional hawker dishes. Emphasize flavorful ingredient substitutions.
โข Food Safety and Hygiene: Ensure compliance with food safety regulations and maintain a clean, hygienic kitchen environment. Understand proper food handling, storage, and disposal.
โข Menu Development and Pricing: Develop a cohesive, appealing menu of hawker fare dishes, considering factors like cost, portion size, and customer preferences. Price menu items appropriately for profitability.
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