Course Content

  • Use safely different types of kitchen tools, utensils, and appliances in the preparations
  • Name the characteristics and uses of quality ingredients
  • Prepare ingredients and rempah
  • Use proper work methods for different types of Basic Peranakan dishes
  • Demonstrate varius cooking techniques
  • Prepare various types of Basic Peranakan Cuisine
  • Name common faults and show how these faults can be avoided
  • Present and store finished dishes
  • Develop personal traits for the workplace

Product Items

  • Achar
  • Dry Mee Siam
  • Kueh Pie Tee
  • Nonya Popiah
  • Sugee Cake
  • Kapitan Chicken Curry

Length of Course Duration

3 days (9am to 6pm)

Breakdown of Course Components

Description Hours
Training 21
Assessment 3

Mode of Assessment

  • Practical
  • Oral Questioning

Nett Course Fee (incl GST)

No funding Full Course Fee (without Funding) $648.00
Normal – 50% Self-Sponsored: Singaporeans between 21 to 39 yrs old/ PR
Company-Sponsored: Non-SMEs (Singaporeans less than 40 yrs old/ PR)
Enhanced – 70% Self-Sponsored: Singaporeans aged 40 yrs old and above
Company-Sponsored: Non-SMEs (Singaporeans aged 40 yrs old and above)
Company-Sponsored: SMEs (SG/ PR)

WSQ Funding Requirements

  • Fulfill at least 75% attendance for the training
  • Marked ‘Competent’ for the assessment to be eligible for funding.

SkillsFuture Credit

SkillsFuture Credit is applicable to offset the Nett Course Fee.

To Apply

Please complete this course application form and submit to us via Email at

Registration is on a first-come-first-serve basis.

Modes of Payment

  • SkillsFuture Credit
  • Cash
  • NETS
  • Cheque (payable to “Baking Industry Training College Pte Ltd”)
  • Bank Transfer (pls email us after you have made the bank transfer so that we that we can match with our bank records):
  • A/C Name: Baking Industry Training College Pte Ltd
  • A/C No: 687-387514-001 (OCBC Bank)