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Prepare Cold Plates and Garnishes*

Who Should Attend The Course

Pastry cooks

Delivery/Duration


Delivery
In-Person Training

Duration
22 Hours

Content


  • Recipes and Methods of Preparing Different Types of Cold Plates and Garnishes
  • Impact of Dressings/Dips and Garnishes on Ingredients
  • Roles and Characteristics of Appetizers and Hors d’oeuvres
  • Matching Side Ingredients to Different Main Ingredients
  • Methods for Holding and Storing Vegetable and Fruit Garnishes
  • Quality Characteristics of Cold Plates and Garnishes
  • Food and Workplace Safety and Health Requirements

Training Schedule1:  

Sessions:
3 full days (9am – 6pm)

Intake

Start Date

End Date

1

2 Nov 20

4 Nov 20

2

30 Nov 20

2 Dec 20

3

14 Dec 20

16 Dec 20

Course Fee2:  

Full Course Fee b/4 GST

Enhanced Course Fee Support

Nett Course Fee Payable after GST

S$432.00

S$388.80

S$46.22

 

*WSQ Qualification

  1. Class commencement is subjected to minimum class size. Sat, Sun and public holidays are excluded, where applicable.
  2. Enhanced course fee support by SSG at 90% is applicable to Singaporeans and Singapore Permanent Residents.