British Favourites 英式美食最爱 (English/中文班)
British Favourites 英式美食最爱 (English/中文班)
British Favourites 英式美食最爱 (English/中文班)
Each course day is between 7 to 8 hours long, starting at 9am. Trainees are required to be at ACI by 8.45am. Classes will end between 5pm and 6pm.
You will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
In STEP, please ensure that you SUBMIT your course application. Otherwise, ACI will not know you have applied. To learn more, click here: ENSURE SUBMISSION IN STEP
| Please note that STEP will be down for overnight maintenance every Friday night from 11pm to the next day Saturday 7am. |
TGS-2023021153 (Non-WSQ)
Do you have an acquired taste for traditional British food? Join us in this class and pick up tips and tricks to prepare a hearty British meal right in your home kitchen.
Learn to cook Fish & Chips, probably the most popular British food known across the globe. The origin of the Fish & Chips culture in the UK was brought to the British isles by the Jewish immigrants from Holland wherein they serve it every Friday for religious reasons. The British culture eventually embraces and love the fish and fried chips. In Britain, this is typically served wrapped in paper with salt and malt vinegar. Chips in England are what Americans call French fries.
Also learn to cook Clam chowder, a rich and creamy soup bursting with the flavours and textures of shellfish, bacon and potatoes. And there is also Coleslaw, sometimes known as cole slaw, or simply as slaw. This is a perfect side dish to complete the meal, consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise.
您对传统英式食物情有独钟吗？快来参加此课程，学习如何在自家厨房准备丰盛的英式餐。
学习如何烹煮炸鱼及薯条-全球最著名的英式食品。炸鱼及薯条文化是由荷兰来的犹太人带入英国的。由于宗教习俗，他们每个星期五都会吃这道美食。英国人也随之接纳了这道美食。
另一道美食就是蛤蜊杂烩-浓郁的奶油浓汤充满了风味及其材料-蛤蜊，培根及马铃薯的口感也将给您带来惊喜。当然，吃了如此丰盛及浓郁的食物后，必须来个爽口的凉拌卷心菜来解腻。
Items/Dishes covered includes:
- Fish & Chips - learn the secret to making a crispy Battered Halibut Fish with good old fashioned British chips.
- 炸鱼及薯条-学习如何制做出酥脆的炸比目鱼及薯条
- Clam Chowder - this dish is easier to make than you think and your homemade version can be unbelievably creamy and flavourful. In your home kitchen, you can of course make this chockfull of clams, as overflowing as you wish!
- 蛤蜊杂烩-比您想象的容易！在家中您也可以根据您的喜好，肆意加入蛤蜊！
- Coleslaw - make mayonnaise from scratch and turning it to coleslaw dressing, which can also be used to make tartare sauce as a dip for the battered fish.
- 凉拌卷心菜-学习如何自制美乃滋(蛋黄酱)并是用来凉拌卷心菜。您也可以把其制成塔塔酱，作为炸鱼的蘸酱。
*ACI reserves the right to amend, revise or withdraw the dishes featured due to product availability. Photo for illustration purpose only. 本校保留产品供应情况而修改、修改或撤销特色菜肴的权利。照片仅供说明之用。
Registration Period
08/03/2024 - 03/05/2024
Course Date
11/05/2024 - 11/05/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: English
Day: Saturday
Registration Period
12/03/2024 - 23/05/2024
Course Date
31/05/2024 - 31/05/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: Mandarin
Day: Friday
Registration Period
15/04/2024 - 05/06/2024
Course Date
13/06/2024 - 13/06/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: Mandarin
Day: Thursday
Registration Period
15/04/2024 - 21/06/2024
Course Date
29/06/2024 - 29/06/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: English
Day: Saturday
Each course day is between 7 to 8 hours long, starting at 9am. Trainees are required to be at ACI by 8.45am. Classes will end between 5pm and 6pm.
You will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
In STEP, please ensure that you SUBMIT your course application. Otherwise, ACI will not know you have applied. To learn more, click here: ENSURE SUBMISSION IN STEP
| Please note that STEP will be down for overnight maintenance every Friday night from 11pm to the next day Saturday 7am. |
| Payments made ON / AFTER 1 January 2024, GST charged at 9% 2024年1月1号起付费，消费税 9%: | ||
| S’porean & PR 新加坡公民 | Non-S’porean 非新加坡公民 | |
| Programme Fee 全额课程费用 | 320.00 | 320.00 |
| Less 70% SSG Subsidy SSG 70% 补贴 | 224.00 | N.A. |
| Nett Course Fee 净课程费用 | 96.00 | 320.00 |
| GST rate 消费税 | 9% | 9% |
| Add GST charge 附加消费税 | $8.64 | $28.80 |
| Payable Course Fees 应付课程费用 | $104.64 | $348.80 |
| For S'poreans aged 40 & above 新加坡公民40岁或以上 | ||
| Additional 20% MCES subsidy of Programme Fee 额外20% MCES补贴 | 64.00 | |
| Payable Course Fees 应付课程费用 | $40.64 | |
Payment accepted via 可通过以下方式付款支付学费：
- SkillsFuture Credits (SFC), for Singaporeans aged 25 and above 未来技能培训补助金 （新加坡公民25岁以上）
- eNETS (e-payment)
- Credit card (e-payment);
- Debit card (e-payment);
- PayNow (e-payment);
- Bank Transfer.
SkillsFuture Singapore (SSG) Subsidy
精深技能发展局(SSG)津贴
- Enjoy 70% SSG subsidy for all Singaporeans and PRs aged 21 and above
所有21岁及以上的新加坡人和永久居民可享有70%的SSG津贴
Mid-Career Enhanced Subsidy (MCES) Subsidy
中途转业者津贴（MCES）
- Eligible for Singaporeans aged 40 years old and above
适用于40岁或以上的新加坡人
- Enjoy 90% SSG subsidy
享有90% SSG津贴
SkillsFuture Credit (SFC)
未来技能培训补助 (SFC)
- For Self-Sponsored Individuals only
仅限自行资助的个人
- All Singaporeans aged 25 and above will receive an opening credit of S$500 from January 2016.
所有年龄在25岁及以上的新加坡人将从2016年1月起获得500新元的开户积分。
- You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.
您可利用未来技能培训补助，抵消扣除津贴/资助后的课程费用。
YOUNGSTERS/STUDENTS STILL STUDYING IN MOE INSTITUTIONS ARE ENTITLED TO COURSE FEE SUBSIDIES FROM SSG ONLY IF THEY INTEND TO JOIN THE F&B INDUSTRY.
Target Audiences:
Anyone keen to improve their baking/culinary skills
Entry Requirements:
ACI does not accept trainees under 16 years of age.
Education: Pre-Primary/Lower Primary
教育：学前/小学低年级
Language : Basic Proficiency in Written and Spoken (English / Mandarin)
语言：基本的书面和口语能力（英语/华语）
Trainees are required to clean up kitchen after class.
学员们下课后必须清理厨房
All our courses are full days and requires standing in the kitchen the entire time.
Please note that our kitchens are designed to accommodate 24 Trainees with 3 Trainees sharing one work-station. With relaxation of Covid measures, we have reverted to conducting classes at full capacity of 24 pax. 请注意本学院的厨房可容纳 24 名学员。其中 3 名学员共用一个工作站。随着 Covid-19 措施的放松，本学院已恢复为 24 名学员上课。
REFUND POLICY FOR WITHDRAWAL
Period of Withdrawal^ | Refund Policy |
Withdrawal 14 days or more before course starts. | 100% refund of paid fees |
Withdraw from course less than 14 days before course starts. | 50% refund of paid fees |
Withdrawal on or after course starts. | No refund of paid fees |
^The date of withdrawal will be based on the date the request for withdrawal is lodged by the trainee.
Absent with valid reason
For leave of absence with valid reason accompanied by documentary proof, an appeal can be submitted for management approval, seeking to be transferred to the next class. This appeal must be submitted within two (02) working days from the missed class date, and is subject to ACI's management approval.
Paid course fee will be forfeited for valid reason appeals not submitted within two (02) working days. Initial claims for the payable course fee from SkillsFuture Credit (SFC) or Post-Secondary Education Account (PSEA) cannot be processed and trainee will be liable to pay for this amount of payable course fee with other payment methods. Please note that STEP system will not allow trainee to apply for further courses until this amount is paid.
For courses that are more than 1 day, trainee will not be allowed to attend remaining sessions if trainee missed Day 1 of class.
Absent without valid reason
Trainee who are absent WITHOUT valid reason will have the paid course fee forfeited and not allowed to attend day 2 and 3 of the course (if any). Initial claims for the payable course fee from SkillsFuture Credit (SFC) or Post-Secondary Education Account (PSEA) cannot be processed and trainee will be liable to pay for this amount of payable course fee with other payment modes. Please note that STEP system will not allow trainee to apply for further courses until this amount is paid.
ACI reserves the right to assess/reject Leave of Absence reasons that are not relevant to the course missed (e.g. internet service disruption does not affect kitchen classes in person).