Western Meat & Poultry Techniques
Learn the techniques in preparing and creating western meat dishes.
MODULE :
Meat & Poultry Fabrication (TGS-2024047017)
COURSE DURATION :
24
Funding Eligibility Period:
25.06.24 - 24.06.26
Enhance Your Culinary Skills with an Immersive Hands-On Experience
Explore the meat & poultry techniques used in the F&B industry
Dive into the art of meat and poultry fabrication as you learn to expertly break down whole chickens and lamb cuts with precision. Master essential techniques like joint separation, trimming, and portioning to transform raw meat into perfectly prepped pieces. This hands-on session equips you with pro-level knife skills and butchery know-how to elevate your culinary game.
Western Meat & Poultry Techniques
Discover the craft of meat and poultry fabrication as you skillfully dissect whole chickens and lamb cuts, mastering techniques like joint separation, precise trimming, and efficient portioning. This workshop is perfect for students eager to build confidence in the kitchen, offering hands-on practice that bridges the gap between raw ingredients and professional results. You’ll walk away with sharpened knife skills, a deeper understanding of meat preparation, and the ability to tackle any cut with ease.
Learn to Make
Beef Wellington w/ Broccoli
Pastry wrapped beef covered in mushroom-onion mix
Wiener Schnitzel
Thin breaded pan-fried veal with potato & cucumber salad
Lamb Scallopini
Pan-fried thinly sliced veal covered in piccata sauce
Rosemary Baked Chicken
Honey mustard coated chicken leg with garden salad
Roasted Lamb Rack
Roasted lamb rack coated in herby crust
Chicken Bone Broth Soup
Clear & savory collagen-rich broth
What you’ll learn
Preparation:
Parts & characteristics of meat & poultry
Assembling:
Meat & poultry fabrication
Presentation:
Cooking methods & presenting meat & poultry dishes
We’ve got a plan that’s perfect for you
$1,308.00
Course fee funding only applies to Singaporeans & PRs
$708.00
Remainder of the course fees are SkillsFuture Credits & PSEA deductible
$468.00
Remainders of course fees are SkillsFuture Credits deductible
Pots & Pans Culinary Studio is a brand by BIZIQ Academy which is accredited as a Registered Training Provider by SkillsFuture Singapore
Up to 70% Course Subsidy (PSEA Eligible)
Upcoming Class Schedule for
Western Meat & Poultry Techniques
Two learners will share one cooking station. Also, maintaining the cleanliness and hygiene of your cooking station and equipment during the class is the learner’s responsibility.
Pots & Pans Culinary Studio is not Halal-certified. However, most of our ingredients used are halal suppliers. We do not use any pork, lard or alcohol in any of our courses. We do have Muslim learners joining our classes regularly.
You will receive a government-issued WSQ SOA (Statement of Attainment) upon completion of the course.
It is advisable to wear long pants and covered shoes as you will be standing for a long period. Feel free to bring along a sweater as it could get cold.
The maximum class capacity will be 24 pax.
Please ensure that you have your Singpass App downloaded on your phone with the account logged in as it will be used for attendance taking.
Yes, we do provide takeaway containers.
Yes! We provide ingredients. There will not be any additional top-up for ingredients.
There will be a S$30 deposit to secure your class slot as we prepare the ingredients 1 day before the commencement of the class. However, the deposit will be refunded to you upon completion of the course.
The subsidies vary depending on your age and nationality.Singaporeans above 40: 70% subsidySingaporeans above 21 or PR: 50% subsidy
Yes! All our courses are designed and structured for students regardless of their level of culinary expertise.
Yes you can! You can use your SkillsFuture Credits for the remaining course fee after subsidy.
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