Basic Western Dry-Heat Dish Preparation and Cooking


Mode of Study:
In-person delivery

46 hours (6 days)

Course Timing:
Day 1 to Day 5: 9am to 6pm
Day 6: 9am to 4pm

Available Intakes:
Please click here for course dates.

Registration closes 2 weeks before course commencement.

Shatec Institutes Pte Ltd,
21 Bukit Batok Street 22, Singapore 659589


1 Orchard Spring Ln, Level 5, Singapore 247729

Important Notice:
From 1 October 2023, participants who are attending SkillsFuture Singapore (SSG)'s funded courses must take their attendance digitally via the Singpass App for attendance-taking for both physical classroom and synchronous e-learning courses.

To ensure seamlessness of attendance-taking, participants are encouraged to download the Singpass App on their mobile phones (with a camera) or tablets (with a camera) and set up their Singpass accounts (if this was not done previously) before their respective courses start.

Participants are to bring their devices with the installed Singpass App for each session.

Course Description

As one of the most important aspects in the role of a food service provider, it is imperative to gain understanding on the important knowledge of recognising doneness and the grasping of cooking time and temperature.

This course aims to equip you with the skills and knowledge of preparing ingredients and components of Western dry heat dishes using different types of flavouring techniques and equipment.

Who Should Attend

Cooks, kitchen assistants, new entrants to the industry and/or people who loves to cook

Course Objectives

By the end of this course, you will learn how to prepare basic Western dry-heat dishes with menu-based presentations

Course Structure


Theory, show & tell, demonstration and hands-on practice

Written and Practical Assessment

Learners must attain a minimum of 75% attendance in order to be eligible for the assessment.


Upon successful completion of the course, you will receive a WSQ Statement of Attainment (SOA) in 'Western Dry-Heat Dish Preparation and Cooking-1' issued by SkillsFuture Singapore.

Course Outline

The course covers the following contents:

  • Types and uses of kitchen tools and equipment
  • Principles of Western dry-heat cooking techniques
  • Types and correct proportions of ingredients and food suited for Western dry-heat cooking techniques
  • Methods and techniques for seasoning, flavouring, and marinating of food
  • Indicators of doneness
  • Importance of controlling cooking time and temperature
  • Types of condiments, herbs and spices used in Western dry-heat dishes
  • Methods of storing ingredients and finished products
  • Importance of ensuring workstations are ready in a timely manner

You will cook the following:

  • Eggs - Scrambled, Sunny Side-Up, French Omelette
  • Healthy Grilled Chicken Breast with Caesar Salad
  • Hamburger with Thick Cut Fries
  • Battered Seafood Basket (Deep fried Fish and Prawns)
  • Pan-grilled Squid stuffed with Quinoa

*SHATEC reserves the right to change and/or update the items based on market trends and demand

Course Fees


6, 7SME

Full Course Fee incl. GST

S$ 1,073.09

S$ 1,073.09

1, 2, 5, 7Nett Course Fee Payable after SSG Grant, incl. GST (Singaporeans/PRs/Long Term Visit Pass Plus Holders 21 years old)

S$ 321.93

S$ 123.21

3, 7Nett Course Fee Payable after MES Grant, incl. GST (Singaporeans 40 years old)

S$ 123.21

S$ 123.21

6Absentee Payroll

Absentee Payroll rate at S$4.50 per hour, capped at S$100,000 per enterprise per calendar year 

1Singaporeans and Singapore PRs, aged 21 and above, will be eligible for up to 70% SSG funding. Funding is subjected to SSG’s prevailing corporate policies and final approval.

2Singaporeans may also utilize available funds within their Post-Secondary Education Account (PSEA) or SkillsFuture Credits (where applicable) to offset total net course fee payable. All Singaporeans aged 25 and above can use their S$ 500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website to choose from the courses available on the SkillsFuture Credit course directory.

3The SkillsFuture Mid-Career Enhanced Subsidy (MES) is for Singaporeans aged 40 years old and above.

5Training support will be extended to Long Term Visit Pass Plus (LTVP+) Holders with effect from 1 October 2021. The LTVP+ scheme applies to lawful foreign spouses of Singapore Citizens (SCs) with (i) at least one SC child or are expecting one from the marriage, or at least three years of marriage, and (ii) where the SC sponsor is able to support the family. LTVP+ holders will be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card.

6SME companies are required to log-in to Enterprise Portal for Jobs and Skills to update their SME status if they have not done so. All companies will be notified to log in to the portal to declare monthly salary and hours worked per week in order to receive Absentee Payroll.

7Companies and individuals are liable for the full course fee in the event that the SSG funding and subsidy are not approved.

8Class commencement is subjected to minimum class size met. Public holidays are excluded, where applicable

 9 Eligible companies can offset the additional out-of-pocket expenses with the SkillsFuture Enterprise Credit (SFEC). Please refer to for more information.

Payment Mode

The following payment modes are available:

  • SkillsFuture Credit
  • Bank Transfer
  • PayNow
  • Credit Card
  • Internet Banking

SHATEC Institutes Pte Ltd (UEN: 198301550C) is an appointed CET Centre by SkillsFuture Singapore (SSG) for courses supported by SkillsFuture Credits (SFC) / funded by SSG. The funding support period Basic Western Dry-Heat Dish Preparation and Cooking (TGS-2022015342) is 29 Aug 2022 to 31 May 2025.

Contact Details

Contact Number:
6415 3504 / 514 / 561 / 590

Email Address:


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