WSQ Dim Sum Indulgence
About Course
Methods of Learning
Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback.
Learning Outcomes
This skill describes the ability to apply the knowledge and skills in preparing fish and seafood for cooking. At the end of the programme, learners should be able to:
Demonstrate professional approach to working in the kitchen in accordance with food and workplace safety and health regulations
Assemble kitchen tools and equipment
Prepare ingredients
Prepare components and stuffings
Pre-heat cooking equipment and steam basic dim sum dishes
Apportion, plate and present finished products
Maintain quality of products and/or ingredients
Monitor own output, share feedback and self-reflect to improve self
Reflect and identify available opportunities to learn from co-workers, and/or supervisor to im-prove skills and knowledge
Attire
( If you don’t meet the compulsory must, you might be sent back to change attire)
Compulsory Must Do’s
Wear Covered Shoes / Sneakers with socks
Wear Long/Full Pants
Have Clean, Short, Trimmed, Natural Nails (No nailpolish, gelish or artificial nails)
Tie up Medium/Long Hair neatly”