The true flavour and texture of Italian provincial cuisines come from the meticulous techniques used in making handmade pasta, where the shapes are customised to befit different sauces.
This course will equip you with simple, yet delicate, techniques to get you started in making different types of handmade pasta. You will learn about flour composition and other ingredients needed to make pasta. At the same time, this course will discuss the technical aspects and know-hows of pasta making, allowing you to better appreciate both traditional and modern approaches used for pasta making.
Learning Objectives
By the end of the course, participants will be able to
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Describe the functionality of each raw ingredient used in making pasta
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Identify the various forms of handmade pasta
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Explain the underlying principles in the process of making pasta
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Explain the common faults when cooking pasta
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Demonstrate and explain the importance of storing and handling pasta
Who should attend?
Suitable for hospitality professionals such as cooks and service staff, as well as individuals outside of the hospitality sector who are keen to obtain basic culinary knowledge in preparing pasta.
Entry Requirement
Participants are expected to have basic culinary skills such as cutting, chopping and cooking.
Certification
Participants will be awarded a certificate of completion upon meeting the 75% course attendance requirement.
For courses with assessment component, participants will be awarded the certification of completion upon passing the assessment. Otherwise, a certification of attendance will be issued instead upon meeting the 75% course attendance requirement.
Trainers' Profile
Chef Soon Yoeng Shon
Chef Soon holds an Industry Higher Diploma in Hospitality Management. Before joining Republic Polytechnic (RP), he was a Host Mentor at Singapore Hotel and Tourism Education Centre (SHATEC). He oversaw the operations of the training restaurant, Charcoal. He brings with him 20 years of working experience at various hotels and restaurants, including The Oriental Hotel Singapore - Fouchettess Fine Dining, The Esmirada Mediterranean Restaurant, and The M Hotel Singapore. Chef Soon was also a Garde manger Chef with Conrad Centennial Singapore where he supervised the cold production and banquet operations.
Chef Aaron Chua
Chef Chua specialises in Classical French and Italian cuisines. He brings with him over nine years of professional experience in the culinary industry. Before joining RP, Chef Chua taught culinary studies at SHATEC. In 2013, he graduated with a Bachelor of Arts in Culinary Arts and Management from the Culinary Institute of America (Singapore), where he gained knowledge in restaurant operations, menu development, classical banquet cuisine, wine studies, formal restaurant cooking, and more.