Clarence Ling has been working in the food industry in both the retail and education front. Apart from running one of the best culinary schools in Singapore, he has also been the owner of a gourmet sandwich cafe, and restaurants serving Western cuisine. Through his companies, he has been supporting various charities and helping communities locally and abroad.
Food plays a central role in all our lives. To enjoy the history and culture of a place, you must relish the taste that its food brings to the table. Having owned and managed several food establishments, I believe that a good solid education enhances the skill set of anyone dreaming of a career in the food and hospitality industry. Food is not only to be enjoyed; it gives us comfort, essential nutrients and enhances our overall well being. The whole process from Farm to Table is ever-changing and adapting to the global demands. An apt education can provide that jumpstart you need to enter this massive industry. I hope Allspice can play a small but essential role for those who join us in exploring ways to improve their knowledge and skills.
Trained in both Asian and European cuisines, Chef Sakthi brings unexpected and exciting techniques and flavours together in fusion with local culinary taste. He oversees the administration and operations at Allspice Institute while also designing menus and oversees the culinary aspects of the Institute.
A graduate of Allspice Institute, Chef Anup has since pursued culinary training and experience around Asia. He studied North Indian cooking in Delhi, creative Thai fruit carving and Thai cooking in Bangkok (Blue Elephant) and plant-based raw food meal preparation certified by the Canadian Institute, Rouxbe. Back in Singapore, he learnt cake decoration at the Wilton School. He worked in a Japanese kitchen and a cake factory under the Pokka food chain before rejoining Allspice to oversee and manage the culinary Institute, focusing on baking and pastry.
Chef Ambrose, a graduate of the pioneer SHATEC in Singapore, is an award-winning chef with over 20 years of experience in banqueting, and fine dining for local and international hotels, restaurants and resort casinos. He has worked with chefs Violet Oon and Tony Khoo and became the youngest executive chef at the Singapore Turf Club, in charge of creating menus for presidents, royalty and other VIPs. In Australia, he worked with 300 chefs from all over the world, while his more recent endeavours included setting up the company kitchen for Facebook’s new Singapore office.
Australian-trained in Hospitality Management, Chef Anna has managed a Bistro serving Euro-Asian Cuisine in Australia. After returning to Singapore, she has set up & managed operations for a new Dim Sum Restaurant. After many years in the F&B Industry, Chef Anna returns to her passion in training. Embracing the art of culinary & bread making by upskilling her knowledge & skills over the years and returning to her roots in Peranakan cuisine and culture. Trained by a 3rd Generation Sushi Chef from Japan, she now imparts her knowledge & skills in preparing sushi at Allspice Institute since 2015.
Graduate diploma in culinary. Chef Ling trained in Miyajima Ramen School before working as a Ramen Chef in Ramen Champion. She won two championships and gained valuable experience from learning through doing. Cooking has been Chef Ling’s passion from a young age, she decided to turn that passion into a career and immerse herself in the world of cooking. She has used her skills to advance the learning of others by becoming both a Trainer and Assessor.
Best Hospitality Institution of the Year.
Allspice Institute is proud to win this prestigious award – April 2018
https://www.wgsawards.com/aoe2018/main.php/finalist
Allspice Institute contributed with advice and guidance for fondant preparation, cupcake baking processes and mosaic assembly. Over 500 participants and volunteers completed the mosaic with 29,610 cupcakes.
Allspice Institute & SCS Butter planned, prepared and executed this event. Mentioned in the Singapore Book of Records, 1,628 participants made a total of 106,672 pieces of pineapple tarts which were distributed to needy families.
Lam Soon Singapore engaged the services of chefs from Allspice Institute to guide parents and kids in making sushi using its Naturel brown rice and other products. A total of 292 people took part in the activity at the Kid’s World Fair at Singapore Expo on 11 Nov 2017. The company shared the government’s effort to promote the consumption of brown rice.
Course Duration : 32 HoursThe objective of the Advanced Peranakan Cuisine training module is to equip learners The objective of this training module is to equip learners with the ability to understand ingredients, recipes and techniques used to make tarts and shortcrust pastries, and work professionally in a pastry kitchen.
18 years and above
Certificate of Attendance
Course Fees (Net Fee + GST) – $900
Course Fees 70 % subsidy – $333.00
Course Fees Sg citizens/ Pr – $513.00
Course Fees Foreigners – $963.00
Course Duration : 31 HoursThe objective of the Advanced Peranakan Cuisine training module is to equip learners with the ability to understand ingredients, recipes and techniques used in Peranakan Cuisine, combining Chinese cooking techniques and ingredients with Malaysian and Indonesian spices and flavours.
Certificate of Attendance
Course Fees (Net Fee + GST) – $930
Course Fees 70 % subsidy – $344.10
Course Fees Sg citizens/ Pr – $530.10
Course Fees Foreigners – $995.10
Course Duration : 27 HoursThe objective of this training module is to equip learners with the ability to understand ingredients, recipes and cooking and serving techniques used in Classic Korean Cuisine.
Certificate of Attendance
Course Fees (Net Fee + GST) – $810
Course Fees 70 % subsidy – $299.70
Course Fees Sg citizens/ Pr – $461.70
Course Fees Foreigners – $866.7
Course Duration : 26 HoursThe objective of this training module is to equip learners with the ability to understand ingredients, recipes and techniques used in Japanese Cuisine, especially how to prepare Japanese Noodle Dishes.
18 years or above
Certificate of Attendance
Course Fees (Net Fee + Gst) – $650
Course Fees 70 % subsidy – $240.50
Course Fees Sg citizens/ Pr – $650
Course Fees Foreigners – $695.50
Course Duration : 13.5 HoursThe objective of this training module is to equip learners with the ability to understand ingredients, recipes and techniques used in Japanese Cuisine, focusing on Mushimono: The Art of Steaming.
18 years or above
Certificate of Attendance
Course Fees (Net Fee + GST) – $337.50
Course Fees 70 % subsidy – $124.87
Course Fees Sg citizens/ Pr – $192.37
Course Fees Foreigners – $361.12
Course Duration : 20 Hours(3 Days)The objective of this training module is to equip learners with the ability to understand ingredients, recipes and techniques used in Japanese Cuisine, especially how to prepare Donburi Bowls.
18 years or above
Certificate of Attendance
Course Fees (Net Fee + GST) – $500
Course Fees 70 % subsidy – $185.0
Course Fees Sg citizens/ Pr – $285.0
Course Fees Foreigners – $535.0
Course Duration : 27 Hours(3.5 Days)The objective of this training module is to equip learners with the ability to understand ingredients, recipes and techniques used in Japanese Cuisine, focusing on how to prepare Japanese Sauces and Soups.
18 years or above
Certificate of Attendance
Course Fees (Net Fee + Gst) – $675
Course Fees 70 % subsidy – $249.75
Course Fees Sg citizens/ Pr – $384.75
Course Fees Foreigners – $722.25
Course Duration : 26 Hours(3.5 Days)The objective of this training module is to equip learners with the ability to understand ingredients, recipes and techniques used in Japanese Cuisine, in order to prepare and serve authentic Agemono.
18 years or above
Certificate of Attendance
Course Fees (Net Fee + GST) – $650
Course Fees 70 % subsidy – $240.50
Course Fees Sg citizens/ Pr – $370.50
Course Fees Foreigners – $695.50
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees $120
Pricing (actual & offer) $128.40
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees: $120
Pricing (actual & offer) : $128.40
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees $120
Pricing (actual & offer) $128.40
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees $120
Pricing (actual & offer) $128.40
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees: starts from $100
Pricing (actual & offer) : excluding 7% gst
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees: $120
Pricing (actual & offer) : $128.40
Course Duration : 4 HoursCreate your own sourdough starter
18 years and above
Certificate of Attendance
Course Fees: $120
Pricing (actual & offer) : $128.40
Course Duration : 5 Hours18 years and above
Certificate of Attendance
Course Fees: $350
Pricing (actual & offer) : $374.50
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees:
Pricing (actual & offer) :
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees: $120
Pricing (actual & offer) : $128.40
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees: $120
Pricing (actual & offer) : $128.40
Course Duration : 4 HoursYou will learn to make from scratch 10 Dumplings(BAK ZHANG)
18 years and above
Certificate of Attendance
Course Fees: $120
Pricing (actual & offer) : $128.40
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees $120
Pricing (actual & offer) $128.40
Course Duration : 34.5 Hours(5 Days)The objective of this training module is to equip learners with the ability to understand ingredients, recipes and techniques used in Japanese Cuisine, especially how to Roll and Serve Sushi.
18 years or above
Certificate of Attendance
Course Fees (Net Fee + GST) – $862.50
Course Fees 70 % subsidy – $319.12
Course Fees Sg citizens/ Pr – $491.62
Course Fees Foreigners – $922.87
Course Duration : 32 HoursThe objective of this training module is to equip learners with the ability to understand ingredients, recipes and techniques to make basic breads. This course will teach learners about:
18 years and above
Certificate of Attendance
Course Fees (Net Fee + GST) – $800
Course Fees 70 % subsidy – $296.0
Course Fees Sg citizens/ Pr – $456.0
Course Fees Foreigners – $856.0
Course Duration : 31 HoursThe objective of this training module is to equip learners with the ability to understand ingredients, recipes and techniques to make basic cakes, as well as work professionally in a pastry kitchen. This course will teach learners about:
18 years and above
Certificate of Attendance
Course Fees (Net Fee + GST) – $875.50
Course Fees 70 % subsidy – $323.75
Course Fees Sg citizens/ Pr – $498.75
Course Fees Foreigners – $936.25
Course Duration : 27 Hours
The objective of this training module is to equip learners with the ability to prepare sweet and savoury fillings, sauces and creams. During the training, you will also learn how to bake several products that use these fillings, sauces and creams.
Certificate of Attendance
Course Fees (Net Fee + GST) – $800
Course Fees 70 % subsidy – $296.0
Course Fees Sg citizens/ Pr – $456.0
Course Fees Foreigners – $856.0
Course Duration : 32 HoursThe objective of this training module is to equip learners with the skills and knowledge to make cookies, as well as work professionally in a pastry kitchen.
18 years and above
Certificate of Attendance
Course Fees (Net Fee + GST) – $850
Course Fees 70 % subsidy – $314.50
Course Fees Sg citizens/ Pr – $484.50
Course Fees Foreigners – $909.50
Course Duration : 17.5 HoursThe objective of this training module is to equip learners with the ability to maintain quality control procedures in food and beverage operations, as well as provide professional customer service to their guests.
18 years and above
Certificate of Attendance
Course Fees (Net Fee + GST) – $500
Course Fees 70 % subsidy – $185
Course Fees Sg citizens/ Pr – $285.50
Course Fees Foreigners – $535.50
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees starts from $100
Pricing (actual & offer) excluding 7% gst
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees $120
Pricing (actual & offer) $128.40
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees $120
Pricing (actual & offer) $128.40
Course Duration : 4 HoursBe the best host and a star guest at any party, event or special occasion. Learn to follow proper dining etiquettes, while enjoying specially cooked Western Cuisine, along with special cutlery and crockery provided by Allspice Institute.
18 years and above
Certificate of Attendance
Course Fees $120
Pricing (actual & offer) $128.40
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees $120
Pricing (actual & offer) $128.40
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees starts from $120
Pricing (actual & offer) excluding 7% gst
Course Duration : 4 Hours18 years and above
Certificate of Attendance
Course Fees starting from $120
Pricing (actual & offer) excluding 7% gst
Course Duration : Available in 2 hours and 3 hours18 years and above
Certificate of Attendance
Course Fees starting from $120
Pricing (actual & offer) excluding 7% gst
Course Duration : 2 hours or moreOpen to 16 years and above, negotiable only to well behaved 16 years of age and below
Certificate of Attendance
Course Fees starting at $350 per pax
Pricing (actual & offer) excluding 7% gst
Course Duration : 4-5 HoursCulinary or Baking details
18 years and above
Certificate of Attendance
Course Fees starts from $200
Pricing (actual & offer) excluding 7% gst
