Our students and alumni matter to us, and we ensure that they are all well taken care of by providing comprehensive student support services to cater to their needs at Allspice Institute. Our services extend from pre-enrolment to the day they become our alumni. To ensure that our services reach all our students and alumni and meet their needs, we regularly audit and review our support services based on the feedback collected.
Skills
Masterclass
Learn from the best, master new techniques, and add more passion, creativity and quality to develop your full potential as a chef
Our Masterclasses feature local and International Wellness, Culinary & Bakery as well as Heritage experts to share their Knowledge, Skills and Passion with you.
Chef Nouel Omamalin
PHILIPPINES
Executive pastry chef, in charge of over 200 chefs who prepare food for Etihad's first-class passengers
Chef Nobuaki Fujinuma
JAPAN
Traditional Japanese Cuisine Chef, Expertise in Producing Quality Inaka Soba from Buckwheat
Jason Chee
SINGAPORE
Fitness Best Trendsetter Award-Social Influencer of The Year, Manhunt Singapore Winner
LayYong Ooi
SINGAPORE
Fitness Best Maverick Award - Specialised Gym of The Year, BodyTree GST(Gymnastic Strength Training), Facility Director and Book Writer
Chef Yener
AUSTRALIA
International pastry chef, culinary artist and winner of 15 gold medals
The 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.
The 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.
Course Features
Fully prepped kitchen space
All the ingredients
Necessary utensils and equipment
Recipe
Lesson Plan
Dry Laksa
Nasi Ulam
Bakwan Kepiting
Ayam Ngoh Hiang
Ayam Sioh
Sayur Lodeh
Popiah
Ayam Buah Keluak
Requirements
16 years or above
Basic cooking and food preparation skills
Ability to understand and follow recipes
Basic hygiene standards
Passion for food service and preparation
Basic discipline standards
WPLN Level 4 for Reading, Listening, Speaking, Writing and Numeracy
The 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.
Course Features
Fully prepped kitchen space
All the ingredients
Necessary utensils and equipment
Recipe
Lesson Plan
Bibimbap
Kimchijeon
Kimchi
Tjajangmyeon
Samgyelang
Japchae
Requirements
16 years or above
Basic cooking and food preparation skills
Ability to understand and follow recipes
Basic hygiene standards
Passion for food service and preparation
Basic discipline standards
WPLN Level 4 for Reading, Listening, Speaking, Writing and Numeracy
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 Japanese Noodle Dishes.
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 Mushimono: The Art of Steaming.
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.
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.
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.
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.
The 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:
The 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:
Course: Prepare Savoury & sweet fillings, sauces and creams
Course Duration : 27 Hours
Course Brief
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.
Course Features
Fully prepped kitchen space
All the ingredients
Necessary utensils and equipment
Recipe
Lesson Plan
Cream horns
Curry Puff
Apple Struddle
Crepe Cake
Baklava
Requirements
Be able to understand, speak, read and write English at a proficiency level equivalent to Workplace Literacy (WPL) Level 2.
Be able to manipulate numbers at a proficiency level equivalent to Workplace Numeracy (WPN) Level 2.
Have basic attributes such as attention to details, curiosity and creativity, and patience.
The 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.
The 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.
Course Features
Fully prepped kitchen space
All the ingredients
Necessary utensils and equipment
Recipe
Lesson Plan
Complying with Quality Control Guidelines & Requirements
Complying with Food Safety and Hygiene Guidelines & Requirements
Be 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.