Rise at Sunrice
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Want to be a world chef? at-Sunrice in Singapore is the place to realise your dreams. R. Ravikanth Reddy discovers the immense potential its courses offer for budding chefs during his visit to the island nation.
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THE AROMA hits the senses from a distance and the hunger pangs just can't wait. The freshness of herbs and the flavour of spices further draw you. Enter into it and a range of cuisines from across the world is spread out.
Wait, this is not a typical multi-cuisine restaurant offering you the best food but budding chefs are at work picking up the nuances of various cuisines across the world.
Learning the cuisines of entire world can be a great experience and that's what is offered at-Sunrice - world's first Pan-Asian culinary centre at Singapore. The institute conducts a range of programmes that cater to culinary students, chefs as well as tourists.
The culinary academy covers a multi-cultural Pan-Asian syllabus that lays emphasis on cooking with fresh herbs and spices.
Full-time courses
The academy offers full-time courses like the Advanced Culinary Placement Diploma (ACP), Diploma in Culinary Craft (DCC) and the Asian Culinary Arts Course. The ACP course that attracts culinary students from across the world is offered jointly by at-Sunrice and Johnson & Wales University of the US, the largest food service educator.
The course is based on proven German and Swiss training models - the foundation of many famous master chefs. "The study is rotated every months with apprenticeship at top hotels such as Four Seasons, Conrad, Intercontinental, Ritz-Carlton and Marriott", says Kwan Lui, Director, at-Sunrice, "Students learn the advanced techniques of Eastern and Western culinary arts and develop supervisory and leadership skills to manage global F&B operations. The curriculum is completely market-driven which is why leading members of the industry have endorsed the ACP It prepares every student for successful employment in the food service industry", he says.
The stamp of authenticity comes from the visiting professors and chef educators from J&W who fly into at-Sunrice from America to teach alongside at-Sunrice's team of professional teaching chefs.
Indian students find it as a stopover to their destination in the West. Out of the 60 students enrolled for the course, nine are Indians. Culinary students in the age group of 20-25 years with a diploma in hospitality or culinary arts or three years experience in the field can apply for this course. Partial scholarships worth US$4,500 each are awarded to outstanding applicants while students can also earn a monthly apprenticeship allowance of approximately $440, a total of $10,560 over two years. The fee for the course is $23,800.
"The DCC course is open to school graduates with a passion for food," says Lui. The 12-month course includes study for four hours and work for the same amount of time daily. The DCC course teaches the basic skills and knowledge of culinary craft in East and West cuisines through theory and practical workshops. Monthly apprenticeship allowance of around $ 300 per month is a bonus. The fee is $7,000.
For those aiming to upgrade their careers, the Pan-Asian culinary arts courses help. Mr. Lui says one can master the skills, techniques and ingredients of authentic Pan-Asian cuisine and pick up serving styles, history and cultures that influence the food of the East.
The four-week course includes a week of learning in Thailand, India or Indonesia. Whatever the course might be one can be sure of entering into hotels around the world with confidence and a tag of world chef trained in at-Sunrice. Check www.at-sunrice.com for details of admission and dates.
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