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188-1A. BACK TO SCHOOL in 2025 - SKILLSFUTURE (French Cooking)

OUR CLASSROOM ADVENTURES!
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FRENCH CUISINE - FUNDAMENTALS
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i have so many things i wanna learn!
i'm learning pilates, tai chi quan and now some cooking classes!
have to use ActiveSG and Skillsfuture credits. yay!

Courses under ActiveSG
- Pilates - Rita - every 12 weeks (since 13 Jan 2025)
- Taichi (Fri) - Alam Mg Kee Shifu - every 8 weeks (since 25 July 2025)
- Taichi (Tues) - Michael Song Shifu - 8 weeks (28 Oct 2025 to 27 Jan 2026)

Courses under Skillsfuture
french cuisine (ITE) - Aug 2025 - $82.60
peranakan delights (BIZiQ) -WSG - Oct to Nov 2025 -$374.40
sourdough (Phoon Huat) - Nov 2025 - $250 (cancelled)

Total Spent - $457.00
Skillsfuture Credits left to use before expiry at end 2025 - $43

in June, found out that my Skills Future $500 credits will expire by end Dec 2025! i browsed websites for many many hours and short-listed a bunch of courses LOL (skillsfuture website, individual course provider's websites, etc)

finally, signed up for courses under skillsfuture...

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FRENCH CUISINE - FUNDAMENTALS
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1. French Cuisine - Fundamentals 
(signed up with Gerald!)

Course: 23 Aug 2025, Sat, 9am to 6pm
Venue: ITE West (Choa Chu Kang), Level 4

ITE Cost - $140
GST (9%) - $12.60 
NSA (National Silver Academy) Subsidy - $70
Pay with Skillsfuture Credits - $82.60

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PERANAKAN DELIGHTS - BIZiQ - CENTREPOINT
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Peranakan Menu
- Teh Bunga Telang 
- Nasi Bunga Telang 
- Ayam Buah Keluah 
- Ayam Kapitan Kari 
- Kuih Ko Sui
- Nyonya Nasi Goreng 
- Udang Lemak Nenas 
- Nyonya Chap Chai 
- Nyonya Ngoh Hiang



Module Title: Peranakan Delights
Course Code: TGS-2023021823
Class Location: The Centrepoint, 176 Orchard Road, #B1-12 Singapore 238843 
Class Date(s): 30-Oct-25, 6-Nov-25, 13-Nov-25, 20-Nov-25
Total Training Hours: 24 hours

Invoice No. : BIQ-25-27453
Invoice Date : 24-Oct-25
Contact No: Phone (65) 6230 4045
Bonnie Tee: +65 8652 3439
Email: administration@biziqacademy.com
Co. Reg. No: 53325019J GST. Reg. No: 201543136C

Eligible Grants:
Baseline SkillsFuture Funding ($480)
Mid-Career Enhanced Subsidy ($192)

Course Fee:                 $960.00
GST 9%:                     $86.40
Subsidy Amount:        $(672.00) 
Nett Fee / SFC Claim Amount: $374.40
Deposit: $30 (refunded after completion of course)


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SOURDOUGH BREAD (tbc) - CANCELLED 14/10
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2. The Art of Making Sourdough Bread
(signed up with Gerald, Yim May and Parvin!)

Course: 15 Nov Sat & 16 Nov Sun, both days 9am to 6pm
Venue: Phoon Huat / Redman Baking Studio @Northshore Plaza, Punggol

Phoon Huat Cost - $233.65 ($250 after gst etc)
Pay with Skillsfuture Credits - $250

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HIGHLIGHTS
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French Cuisine - Fundamentals
below: our trainer's 6 demo dishes!



woah... gerald in the kitchen!
and we're in a professional kitchen!



er, and me in the kitchen. 
quick selfies and trying not to get caught by the trainer LOL


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A GLIMPSE INTO THE PRO KITCHEN
...  AND GERALD IN IT ... 
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below: Video and comments about it 😂

[18:45, 23/08/2025] ben goh: 
Gerald used the tasting spoon/ladle 
and shoved it back to the pot!
Hope he’s eating the whole pot himself 
and not sharing with others 😝

[19:01, 23/08/2025] may yim may: 
Gerald looked so serious when cooking 🤣

[19:08, 23/08/2025] gerald koh: 
Yes, it’s all for me! 🤗


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BACK TO THE CLASSROOM & LAB
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from science labs to a professional kitchen Lol

below: our teacher / trainer
Mr Benjamin Tan, ITE West



i was first to arrive (total 20 participants)
this is our "classroom" and of course, Gerald and i sat right in front!


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OUR COOKING
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here's what we cooked:




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OUR FOOD PIX!
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and finally, the food pix!
here's my food pix cos no time to take photos of Gerald's dishes LOL

oops, this gif features more of the duck a l'orange and the salad...
should make another gif with the steak!




this is my cooking station...




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HERE'S HOW OUR DISHES TURNED OUT
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FOOD PICS
SET 1

Set 1
(we had this set for lunch!)

Pistou Soup (Pesto Soup)
Nicoise Salad (Tuna, Anchovies, Olives, Eggs, Greens)
Steak au Poivre (Steak with Pepper)

below: what i cooked! (rather decent!)


i didn't get tuna for my salad
and the students couldn't find any for me.
so my salad has no tuna uggh





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OUR LUNCH
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below: my lunch
the portion is too much for me. had to pack some.



below: gerald's lunch hahaha!!!
i laugh because his dishes are soooooo impressive!!!
and he ate them ALL up for lunch :D


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LUNCH BREAK!
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we had the steak, pistou soup and nicoise salad that we cooked/prepared!



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HERE'S HOW OUR FOOD TURNED OUT!
didn't manage to take Gerald's dishes :(
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FOOD PICS
SET 2


Set 2
Duck a L'Orange
Frizee Salad with Vinaigrette Dressing
Dubarry Cream Soup (Cauliflower, leeks)

below: a very kind student gave me a nice bento box to pack my food
she was so amused that my plate looked so pretty! LOLOL



















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OUR TRAINER'S DISHES
below: our trainer's dishes after cooking demo
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below: some repeat pics of Gerald and me in the professional kitchen
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Yim May says... 
Gerald looks so serious!


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FRENCH CUISINE - FUNDAMENTALS
MENU
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MENU x2 Sets

SOUP 
Pistou Soup (Basil Pesto Soup)
Crème Dubarry (Cauliflower Cream Soup)

SALAD
Nicoise Salad (Tuna, Anchovies, Olives)
Frizee Salad with Vinaigrette Dressing

MAIN / ENTREE
Steak Au Poivre (Steak with Pepper) with Roasted Baby Potatoes
Duck a l'orange with Lentils

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FRENCH CUISINE - FUNDAMENTALS
RECIPES
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RECIPES x6

- SOUP -
Pistou Soup (Basil Pesto Soup)
Crème Dubarry (Cauliflower & Leek Cream Soup)





- SALAD -
Nicoise Salad
Frizee Salad

 



- MAIN / ENTREE - 
Sirloin Steak & Duck Breast




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here's the 6 dishes that the trainer cooked ...
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