SkillsFuture Japanese Cooking Course
Artisanal Pasta Creations
Immerse yourself in the art of handcrafted pasta in this course, where you’ll perfect the techniques of making artisanal creations like exquisite Spinach Capunti, tender Gnocchetti and other pasta masterpieces.
Course Outline
In our Artisanal Pasta Creations course, you’ll embark on a flavourful journey through the world of handcrafted pasta. Our expert chefs will teach you how to prepare a variety of artisanal pasta dishes, mastering the perfect balance of flavours, textures, and techniques.
While the course utilises basic ingredients, it demands precise preparation and expert craftsmanship to achieve remarkable results.
Discover the array of pasta dishes you’ll create, transforming simple ingredients into culinary masterpieces.
SkillsFuture Pasta Cooking Course
SkillsFuture Pasta Cooking Course
Workshop Highlights
Course Duration
24 hours
Module
Artisanal Pasta Creations
(TGS-2024045282)
Course Brochure
SkillsFuture Pasta Cooking Course
SkillsFuture Pasta Cooking Course
Recipes
What You'll Be Making
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Spinach Capunti (Empty pea pod shaped spinach pasta)
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Gnocchetti (Soft, fat & chewy dumpling pasta)
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Tagliolini Nero (Long, thin ribbon shaped pasta)
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Pici (Thick hand-rolled pasta)
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Pappardelle (Large, broad flat pasta)
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Pea Pesto & Prawns
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Carbonara with Smoked Duck
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Allo Scoglio (Seafood and garlic-oil based)
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Chicken with Mushroom Cream
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Tomato Basilico & Bocconcini (Tomato-based with mozzarella balls)
*Recipes may be subjected to change
Meet Your Instructor
Alicia Goh Siew Peng
From Genting Highlands’ kitchens to ABC Cooking Studio, Chef Alicia blends Malaysian, Vietnamese, and Arabic flavors with professional training. Her HIAS culinary apprenticeship and hospitality diploma create structured yet passionate cooking lessons.
Liu Xiang [Daniel]
Chef Daniel is a committed culinary trainer with a background that spans both fine dining and traditional Chinese food. Having worked in Michelin-starred kitchens like Esquina and Pollen, and later running his own Chinese hawker stall, Chef Daniel bridges fine dining finesse with authentic wok-hei mastery. His expertise across Spanish, European, and Chinese cuisines offers students rare and valuable cross-cultural culinary insights.
Low Wei Wen Dylan
Michelin-trained (Jaan) and ACLP-certified, Chef Dylan transitions from Hotel Zelos’ kitchen leadership to culinary instruction at At-Sunrice. His operational rigor and menu development skills make him a dynamic trainer for aspiring chefs.
Irene Ling Why Fong
From HR leadership to culinary instruction, Trainer Irene blends organizational precision with a passion for Peranakan cuisine. Certified in both food safety and advanced Peranakan techniques, she specializes in breaking down complex recipes into structured, learnable steps—perfect for home cooks seeking authentic flavors.
Kerin Yap
Kerin is a seasoned graphic designer with over two decades of creative industry experience. She is also a passionate private chef since 2019, known for her personalized menus and attention to detail. Kerin brings creativity, organisation, and heart to every project—whether it’s a design brief or a bespoke meal. Learners love her warm, professional approach and her ability to make every experience feel special.
Ho Sok Yuen, Kerry
Trainer Kerry brings a dynamic blend of hands-on culinary training and extensive operations management to the classroom. With experience overseeing 33 F&B outlets at Pezzo and training teams at Thai Express, she excels at translating real-world industry standards into practical, actionable lessons. Her passion for service excellence and knack for simplifying complex concepts make her classes both enriching and accessible.
Nurhelmi Binte Wahadi
From Michelin-starred kitchens to award-winning restaurants, Chef Mimi brings 20+ years of culinary mastery to the classroom. Her precision in plating, menu development, and global techniques—honed at Les Amis, Stellar, and collaborations with chefs like Anthony Worrall Thompson—makes her an invaluable guide for aspiring cooks. Passionate about mentoring, she transforms complex skills into approachable lessons.
Ow Yong Zhao Xun (Shawn)
ACLP-certified culinary trainer with 10+ years in hotel kitchens (Mandarin Oriental) and curriculum development. Specialises in Western/Japanese techniques, team coaching, and operational SOPs—transforming kitchen skills into structured, industry-relevant lessons.
Fees & Funding
Baseline Subsidy
The Baseline Subsidy applies to all:
- Singaporeans (Ages 21 – 39 years old)
- All Permanent Residents
- Long Term Visitor Pass Plus (LTVP+)
Mid-Career Enhanced Subsidy
The Mid Career Enhanced Subsidy is for Singaporeans aged 40 years old and above.
Facebook Marketing SkillsFuture Course
SkillsFuture Credits
All Singaporeans aged 25 years old and above can use their SkillsFuture Credits to offset the remaining fees after funding.
No Subsidies
$1046.40
Nett Fee Payable
Non-Singaporeans and Foreigners
50% Baseline Subsidy
$566.40
The remainder of course fees are SkillsFuture Credits deductible.
Singaporeans (Aged 21 - 39 years old)
Permanent Residents
Long Term Visitor Pass Plus (LTVP+)
70% Mid-Career Enhanced Subsidy
$374.40
The remainder of course fees are SkillsFuture Credits deductible.
Singaporeans (Aged 40 and Above)
Course SChedule
Upcoming Intakes
Choose from our selection of course schedules that fit.
Don’t see a schedule that fits? Click on our Live Chat button to speak with us.
Every Tuesdays
Somerset
Timing: 10am – 7pm
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekdays
3 Days Workshop:
23 Sep, 30 Sep, 7 Oct
Every Thursdays
Somerset
Timing: 10am – 7pm
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekdays
3 Days Workshop:
9 Oct, 16 Oct, 23 Oct
Every Mondays
Somerset
Timing: 8am- 2pm
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekdays
4 Days Workshop:
13 Oct, 20 Oct, 27 Oct, 3 Nov
Every Saturdays
Somerset
Timing: 2pm – 8pm (Afternoon Sessions)
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekends
4 Days Workshop:
25 Oct, 1 Nov, 8 Nov, 15 Nov
Every Sundays
Somerset
Timing: 2pm – 8pm (Afternoon Sessions)
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekends
4 Days Workshop:
2 Nov, 9 Nov, 16 Nov, 13 Nov
Every Fridays
Somerset
Timing: 2pm – 8pm
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekdays
3 Days Workshop:
7 Nov, 14 Nov, 21 Nov, 28 Nov
Every Tuesdays
Somerset
Timing: 8am – 2pm
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekdays
3 Days Workshop:
11 Nov, 18 Nov, 25 Nov, 2 Dec
Every Thursdays
Somerset
Timing: 2pm – 8pm
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekdays
4 Days Workshop:
20 Nov, 27 Nov, 4 Dec, 11 Dec
Every Mondays
Somerset
Timing: 10am – 7pm
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekdays
3 Days Workshop:
24 Nov, 1 Dec, 8 Dec
Every Wednesdays
Somerset
Timing: 8am – 2pm
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekdays
4 Days Workshop:
26 Nov, 3 Dec, 10 Dec, 17 Dec
Every Sundays
Somerset
Timing: 2pm – 8pm (Afternoon Sessions)
Location: #B1-12, 176 Orchard Road, The Centrepoint
Weekends
4 Days Workshop:
30 Nov, 7 Dec, 14 Dec, 21 Dec
What this artisanal pasta making course is about.
This Artisanal Pasta Course invites you to master the craft of handmade pasta, where simple ingredients are transformed into elegant, flavourful creations. Guided by experienced chefs, you’ll learn traditional techniques, from dough-making to shaping and pairing with the perfect sauce.
Discover the beauty of slow, thoughtful cooking—one pasta strand at a time.
Your achievement, certified.
Every learner who successfully completes this course will receive a Certificate of Completion issued by Biz IQ Academy. This certificate serves as a formal recognition of your skills and effort, and can be proudly added to your resume, LinkedIn profile, or professional portfolio.
Your achievement, certified.
Every learner who successfully completes this course will receive a Certificate of Completion issued by Biz IQ Academy. This certificate serves as a formal recognition of your skills and effort, and can be proudly added to your resume, LinkedIn profile, or professional portfolio.
How To Register
1. Select a Date
- Select a course date that fits your schedule
2. Register Interest
- Click on “Apply”
- Leave your “Name” and “Contact Number” and “Email Address”
- One of our friendly team members will reach out to you to process your registration
3. Course Deposit
- You will need to place a $30.00 application fee to secure your slot
- This fee will be refunded upon successful completion of the course
Frequently Asked Questions (FAQ)
Is the course fee SkillsFuture Credits claimable?
Yes, learners may choose to use SkillsFuture Credit to pay for the course fees. SkillsFuture Credits are only eligible for Singaporeans above 25 years old.
What are your working shop frequencies?
Our courses are conducted 2 to 4 times monthly, and we have both Weekday and Weekend intakes available.
Do I need to be experienced in cooking to join your course?
No prior cooking experience is required to join our courses. Our classes are designed to cater to all skill levels, from absolute beginners to seasoned home cooks. Our expert chef instructors provide step-by-step guidance and personalized attention to ensure that everyone feels comfortable and confident in the kitchen.
Do I need to bring any ingredients or equipments?
We provide all the necessary equipment and ingredients for the course. Just come with an appetite for learning and a passion for cooking!
Who are the trainers for the course?
Our trainers are industry chefs with extensive experience in the Food & Beverage sectors either as chefs or home cooks. They have a proven track record of working in the industry and are passionate about sharing their expertise.
Can my company sponsor me for the course?
Yes! This course has seen its fair share of company-sponsored learners joining the course to improve the marketing campaigns of their company.
In addition, companies are eligible for Enhanced Training Support for SMEs (ETSS) of up to 70% for the course fee funding when sending employees for training. Chat with us to find out more about funding eligibility.