Mastering
Ready-To-Eat and
Ready-To-Cook Food

IN-PERSON WORKSHOP

11, 12 & 14 NOV 2022

Learn the technology and techniques
behind a rapidly growing industry

As more people are turning to ready-to-eat (RTE) and ready-to-cook (RTC) meals as a way to save time and simplify their lives, the demand for ready-to-eat and ready-to-cook meals have increased tremendously and have grown into one of the most varied segments of the food manufacturing industry.

Who should attend?

If you are interested in
  • The Basics: Types of RTE & RTC Food
  • S.W.A.T Comparison
  • RTE / RTC Kitchen Equipments
  • RTE / RTC Kitchen Workflow
  • RTE & RTC Raw Ingredients Management
  • RTE & RTC Packaging Types
  • RTE & RTC Product Types (Thailand)
  • Experience hands-on batch cooking techniques
  • S.W.A.T Comparison
  • Cooking Demo with tasting of latest RTE/RTC products
  • Question & Answer
  • Open Discussion

Workshop Facilitator

Chef Willment Leong

Founder Chairman of Thailand Culinary Academy

Chairman of World Chefs Without Borders

Workshop Fees (per person)

Usual Price

$1,150 (excluding GST)

Early Bird Price
$950 (excluding GST)

For companies sending 2 pax and above, a 10% discount will be applicable, and an additional discount will be applicable either to the early bird pricing or the usual pricing.

Programme supported by
Asian Productivity Organization (APO)

APO is a regional organization devoted to promoting greater productivity among countries in Asia and the Pacific. SGPC is National Productivity Organization (NPO) representing Singapore.

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