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

11 Nov 2022 / Day 01 / Theory

  • 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)

12 Nov 2022 / Day 02 / Practical

  • Experience hands-on batch cooking techniques
  • S.W.A.T Comparison
  • Cooking Demo with tasting of latest RTE/RTC products

14 Nov 2022 / Day 03 / Half-Day Sharing & Learning

  • 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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