Sustainability Practices in the Kitchen  

Course Title: Sustainability Practices in the Kitchen                                        
Course Code: SP-KS-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives for Sustainability Practices in the Kitchen

By the end of this course, participants will be able to:

1. Identify and implement strategies for reducing food waste and adopting recycling practices in the kitchen to contribute to sustainability.
2. Adopt energy-efficient cooking practices that reduce energy consumption and minimize environmental impact.
3. Source sustainable and local ingredients, understanding the benefits of supporting sustainable agriculture and local suppliers for a more eco-friendly kitchen operation.

Learning Units for Sustainability Practices in the Kitchen

Unit 1: Reducing Food Waste and Recycling

• Objective: Understand the importance of reducing food waste and adopting effective recycling practices in the kitchen.
• Content:
• The environmental impact of food waste and its role in sustainability.
• Practical strategies for reducing food waste (e.g., portion control, utilizing leftovers).
• Composting and recycling food scraps.
• Proper disposal and recycling of non-food materials (e.g., plastics, cardboard).

Unit 2: Energy-Efficient Cooking Practices

• Objective: Implement energy-efficient cooking methods and practices that reduce energy consumption and promote sustainability.
• Content:
• Understanding the energy usage of different cooking equipment.
• Energy-saving tips for cooking (e.g., using pressure cookers, batch cooking, and lids on pots).
• Choosing energy-efficient cooking appliances and equipment.
• Proper maintenance of cooking equipment to ensure efficiency.

Unit 3: Sourcing Sustainable and Local Ingredients

• Objective: Learn how to source sustainable, local, and seasonal ingredients to support environmental sustainability and local farmers.
• Content:
• The benefits of sourcing local ingredients (e.g., reduced carbon footprint, supporting local economies).
• Understanding sustainable food production methods (e.g., organic farming, regenerative agriculture).
• How to select ingredients based on sustainability factors (e.g., seasonal availability, fair trade certification).
• Working with local suppliers and farmers to promote sustainable sourcing