Hot Kitchen Judging Seminar in Singapore

Start Date : April 22, 2018

End Date : April 22, 2018

Type : Judging Seminars

Country : Singapore

DETAILS OF SEMINAR
Date / Day: 22nd April 2018 Sunday
Time: 8.30AM TO 1.00PM ( Local Time)
Venue: TBA
Seminar Room: TBA
Seminar Trainer: Rick Stephen
(WACS Continental Director For Asia)
Seminar Fee: SGD 400 / USD 295 / Euro 250 includes Tea Break & Lunch
  
MODE OF PAYMENT:
Telegraphic Transfer to
Singapore Chefs’ Association
UEN: S82SS0068C
Address: Bukit Timah Campus (School of Hospitality) 2, Jalan Seh Chuan,
Singapore 598417
Beneficiary Bank’s Swift BIC: uovbsgsg
Beneficiary Bank’s Name: United Overseas Bank Ltd Singapore
Beneficiary Bank’s Address: 230, Orchard Road #01-230 Faber House, Singapore 238854
Branch Code: 320
Beneficiary Bank’s City/ Country: Singapore
National Clearing Code: 7375
Account Nos: 920-345-309-0
Registration Closing Date: 02nd April 2018 Monday
Attire: Chef’s Jacket
 
 
FAQ
WHO IS IT FOR ?
Renewal Purposes Only
***AFTER THE SEMINAR***
Attending a Judging seminar does not automatically qualify one as an Approved Judge. Applicants MUST fulfil all criteria laid out in the document and provide evidence where requested. To become a Worldchefs approved judge you must complete and return thie application together with requested evidence for evaluation by the Culinary Competition Committee (CCC). Email it to us at office@worldchefs.org. Only complete applications will be considered.(Forms downloadable at https://www.worldchefs.org/Application-To-Become-A-Judge)
 
 
IMPORTANT NOTE:
•Registration are strictly on a first come first served basis

  • You will then receive an invoice for you to proceed with the TT, subject to seat availability.& confirmation from the organizing committee
  • Please print or mobile capture the acknowledgement confirmation from us for the verification of  successful registration on the seminar day itself
  • The Association reserves the right to refuse admission for non compliance
  • Fees are non- refundable nor transferable

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