A 22-day culinary training programme for people with physical and intellectual disabilities, individuals suffering from mental issues and the socially disadvantaged.
Universal Design Learning (UDL)
Our approach to the train-and-place programme is based on UDL, a framework that aims to improve and optimise learning for all people based on scientific insights into how humans learn. We use food to teach our trainees the basics of food safety and hygiene, preparing ingredients, interacting with guests and processing payments.
1. The "Why" of Learning
Stimulating interest and motivation for learning. Getting our trainees excited to learn basic culinary skills.
2. The "What" of Learning
Presenting information and content to our trainees in different ways.
3. The "How" of Learning
Differentiating the ways our trainees can express what they know through practical situations where they interact with the public.
How It Works
Our trainees undergo a structured vocational F&B training programme, some of whom are on the Autism Disorder Spectrum, suffering from polio, cerebral palsy and depression.
The curriculum is adapted from the Singapore Workforce Skills Qualifications (WSQ) system, simplified. Integrated with Dignity Learn’s UDL approach to training differently-abled people, this further enhances the employability of our trainees in the F&B industry.
Trainees are also paid a daily allowance throughout the programme
Upon graduation, we prepare them for interviews with our employment and industry partners. Some of them go on to work for us at Dignity Kitchen and Dignity Mama.
Our Team of Trainers
Certified in Training and Assessment, the team comes with years of experience in the F&B industry and are passionate about imparting not just basic culinary skills, but also life skills to our trainees.
A certified instructor in culinary arts, William comes with over 40 years of hospitality and management experience across Asia, Australia and the UK. Having trained extensively in Hong Kong, he currently serves as a mentor in the Train-and-Place programme.
Currently heading the Train-and-Place programme, Michelle has over 20 years of experience in the F&B and hospitality industries. A former head stewardess with Singapore Airlines, her passion for food led her to start and run her own coffee shop business.
Note to caregivers
Assessment interviews are conducted at Dignity Kitchen together with a Dignity Learn trainer where the candidate will be assessed based on their skills, aptitude and attitude.
Before the interview, please prepare the candidate's medical records, I/C, doctor's referral letter, and SG Enable card, if any.
Have Someone You Want To Refer?
Drop us an email to set up an appointment with us and we will get in touch with you for an assessment interview.