Meatless Dining with Unilever

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It’s event catering night for culinary students (DFC-10-21A & DFC-10-21B) and their trainers!
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Guiding the restaurant service trainees on the dinner plan for the evening.
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Back-of-house, trainees get into a brisk rhythm while preparing the courses.
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Ready to deliver a delicious, nutritious meatless menu to guests!
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Visiting the Unilever Campus @ one-north, home to Unilever’s own brand of 100% plant-based meat products, The Vegetarian Butcher.
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Plant-Based Satay with Peanut Sauce and Pickled Vegetables | Cauliflower Tart topped with No-Meat Minced Bolognese | Mixed Salad with Yuzu Dressing and Yuzu Zest
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No-Beef Burger Patty Chou Farci, Tomato Cream with Pumpkin Puree
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Chocolate Coated Dairy-Free Ice-Cream, Mini Dango with Purple Sweet Potato Espuma

Culinary students of DFC-10-21A & DFC-10-21B presented the first-ever meatless menu drop at The Sapling restaurant in collaboration with Unilever Food Solutions. Offered for one night only, their specially crafted meatless meal creatively incorporates Unilever’s brand of 100% plant-based meat products, The Vegetarian Butcher. The set menu includes an appetiser, soup, mains, dessert and drink, delicious and nutritious as it is sustainable!

In preparation for this event, part of their Event Catering module, the students were invited to the Unilever Campus @ one-north for an immersive tour, including demonstrations and tasting sessions, led by SHATEC alum Chef Eric Chua, Executive Chef, Future Platform Lead (Southeast Asia) and Plant-Based Serial Hacker at Unilever Food Solutions.

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“In most of our dishes, we used the no-meat products by The Vegetarian Butcher in the form of meatballs, chunks and patties, which provides a source of protein and gives a nice texture and mouthfeel from our appetiser to the main course.”

Belven Kwan (Dessert Lead)
WSQ Diploma in Food Services (Culinary Arts)
(DFC-10-21B)

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“Making use of our experiences from our nine months of training in SHATEC and honing our sensory perceptions of the ingredients, we wanted to go out with a bang and be an unstoppable force on our last project together! We also had to get creative while co-creating a sustainable workflow mindfully!” 

Syed Agil Bin Syed (Chef Lead)
WSQ Diploma in Food Services (Culinary Arts)
(DFC-10-21B)

About Event Catering

Event Catering is a keystone subject for all culinary and pastry Diploma students, where they learn to apply their skills in menu creation, cost control and food preparation, marketing and service. Simulating F&B operations as a team, they undertake a challenging and fulfilling event while developing essential skills to prepare them for the workplace.
Sustainability Courses Available