Hotel Apprenticeship Diploma Programme -
WSQ Diploma in Food Services (Culinary Arts)

The programme is conducted over 3 trimesters of 6 months each (total 18 months).

For the first 3 months, trainees will attend full-time 5-day per week institutional training on campus.

From 4^th month onwards, trainees will attend 3-day institutional training per week (combination of in-person and online learning) and serve 3-day apprenticeship with a hotel.

1. Food and Beverage Safety Standards I
   • Food Safety and Hygiene L1
2. Basic Skills for Kitchen Operations
   • Western Cold Dish Preparation L1
   • Western Dry-Heat Dish Preparation and Cooking L1
   • Food and Beverage Inventory Management L1
3. Curating Customer Experiences
   • Customer Service Excellence L1
4. Restaurant Service Skills for Chefs
   • Food and Beverage Service L2
5. Fundamentals of Western Cooking
   • Western Dry-Heat Dish Preparation and Cooking L2
   • Western Moist-Heat Dish Preparation and Cooking L2
   • Seafood Storage and Fabrication L2
6. Specialty Cuisines
   • Specialty Cuisine Preparation and Cooking L2
   • Workplace Safety and Health for Food and Beverage Operations L2
7. Pastry and Baking Techniques
   • Pastry Preparation L2
8. Principles of Western Cooking
   • Western Dry-Heat Dish Preparation and Cooking L3
   • Western Moist-Heat Dish Preparation and Cooking L3
9. Food Nutrition I
   • Food Science Application L3
10. Food and Beverage Safety Standards II
    • Food Safety and Hygiene L3
11. Professional Development
    • Personal Performance Management L3
12. E-Commence for F&B Professionals
    • E-commerce Management L3
13. Cost Control in F&B
    • Cost Control and Management L3
14. Asian Cuisines
    • Asian Cuisine Preparation and Cooking L3
15. Food Nutrition II
    • Food Science Application L4
16. Food Production Management
    • Food and Beverage Production Management L4
    • Food and Beverage Inventory Management L4
17. Food Sustainability
    • Sustainable Food Production Design L4
18. Food & Beverage Concepts and Set-Ups
    • Business Change Assessment L4
19. Budgeting in F&B
    • Budgeting L4

Information:

• Course fee payable include essential training items.

• Singaporeans and Singapore PRs will be eligible for up to 70% SSG Baseline Course Fee Grant. With effect from 1 October 2021, this training support will be extended to Long Term Visit Pass Plus (LTVP+) Holders. The LTVP+ scheme applies to lawful foreign spouses of Singapore Citizens (SCs) with (i) at least one SC child or are expecting one from the marriage, or at least three years of marriage, and (ii) where the SC sponsor is able to support the family. LTVP+ holders will be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card.Funding is subjected to SSG’s prevailing corporate policies and final approval.

• The SkillsFuture Mid-Career Enhanced Subsidy (MES) is applicable for Singaporeans aged 40 years old and above for up to 90% of course fees. For more information, visit the SkillsFuture website https://www.skillsfuture.gov.sg/enhancedsubsidy.

• Singaporeans may utilize available funds within their Post-Secondary Education Account (PSEA) to offset total net course fee payable.

• All Singaporeans aged 25 and above can use their SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website skillsfuture.sg/credit to choose from the courses available on the SkillsFuture Credit course directory.

• NTUC members enjoy 50% unfunded course fee support for up to $250 each year when they sign up for courses supported under UTAP (Union Training Assistance Programme). NTUC members from 40 years and above enjoy up to $500 per year. For more information and terms and conditions, please refer to https://e2i.com.sg/individuals/ntuc-education-and-training-fund/.