WSQ Diploma in Food Services (Culinary Arts)

¹Commencement dates may be subjected to change. Kindly contact us for more information.

Mode of Study

Full Time

The average teacher-to-student ratio is 1:36 for theory lessons and 1:18 for practical lessons.

Assessment Framework

Theory and practical examinations, practical exercises, presentations, written assignments, projects and class participation.

Duration and Structure

18 months consisting of:

12-month Institutional Training

Students will be expected to complete 38 skills under 19 learning units. The programme consists of approximately 30 instructional hours per week spread over 3 semesters. Each semester is 13 weeks in duration, excluding exam and break weeks.

Applicants who have successfully completed a preceding course in WSQ Certificate / Higher Certificate / Advanced Certificate in Food Services (Culinary Arts) may be eligible for exemptions in relevant subjects and as such complete the institutional training in less than 12 months.

6-month Industrial Attachment

The industrial attachment component combines practical training with hands-on experience that will prepare students well in future careers in the tourism industry.

Students will be placed with approved industry training partners to acquire work experience and a monthly training allowance will be provided during the period of attachment.

Qualification

Diploma in Food Services (Culinary Arts) awarded by SkillsFuture Singapore.

Certificate Level (TGS-2020513488)

1. Food Hygiene
   • Food Safety Course Level 1
2. Basic Skills for Kitchen Operations
   • Demonstrate Basic Knife Skills
   • Receive and Store Products
   • Maintain Safe and Secure Working Environments
   • Prepare Western Cold Sauces
3. Professional Development 1
   • Project a Positive and Professional Image

Higher Certificate Level (TGS-2020513081)

4. Fundamentals of Western Cooking
   • Prepare Equipment and Ingredients
   • Prepare Western Foundation Sauces
   • Prepare Basic Western Stocks and Soups
5. Principles of Western Cooking
   • Prepare Fish and Seafood for Cooking
   • Prepare Basic Western Egg and Dairy Products
   • Demonstrate Basic Dry Heat Cooking Methods
   • Demonstrate Basic Moist Heat Cooking Methods
   • Prepare Vegetables, Fruits, Nuts and Mushrooms
   • Prepare Basic Western Grains and Legumes
   • Prepare Cold Plates and Garnishes
6. Restaurant Service Skills for Chefs
   • Interact and Serve Food and Beverage Customers
   • Prepare for Service (Mise En Place)
   • Provide Go-the-Extra-Mile Service

Advanced Certificate Level (TGS-2020513583)

7. Advanced Culinary Techniques
   • Demonstrate Advanced Dry Heat Cooking Techniques
   • Demonstrate Advanced Moist Heat Cooking Techniques
   • Demonstrate Sous Vide Method
8. Food Quality Management
   • Conduct Food and Beverage Hygiene Audits
   • Supervise Quality Procedures
9. Pastry and Baking Techniques
   • Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
   • Prepare Sweet and Savoury Fillings, Sauces and Creams
10. Food Nutrition
    • Understand Nutritional Knowledge and Dietary Requirements
11. Communication Skills
    • Facilitate Effective Communication and Engagement at the Workplace
12. Professional Development 2
    • Develop Self to Maintain Professional Competence at Supervisory Level
13. Practicum

Diploma Level (TGS-2018503484)

14. Specialty Cuisines
    • Prepare Various Types of Cuisines
    • Prepare Advanced Western Salads and Garnishes
15. Specialty Pastries and Desserts
    • Prepare Dry Heat and Moist Heat Asian Desserts
    • Bake for Health
16. Restaurant Concepts
    • Apply Food and Beverages Concepts and Set-up
17. Food Production Management
    • Supervise Food Production
    • Maintain Inventories
18. Food and Beverage Cost Controls for Chefs
    • Manage Cost and Quality Controls
19. Problem Solving Skills for Managers
    • Solve Problems and Make Decisions at Managerial Level

⁵Singaporeans and Singapore PRs will be eligible for up to 70% SSG funding. A minimum 6-month retention in the industry is recommended as part of the obligation for enjoying this funding. Funding is subjected to SSG’s prevailing corporate policies and final approval. 

⁶Course fee payable include essential training items.

⁷Singaporeans may also utilize available funds within their Post-Secondary Education Account (PSEA) or SkillsFuture Credits (where applicable) to offset total net course fee payable. All Singaporeans aged 25 and above can use their $500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website www.skillsfuture.sg/credit to choose from the courses available on the SkillsFuture Credit course directory.

⁸The SkillsFuture MES is for Singaporeans aged 40 years old and above.

9Training support will be extended to Long Term Visit Pass Plus (LTVP+) Holders with effect from 1 October 2021. 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.

10NTUC 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/.

Please refer here for miscellaneous fees applicable.