Skip to content

WSQ Diploma in Food Services (Culinary Arts) (Part-Time)


This course provides students with a holistic overview of the world of culinary arts as they learn culinary principles, management science, and contemporary dining concepts and cuisines, with real-life practice in industrial and commercial kitchens.


SHATEC Institutes Pte Ltd (UEN: 198301550C) is an appointed CET Centre by SkillsFuture Singapore (SSG) for courses supported by SkillsFuture Credits (SFC) / funded by SSG. The funding support period for WSQ Diploma in Food Services (Culinary Arts) is 3 December 2019 to 2 December 2022.

IntakeCourse Run Date1
March 202309 March 2023 – 30 November 2023 (Runs every Thursday)
July 202308 July 2023 – 04 May 2024 (Runs every Tuesday)

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

Mode of Study

Part 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

38 weeks (with approved exemptions)*

Participants will be expected to complete 9 skills under 6 learning units. The programme will be conducted once a week 9.00am – 6.00pm.


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)

  1. Fundamentals of Western Cooking*
    • Prepare Equipment and Ingredients
    • Prepare Western Foundation Sauces
    • Prepare Basic Western Stocks and Soups
  2. 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
  3. 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)

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

Diploma Level (TGS-2018503484)

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

*Applicants with relevant work experience may be eligible for exemptions in relevant subjects and Industrial Attachment and as such complete the course in 38 weeks.

Entry Requirements
(Singaporeans / Singapore PR / International Applicant)
English Proficiency Requirements
  • Minimum 2 GCE ‘N’ Level / Any WSQ Certificate in Food Services / Qualifications of equivalent standard
  • Relevant work experience in the industry
  • International applicant must have a valid work pass throughout the entire course
  • At least one of the following proficiency levels in English:
    • Pass in GCE ‘N’ Level English
    • Band 5.0 in IELTS
    • Minimum score of 61 points (internet-based total) in TOEFL
    • Pass in SHATEC English Test


  • A pass in any preceding WSQ full qualification will be recognised as fulfilment of English proficiency requirements

Singaporean /

Singapore PR /

LTVP+ Holders8

Full Course Fee (before GST)$5,880.00$5,880.00
SSG Grant4$4,116.00N.A.
Nett Course Fee (before GST)$1,764.00$5,880.00
7% GST on Nett Course Fee$123.48$411.60
Total Course Fee Payable5,6,9$1,887.48$6,291.60
Additional Funding if eligible under Mid-Career Enhanced Subsidy (MES)7$1,176.00N.A.
Total Nett Course Fee Payable, Including GST, after additional funding from MES9$711.48N.A.

 4Singaporeans 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.

5Course fee payable include essential training items.

6,8Singaporeans 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 to choose from the courses available on the SkillsFuture Credit course directory.

7The SkillsFuture MES is for Singaporeans aged 40 years old and above.

8Training 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.

9NTUC 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

Please refer here for miscellaneous fees applicable.

Programme Enquiry

Translate »