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WSQ Diploma in Food Services (Culinary Arts)

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TGS-2019504782

This programme includes essential management skills to run a successful F&B operations as well as innovative applications of cooking techniques and technology to stay relevant in the changing business environment.

  • Supervise, Motivate and Empower Staff
  • Plan Pastry Menus and Perform Recipe Costing
  • Maintain Inventories
  • Prepare Peranakan Cuisines
  • Supervise Food Production 
  • Prepare Thai and Sichuan Cuisines
  • Prepare Singapore Heritage Foods 
  • Prepare Dry Heat and Moist Heat Asian Desserts 

 

 

Non-Singaporean

Singaporean / PR (after SSG subsidy)

Singaporean aged 40 years and above

Programme Fee

$ 11,868.00

$ 11,868.00

$ 11,868.00

Funding / Subsidy

N.A.

$ (8,307.60)

$ (10,681.20)

Nett Programme Fee

$ 11,868.00

$ 3560.40

$ 1,186.80

GST 7%

$ 830.76

$ 249.23

$ 249.23

Payable Course Fees

$ 12,698.76

$ 3,809.63

$ 1,436.03

Notes:

  1. All applicants are required to pay an admission fee of $50 (non-refundable).
  2. Applicants are required to go through a briefing session before course commencement date.
  3. Trainees are required to purchase a starter kit which includes the uniform and tools set​​​.

 

Course funding ends on 31 March 2020

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 70% SSG subsidy for all Singaporeans and PRs

Mid-Career Enhanced Subsidy (MCES) Subsidy

  • Eligible for Singaporeans aged 40 years old and above 
  • Enjoy 90% SSG subsidy

SkillsFuture Credit (SFC) & One-Off Skills Future Credit Top-Up

  • For Self-Sponsored Individuals only
  • All Singaporeans aged 25 and above will receive an opening credit of S$500.
  • You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.

Union Training Assistance Programme (UTAP)

  • NTUC members enjoy 50% unfunded course fee support for up to $250 each year when you sign up for courses supported under UTAP (Union Training Assistance Programme). *T&C applies

  • Junior Chefs and new supervisors in the F&B sectors
  • For individuals who wish to upgrade one’s skills and knowledge to obtain an industry recognised certification



  • Singapore Secondary 2 education and above, WPLN level 4 or equivalent
  • Advanced Certificate inCulinary Arts or equivalent qualifications
  • Applicants may be required to go through an interview
Training Duration
Type Day Time Duration

Full-time

(Work-study model)

Monday to Wednesday

(Classes at Asian Culinary Institute)

9AM to 6PM Approx. 4 months

Thursday to Sunday

(Inclusive of 1 off day)

(Internship)

8 working hours

Classes are conducted at the Asian Culinary Institute.

Note:

  • If the participant fails to meet at least 75% attendance per module and/or fails to sit for an assessment or for any other reason where funding is not approved, company / trainee is required to reimburse ACI the funded portion of the course fees
  • Programme contents, schedule and all fees are subject to changes
  • Funding amounts stated are indicative and subject to changes without prior notice. 

REFUND POLICY

WSQ Programme

Withdrawal notification received at least 14 calendar days before course commencement

  • 100% refund of paid course fee
  • No refund of $50 application fee

Withdrawal notification received less than 14 calendar days from the course commencement

  • 50% refund of paid course fee
  • No refund of $50 application fee

Withdrawal notification received upon course commencement

  • No refund of paid fees