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WSQ Advanced Certificate in Food Services (Culinary Arts)

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TGS-2019501746

This programme is targeted at junior chefs who wish to enhance their knowledge and gain a deeper understanding of the origins and the uniqueness of different Asian cuisines including utilization of different ingredients and different cooking styles used in Asian cuisines. It also equips participants with staff and supervisory skills.

 

  • Conduct Food and Beverage Hygiene Audit
  • Facilitate Effective Communication and Engagement at the Workplace
  • Prepare Advanced Chinese Appetizers
  • Prepare Cantonese Cuisine
  • Prepare Indian Cuisine
  • Demonstrate Sous Vide Method
 

Non-S’porean

S’porean/PR
(after SSG subsidy)

S’porean aged 40 years & above (after MCES subsidy)

Programme Fee

 $     7,260.00

 $    7,260.00

 $     7,260.00

Funding/Subsidy

N.A.

 ($  6,534.00)

($  6,534.00)

Nett Programme Fee

 $     7,260.00

 $       726.00

 $        726.00

GST 7%

 $        508.20

 $         50.82

 $          50.82

Payable Course Fees

 $     7,768.20

 $       776.82 

 $        776.82 

Notes:‚Äč

  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 Code: CRS-Q-0037679-MF
Course funding ends on 31 March 2020

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 90% 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
• Higher Certificate in Culinary 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. 3 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