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WSQ - Higher Certificate in Food Services (Culinary Arts) - Part Time

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TGS-2019501745

Participants will be able to carry out the preparation of various Asian condiments, herbs and spices, stocks, soups and sauces. Participants will also be able to demonstrate Asian preparation and cooking techniques and understand the unique characteristics of various Asian cuisines.

 

  • Facilitate Effective Work Teams
  • Prepare Fish and Seafood for Cooking
  • Demonstrate Basic Dry Heat & Moist Heat Cooking
  • Prepare Basic Chinese Noodle Dishes
  • Prepare Malay Cuisine
  • Prepare Japanese Cuisine
 

Non-S’porean

S’porean/PR
(after SSG subsidy)

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

Programme Fee

 $     6,270.00

 $    6,270.00

 $     6,270.00

Funding/Subsidy

N.A.

 - $  5,643.00

  - $  5,643.00

Nett Programme Fee

 $     6,270.00

 $       627.00

 $        627.00

GST 7%

 $        438.90

 $         43.89

 $          43.89

Payable Course Fees

 $     6,708.90

 $       670.89 

 $        670.89

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 Code: CRS-Q-0037467-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


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• Secondary 2 education and above, WPLN level 4 or equivalent and completed WSQ - Certificate in Food Services (Culinary Arts) or Asian Cuisine
• Applicants are required to go through a briefing session before course commencement date.
• Trainees are required to purchase a starter kit which includes uniform, safety boots and tools set.

Training Duration
Type Day Time Duration
Full-time Monday to Friday 9AM to 6PM Approx. 7 weeks
Part-time

Saturday/Sunday

9AM to 6PM

Approx. 7 months

Classes are conducted at 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 Refund 

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