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

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To equip participants with basic culinary skills to enter the Asian Food & Beverage Industry. Participants will learn the essential entry-level skills required in Food Services, including how to maintain professional image, food safety, quality control, and basic Asian culinary skills.

  1. Project a Positive and Professional Image
    • This skill describes the ability to project a professional image when serving customers. This includes equipping oneself with a positive and customer-oriented mindset to impress and wow customers in their day-to-day engagement.
  2. Food Safety Course Level 1
    • Follow food safety and hygiene procedures and policies, maintain the cleanliness and upkeep of premises.
  3. Maintain Quality Control Procedures and Safe F&B Environment
    • This module covers the knowledge and skills in: • Quality indicators of ingredients • Use of correct Procedures for receiving goods • Store products and supplies in accordance to ideal storage conditions
  4. Demonstrate Basic Knife Skills
    • This module covers: • Techniques of handling and using knives safely to cut different cuts • Methods of cleaning knives • Importance and ways of storing and sharpening knives • Importance of using the correct colour-coded cutting boards
  5. Prepare Meat and Poultry for Cooking
    • This skill describes the ability to apply the knowledge and skills in preparing meat and poultry for cooking.
  6. Prepare Basic Chinese Soup and Broth Dishes
    • This skill describes the ability to apply the knowledge and skills in preparing different types of soups and broths typically made in Asian cuisines.
  7. Prepare Basic Chinese Steamed Dishes
    • This skill describes the ability to apply the knowledge and skills in preparing basic Chinese steamed dishes. It also includes preparing steamed chicken, steamed whole fish, steamed egg, steamed meat and steamed minced meat.
 

Non-S’porean

S’porean/PR
(after SSG subsidy)

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

Programme Fee

 $      4,950.00

 $     4950.00

 $     4950.00

Funding/Subsidy

N.A.

 -$   4,455.00

  -$   4,455.00

Nett Course Fee

 $      4,950.00

 $        495.00

 $         495.00

GST 7%

 $         346.50

 $          34.65

 $          34.65

Payable Course Fees

 $      5,296.50

 $        529.65 

 $        529.65

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-0034848-MF

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 (SFC2)

  • 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

  • School leavers and new entrants into the F&B industry 
  • For working professionals in the Food & Beverage industry who wish to upgrade their skills and knowledge to obtain an industry recognised certification 
  • Individuals who wish to change their career and enter the Food & Beverage industry


  • Minimum Secondary 2 education and above or WPLN level 4
Training Duration
Type Day Time Duration
Full-time Monday to Friday 9AM to 6PM Approx. 4 weeks
Part-time

Saturday/Sunday

9AM to 6PM

Approx. 4 months

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 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