.png)
(SCTP) WSQ Diploma in Food Services (Full Time) (TA-Eligible)
(SCTP) WSQ Diploma in Food Services (Full Time) (TA-Eligible)
(SCTP) WSQ Diploma in Food Services (Full Time) (TA-Eligible)
Classes run from 9am up until 6pm. Trainees are required to be at ACI by 8.45am.
You will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
In STEP, please ensure that you SUBMIT your course application. Otherwise, ACI will not know you have applied. To learn more, click here: ENSURE SUBMISSION IN STEP
| Please note that STEP will be down for overnight maintenance every Friday night from 11pm to the next day Saturday 10am. |
For course enquiries, please contact: -
- Ignatius (WA|Tel: 64173040 | ignatius_ng@aci.edu.sg)
- Jamie (WA|Tel: 64173615 | jamie_teo@aci.edu.sg)
- Rex (WA|Tel: 64173317 | rex_lee@aci.edu.sg)
- Sallin (WA|Tel: 64173617 | sallin_heng@aci.edu.sg)
TGS-2025056317 (WSQ)
SkillsFuture Career Transition Programme - (SCTP) WSQ Diploma in Food Services (Full Time) (TA-Eligible) - This course introduces participants to F&B entrepreneurship, guiding them through developing an entrepreneurial mindset, identifying market niches, creating financial strategies, managing operations, and ensuring sustainability in Singapore's competitive F&B landscape. Designed for aspiring F&B entrepreneurs without prior experience but eager to start food and beverage businesses, the programme assesses dedication levels whilst providing essential skills needed to launch successful ventures.
At the end of the course, learners shall attain competency in the following modules:-
1. Apply Principles of Food and Beverages Concepts and Setup - This course is designed to equip aspiring food and beverage professionals with the knowledge, skills, and insights needed to excel in the dynamic hospitality industry. In the realm of food service, creating memorable dining experiences goes beyond simply preparing meals. It involves understanding culinary concepts, service standards, and the art of creating an inviting ambiance.
2. Participate in Negotiations - This course is designed to equip participants with the know-how to conduct negotiations that establish win-win outcomes for the organisation. Participants will also acquire the relevant procedural knowledge and competencies to carry out assigned work tasks and react to changes in work contexts by adjusting the application of skills. Participants will be able to operate with independence in business, get ahead in the workplace, resolve conflicts, and create value in relationships for stakeholders.
3. Menu Engineering and Recipe Costing - This course aims to impart knowledge to learners on how to manage costs to ensure optimisation of resources and sustainability of business operations. It includes monitoring cost control activities in accordance with the organisation's cost control policies and procedures.
4. Foster Entrepreneurship - This course aims to provide learners with a basic understanding of entrepreneurship concepts, enabling them to identify with the core values of an entrepreneur and to create and evaluate viable business proposals. It gives learners an opportunity to identify, assess, and select viable businesses, then develop preliminary business proposals. Unlock your entrepreneurial potential and embark on a transformative journey from idea conception to business creation.
5. Develop Customer Service Excellence - This course is designed to equip learners with the skills, strategies, and mindset required to deliver unparalleled customer experiences. Enhance your organisation's customer service standards and cultivate a culture of exceptional customer care. In today's competitive business landscape, outstanding customer service is a crucial differentiator that can significantly impact customer satisfaction, loyalty, and overall success.
6. Financial Planning and Analysis - This course is designed to equip learners with the skills and knowledge needed in financial planning, analysis, and reporting, driving organisational growth and success in the food and beverage industry. Participants will develop an understanding of financial concepts and the ability to translate data into actionable insights.
7. Maintain Inventories - This course is designed to impart knowledge on managing delivered goods, dispatch, and storage of products and supplies to monitor the purchase of stocks for production effectively. It includes implementing and monitoring stock-taking procedures, interpreting inventory information, and investigating and documenting missing or damaged stocks in accordance with organisational stock control procedures.
8. Develop Marketing Campaigns - This course is designed to equip learners with the skills and knowledge on how to develop marketing campaigns. Learners will learn how to systematically develop an operational plan that is linked to strategic marketing purposes to communicate the product story. Learners will also acquire the ability to enhance campaign awareness and campaign visibility, as well as evaluate the effectiveness of campaign performance.
9. Manage Productivity Improvements - This course aims to equip learners with the knowledge and skills to manage productivity improvements. Learners will explore what productivity improvements means by looking at the concepts, identifying barriers to productivity improvements, and then proposing suitable and relevant methods, tools, and techniques. With a fast-changing economy and rising costs of production, it is imperative that organisations maximise the potential of their resources.
10. Sustainable F&B Practices - This course aims to equip learners with knowledge and skills in applying sustainable food practices to food production. Learners will also learn to design and implement practices that will reduce waste creation.
^Requires a laptop/desktop with internet access and working webcam & mic.
^Assessment/Lessons will be held at our campus, Nanyang Polythenic.
(The module runs are not based on above sequence. ACI reserves the rights to make amendment or changes to the sequence of the module runs)
Course intake
| TRAINING DELIVERY MODE | PROGRAMMES | DURATION | INTAKE | COMMENCEMENT DATE | COMPLETION DATE | APPLICATION DEADLINE |
| Full-time | (SCTP) WSQ Diploma in Food Services (Full Time) (TA-Eligible) | 3 months | February | 02 Feb 2026 | 30 Apr 2026 | 19 Jan 2026 |
*Commencement/completion dates may be subject to changes.
| (SCTP) WSQ Diploma in Food Services (Full Time) (TA-Eligible) | Singapore Citizen 21 years old and above / PR 70% FUNDING | Singapore Citizen 40 years old & above 90% FUNDING | Singapore Citizen ComCare/SMTA/WIS 95% FUNDING | International |
| Full Course Fee | $10,160.00 | $10,160.00 | $10,160.00 | $10,160.00 |
| Funding/Subsidy | $7,112.00 | $9,144.00 | $9,652.00 | N.A. |
| Nett Course Fee | $3,048.00 | $1,016.00 | $508.00 | $10,160.00 |
| GST | $274.32 | $274.32 | $274.32 | $914.40 |
| Payable Course Fee | $3,322.32 | $1,290.32 | $782.32 | $11,074.40 |
Payment accepted via:
- SkillsFuture Credits (mid-career) for Singaporeans aged 40 and above
- SkillsFuture Credits (SFC) for Singaporeans aged 25 and above
- Post-Secondary Education Account (PSEA)
- Credit card (e-payment)
- Debit card (e-payment)
- PayNow (e-payment)
- Bank Transfer
Notes:
- A non-refundable Administration Fee of $50.00 is payable upon submission of application.
SkillsFuture Singapore (SSG) Subsidy
- Enjoy up to 70% SSG subsidy for all Singaporeans and PRs aged 21 and above
Mid-Career Enhanced Subsidy (MCES) Subsidy
- Eligible for Singaporeans aged 40 years old and above
- Enjoy up to 90% SSG subsidy
- SkillsFuture Credit (Mid-Career) top-up of $4,000 can be utilized
Additional Course Fee Funding
- Support of up to 95% of course fees for jobseekers with greater needs. Individuals must be Singapore Citizens and meet one of following eligibility criteria:
- Long-term unemployed individuals (unemployed for six months or more); or
- Individuals in need of financial assistance – ComCare, Short-to-Medium Term Assistance (SMTA) recipients or Workfare Income Supplement (WIS) recipients
Training Allowance (TA)
- From 10 March 2025, Singapore Citizens aged 40 and above who enrol in an eligible full-time, long-form programme can apply for the SkillsFuture Mid-Career Training Allowance. It will apply to eligible training from 1 April 2025, with the first disbursement in the following month.
- Individuals with income in the latest-available 12 months will qualify for the full-time training allowance. The monthly training allowance is computed at 50% of one’s average income over the latest-available 12 months, with a minimum allowance of $300 and maximum allowance of $3,000. You can access the TA calculator here.
For more details about SkillsFuture Mid-Career Training Allowance, visit here.
SkillsFuture Credit (SFC)
- For Self-Sponsored Individuals only
- All Singaporeans aged 25 and above will receive an opening credit of S$500 from January 2016.
- You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.
Target Audiences:
- 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.
- School leavers and new entrants into the F&B industry
Entry Requirements:
- ACI does not accept trainees under 21 years of age.
- Education : Minimum Lower Secondary education and above, WPLN level 4 or equivalent
- Language : Basic Proficiency in Written and Spoken English
- All applicants are required to attend a preview session before being accepted into the course. This will be done prior to course commencement date.
- Admission is subject to submission of the required supporting documents and the minimum headcount to start a class.
- Trainees are required to purchase a starter kit which includes the uniform, safety boots and tools set (when applicable).
- There will be theory and practical assessments for all WSQ courses.
- Trainees are required to clean up kitchen after class.
All our courses are full days and requires standing in the kitchen the entire time.
Please note that our kitchens are designed to accommodate 24 Trainees with 3 Trainees sharing one work-station.
ACI reserves the right to amend, revise or withdraw the items featured due to products availability. Photo for illustration purpose only.
Please take note of the following on the eligibility of the funding:
- Trainees must attain a minimum attendance of 75% per module for the whole programme; and
- Attempt all assessment(s) and be certified competent
Failing which the trainee will be liable to forfeit the grant and bear the full course fees.
REFUND POLICY FOR WITHDRAWAL
Period of Withdrawal^ | Refund Policy |
Withdrawal 14 days or more before course starts. | 100% refund of paid fees |
Withdraw from course less than 14 days before course starts. | 50% refund of paid fees |
Withdrawal on or after course starts. | No refund of paid fees |
^The date of withdrawal will be based on the date the request for withdrawal is lodged by the trainee.
By accepting our offer within the stipulated deadline, you confirm your intention to enrol in the course. Please be aware that upon acceptance of offer, you are liable to pay the course fee as detailed in the invoice.
SkillsFuture Singapore (SSG) mandates the use of electronic attendance marking through Singpass. Please ensure that your mobile phone has a working camera and an active data plan, Singpass app is installed and accessible to your account. If you are unable to scan your e-attendance electronically with your device, you shall be required to pay the full module fee using alternative payment methods.
ACI offer career advisory and employment assistance to help trainees in their job search within relevant F&B industry or job roles. However, there is no guarantee of a job placement, and trainees need to be open to the available job opportunities. If you’re considering a career transition, SCTP could be a valuable resource for enhancing your skills and exploring new employment prospects!
Absent with valid reason
For Leave of Absence (LOA) with valid reason accompanied by documentary proof, an appeal can be submitted for One-time Make-up class (free-of-charge). This appeal must be submitted within two (02) working days from the missed class date, and is subject to ACI's management approval.
Absent without valid reason
Make-up lesson(s) and/or assessment due to absenteeism beyond the allowable 25% attendance (of module duration) and “Recognized Absenteeism” will be chargeable: $350 (before GST) per session X Number of make-up session(s).
*Session may be AM or PM, in blocks of 3 hours.
* Make-up session(s) must be completed within 30 days ofthe class run date.