WSQ Advanced Certificate in Food Services (Culinary Arts)

Course Overview

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.

Target Audience
  • 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 
Core Modules
  • Prepare Cantonese Cuisine
  • Prepare Advanced Chinese Appetizers
  • Demonstrate Sous Vide Method
  • Conduct Food and Beverage Hygiene Audit
  • Facilitate Effective Communication and Engagement at the Workplace
  • Prepare Indian Cuisine
Course Fees
  Non-S’porean S’porean/PR
(after SSG subsidy)
S’porean aged 40 years & above (after MCES subsidy) Nett fee after WTS Funding
Programme Fee  $     7,260.00  $    7,260.00  $     7,260.00  $     7,260.00
Funding/Subsidy  $        -    - $  6,534.00   - $  6,534.00  - $   6,897.00
Nett Programme Fee  $     7,260.00  $       726.00  $        726.00  $        363.00
GST 7%  $        508.20  $         50.82  $          50.82  $          50.82
Payable Course Fees  $     7,768.20  $       776.82   $        776.82   $        413.82 

 

Notes:

  1. All applicants are required to pay an admission fee of $50 (non-refundable).
  2. Those who are applying through Workfare Training Scheme (WTS)  must produce the relevant documents
  3. Applicants are required to go through a briefing session before course commencement date.
  4. Trainees are required to purchase a starter kit which includes the uniform and tools set.
  5. Payment for company sponsored applications:

  • GIRO
  • Cheque : Payable to “Nanyang Polytechnic” with your name, NRIC and name of organisation written behind the cheque.

​​   6. Payment for self-sponsored applications:

  • NETS at our counter
  • AXS
  • SkillsFuture Credit (For Singaporeans aged 25 and above)
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
Entry Requirements
  • Singapore students – Secondary 2 education and above or WPLN level 4
  • Higher Certificate in Culinary Arts (Asian Cuisine) or equivalent qualifications and/or relevant working experience.
  • Applicants may be required to go through an interview.
Other Information
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. 
Course Schedule
Start Date End Date Time Language Remarks
17 Jun 2019 01 Sep 2019 9.00am - 6.00pm English Full Time
13 Aug 2019 23 Oct 2019 9.00am - 6.00pm English Full Time