WSQ Certificate in Food Services (Culinary Arts)

Course Overview

This programme is targeted at aspiring chefs and individuals who wish to learn basic culinary skills and basic food production principles. The programme aims to equip participants with essential culinary skills to enter the food and beverage industry.

Target Audience
  • 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
Core Modules
  • Project a Positive and Professional Image
  • Follow F&B safety and hygiene policies and procedures
  • Maintain Quality Control Procedures and Safe F&B environment
  • Demonstrate Basic Knife Skills
  • Prepare Meat and Poultry for Cooking
  • Prepare Basic Chinese Soup and Broth Dishes
  • Prepare Basic Chinese Steamed Dishes
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
Full Course Fee  $      4,950.00  $     4950.00  $     4950.00  $     4950.00
Funding/Subsidy N.A.  -$   4,455.00   -$   4,455.00  -$   4,702.50
Nett Course Fee  $      4,950.00  $        495.00  $         495.00  $        247.50
GST 7%  $         346.50  $          34.65  $          34.65  $          34.65
Payable Course Fees  $      5,296.50  $        529.65   $        529.65  $        282.15



  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
  • Applicants may be required to go through an interview.
Other Information
Training Duration
Type Day Time Duration
Full-time Monday to Friday 9AM to 6PM Approx. 4 weeks


9AM to 6PM

Approx. 4 months

Classes are conducted at the Asian Culinary Institute.


  • 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
27 May 2019 24 Jun 2019 9.00am - 6.00pm English Full - Time
01 Jun 2019 12 Oct 2019 9.00am - 6.00pm English Part Time (Sat)
31 Jul 2019 29 Aug 2019 9.00am - 6.00pm English Full Time
01 Sep 2019 19 Jan 2020 9.00am - 6.00pm English Part Time (Sun)
24 Oct 2019 21 Nov 2019 9.00am - 6.00pm English Full Time