WSQ Diploma in Food Services (Culinary Arts)

Course Overview

This programme is targeted at chefs who wish to acquire more advanced knowledge and deepen their skills in Asian culinary arts.  It also aims to provide participants with the essential supervisory and related skills in kitchen management, menu planning and management control.

Target Audience
  • For individuals who aspire to be chefs with supervisory and executive roles in Asian culinary arts
  • For individuals who wish to upgrade one’s skills and knowledge to obtain an industry recognised certification
Core Modules
  • Supervise, Motivate and Empower Staff
  • Plan Menus and Perform Recipe Costing
  • Maintain Inventories 
  • Prepare Peranakan Cuisine
  • Supervise Food Production
  • Prepare Various Types of Cuisines - Si Chuan and Thai Cuisines
  • Prepare Singapore Heritage Foods
  • Prepare Dry Heat and Moist Heat Asian Desserts
Course Fees
*Fees includes GST & may differ as pending approval 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  $     11,865.00  $    11,865.00  $    11,865.00  $    11,865.00
 Funding/Subsidy N.A.  -$    8,305.50   -$  10,678.50  -$   11,271.75
*Nett Course Fee  $     11,865.00  $     3,559.50  $      1,186.50  $        593.25
GST 7%  $         830.55  $        249.17  $         249.17  $        249.17
*Payable Course Fee  $    12,695.55  $      3,808.67  $      1,435.67  $        842.42

 

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

WSQ Programme

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
  • Advanced 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. 4 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
04 Nov 2019 15 Mar 2020 9.00am - 6.00pm English Full Time