WSQ Diploma in Culinary Arts (Asian Cuisine)

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
  1. Hire staff
  2. Appraise and evaluate staff
  3. Develop Menu 
  4. Administer Purchasing and Receiving Procedures
  5. Conduct Coaching and Supervision Skills
  6. Prepare Singapore Heritage Foods  
  7. Demonstrate Sous-Vide Method
  8. Demonstrate Cook & Chill Method  
  9. Asian cuisine specialisations at Basic and Advanced levels
Course Fees



(after SSG subsidy)

S’porean aged 40 years & above
(after SkillsFuture Mid-Career Enhanced Subsidy)

WTS Funding


(Inclusive of GST)







  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. Trainees are required to purchase a starter kit which includes the uniform and knife sets.
  4. Payment accepted via:

    • AXS 
    • NETS at our counter
    • SkillsFuture Credit (For Singaporeans aged 25 and above)



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


(Work-study model)

Monday to Wednesday

(Classes at Asian Culinary Institute)

9AM to 6PM Approx. 4 months

Thursday to Saturday


9AM to 6PM

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.