WSQ Higher Certificate in Food Services (Culinary Arts)

Course Overview

This programme is targeted at aspiring chefs and individuals who already have foundational culinary skills.
The programme equips trainees with more specific culinary training to enhance their skills and techniques in specialised Asian cuisines.

Target Audience
  • School leavers and new entrants into the Food & Beverage industry who already have some basic culinary skills
  • 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
  • Facilitate Effective Work Teams
  • Prepare Fish and Seafood for Cooking
  • Demonstrate Basic Dry Heat & Moist Heat Cooking
  • Prepare Basic Chinese Noodle Dishes
  • Prepare Malay Cuisine
  • Prepare Japanese 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  $     6,270.00  $    6,270.00  $     6,270.00  $     6.270.00
Funding/Subsidy  $        -    - $  5,643.00   - $  5,643.00  - $   5,956.50
Nett Programme Fee  $     6,270.00  $       627.00  $        627.00  $        313.50
GST 7%  $        438.90  $         43.89  $          43.89  $          43.89
Payable Course Fees  $     6,708.90  $       670.89   $        670.89  $        357.39

 

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
  • Certificate in Food Services (Culinary Arts) or equivalent qualifications and/or relevant working experience.
Other Information
Training Duration
Type Day Time Duration
Full-time Monday to Friday 9AM to 6PM Approx. 6 weeks
Part-time

Saturday/Sunday

9AM to 6PM

Approx. 7 months

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
11 May 2019 14 Dec 2019 9.00am - 6.00pm English Part Time (Saturday)
25 Jun 2019 07 Aug 2019 9.00am - 6.00pm English (Full-Time)
02 Sep 2019 15 Oct 2019 9.00am - 6.00pm English (Full-Time)
10 Nov 2019 28 Jun 2020 9.00am - 6.00pm English Part Time (Sunday)