WSQ Specialist Diploma in Food Services (Culinary Arts)

Course Overview

Learners will be competent to work in a food research and development laboratory, a central kitchen, fine dining establishments, small and large-scale manufacturers, or simply in an independent restaurant; to value-add to their organization by creating the foods of the future.

Target Audience

This programme targets F&B practitioners, such as culinary chefs, who wish to take their culinary skills to the next level by coupling what they already know with a better understanding of the chemistry, physics, and biology of foods that will allow them to create creative, delicious, consistent and safe food experiences.

Core Modules
  • Modify Processes for Productivity Improvement
  • Interpret Culinary Nutrition
  • Apply Culinary Trends and Food Regeneration in Asian Cuisines
  • Innovate with Food Additives and New Culinary Ingredients
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  $     12,000.00  $    12,000.00  $    12,000.00  $    12,000.00
(Less: Funding/Subsidy)  $        -    - $   8,400.00   - $  10,800.00  - $  11,400.00
Nett Programme Fee  $      12,000.00  $      3,600.00  $       1,200.00  $        600.00
GST 7%  $          840.00  $         252.00  $         252.00  $         252.00
Payable Course Fees  $       12,840.00  $       3,852.00   $         1,452.00  $        852.00

 

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. 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)

 

Entry Requirements
  • Minimum 3 years working in Food Services industry

OR

  • Completed WSQ Diploma in Culinary Arts
Other Information

Duration: Approx 4 months

Course Schedule
Start Date End Date Time Language Remarks
18 Feb 2019 24 Apr 2019 9.00am - 6.00pm English