Ideal for: Aspiring chefs with a passion for cooking and service, a motivation to excel and dreams of a global career. Graduates may progress to degree courses with Johnson & Wales University (USA), George Brown College (Canada), University of West London (UK), International College of Hotel Management (Australia) or Technological and Higher Education Institute of Hong Kong (Hong Kong).
*Upon completion, graduate is awarded with a full qualification in WSQ Diploma in Food Services (Culinary Arts).
Course reference number: CRS-Q-0036652-MF
Term 1
• Follow Food and Beverage Safety and Hygiene Policies and Procedures
• Maintain Safe and Secure Working Environment
• Maintain Food & Beverage Production Environment
• Prepare Equipment and Ingredients
• Demonstrate Basic Knife Skills
• Prepare Spices, Seasonings and Marinades
• Prepare Vegetables, Fruits, Nuts and Mushrooms
• Maintain Quality Control Procedures
• Prepare Basic Indian Breads
• Make Muffins and Scones
• Make Basic Breads
• Prepare Meat and Poultry for Cooking
• Prepare Fish and Seafood for Cooking
• Demonstrate Basic Dry Heat Cooking Methods
• Demonstrate Basic Moist Heat Cooking Methods
• Prepare Basic Western Stocks and Soups
• Prepare Western Foudnation Sauces
• Prepare Cold Plates and Garnishes
• Prepare Pasta
• Solve Problems and Make Decisions at Operations Level
• Cultivate a Productivity and Innovative Mind-set
Term 2
• Prepare Sandwiches
• Prepare Singapore Heritage Dishes
• Facilitate Effective Work Teams
• Establish Relationships for Customer Confidence
• Maintain Workplace Safety and Health Policies and Procedures
• Facilitate Effective Communication and Engagement at the Workplace
• Supervise Quality Procedures
• Demonstrate Advanced Moist Heat Cooking Techniques
Term 3
• Supervise Food Production
• Administer Purchasing and Receiving Procedures
• Maintain Inventories
• Understand Nutritional Knowledge and Dietary Requirements
• Carve Fruits and Vegetables for Food Presentation
• Prepare Advanced Chinese Noodle Dishes
• Prepare Advanced Chinese Soup and Broth Dishes
• Prepare Advanced Chinese Rice Dishes
• Prepare Advanced Chinese Stir-Fried Dishes
• Prepare Advanced Dim Sum Dishes
Term 4
• Develop and Implement Budget
• Solve Problems and Make Decisions at Managerial Level
• Management Crisis Situations
• Make Hot and Cold Desserts
• Demonstrate Sous Vide Method
• Apply Sensory Analysis to Food and Beverage Preperation and Presentation
• Lead Workplace Communication and Engagement
• Conduct Staff Performance Assessment Process
• Maintain Displays
• Develop Menus
• Implement Site/Outlet and Equipment Maintenance Plans
• Prepare and Serve Wines
• Prepare and Serve Alcoholic Beverages
• Prepare La Mien and La Mien Dishes
• Use Herbs & Spice Blends of Various Cuisines
• Prepare Various Types of Cuisines
• SpiceOdyssey® Project (Non WSQ)
Term 5
• OIA / SIA
Duration: Up to 18 Months
Eastern and Western Cuisine
With a unique Study & Work pedagogy, this diploma allows you to go on an experiential journey during which you will learn a wide range of cooking techniques - from the fundamentals to the advanced of Eastern & Western cuisines. You will also take part in an enriching apprenticeship programme working in established hotels and restaurants (both Asian and Western) that will groom you for the vibrant F&B industry during your course of study.
This programme is developed under the new Skills Framework (SFw) for Food Services; a SkillsFuture initiative developed for the Singapore workforce to promote skills mastery and lifelong learning.
Study and Work
Funding / Grants |
|
Diploma in Food Services (Culinary Arts) | International Students | Singaporeans / SPRs (Self-sponsored) (Non-SME-sponsored) |
Singaporeans / SPRs (SME-sponsored) |
Singaporeans (with MCES / WTS funding) |
Programme Fee | SGD 29,150.00 | SGD 29,150.00 | SGD 29,150.00 | SGD 29,150.00 |
Application Fee (Non-Refundable) | SGD 100.00 | SGD 100.00 | SGD 100.00 | SGD 100.00 |
Starter Kit | SGD 1,445.00 | SGD 1,445.00 | SGD 1,445.00 | SGD 1,445.00 |
Admin Fee | SGD 500.00 | SGD 500.00 | SGD 500.00 | SGD 500.00 |
Medical Insurance | SGD 90.00 | SGD 90.00 | SGD 90.00 | SGD 90.00 |
Fee Protection Scheme | SGD 218.30 | SGD 218.30 | SGD 218.30 | SGD 218.30 |
Total | SGD 31,503.30 | SGD 31,503.30 | SGD 31,503.30 | SGD 31,503.30 |
GST (7%) | SGD 2,205.23 | SGD 2,205.23 | SGD 2,205.23 | SGD 2,205.23 |
Total Fees Payable (A) | SGD 33,708.53 | SGD 33,708.53 | SGD 33,708.53 | SGD 33,708.53 |
First Payment | SGD 23,312.74 | SGD 23,312.74 | SGD 23,312.74 | SGD 23,312.74 |
Second payment | SGD 10,395.79 | SGD 10,395.79 | SGD 10,395.79 | SGD 10,395.79 |
Total Fees Payable (A) | SGD 33,708.53 | SGD 33,708.53 | SGD 33,708.53 | SGD 33,708.53 |
SSG grant disbursement (Upon programme completion): |
||||
SSG Funding | NA | SGD (20,405.00) | SGD (20,405.00) | SGD (20,405.00) |
GST (7%) | NA | SGD (1,428.35) | SGD (1,428.35) | SGD (1,428.35) |
Enhanced Subsidy | NA | NA | SGD (4,595.00) | SGD (4,595.00) |
Total Disbursement (B) | NA | SGD (21,833.35) | SGD (26,428.35) | SGD (26,428.35) |
Net Fees Payable (A - B) | SGD | SGD 11,875.18 | SGD 7,280.18 | SGD 7,280.18 |
Absentee Payroll Funding, up to the following amount | NA | SGD 4,662.00 | SGD 7,770.00 | SGD 9,810.92 |