WSQ Diploma in Food Services (Culinary Arts) (Part-Time) (DFCP)

Certificate Level

• Food Hygiene*
  • Follow Food and Beverage Safety and HygienePolicies and Procedures
• Basic Skills for Kitchen Operations*
  • Demonstrate Basic Knife Skills
  • Receive and Store Products
  • Maintain Safe and Secure Working Environments
  • Prepare Western Cold Sauces
• Professional Development 1*
  • Project a Positive and Professional Image

Higher Certificate Level

• Fundamentals of Western Cooking*
  • Prepare Equipment and Ingredients
  • Prepare Western Foundation Sauces
  • Prepare Western Stocks and Soups
• Principles of Western Cooking*
  • Prepare Fish and Seafood for Cooking
  • Prepare Basic Western Egg and Dairy Products
  • Demonstrate Basic Dry Heat Cooking Methods
  • Demonstrate Basic Moist Heat Cooking Methods
  • Prepare Vegetables, Fruits, Nuts and Mushrooms
  • Prepare Basic Western Grains and Legumes
  • Prepare Cold Plates and Garnishes
• Restaurant Service Skills for Chefs*
  • Interact and Serve Food and Beverage Customers
  • Prepare for Service (Mise En Place)
  • Provide Go-the-Extra-Mile Service

Advanced Certificate Level

• Advanced Culinary Techniques*
  • Demonstrate Advanced Dry Heat Cooking Techniques
  • Demonstrate Advanced Moist Heat Cooking Techniques
  • Demonstrate Sous Vide Method
• Food Quality Management*
  • Conduct Food and Beverage Hygiene Audits
  • Supervise Quality Procedures
• Pastry and Baking Techniques*
  • Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
  • Prepare Sweet and Savoury Fillings, Sauces and Creams
• Food Nutrition*
  • Understand Nutritional Knowledge and Dietary Requirements
• Communication Skills*
  • Facilitate Effective Communication and Engagement at the Workplace
• Professional Development 2*
  • Develop Self to Maintain Professional Competence at Supervisory Level
• Practicum*

Diploma Level

• Specialty Cuisines
  • Prepare Various Types of Cuisines
  • Prepare Advanced Western Salads and Garnishes
• Specialty Pastries and Desserts
  • Prepare Dry Heat and Moist Heat Asian Desserts
  • Bake for Health
• Kitchen Organisation
  • Apply Food and Beverages Concepts and Set-up
• Food Production Management
  • Supervise Food Production
  • Maintain Inventories
• Food and Beverage Cost Control
  • Manage Cost and Quality Controls
• Problem Solving Skills for Managers
  • Solve Problems and Make Decisions at Managerial Level

*Students with relevant work experience may be eligible for exemptions in relevant subjects and Industrial Attachment and as such complete the course in 36 weeks.

PROGRAMME FEES

¹Singaporeans and Singapore PRs will be eligible for up to 70% SSG funding for all WSQ Diploma level programmes. Funding is subjected to SSG’s prevailing corporate policies and final approval.

²Course fee payable include essential training items.

³Singaporeans may also utilize available funds within their Post-Secondary Education Account (PSEA) or SkillsFuture Credits (where applicable) to offset total net course fee payable.All Singaporeans aged 25 and above can use their $500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website http://www.skillsfuture.sg/credit to choose from the courses available on the SkillsFuture Credit course directory. 

⁴The SkillsFuture MES is for Singaporeans aged 40 years old and above.

⁵The WTS is for Singaporeans aged 35 years and above (13 years old and above for Persons With Disabilities) and who earn a monthly income of not more than $2,000.00

MISCELLANEOUS FEES^a  

^aMiscellaneous fees refer to any non-compulsory and non-standard fees which the student will pay only where applicable. Miscellaneous fees are generally out of pocket expenses which cannot be offset by PSEA or SkillsFuture Credits.

^bSHATEC English Test is only registered where the student does not fulfil the English requirements required by SHATEC during application.

^cAll prices quoted are accurate at time of print but may be subjected to changes without notice.