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

Certificate Level

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

Higher Certificate Level

4. Fundamentals of Western Cooking*
   • Prepare Equipment and Ingredients
   • Prepare Western Foundation Sauces
   • Prepare Basic Western Stocks and Soups
5. 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
6. 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

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

Diploma Level

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

*Applicants 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.

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.