WSQ Higher Certificate in Food Services (Culinary Arts) (Part-Time) (HFCP)

Overview

The WSQ Higher Certificate in Food Services (Culinary Arts) (Part-Time) is curated for any individual with a keen interest in western cuisines. With strong emphasis on hands-on practices, participants will acquire a strong foundation in basic food production principles as well as restaurant service fundamentals. Follow Food and Beverage Safety and Hygiene Policies and Procedures is included in this course.

Programme Structure

Programme Intakes

Programme Intakes Dates#
WSQ Higher Certificate in Food Services (Culinary Arts) including Follow Food and Hygiene Safety and Hygiene Policies and Procedures (WSQ HFCP) November 2020 Start: 07 November 2020

End: 17 July 2021

December 2020 Start: 06 December 2020

End: 15 August 2021

#Commencement date may be subjected to change. Kindly contact the Student Admission for more information.

Mode of Study

Part Time

The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.

Assessment Framework

Theory and practical examinations, practical exercises, presentations, written assignments, projects and class participation.

Duration & Structure

30 + 1 weeks

Participants will be expected to complete 13 skills under 3 learning units as well as an additional module in Follow Food and Beverage Safety and Hygiene Policies and Procedures

Certification

WSQ Higher Certificate in Food Services (Culinary Arts) awarded by SkillsFuture Singapore.

Programme Outline
  1. Food Hygiene*
    • Follow Food and Beverage Safety and Hygiene Policies and Procedures
  2. Fundamentals of Western Cooking
    • Prepare Equipment and Ingredients
    • Prepare Western Foundation Sauces
    • Prepare Basic Western Stocks and Soups
  3. 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
  4. Restaurant Service Skills for Chefs*
    • Interact and Serve Food and Beverage Customers
    • Prepare for Service (Mise En Place)
    • Provide Go-the-Extra-Mile Service
Entry Requirements
WSQ Higher Certificate in Food Services (Culinary Arts)

(Part-Time) (HFCP)

Entry Requirements

(Singaporeans / Singapore PR / International Applicant)

  • Minimum WPLN Level 4 / Pass in any preceding WSQ full qualification
  • At least one of the following proficiency levels in English1:
    • Pass in GCE ‘N’ Level English
    • Pass in SHATEC English Test
  • International applicant must have a valid work pass throughout the entire course

1A pass in any preceding WSQ Certificate level(s) will also be recognized as fulfilment of English proficiency requirements.

Programme Fees

PROGRAMME FEES

Course Fee

 WSQ Higher Certificate in Food Services (Culinary Arts) (Part-Time)

Singaporean /

Singapore PR

International
Full Course Fee (Before GST) $5,616.00 $5,616.00
SSG Grant1 $5,054.40 N.A.
Nett Course Fee (Before GST) $561.60 $5,616.00
7% GST on Nett Course Fee2 $39.31 $393.12
Total Nett Course Fee Payable3,4 (Including GST) $600.91 $6,009.12
Course Fee
Follow Food and Beverage Safety and Hygiene Policies and Procedures
Singaporean /

Singapore PR

International
Full Course Fee (Before GST) $162.00 $162.00
7% GST on Full Course Fee2 $11.34 $11.34
Full Course Fee (Including  GST) $173.34 $173.34
SSG Grant1 $127.50 N.A.
Total Nett Course Fee Payable3,4 (Including GST) $45.84 $173.34
5Additional Funding if eligible under Mid-Career Enhanced Subsidy (MES) $18.30 N.A.
Total Nett Course Fee Payable, incl. GST, after MES $27.54 N.A.

1Singaporeans and Singapore PRs will be eligible for up to 90% SSG funding for all WSQ Certificate level programmes and 80% SSG funding for Follow Food and Beverage Safety and Hygiene Policies and Procedures. Funding is subjected to SSG’s prevailing corporate policies and final approval.

27% GST is applicable on Nett Course Fee after SSG funding for the WSQ Higher Certificate in Food Services (Culinary Arts) and applicable on the Full Course Fee before SSG funding for Follow Food and Beverage Safety and Hygiene Policies and Procedures.

3Course fee payable include essential training items.  

4Singaporeans 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 S$500.00 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website at www.skillsfuture.sg/credit for more information.

5The SkillsFuture MES is for Singaporeans aged 40 years old and above.


Student Administration

Tel: (65) 6415 3510 / 519 / 528 / 554
Email: enrolment@shatec.sg