• Asian Cold Dish and Dessert Preparation-2

This module introduces students to the art of making Asian cold desserts. Through a step-by-step approach, they will learn about the utensils and common ingredients used in Asian dessert preparation, as well as specific food preparation techniques. The course also highlights the cultural significance of Asian desserts within the broader context of Asian food culture. By the end, students will be able to prepare and present Asian cold dishes and desserts according to standard menus and recipes.

• Bread Preparation-2

This module bridges basic and intermediate pastry and bread making, allowing students to enhance their baking skills and knowledge. The hands-on training combines practical experience with theoretical concepts, equipping students with essential skills in confectionery and bread-making. They will develop expertise in baking standard bread and creating various pastry products. Additionally, the course emphasises workplace safety by teaching students to conduct checks in accordance with work plans, ensuring a safe working environment.

• Pastry Preparation-2

This module offers students a comprehensive introduction to the art of pastry and baking. They will acquire foundational skills and knowledge to craft exquisite pastries. Students will learn to prepare and bake a diverse range of pastries, mastering techniques for rolling, shaping, and cutting dough, as well as creating visually appealing icings, fillings, and toppings.

• Western Dry-Heat Dish Preparation and Cooking-2

This module offers students the opportunity to master seafood fabrication and preparation techniques using both moist and dry heat methods. They will receive thorough training in handling and preparing various seafood components for diverse culinary applications. Additionally, students will delve into the intricacies of creating various Western dishes while incorporating these cooking techniques, ensuring a well-rounded understanding of seafood preparation and Western culinary methods.

• Western Moist-Heat Dish Preparation and Cooking-2

This module provides students with the opportunity to master seafood fabrication and preparation techniques using both moist and dry heat methods. They will receive comprehensive training in handling and preparing various seafood components for diverse culinary applications. Additionally, students will explore the intricacies of creating various Western dishes while applying these cooking techniques, ensuring a well-rounded understanding of seafood preparation and Western culinary methods.

• Workplace Safety and Health for Food and Beverage Operations-2

This module equips students with the skills to prepare standard specialty cuisine through menu-based presentations. They will gain an appreciation for the cultural significance of culinary practices and learn to conduct workplace safety and health checks to ensure compliance with organisational policies. The course covers both culinary expertise and safety measures, providing valuable knowledge and practical skills.

The WSQ Higher Certificate in Food Services helps learners build capabilities in essential traditional pastry and baking skills for a strong foundation to take on a variety of general job functions in Food Services at entry level. The course also included transferable soft skills which will help learners stay competitive and job-ready.

The course structure offers flexibility to cater to different targeted profiles of learners where fresh entrants with limited knowledge and skills are able to develop foundational skills at Certificate level before progressing to more intermediate skills at Higher Certificate level.

Participants may also choose to upgrade themselves in higher qualifications when their jobs call for higher level of responsibilities or when they seek further career aspirations.

Upon completion of the course, the learner will be able to:

• Perform the baking of basic level of standard breads
• Bake basic level pastry products
• Prepare and present Asian cold dishes and desserts based on organisation’s standard menus and recipes
• Prepare standard Western dry-heat dishes with menu based presentations
• Prepare standard Western moist-heat dishes with menu-based presentations
• Support organisational workplace safety and health (WSH) by conducting checks according to work plans and instructions