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WSQ DIPLOMA IN FOOD SERVICES (CULINARY ARTS)

WSQ Diploma in Food Services (Culinary Arts) (Classroom & Asynchronous e-Learning) will equip learners with critical work function skills that will allow them to acquire and broaden diploma-level skills & knowledge in culinary arts. This will in turn help course participants to build a strong foundation for working effectively and efficiently in restaurants and other food production environments. 

The full-time WSQ Diploma in Food Services (Culinary Arts) is offered sequentially and continually comprising the following qualifications:

WSQ Certificate in Food Services (Culinary Arts)

WSQ Higher Certificate in Food Services (Culinary Arts)

WSQ Advanced Certificate in Food Services (Culinary Arts)

WSQ Diploma in Food Services (Culinary Arts)

Upon completion, the graduate is awarded a full qualification in WSQ Diploma in Food Services (Culinary Arts). 


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Intake Commencement Dates

  • 5 December 2022
  • 30 January 2023
  • 3 April 2023
  • 10 July 2023
  • 30 October 2023

*Dates are subject to change

Up to 6 Months

WSQ Certificate in Food Services (Culinary Arts) (Classroom & Asynchronous e-Learning) is a 4-week intensive culinary programme where participants learn the fundamental knowledge and application skills in western cold dish preparation, Asian cuisine preparation and cooking and are able to apply them to the workplace. This certificate programme also has a combination of transferable soft skills as well as culinary skills such as productivity optimisation for food & beverage, customer service excellence and food & beverage inventory management which enables the learner to not only learn how to cook but also acquire skills in executing daily culinary operations.

WSQ Higher Certificate in Food Services (Culinary Arts) (Classroom & Asynchronous e-Learning) is a 6-week intensive culinary programme where participants learn intermediate-level knowledge and application skills in meat storage and fabrication, seafood storage and fabrication, Asian cuisine preparation and cooking, speciality cuisine preparation and cooking and are able to apply them to the workplace. This higher certificate programme also has a combination of transferable soft skills as well as culinary skills such as food and beverage production management, food and beverage quality audit and compliance, and food waste disposal and reduction which enables the learner to not only learn how to cook but also develop skills in supervising daily culinary operations.

WSQ Advanced Certificate in Food Services (Culinary Arts) (Classroom & Asynchronous e-Learning) is a 6-week intensive culinary programme where participants learn the advanced level knowledge and application skills in speciality cuisine preparation and cooking, Asian cuisine preparation and cooking, Chinese moist-heat dish preparation and cooking and be able to apply them to the workplace. This advanced certificate programme also has a combination of transferable soft skills as well as culinary skills such as innovation management & effectiveness management which enables the learner to not only learn how to cook but also acquire supervisory skills in managing culinary operations.

WSQ Diploma in Food Services (Culinary Arts) (Classroom & Asynchronous e-Learning) is a 7-week intensive culinary programme where participants learn the diploma level knowledge and application skills in speciality cuisine preparation and cooking and food and beverage recipe formulation and are able to apply them to the workplace. This diploma programme also has a combination of transferable soft skills as well as culinary skills such as crisis management, customer service excellence, food and beverage visual merchandising presentation, technology application and implementation, food and beverage equipment maintenance and food and beverage production management which enables the learner to not only learn how to cook but also acquire managerial skills and competencies in leading the business in the food services sector.

At the end of the programme, participants should be able to:

• Receive, check, prepare, pack, and deliver stocks with proper documentation.

• Prepare and present Western cold dishes based on the organisation’s standard menus and recipes.

• Identify work area process goals, job specifications and workplace requirements for productivity optimisation, with documentation on productivity performance.

• Follow guidelines to provide positive customer service to a diverse range of customers.

• Prepare ingredients and parts of Asian cuisine dishes with different types of flavouring techniques and equipment.

 

Following is the list of modules participants will learn in this programme.

•Food Safety and Hygiene (Level 1): the learners will be able to follow food safety and hygiene procedures and policies, as well as maintain the cleanliness and upkeep of premises.

• Food & Beverage Inventory Management (Level 1): the learners will be able to receive, check, prepare, pack, and deliver stocks with proper documentation.

• Western Cold Dish Preparation (Level 2): the learners will be able to prepare, and present Western cold dishes based on the organisation’s standard menus and recipes.

• Productivity Optimization for Food and Beverages Operations (Level 1): the learners will be able to identify work area process goals, job specifications and workplace requirements for productivity optimisation, with documentation on productivity performance.

• Customer Service Excellence (Level 1): the learners will be able to follow guidelines to provide positive customer service to a diverse range of customers.

• Asian Cuisine Preparation and Cooking (Level 1): the learners will be able to prepare ingredients and parts of Asian cuisine dishes with different types of flavouring techniques and equipment.

At the end of the programme, participants should be able to:

• Plan kitchen production schedules and inspect staff’s adherence to food production processes to meet required operational conditions and production outputs.

• Participate in internal and external food and beverage quality audits.

• Dispose of food waste according to Standard Operating Procedures (SOPs).

• Fabricate meat and poultry parts for various usage and purpose.

• Fabricate seafood parts for various usage and purposes.

• Prepare standard Asian cuisine dishes with menu-based presentations.

• Prepare ingredients and components of speciality cuisine dishes with different types of flavouring techniques and equipment.

 

Following is the list of modules participants will learn in this programme.

• Food and Beverage Production Management (Level 2): the learners will be able to plan kitchen production schedules and inspect staff’s adherence to food production processes to meet required operational conditions and production outputs. It is important for the learners to understand how production management is taken care of in an industrial kitchen so that they can plan for the production process that follows later.

• Food and Beverage Quality Audit and Compliance (Level 2): the learners will be able to participate in internal and external food and beverage quality audits. This module is essential for the learners to determine the quality checkpoints in the production process.

• Food Waste Disposal and Reduction (Level 2): the learners will be able to dispose of food waste according to Standard Operating Procedures (SOPs).

• Meat Storage and Fabrication (Level 2): the learners will be able to fabricate meat and poultry parts for various usage and purpose. This module will help the learners to learn the intermediate skills in meat fabrication for the recipes to be learned later.

• Seafood Storage and Fabrication (Level 2): the learners will be able to fabricate seafood parts for various usage and purposes. This module will help the learners to learn the intermediate skills in seafood fabrication for the recipes to be learned later.

• Asian Cuisine Preparation and Cooking (Level 2): the learners will be able to prepare standard Asian cuisine dishes with menu-based presentations.

• Specialty Cuisine Preparation and Cooking (Level 1): the learners will be able to prepare ingredients and components of speciality cuisine dishes with different types of flavouring techniques and equipment.

At the end of the programme, participants should be able to:

• Analyse work systems and processes to propose ideas and support the implementation of innovation initiatives within the functional area.

• Prepare standard speciality cuisine dishes with menu-based presentations.

• Prepare complex Asian cuisine dishes using a combination of cooking techniques with fine-plated presentations.

• Prepare complex Chinese moist-heat dishes using a combination of moist-heat cooking techniques with fine-plated presentations.

• Facilitate personal and team effectiveness by working in teams effectively and improving the organisation’s performance.

 

Following is the list of modules participants will learn in this programme.

• Innovation Management (Level 3): the learners will be able to analyse work systems and processes to propose ideas and support the implementation of innovation initiatives within the functional area.

• Specialty Cuisine Preparation and Cooking (Level 2): the learners will be able to prepare standard speciality cuisine dishes with menu-based presentations.

• Asian Cuisine Preparation and Cooking (Level 3):  the learners will be able to prepare complex Asian cuisine dishes using a combination of cooking techniques with fine-plated presentations.

• Chinese Moist-Heat Dish Preparation and Cooking (Level 3): the learners will be able to prepare complex Chinese moist-heat dishes using a combination of moist heat cooking techniques with fine-plated presentations.

• Effectiveness Management (Level 3): the learners will be able to facilitate personal and team effectiveness by working in teams effectively and to improve the organisation’s performance.

At the end of the programme, participants should be able to:

• Prepare complex speciality cuisine dishes using a combination of cooking techniques with fine-plated presentations.

• Provide suggestions and recommendations to support the process of recipe formulation for new food products.

• Execute crisis management plans which include coordinating crisis response and recovery activities, executing individual roles during disruptive events and validating crisis management plans.

• Identify service gaps that require the implementation of corrective actions to improve service standards.

• Monitor the construction and maintenance of displays to achieve balance and visual impact according to visual merchandising standards and requirements.

• Implement technology plans and assess the effectiveness of implemented new technologies on work operations or processes.

• Implement tools and equipment maintenance operations to maintain the performance of the tools and equipment.

• Manage kitchen schedules and production processes to maintain output targets and account for deviations from production targets.

 

Following is the list of modules participants will learn in this programme.

• Specialty Cuisine Preparation and Cooking (Level 3): the learners will be able to prepare complex speciality cuisine dishes using a combination of cooking techniques with fine-plated presentations.

• Food and Beverage Recipe Formulation (Level 4): the learners will be able to provide suggestions and recommendations to support the process of recipe formulation for new food products. The completion of this module marks the beginning of modules with managerial competencies.

• Crisis Management (Level 4): the learners will be able to execute crisis management plans which include coordinating crisis response and recovery activities, executing individual roles during disruptive events and validating crisis management plans.

• Customer Service Excellence (Level 4): the learners will be able to identify service gaps that require the implementation of corrective actions to improve service standards

• Food and Beverage Visual Merchandising Presentation (Level 4): the learners will be able to monitor the construction and maintenance of displays to achieve balance and visual impact according to visual merchandising standards and requirements. 

• Technology Application and Implementation (Level 4): the learners will be able to implement technology plans and assess the effectiveness of implemented new technologies on work operations or processes.

• Food and Beverage Equipment Maintenance (Level 4): the learners will be able to implement tools and equipment maintenance operations to maintain the performance of the tools and equipment.

• Food and Beverage Production Management (Level 4): the learners will be able to manage kitchen schedules and production processes to maintain output targets and account for deviations from production targets.

Accelerated Diploma (Culinary Arts)

Singaporeans/SPRs/
LTVP+ Holders

(SME-sponsored) 
Singaporeans-MCES
(Self-sponsored)
(Non-SME sponsored) 
Singaporeans/SPRs/
LTVP+ Holders

(Self-sponsored)
(Non-SME sponsored)
International Students
Programme Fee SGD 19,000.00 SGD 19,000.00 SGD 19,000.00 SGD 19,000.00
SSG Funding SGD (13,160.00) SGD (13,160.00) SGD (13,160.00) -
Net Programme Fee SGD 5,840.00 SGD 5,840.00 SGD 5,840.00 SGD 19,000.00
Administration Fee SGD 500.00 SGD 500.00 SGD 500.00 SGD 700.00
Uniform & Textbooks SGD 650.00 SGD 650.00 SGD 650.00 SGD 650.00
Medical Insurance SGD 45.00 SGD 45.00 SGD 650.00 SGD 650.00
Fee Protection Scheme SGD 93.46 SGD 93.46 SGD 93.46 SGD 141.37
Total Fees Payable SGD 7,128.46 SGD 7,128.46 SGD 7,128.46 SGD 20,536.37
GST (7%) SGD 498.99 SGD 498.99 SGD 498.99 SGD 1,437.55
SSG Funding* SGD (140.00) SGD (140.00) SGD (100.00) -
Enhanced Subsidy
SGD (3,760.00) SGD (3,760.00) - -
Net Fees Payable SGD 3,727.45 SGD 3,727.45 SGD 7,527.45 SGD 21,973.92

*The additional SSG funding is for Food Safety Course L1 module.

- Prices are subject to change.

- Funding validity period is up to 31 May 2025.

- This is a SkillsFuture Credit (SFC) eligible programme (for self-sponsored only).

- This is an absentee payroll eligible programme (for company-sponsored only).

- This is a Workfare Skills Support (WSS) Scheme eligible programme. (https://www.workfare.gov.sg/schemes/workfare-training-support/)

- $107 Application fee (non-refundable) is due upon submission of the application form

- Knife & Tool Set (optional) is $805 (before GST)

- Long Term Visit Pass Plus (LTVP+) funding support took effect from 1 Oct 2021, LTVP+ holders can be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card.

SkillsFuture Singapore (SSG) Funding - up to 70% programme fee
- For all eligible Singaporeans, SPRs and Long Term Visit Pass Plus (LTVP+) holders

Mid-Career Enhanced Subsidy (MCES) Funding - up to 90% programme fee
- For eligible Singaporeans aged 40 years old and above
- Visit skillsfuturegov.sg (https://www.skillsfuture.gov.sg/enhancedsubsidy) for more information

Enhanced Training Support for SMEs - up to 90% programme fee
For SMEs that meet all of the following criteria:

  1. Registered or incorporated in Singapore
  2. At least 30% local shareholding by Singaporeans or SPRs
  3. Employment size of not more than 200 (at group level) or with annual sales turnover (at group level) of not more than SGD100 million
  4. Trainees must be hired in accordance with the Employment Act and fully sponsored by their employees for the course
  5. Trainees must be Singaporeans or SPRs

Visit ssg.gov.sg (https://www.ssg.gov.sg/programmes-and-initiatives/training/enhanced-training-support-for-smes.html) for more information.

Absentee Payroll (AP) Funding

A grant to help employers defray the manpower costs incurred when they send their employees for training courses funded by SSG. Absentee payroll at $4.50 per hour. Capped at $100,000 per calendar year for each organisation. Visit Enterprise Portal for Jobs & Skills ( https://www.enterprisejobskills.gov.sg/content/upgrade-skills/course-fee-and-absentee-payroll-funding.html) for more information.

 

At-Sunrice GlobalChef Academy is partnering with these financial institutions:

POSB Further Study Assist 

  • Lower interest rates of 4.38% p.a. with a 2.5% processing fee
  • Flexible repayment period up to 10 years that best suit your needs
  • Visit posb.com.sg for more information

 

OCBC FRANK Education Loan

  • Low-interest rate of 4.5% per year
  • Three flexible repayment options
  • Visit frankbyocbc.com for more information

•Passion to work in the F&B industry

• At least 16 years old and has the intention to join the F&B industry upon graduation from the programme

• Possess leadership qualities, artistic and disciplined

• Required to undergo an interview and online profiling test

Singaporean / Singapore PR Applicants:

• At least 3 GCE 'N' Level credits (including English) or WPL Level 4

• Completed / Exempted from National Service (for Singaporean Males only)

International Applicants:

• High school diploma or equivalent

• Advanced level of At-Sunrice online English Bridging Course / IELTS 5.0 / TOEFL (internet-based total) 35 - 45 / WPL Level 4

  • Enrolment is subject to availability and incomplete applications will not be processed.
  • The programme is conducted in English and proficiency in the language is a requirement.
  • Programme contents and all prices are subject to change.
  • Trainee who chooses to drop out prior to successful completion will be requested to pay the programme fees in full and will not be entitled to any SOAs or certificates.
  • The following items are compulsory and must be purchased before the commencement of the programme:
    • Medical Insurance,
    • Fee Protection Scheme.
  • Food items from all practical sessions shall be consumed in the Academy, either during lunch or dinner time.
  • For food safety purposes, food items are not allowed to be taken home for consumption.
  • Students are required to meet the following criteria in order to obtain their relevant certificates:
    • A minimum attendance of 90% and above
    • Pass all assessments required by the programme;
    • Abide with the student code of conduct.

1. Please ensure that all documents listed below are duly prepared:

Singaporean/SPR Applicant/LTVP+ Holders

Copy of NRIC / LTVP+ (front & back)

Copy of highest educational qualification (Certificate / Transcript) & Official Translation (if not in English)

NS Certificate of service completion and transcript (for male applicants only) 

Resume / Curriculum Vitae (with names & contact info of at least  2 Referees) ( please click here for the template)


2. Click here to apply. Please allow approximately 10 minutes for the online application and ensure all documents are duly completed and submitted online. Any incomplete application will not be processed.


3. Application Fee is non-refundable and non-transferable. Confirmation of seats is on a first come first serve basis with full payment received via online debit/credit card/PayNow.

4. Complete the online Talent/Personality Test in the Online Application.

5. We will contact the shortlisted applicant within 7 working days for a face-to-face interview.

6. After the interview, your application will be submitted to the Admission Board for review. We will notify you within 3 weeks via email.

7. For successful applicants:

Singaporean/SPR / LTVP+ Holders with SSG Funding

  • Applicants accepted into At-Sunrice's certificate and/or diploma programmes will receive a copy of the Advisory Note, Letter of Acceptance (LOA) and/or Standard PEI Student Contract via email. The student will then be invited to the Academy on a scheduled date to sign the original documents.

8. Training Quality and Outcomes Measurement Survey (TRAQOM) by SkillsFuture Singapore

SSG will conduct the two post-course evaluation surveys in the following manner:

  • The Quality Survey will be conducted after the course end date through an electronic survey. The survey will be emailed to the trainee through SSG’s central survey system.
  • The Outcomes Survey will be administered once a year through a contracted vendor. The survey will be sent to shortlisted trainees who have completed their full qualification course(s) or CU(s).
  • The trainee is to provide your personal email and phone number for SSG to conduct the surveys.
  • All corporate companies registering their staff for training are to avoid using centralized corporate email and have to use their staff email and phone number for SSG to conduct the surveys.
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