About this Course

This programme is designed to inculcate passion for the culinary arts in students and prepare them for a career in the Food and Beverage (F&B) industry.

Programme Outline

Culinary

• WSQ Demonstrate Basic Dry Heat Cooking Methods
  
• WSQ Demonstrate Basic Moist Heat Cooking Methods
  
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
  
• WSQ Maintain Food & Beverage Production Environment
  
• WSQ Maintain Quality Control Procedures
  
• WSQ Maintain Safe and Secure Working Environment
  
• WSQ Make Vegetable Preparations
  
• WSQ Prepare Basic Western Egg and Dairy Products
  
• WSQ Prepare Basic Western Grains and Legumes
  
• WSQ Prepare Basic Western Stocks and Soups
  
• WSQ Prepare Mise En Place 1
  
• WSQ Prepare Mise En Place 2
  
• WSQ Prepare Western Cold Sauces
  
• WSQ Prepare Cold Plates and Garnishes
  
• WSQ Prepare Western Foundation Sauces
  
• Practicum & Event Catering
  

Hospitality and Tourism

• Fundamentals of Hospitality Hosting
  

General Studies

• Communication Skills
  

Mode of Study

Full time

On an average, the teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.

Assessment Framework

Theory, practical examinations, practical exercises, presentations, written assignments, projects, class participation & performance during industrial attachment

Certification

WSQ Higher Certificate in Culinary Arts awarded by Singapore Workforce Development Agency

Entry Requirement

Singaporean and PR

(Minimum age of 16 years old and above)

• Minimum 2 GCE ‘N’ Level including English*
  
• Successful Admission Interview
  

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