WSQ Higher Certificate in Food Services (Culinary Arts)

Course Content

The modules are sequenced to ensure progressive learning of culinary competencies from Food safety, understanding ingredients, food preparation, and cooking techniques

1. Food Safety Course Level-1: The learners will acquire the ability to adhere to food safety and hygiene procedures and policies, while also ensuring the cleanliness and maintenance of the kitchen.
2. Basic Western Dry Heat Cooking Techniques: The learners will gain knowledge of Western cuisine ingredients and techniques. Egg cookery and techniques in breading and batter frying are some key skills in this module.
3. Intermediate Asian Food Preparation: The learners will understand Asian ingredients and core skills such as wok cooking. The focus is also on Asian herbs, spices and making dishes using curry pastes made from scratch.
4. Fish and Seafood Preparation and Cooking: Filleting fish, and fabricating prawns and squid are the key learning outcomes from this module. Additional skills and dishes involve pan-fried fish, crumb-frying squid, tempura prawns, seafood pasta, etc.
5. Meat and Poultry Preparation and Cooking: In 3 days, learners will gather skills in fabricating and cooking beef, lamb, and chicken. The cooking skills involve grilling steaks, making roasted lamb, preparing beef sliders, Moroccan couscous, Kong Pao Chicken, Chicken rice, etc.
6. Intermediate Western Dry Cooking Techniques: The module builds on the foundational cooking skills gained in the earlier modules. In 4 days, the focus will be on planning dishes, plating, and presentation. Apart from learning sandwiches and burgers, learners master classic Western dishes such as ratatouille, pommes dauphinoise, etc. This module involves a classroom project where students plan and serve a 3-course dining experience to Academy’s guests.
7. Intermediate Western Moist Cooking Techniques: This module teaches fine cooking skills such as en papillote, poaching, braising, etc. Apart from learning pasta sauces, learns to do soups and classic stews here. This module also involves the classroom project where students serve a 3-course menu with different dishes.

Minimum Entry Requirement

1. Be at least 16 years old
2. Have completed Primary 6 or equivalent level of education
3. Able to understand, speak, read, and write basic English

Target Audience

1. Aspiring culinarians who want to go on a fast track to be a professional Chef while gaining a Nationally accredited WSQ qualification
2. The kitchen assistants/ helpers in the industry, may use this course as a certification to upgrade their skills and move up in their careers.
3. Culinary enthusiasts who want to learn professional techniques and gain a deeper knowledge of ingredients, cuisines, and cooking.

Course Training Duration

Total 120 in-class training hours.

5 Weeks (Full Time) – 8.00 am – 5.00 pm – Monday to Thursday per week

10 Weeks (Part-Time) – 6.30 pm – 9.30 pm – Thursday and 9.00 am – 6.00pm Saturday only

Mode of Assessment

Practical Examination (Skills Assessment)

Written Examination (Knowledge Assessment)

Certification

Participants who fulfill all requirements will receive:

1. WSQ Higher Certificate on Food Service (Culinary Arts) by SkillsFuture Singapore
2. Statement of Attainment (SOA) in Food Safety issued by SkillsFuture Singapore (SSG).

If you are interested in other Food and Beverage or F&B Industry courses, you can check out our SkillsFuture Food and Beverage Making and Basic F&B Requirement Courses.