This certificate programme aims to equip participants with the essential fundamental knowledge and basic food production principles to enter the F&B industry.
|WSQ Certificate in Culinary Arts (Part-Time)||January 2018||Start: 20 January 2018
End: 26 May 2018
|April 2018||Start: 21 April 2018
End: 8 September 2018
|July 2018||Start: 21 July 2018
End: 10 November 2018
|October 2018||Start: 13 October 2018
End: 9 March 2019
Mode of Study
The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.
Theory and practical examinations, practical exercises, presentations, written assignments, projects, class participation.
Duration & Structure
6 months (17 weeks)
Participants will be expected to complete 7 subjects. The programme will be conducted on every Saturday 9.00am – 7.00pm.
WSQ Certificate in Culinary Arts awarded by SkillsFuture Singapore.
- WSQ Maintain Safe and Secure Working Environment
- WSQ Follow Food & Beverage Safety and Hygiene Policies & Procedures
- WSQ Maintain Quality Control Procedures
- WSQ Maintain Food and Beverage Production Environment
- WSQ Prepare Mise En Place 1
- WSQ Demonstrate Basic Moist Heat Cooking Methods
- WSQ Demonstrate Basic Dry Heat Cooking Methods
|WSQ Certificate in Culinary Arts
|Entry Requirements||English Proficiency Requirements|
|Singaporeans / Singapore PR Applicant||International Applicant||
|WSQ Certificate in Culinary Arts (CCAP)||Singaporean / Singapore PR||International|
|Full Course Fee (Before GST)||$3,310.00||$3,310.00|
|Nett Course Fee (Before GST)||$331.00||$3,310.00|
|7% GST on Nett Course Fee||$23.17||$231.70|
|Supplementary Fee2 (Including GST)||$107.00||$107.00|
|Total Nett Course Fee Payable3
|Additional Funding if eligible under Workfare Training Support (WTS)4||$165.50||N.A.|
|Total Nett Course Fee Payable, Including GST, after additional funding from WTS||$295.67||N.A.|
1Singaporeans and Singapore PRs will be eligible for up to 90% SSG funding for all WSQ Certificate level programmes. Funding is subjected to SSG’s prevailing corporate policies and final approval.
2Supplementary fees (where applicable) are non-tuition fees which will include essential training items.
3Singaporeans 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 $500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Visit the SkillsFuture Credit website www.skillsfuture.sg/credit to choose from the courses available on the SkillsFuture Credit course directory.
4The WTS is for Singaporeans aged 35 years and above (13 years old and above for Persons With Disabilities) and who earn a monthly income of not more than $2,000.00.
|Description||When Payable||Amountc (incld. GST)|
|Application Fees||Upon application
|SHATEC English Testb||Upon admission
|Re-Admission Fees||Upon admission
|Late Payment Fee||Upon exceeding the instalment due date||1% per month on amount outstanding, payable together with the amount outstanding|
|Review / Remarking of Examination Paper (per theory subject)||Upon registration for review / remarking||53.50|
|Re-Examination (per WSQ module or SHATEC theory subject)||Upon registration of Re-Exam||107.00|
(per SHATEC practical subject)
|Re-Examination with Tutorial
(minimum of 2 hours)
|214.00 for first 2 hour block
107.00/subsequent hour or part thereof
|Kitchen Based Practical Practice
(fees do not include ingredients)
|Upon registration of Practical Practice||53.50 for first 4 hour block
16.05/ subsequent hour or part thereof
aMiscellaneous fees refer to any non-compulsory and non-standard fees which the student will pay only where applicable. Miscellaneous fees are generally out of pocket expenses which cannot be offset by PSEA or SkillsFuture Credits.
bSHATEC English Test is only registered where the student does not fulfil the English requirements required by SHATEC during application.
cAll prices quoted are accurate at time of print but may be subjected to changes without notice.
Tel: (65) 6415 3510 / 519 / 528 / 554
Email: [email protected]
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