SGUnited Skills Programme

The SGUnited Skills (SGUS) Programme by SHATEC, in support of SG Jobs & Skills, is a full-time 6-month or 12-month training programme, based on a Train-and-Place modality.

SHATEC’s certifiable and industry-relevant programmes will help trainees to build skills or upskill through focussed modular institutional training.

We aim to enhance trainees’ employability so they are prepared to take on new job roles in the hospitality and tourism sector as the economy recovers.

PROGRAMME BENEFITS

Nett fee payable after subsidy at $500 for Certificate level and $1,000 for Diploma level applicable for offset by SkillsFuture Credit

Receive $1,200 monthly training allowance* as you study

Acquire hands-on practical skills for relevant job roles

Full-time modular programmes completed with recognised certificates

Access new job opportunities via SHATEC’s industry partners

Flexibility in programme exit (without penalty) with successful job placement

* Conditions apply. Refer to Training Allowance tab below for more information.

Register Your Interest Here!

The SGUnited Skills (SGUS) Programme by SHATEC, in support of SG Jobs & Skills, launches September 2020!

Personal Data
By providing the information set out in this form, I/we agree and consent to SHATEC Institutes Pte. Ltd. and its related corporations (collectively, “SHATEC”), as well as their respective representatives and agents (“Representatives”) to:
- collect, use, disclose and share amongst themselves my/our personal data provided above as well as in the records of SHATEC from time to time,
- disclose such personal data to SHATEC’s authorized service providers, and relevant third parties for purposes reasonably required by SHATEC and its Representatives to:
- contact me/us and to send marketing and promotional information relating to courses in SHATEC and general student-related activities within SHATEC, as well as events, via the communication channels provided in the form and other means.
Such purposes are set out in a Data Protection Policy, which is accessible at http://www.shatec.sg/data-protection-policy/ or available on request and which I/we confirm I/we have read and understood.
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- I agree to the Terms & Conditions

Programme Eligibility

All Singapore Citizen and Permanent Resident job seekers aged 21 and above are eligible, excluding:
1. Graduated or graduating in 2019 / 2020 from ITE, Polytechnics, Universities, and other educational institutions. This includes graduates from private universities as well as overseas institutions; and
2. Graduated from the educational institutions mentioned in a) and completed or completing their National Service (NS) in 2019 / 2020 and are entering the labour force.
Individuals who took on post-graduate programmes (both directly after undergraduate programmes and mid-careerists with working experience) will be eligible for SGUS.
Individuals will need to commit to the training programme on a full-time basis.

6-Month SGUS Programmes

Course	Duration	Course Fee		Intake Dates^#
SGUS Industry Certificate in Hospitality Operations SGUS Industry Certificate in Culinary Preparation SGUS Industry Certificate in Baking	6 Months (Institutional Training)	Full Course Fee (before GST)	4,968.00	14 September 2020^# 12 October 2020^# 9 November 2020^# 14 December 2020^#
		SSG Grant	4,500.71
		Nett Course Fee (before GST)	467.29
		7% GST on Nett Course Fee	32.71
		Total Course Fee Payable*	500.00

* Total Course Fee Payable can be offset using SkillsFuture Credit.
^#Subject to change

SGUS Industry Certificate in Hospitality Operations

Introduction to Tourism and Hotel Industry
Front Office Operations (WSQ Provide Front Office Services)
Property Management Systems (WSQ Apply Software Systems in Hospitality Management)
Housekeeping Operations (WSQ Service Guestrooms/Serviced Apartments)
Introduction to Food and Beverage Operations (Interact With and Serve F&B Customers)
Principles of Communication
Hospitality Sales and Marketing – includes social media
Supervised Field Training

SGUS Industry Certificate in Culinary Preparation

Foundations of Western Cooking
- Prepare Western Cold Sauces
- Prepare Basic Western Stocks and Soups
- Prepare Western Foundation Sauces
Essentials of Western Cooking
- Demonstrate Basic Dry Heat Cooking Methods
- Demonstrate Basic Moist Heat Cooking Methods
- Prepare Basic Western Egg and Dairy Products
Foundations in Food Knowledge
Workplace Safety and Sanitation
Supervised Field Training

SGUS Industry Certificate in Baking

Foundations of Baking
- Make Basic Cakes
- Make Cookies
- Prepare Sweet and Savoury Fillings, Sauces and Creams
Essentials of Baking
- Make Muffins and Scones
- Make Tarts and Short-Crust Pastries
- Make Basic Breads
Foundations in Food Knowledge
Workplace Safety and Sanitation
Supervised Field Training

12-Month SGUS Programmes

Course

Duration

Course Fee

Intake Dates^#

WSQ Diploma in Hotel and Accommodation Services

Certificate Level

Food Hygiene
- Follow Food and Beverage Safety and Hygiene Policies and Procedures
Front Office Operations 1
- Provide Bell Services
- Provide Workplace Safety and Security
Housekeeping Operations
- Provide Related Housekeeping Services
- Service Guestrooms/Serviced Apartments
Professional Development
- Project a Positive and Professional Image

Advanced Certificate Level

Communication Skills
- Facilitate Effective Communication and Engagement at the Workplace
Housekeeping Supervision 1
- Supervise Housekeeping and Laundry Operations
Managing Diversity
- Manage a Diverse Service Environment
Managing Guest Experiences in Hospitality
- Provide Butler Service
- Resolve Guests/Customers’ Concerns and Feedback
Practicum
Restaurant Service Skills 2
- Perform Hosting Duties

Higher Certificate Level

Front Office Operations 2
- Provide Front Office Services
- Provide Reservation Services
Property Management Systems
- Apply Software Systems in Hospitality Management
Quality Service for Hospitality
- Apply Upselling and Suggestive Selling Techniques
- Promote Tourism
Restaurant Service Skills 1
- Interact With and Serve F&B Customers

Diploma Level

Basic Revenue Management
- Apply Principles of Revenue Management
Coaching Skills for Supervisors
- Coach for Service Performance
Front Office Supervision
- Supervise Concierge and Uniformed Services
- Supervise Front Office Operations
Housekeeping Supervision 2
- Monitor Housekeeping Operations in Rooms, Laundry & Public Area
- Supervise Public Areas
Restaurant Service Skills 3
- Coordinate Food and Beverage Service
Understanding Operational Reports
- Read and Interpret Operational Reports

12 Months

(Institutional Training)

Full Course Fee
(before GST)

14,918.00

14 September 2020^#

26 October 2020^#

9 November 2020^#

14 December 2020^#

SSG Grant

13,983.42

Nett Course Fee
(before GST)

934.58

7% GST on Nett Course Fee

65.42

Total Course Fee Payable*

1,000

* Total Course Fee Payable can be offset using SkillsFuture Credit.
^#Subject to change

Course

Duration

Course Fee

Intake Dates^#

WSQ Diploma in Food Services (Culinary Arts)

Certificate Level

Food Hygiene
- Follow Food and Beverage Safety and Hygiene Policies and Procedures
Basic Skills for Kitchen Operations
- Demonstrate Basic Knife Skills
- Receive and Store Products
- Maintain Safe and Secure Working Environments
- Prepare Western Cold Sauces
Professional Development 1
- Project a Positive and Professional Image

Advanced Certificate Level

Advanced Culinary Techniques
- Demonstrate Advanced Dry Heat Cooking Techniques
- Demonstrate Advanced Moist Heat Cooking Techniques
- Demonstrate Sous Vide Method
Food Quality Management
- Conduct Food and Beverage Hygiene Audits
- Supervise Quality Procedures
Pastry and Baking Techniques
- Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
- Prepare Sweet and Savoury Fillings, Sauces and Creams
Food Nutrition
- Understand Nutritional Knowledge and Dietary Requirements
Communication Skills
- Facilitate Effective Communication and Engagement at the Workplace
Professional Development 2
- Develop Self to Maintain Professional Competence at Supervisory Level
Practicum

Higher Certificate Level

Fundamentals of Western Cooking
- Prepare Equipment and Ingredients
- Prepare Western Foundation Sauces
- Prepare Basic Western Stocks and Soups
Principles of Western Cooking
- Prepare Fish and Seafood for Cooking
- Prepare Basic Western Egg and Dairy Products
- Demonstrate Basic Dry Heat Cooking Methods
- Demonstrate Basic Moist Heat Cooking Methods
- Prepare Vegetables, Fruits, Nuts and Mushrooms
- Prepare Basic Western Grains and Legumes
- Prepare Cold Plates and Garnishes
Restaurant Service Skills for Chefs
- Interact and Serve Food and Beverage Customers
- Prepare for Service (Mise En Place)
- Provide Go-the-Extra-Mile Service

Diploma Level

Specialty Cuisines
- Prepare Various Types of Cuisines
- Prepare Advanced Western Salads and Garnishes
Specialty Pastries and Desserts
- Prepare Dry Heat and Moist Heat Asian Desserts
- Bake for Health
Restaurant Concepts
- Apply Food and Beverages Concepts and Set-up
Food Production Management
- Supervise Food Production
- Maintain Inventories
Food and Beverage Cost Controls for Chefs
- Manage Cost and Quality Controls
Problem Solving Skills for Managers
- Solve Problems and Make Decisions at Managerial Level

12 Months

(Institutional Training)

Full Course Fee
(before GST)

19,938.00

14 September 2020^#

26 October 2020^#

9 November 2020^#

14 December 2020^#

SSG Grant

19,003.42

Nett Course Fee
(before GST)

934.58

7% GST on Nett Course Fee

65.42

Total Course Fee Payable*

1,000

* Total Course Fee Payable can be offset using SkillsFuture Credit.
^#Subject to change

Course

Duration

Course Fee

Intake Dates^#

WSQ Diploma in Food Services (Pastry and Baking)

Certificate Level

Food Hygiene
- Follow Food and Beverage Safety and Hygiene Policies and Procedures
Basic Skills for Kitchen Operations
- Demonstrate Basic Knife Skills
- Receive and Store Products
- Maintain Safe and Secure Working Environments
- Prepare Western Cold Sauces
Professional Development 1
- Project a Positive and Professional Image

Advanced Certificate Level

Advanced Baking Techniques
- Make Café Style Breads
- Prepare Advanced Cakes
- Make Puff Pastry Products
- Prepare Pre-mix, Frozen and Bake-Off Products
Food Quality Management
- Conduct Food and Beverage Hygiene Audits
- Supervise Quality Procedures
Western Food Preparation Techniques
- Demonstrate Basic Dry Heat Cooking Methods
- Demonstrate Basic Moist Heat Cooking Methods
Food Nutrition
- Understand Nutritional Knowledge and Dietary Requirements
Communication Skills
- Facilitate Effective Communication and Engagement at the Workplace
Professional Development 2
- Develop Self to Maintain Professional Competence at Supervisory Level
Practicum

Higher Certificate Level

Fundamentals of Baking
- Prepare Equipment and Ingredients
- Demonstrate Baking Techniques, Mixing Methods, and Piping Skills
- Prepare Sweet and Savoury Fillings, Sauces and Creams
Principles of Baking
- Make Basic Cakes
- Make Cookies
- Make Muffins and Scones
- Make Tarts and Short-Crust Pastries
- Make Basic Breads
- Prepare Deep Fried Ready-to-Use Products
Restaurant Service Skills for Chefs
- Interact and Serve Food and Beverage Customers
- Prepare for Service (Mise En Place)
- Provide Go-the-Extra-Mile Service

Diploma Level

Specialty Cuisines
- Prepare Various Types of Cuisines
- Prepare Advanced Western Salads and Garnishes
Specialty Pastries and Desserts
- Prepare Dry Heat and Moist Heat Asian Desserts
- Bake for Health
Restaurant Concepts
- Apply Food and Beverages Concepts and Set-up
Food Production Management
- Supervise Food Production
- Maintain Inventories
Food and Beverage Cost Control for Chefs
- Manage Cost and Quality Controls
Problem Solving Skills for Managers
- Solve Problems and Make Decisions at Managerial Level

12 Months

(Institutional Training)

Full Course Fee
(before GST)

20,226.00

14 September 2020^#

26 October 2020^#

9 November 2020^#

14 December 2020^#

SSG Grant

19,291.42

Nett Course Fee
(before GST)

934.58

7% GST on Nett Course Fee

65.42

Total Course Fee Payable*

1,000

* Total Course Fee Payable can be offset using SkillsFuture Credit.
^#Subject to change

Training Allowance

$1,200 per trainee per month of SGUS training, except:
1. Trainees who are receiving COVID-19 Support Grant (CSG) will receive $400 SGUS Training Allowance (TA) per month of SGUS training, until they are no longer receiving CSG. Thereafter, they will receive $1,200 SGUS per month of SGUS training; and
2. Trainees who are receiving Self-Employed Person Income Relief Scheme (SIRS) will receive $200 SGUS TA per month of SGUS training, until they are no longer receiving SIRS. Thereafter, they will receive $1,200 SGUS per month of SGUS training.

Trainees must meet minimum 75% attendance to qualify for SGUS TA.

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