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Certificate / Advanced Certificate Level

WSQ CERTIFICATE IN CULINARY ARTS

Programme Name	WSQ CERTIFICATE IN CULINARY ARTS
Programme Description	A certificate programme designed to provide students with the basic culinary skills and knowledge.
Modules	WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures WSQ Maintain Quality Control Procedures WSQ Maintain Food and Beverage Production Environment WSQ Prepare Mise En Place 1 WSQ Maintain Safe and Secure Working Environment WSQ Demonstrate Basic Moist Heat Cooking Methods WSQ Demonstrate Basic Dry Heat Cooking Methods
Entry Requirements	ES WSQ WPLN Level 4 or equivalent
Certification	WSQ Certificate in Culinary Arts awarded by SkillsFuture Singapore
Method of Assessment	Written/Practical Assessment
Programme Duration* (Full/Part Time)	Full Time: 3 months Part Time: 6 months
Commencement /End Dates	Customised
Industrial Attachment	Nil
Programme Fees*	Please contact us for a quotation.
Teacher-Student Ratio	The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons
Remarks	*The fees and duration of customised programmes may differ depending on class size and frequency of lessons. Please contact our friendly consultants for more information.

WSQ CERTIFICATE IN PASTRY AND BAKERY

Programme Name	WSQ CERTIFICATE IN PASTRY AND BAKERY
Programme Description	A certificate programme designed to provide students with the basic pastry and baking skills and knowledge.
Modules	WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures WSQ Maintain Quality Control Procedures WSQ Maintain Food and Beverage Production Environment WSQ Prepare Mise En Place 1 WSQ Maintain Safe and Secure Working Environment WSQ Prepare Pre-Mix, Frozen and Bake-Off Products WSQ Demonstrate Baking Techniques, Mixing Methods and Piping Skills
Entry Requirements	ES WSQ WPLN Level 4 or equivalent
Certification	WSQ Certificate in Pastry and Bakery awarded by SkillsFuture Singapore
Method of Assessment	Written/Practical Assessment
Programme Duration* (Full/Part Time)	Full Time: 3 months Part Time: 6 months
Commencement /End Dates	Customised
Industrial Attachment	Nil
Programme Fees*	Please contact us for a quotation.
Teacher-Student Ratio	The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons
Remarks	*The fees and duration of customised programmes may differ depending on class size and frequency of lessons. Please contact our friendly consultants for more information.

WSQ HIGHER CERTIFICATE IN CULINARY ARTS

Programme Name	WSQ HIGHER CERTIFICATE IN CULINARY ARTS
Programme Description	A programme designed to inculcate passion for the culinary arts in students and prepare them for professional careers in the Food and Beverage (F&B) industry.
Modules	WSQ Maintain Quality Control Procedures WSQ Maintain Food and Beverage Production Environment WSQ Prepare Mise En Place 1 WSQ Maintain Safe and Secure Working Environment WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures WSQ Demonstrate Basic Moist Heat Cooking Methods WSQ Demonstrate Basic Dry Heat Cooking Methods WSQ Prepare Mise En Place 2 WSQ Make Vegetable Preparations WSQ Prepare Basic Western Stocks and Soups WSQ Prepare Western Foundation Sauces WSQ Prepare Western Cold Sauces WSQ Prepare Basic Western Egg and Dairy Products WSQ Prepare Basic Western Grains and Legumes WSQ Prepare Cold Plates and Garnishes Practicum
Entry Requirements	Local Students Minimum 2 GCE ‘N’ Level / Pass in NITEC Successful interview International Students 10 years of formal education or equivalent, AND Level 5 in WPLN; OR Band 5.0 in IELTS; OR Minimum score of 61 points (internet-based total) in TOEFL; OR Pass in SHATEC English Test OR Pass in any preceding WSQ full qualification
Certification	WSQ Higher Certificate in Culinary Arts awarded by SkillsFuture Singapore.
Method of Assessment	Written/Practical Assessment
Programme Duration* (Full/Part Time)	Full Time: 6 months Part Time: 12 months
Commencement / End Dates	Customised
Industrial Attachment	6 months
Programme Fees*	Please contact us for a quotation.
Teacher-Studio Ratio	The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.
Remarks	*The fees and duration of customised programmes may differ depending on class size and frequency of lessons. Please contact our friendly consultants for more information.

WSQ HIGHER CERTIFICATE IN PASTRY AND BAKERY

Programme Name	WSQ HIGHER CERTIFICATE IN PASTRY AND BAKERY
Programme Description	A programme designed to provide students with the critical knowledge and skills needed to work in a pastry and bakery outlet. Students will acquire relevant pastry and baking skills to produce desserts, cakes and breads commonly found in Western cuisines.
Modules	WSQ Maintain Quality Control Procedures WSQ Maintain Food and Beverage Production Environment WSQ Prepare Mise En Place 1 WSQ Maintain Safe and Secure Working Environment WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures WSQ Prepare Pre-mix, Frozen and Bake-off Products WSQ Demonstrate Baking Techniques, Mixing Methods and Piping Skills WSQ Conduct Baking Ingredients Experiments WSQ Prepare Basic Breads WSQ Prepare Basic Cakes WSQ Prepare Short-crust Pastry WSQ Prepare Muffins and Scones WSQ Prepare Cookies WSQ Prepare Sweet and Savoury Fillings, Sauces and Creams WSQ Prepare Icing, Chocolates and Glazes Practicum
Entry Requirements	Local Students Minimum 2 GCE ‘N’ Level / Pass in NITEC Successful interview International Students 10 years of formal education or equivalent, AND Level 5 in WPLN; OR Band 5.0 in IELTS; OR Minimum score of 61 points (internet-based total) in TOEFL; OR Pass in SHATEC English Test OR Pass in any preceding WSQ full qualification
Certification	WSQ Higher Certificate in Pastry and Bakery awarded by SkillsFuture Singapore.
Method of Assessment	Written/Practical Assessment
Programme Duration* (Full/Part Time)	Full Time: 6 months Part Time: 12 months
Commencement / End Dates	Customised
Industrial Attachment	6 months
Programme Fees*	Please contact us for a quotation.
Teacher-Studio Ratio	The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.
Remarks	*The fees and duration of customised programmes may differ depending on class size and frequency of lessons. Please contact our friendly consultants for more information.