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Diploma Level

WSQ DIPLOMA IN CULINARY ARTS

Programme Name	WSQ DIPLOMA IN CULINARY ARTS
Programme Description	A diploma programme designed to provide students with the skills and knowledge in culinary principles and management.
Modules	WSQ Apply Sensory Analysis to Food and Beverage Preparation and Presentation WSQ Carve Fruits and Vegetable for Food Presentation Communications in Business WSQ Demonstrate Basic Dry Heat Cooking Methods WSQ Demonstrate Basic Moist Heat Cooking Methods WSQ Demonstrate Cook and Chill Method WSQ Demonstrate Regeneration Process WSQ Demonstrate Sous Vide Cooking Method WSQ Demonstrate Western Curing Methods WSQ Develop and Implement Budget WSQ Develop and Implement Business Strategies WSQ Develop Marketing Strategies WSQ Develop Menu WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures Fundamentals of Hospitality Hosting WSQ Implement Loss Prevention Industrial Attachment (6 Months) WSQ Maintain Food and Beverage Production Environment WSQ Maintain Inventories WSQ Maintain Quality Control Procedures WSQ Maintain Safe and Secure Working Environment WSQ Make Vegetable Preparations WSQ Master Recipes from Various Cuisines WSQ Prepare Advanced Western Egg and Dairy Products WSQ Prepare Advanced Western Salads and Garnishes WSQ Prepare Advanced Western Sauces WSQ Prepare Advanced Western Soups WSQ Prepare Basic Western Egg and Dairy Products WSQ Prepare Basic Western Grains and Legumes WSQ Prepare Basic Western Stocks and Soups WSQ Prepare Cold Plates and Garnishes WSQ Prepare Herb and Spice Blends of Various Cuisines WSQ Prepare Mise En Place 1 WSQ Prepare Mise En Place 2 WSQ Prepare Western Cold Sauces WSQ Prepare Western Foundation Sauces WSQ Prepare Western Specialty Meat, Poultry, Fish and Seafood Products WSQ Produce La Mien and Prepare The Dishes WSQ Supervise Food Production WSQ Supervise Staff WSQ Use Herbs and Spices in Various Cuisine Preparation and Presentation
Entry Requirements	Local Students Obtained at least a C6 at GCE O Levels in any three subjects; OR Pass in NITEC or equivalent At least a C6 at GCE O Level English International Students 11 years of formal education or equivalent; AND Band 5.5 in IELTS; OR Minimum score of 79 points (internet-based total) or 213 points (computer-based total) in TOEFL; OR Pass in SHATEC English Test; OR Pass in SHATEC Certificate in Hospitality English or equivalent
Certification	WSQ Diploma in Culinary Arts awarded by SkillsFuture Singapore
Method of Assessment	Written/Practical Assessment
Programme Duration* (Full/Part Time)	Full Time: 17 months Part Time: 24 months
Commencement /End Dates	Customised
Industrial Attachment	6 months
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 DIPLOMA IN PASTRY AND BAKERY

Programme Name	WSQ DIPLOMA IN PASTRY AND BAKERY
Programme Description	A diploma programme designed to provide students with the skills and knowledge in pastry and baking principles and management.
Modules	WSQ Bake Artisan Bread Communications in Business WSQ Conduct Baking Ingredients Experiments WSQ Demonstrate Baking Techniques, Mixing Methods and Piping Skills WSQ Design Contemporary Plated Desserts WSQ Develop and Implement Budget WSQ Develop and Implement Business Strategies WSQ Develop Chocolate Artistry WSQ Develop Ice Cream Recipes WSQ Develop Marketing Strategies WSQ Develop Menu WSQ Fabricate Chocolate Decorations WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures Fundamentals of Hospitality Hosting WSQ Implement Loss Prevention Industrial Attachment (6 Months) WSQ Maintain Food and Beverage Production Environment WSQ Maintain Inventories WSQ Maintain Quality Control Procedures WSQ Maintain Safe and Secure Working Environment WSQ Prepare Advanced Cakes WSQ Prepare Advanced Confectionery WSQ Prepare Advanced Entrements and Tarts WSQ Prepare Advanced Petit Fours and Macaroons WSQ Prepare Basic Breads WSQ Prepare Basic Cakes WSQ Prepare Cafe Style Breads WSQ Prepare Choux Pastries WSQ Prepare Cookies WSQ Prepare Hot and Cold Desserts WSQ Prepare Icing, Chocolates and Glazes WSQ Prepare Marzipan Decorations WSQ Prepare Mise En Place 1 WSQ Prepare Muffins and Scones WSQ Prepare Premix, Frozen and Bake-Off Products WSQ Prepare Puff Pastries WSQ Prepare Short – Crust Pastry WSQ Prepare Sweet and Savoury Fillings, Sauces and Creams WSQ Prepare Yeast – Raised Pastries WSQ Supervise Food Production WSQ Supervise Staff
Entry Requirements	Local Students Obtained at least a C6 at GCE O Levels in any three subjects; OR Pass in NITEC or equivalent At least a C6 at GCE O Level English International Students 11 years of formal education or equivalent; AND Band 5.5 in IELTS; OR Minimum score of 79 points (internet-based total) or 213 points (computer-based total) in TOEFL; OR Pass in SHATEC English Test; OR Pass in SHATEC Certificate in Hospitality English or equivalent
Certification	WSQ Diploma in Pastry and Bakery awarded by SkillsFuture Singapore
Method of Assessment	Written/Practical Assessment
Programme Duration* (Full/Part Time)	Full Time: 17 months Part Time: 24 months
Commencement /End Dates	Customised
Industrial Attachment	6 months
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.