WSQ Diploma in Food Services (Culinary Arts) (Part-Time) (DFCP) (TGS-2018503484)


This programme provides students with a holistic overview of the world of culinary arts as they learn culinary principles, management science, and contemporary dining concepts and cuisines, with real-life practice in industrial and commercial kitchens.

SHATEC Institutes Pte Ltd (UEN: 198301550C) is an appointed CET Centre by SkillsFuture Singapore (SSG) for courses supported by SkillsFuture Credits (SFC) / funded by SSG. The funding support period for WSQ Diploma in Food Services (Culinary Arts) is 3 December 2019 to 2 December 2022.

Programme Structure

Programme Intakes

Programme Intakes Dates#
WSQ Diploma in Food Services (Culinary Arts) (Part-Time) (DFCP) January 2021 Start: 19 January 2021 (Tues)#
April 2021 Start: 21 April 2021 (Wed)#
October 2021 Start: 5 October 2021 (Tues)#

#Commencement date may be subjected to change. Kindly contact the Student Admission for more information.

Mode of Study


The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.

Assessment Framework

Theory and practical examinations, practical exercises, presentations, written assignments, projects, class participation.

Duration & Structure

29 months OR

36 weeks with approved exemptions. Refer to Entry Requirements for more details.

Participants will be expected to complete 9 skills under 6 learning units. The programme will be conducted once a week 9.00am – 6.00pm.


WSQ Diploma in Food Services (Culinary Arts) awarded by SkillsFuture Singapore.

Programme Outline

Certificate Level (TGS-2020513488)

  1. Food Hygiene*
    • Food Safety Course Level 1
  2. Basic Skills for Kitchen Operations*
    • Demonstrate Basic Knife Skills
    • Receive and Store Products
    • Maintain Safe and Secure Working Environments
    • Prepare Western Cold Sauces
  3. Professional Development 1*
    • Project a Positive and Professional Image

Higher Certificate Level (TGS-2020513081)

  1. Fundamentals of Western Cooking*
    • Prepare Equipment and Ingredients
    • Prepare Western Foundation Sauces
    • Prepare Basic Western Stocks and Soups
  2. 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
  3. Restaurant Service Skills for Chefs*
    • Interact and Serve Food and Beverage Customers
    • Prepare for Service (Mise En Place)
    • Provide Go-the-Extra-Mile Service

Advanced Certificate Level (TGS-2020513583)

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

Diploma Level (TGS-2018503484)

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

*Applicants with relevant work experience may be eligible for exemptions in relevant subjects and Industrial Attachment and as such complete the course in 36 weeks.

Entry Requirements
WSQ Diploma in Food Services (Culinary Arts) (Part-Time) (DFCP) Entry Requirements
(Singaporeans / Singapore PR / International Applicant)
English Proficiency Requirements
  • Minimum 2 GCE ‘N’ Level / Any WSQ Certificate in Food Services / Qualifications of equivalent standard
  • Relevant work experience in the industry
  • International applicant must have a valid work pass throughout the entire course
  • At least one of the following proficiency levels in English:
    • Pass in GCE ‘N’ Level English
    • Band 5.0 in IELTS
    • Minimum score of 61 points (internet-based total) in TOEFL
    • Pass in SHATEC English Test


  • A pass in any preceding WSQ full qualification will be recognised as fulfilment of English proficiency requirements
Programme Fees


WSQ Diploma in Food Services (Culinary Arts) (Part-Time) (DFCP) Singaporean / Singapore PR International
Full Course Fee
(Before GST)
$5,880.00 $5,880.00
SSG Grant1 $4,116.00 N.A.
Nett Course Fee (Before GST) $1,764.00 $5,880.00
7% GST on Nett Course Fee $123.48 $411.60
Total Nett Course Fee Payable2,3,5 (Including GST) $1,887.48 $6,291.60
Additional Funding if eligible under Mid-Career Enhanced Subsidy (MES)4 $1,176.00 N.A.
Total Nett Course Fee Payable, Including GST, after additional funding from MES5 $711.48 N.A.

1Singaporeans and Singapore PRs will be eligible for up to 70% SSG funding for all WSQ Diploma level programmes. Funding is subjected to SSG’s prevailing corporate policies and final approval.

2Course fee payable 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 to choose from the courses available on the SkillsFuture Credit course directory. 

4The SkillsFuture MES is for Singaporeans aged 40 years old and above.

5NTUC members enjoy 50% unfunded course fee support for up to $250 each year when they sign up for courses supported under UTAP (Union Training Assistance Programme). NTUC members from 40 years and above enjoy up to $500 per year. For more information and terms and conditions, please refer to


Description When Payable Amount(incld. GST)
Application Fees Upon application
SHATEC English Testb Upon   admission
(if applicable)
Re-Admission Fees Upon   admission
(if applicable)
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

Replacement of Student ID Upon provision of service 5.35

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.

Student Administration

Tel: (65) 6415 3510 / 519 / 528 / 554