WSQ Certificate in Food Services (Culinary Arts)
WSQ Higher Certificate in Food Services (Culinary Arts)
WSQ Advanced Certificate in Food Services (Culinary Arts) 
WSQ Diploma in Food Services (Culinary Arts) 

Mode of Study:

18 months consisting of:
12-month Institutional Training
6-month Industrial Attachment

Available Intakes:
May 2023
September 2023

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Practical training and assessment involve use of eggs and meat-based ingredients.
Kindly declare dietary restrictions (if any) at the point of application.

Culinary Courses Overview

Elevated Industry Learning

Undergo and manage
real-life operations guided by experienced trainers

Ground-Up Leadership Training

Acquire professional food preparation skills and learn to solve operational challenges

Maximise Your Interests

Scale up your culinary practice with cost control and critical decision making skills

SHATEC Institutes Pte Ltd (UEN: 198301550C) is an appointed CET Centre by SkillsFuture Singapore (SSG) for courses supported by SkillsFuture Credits (SFC) and/or SkillsFuture Funding. 

  • WSQ Certificate in Food Services (Culinary Arts) (TGS-2022015932)
  • WSQ Higher Certificate in Food Services (Culinary Arts) (TGS-2022015931)
  • WSQ Advanced Certificate in Food Services (Culinary Arts) (TGS-2022015292)
  • WSQ Diploma in Food Services (Culinary Arts) (TGS-2022015286)

The funding support period for the WSQ Diploma in Food Services (Culinary Arts) is 1 June 2022 to 31 May 2025.

Available Intakes


Commencement Date

Completion Date

Application Deadline for International Students

January 9 January 2023 7 July 2024 18 November 2022


8 May 2023

3 November 2024

17 March 2023


4 September 2023

2 March 2025

14 July 2023

Admission Requirements

1. Qualification

Minimum 3 GCE ‘N’ Level / WPLN 5 / WSQ Advanced Certificate in Food Services / NITEC / Qualifications of equivalent standard may be recognised on a case-to-case basis

2. Successful Interview

Successful Interview

(Interview may be waived for applicants who has successfully completed any preceding WSQ Certificate level(s).)

3. English Proficiency

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
  • Pass in SHATEC Certificate in Basic and Hospitality English / SHATEC Certificate in Hospitality English


A pass in any preceding WSQ Certificate level(s) will also be recognised as fulfilment of English proficiency requirements.

Culinary Courses Outline

  1. Food and Beverage Safety Standards I
    • Food Safety and Hygiene L1
  2. Basic Skills for Kitchen Operations
    • Western Cold Dish Preparation L1
    • Western Dry-Heat Dish Preparation and Cooking L1
    • Food and Beverage Inventory Management L1
  3. Curating Customer Experiences
    • Customer Service Excellence L1
  4. Restaurant Service Skills for Chefs
    • Food and Beverage Service L2

Programme Competencies

  • Acquire culinary arts techniques and skills in preparing standard to complex dishes as required in the Food Services industry
  • Apply food science principles in daily food preparation to enhance customer’s food consumption experience
  • Support organizational hygiene, workplace safety and health policies and procedures according to industry standards
  • Understand, recognise and demonstrate organisational and problem-solving skills in the kitchen
  • Identify and supervise operational challenges in various aspects of a business and within a kitchen workflow to manage high-volume production
  • Exhibit proficiency in business practices and food production management within the Food Services industry
  • Facilitate the development of food production processes and initiatives that reduce waste and environmental impact, and conserve energy


Students who successfully complete the programme will be awarded the
WSQ Certificate in Food Services (Culinary Arts)
WSQ Higher Certificate in Food Services (Culinary Arts)
WSQ Advanced Certificate in Food Services (Culinary Arts)
WSQ Diploma in Food Services (Culinary Arts)

Programme Fees

Course Fee Payable after SkillsFuture Funding (where applicable), inclusive of 8% GST

Singaporean below 40 years old / Singapore PR / LTVP+ Holders

Singaporeans aged 40 years old and above

International Applicants









Non SME-Sponsored





  • Course fee payable include essential training items.
  • Singaporeans and Singapore PRs will be eligible for up to 70% SSG (Baseline) Course Fee Grant. With effect from 1 October 2021, this training support will be extended to Long Term Visit Pass Plus (LTVP+) Holders. The LTVP+ scheme applies to lawful foreign spouses of Singapore Citizens (SCs) with (i) at least one SC child or are expecting one from the marriage, or at least three years of marriage, and (ii) where the SC sponsor is able to support the family. LTVP+ holders will be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card. Funding is subjected to SSG’s prevailing corporate policies and final approval.
  • The SkillsFuture Mid-Career Enhanced Subsidy (MES) is applicable for Singaporeans aged 40 years old and above for up to 90% of course fees. For more information, visit the SkillsFuture website
  • SkillsFuture Enhanced Training Support for SMEs (ETSS) offers additional support for SMEs in the form of higher course fee subsidies. SMEs enjoy SkillsFuture funding of up to 90% of the course fees when they sponsor their employees to attend courses supported by SkillsFuture Singapore (SSG). With effect from 1 January 2022, SSG will introduce a fixed Absentee Payroll (AP) rate at $4.50 per hour, with a $100,000 cap on the maximum AP funding each organisation can claim each calendar year. For more information on ETSS and AP please refer to
  • Singaporeans may utilize available funds within their Post-Secondary Education Account (PSEA) 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. Singaporeans who qualfiiy for the SCTP can use their SkillsFuture Credit (opening and top-up) and Additional SkillsFuture Credit (Mid-Career Support) to offset out-of-pocket course fees. Visit the SkillsFuture Credit website to choose from the courses available on the SkillsFuture Credit course directory.
  • NTUC 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
Diploma in culinary arts - Testimonial

"SHATEC has set us up to learn the basic skills and prepare for real-world situations.

With my SHATEC education, I aim to work in kitchens of various countries and represent Singapore in the future, just as Chef Mathew Leong, a SHATEC alumnus, has done with his achievements as the winner of Bocuse d’Or, Singapore Selection 2019.”

Putra Farzi Haiqal Bin Mohd Hamdan
WSQ Diploma in Food Services (Culinary Arts)

Career Prospects

Our graduates are in high demand and enjoy good career prospects upon graduation. With a combination of soft skills and knowledge proficiency, SHATEC’s hospitality graduates are well equipped for the 21stcentury workforce. Our graduates become valuable assets to the organisations they are a part of.

You can look forward to rewarding and challenging careers in the following areas

Culinary courses singapore - Careers

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