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WSQ HIGHER CERTIFICATE IN CULINARY ARTS
Course Objectives
This is an apprenticeship programme that helps individuals to acquire relevant culinary skills in the hospitality industry.
Course Outline
WSQ Certificate in Culinary Arts Modules
- WSQ Follow Food & Beverage Safety and Hygiene Policies & Procedures
- WSQ Maintain Quality Control Procedures
- WSQ Maintain Food & Beverage Production Environment
- WSQ Prepare Mise En Place 1
- WSQ Demonstrate Basic Moist Heat Cooking Methods
- WSQ Demonstrate Basic Dry Heat Cooking Methods
- WSQ Maintain Safe and Secure Working Environment
WSQ Higher Certificate in Culinary Arts Modules
- WSQ Prepare Mise En Place 2
- WSQ Prepare Western Foundation Sauces
- WSQ Make Vegetable Preparations
- WSQ Prepare Basic Western Stocks and Soups
- 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
Duration
7 months
- 1 month of institutional training
After that, for 6 months:
- Two days institutional training per week
- Four days on-the-job training per week
- One day off per week
Bond
Student is required to serve 7 months with the sponsoring hotel after successful completion of the WSQ Higher Certificate in Culinary Arts.
Assessment
Theory and practical assessments will be conducted.
Certification
Upon successful completion, participants will be awarded the WSQ Higher Certificate in Culinary Skills by WDA and may progress to the Advanced Certificate in Culinary Skills.
Course Fee
- $6500* (sponsored by hotels)
- $500* in miscellaneous fees (borne by participants) – application fees, chef uniform and t-shirts, kitchen shoes and knife set.
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