Grooming Professional Culinarians
With a holistic approach to upskilling the workforce for the future, training is conducted by our highly experienced professional Chef trainers in a modern industry relevant kitchen.
Upon completion of the course and passing the assessment, graduates will be awarded with a Nationally accredited WSQ Higher Certificate in Food Services (Culinary Arts) from SkillsFuture Singapore (SSG).
Building A Strong Foundation in techniques
Master culinary craft through a skill focused training curriculum with ~80% hands-on practicum.
Job Placement
Secure Full-Time or Part-Time employment with top F&B organisations, through job placement facilitation.
This course is ideal for
- Aspiring chefs who want to kick-start their career with a professional Qualification in just 5 weeks.
- Working adults keen to upgrade their culinary skills and complete the course in 15 weeks by attending lessons only on Saturdays.
What will you learn
WSQ Food Safety Course Level 1
The course covers essential food safety and hygiene practices required for handling, cooking, storing, and serving food. On successful completion, a Statement of Attainment (SOA) is awarded to certify you as a licensed food handlers aligned with Singapore Food Agency (SFA) regulations.
Western Dry Heat Cooking Techniques Level 1
Western Dry Heat Cooking Techniques Level 1: Western Dry Heat Cooking Techniques Level 1 introduces the principles of heat transfer, essential ingredients, and equipment used in Western cuisine. Key skills covered include egg cookery, breading, frying, baking, and sautéing, providing a strong foundation in dry heat cooking methods
Asian Cuisine Preparation and Cooking Level 2
Cuisine Preparation and Cooking Level 2 builds intermediate skills in Asian food preparation, focusing on ingredients, specialized equipment, and essential cooking techniques. Key takeaways include knife skills, stir-frying with a wok, making Asian curry pastes, and preparing Chinese, Thai, and local dishes such as Kung po chicken, Thai green curry, egg fried rice, Achar.
Seafood Storage and Fabrication
Seafood Storage and Fabrication equips learners with essential skills in handling, storing, and preparing fish and seafood through hands-on practice. Key techniques include fish filleting and preparing prawns and squid, with dishes such as pan-fried fillet, steamed sea bass, fried calamari rings, prawn tempura, and seafood pasta.
Meat Storage and Fabrication
Meat Storage and Fabrication provides hands-on training in fabricating meat and poultry, focusing on trimming lamb and beef into specific cuts and deboning chicken. Learners apply these skills to prepare dishes such as grilled steaks, beef sliders, roast leg of lamb, lamb loin with couscous, and local favourites like chicken rice.
Western Dry Heat Cooking Level 2
Western Dry Heat Cooking Level 2 strengthens your skills in grilling, roasting, frying, and sautéing through hands-on practice. Learners apply these techniques to prepare dishes such as ratatouille, potato gratin, milk batter fried chicken, tandoori chicken wraps, beef quesadillas, bread and butter pudding, and pizzas.
Western Moist Heat Cooking Level 2
Western Moist Heat Cooking Level 2 develops intermediate skills in poaching, simmering, steaming, and stewing, with a focus on classic and modern techniques. Learners prepare dishes such as beef stew, bouillabaisse, pasta dishes, cream soups, chicken roulade, and panna cotta, while also exploring advanced methods like sous-vide cooking and en papillote.
Amazing place to start your culinary journey! I would recommend trying it out
Bryan Ong (Class of 2023)
Admission Criteria
- No formal education needed
- Be able to understand, speak, read and write basic English
- Minimum 16* years of Age.
*21 years of age to be eligible for SSG course fee funding
Programme Fees
| Course Fees | Singaporeans, 21 – 39 Years Old Permanent Residents LTVP+ Holders | Singaporeans, 40 Years Old and Above | |
| Full Course Fee | $5,000 | $5,000 | |
| SSG Course Fee Grant | $2,500 | $3,500 | |
| Payable Course Fee | $2,500 | $1,500 |
Note: GST is included in programme fees
Date: 2025: 08 Mar, 01 Apr, 03 May, 13 May, 16 Jun, 28 Jul, 30 Aug, 01 Sep, 13 Oct & 17 Nov
Duration: 108 Hours Training and 12 Hours Assessment
Fees: S$ 5000 (GST is not applicable)
Funding:
Up to 70% course fee funding by SkillsFuture Singapore (SSG).
Singapore Citizens may use their SkillsFuture Credit to pay the Nett course fee after course fee grant. Click here to check your SkillsFuture account.
