On completion of the course the learner will be able to apply the skills and knowledge to the workplace

Programme Outline

Certificate

• WSQ Maintain Safe and Secure Working Environment
• WSQ Follow Food & Beverage Safety and Hygiene Policies & Procedures
• WSQ Maintain Quality Control Procedures
• WSQ Maintain Food and Beverage Production Environment
• WSQ Prepare Mise En Place 1
• WSQ Demonstrate Basic Moist Heat Cooking Methods
• WSQ Demonstrate Basic Dry Heat Cooking Methods

Entry Requirement

• Must possess GCE ‘N’ level certification or equivalent
• Must be 18 years old and above
• Singapore males must have completed or completely exempted from National Service
• WPLN Level 4

Assessments

• Practical assessments
• Oral questioning
• Written assignments

Pathways Successful

participants can progress into the WSQ Higher Certificate in Culinary Arts.