WSQ DIPLOMA IN FOOD SERVICES (CULINARY ARTS) (At-Sunrice Globalchef Academy)

• Passion to work in the F&B industry
• At least 16 years old and has the intention to join the F&B industry upon graduation from the programme
• Possess leadership qualities, artistic and disciplined
• Required to undergo an interview and online profiling test

Singaporean/Singapore PR Applicants:

• At least 3 GCE N-Level credits (including English) or WPL Level 4
• Completed/Exempted from National Service (for Singaporean Males only)

International Applicants:

• High school diploma or equivalent
• Advanced level of At-Sunrice online English Bridging Course / IELTS 5.0 / TOEFL (internet-based total) 35 - 45 / WPL Level 4

Information not available

PROGRAMME OVERVIEW

WSQ Certificate in Food Services (Culinary Arts) (Classroom & Asynchronous e-Learning) is a 4-week intensive culinary programme where participants learn the fundamental knowledge and application skills in western cold dish preparation, Asian cuisine preparation and cooking and are able to apply them to the workplace. This certificate programme also has a combination of transferable soft skills as well as culinary skills such as productivity optimisation for food & beverage, customer service excellence and food & beverage inventory management which enables the learner to not only learn how to cook but also acquire skills in executing daily culinary operations.

WSQ Higher Certificate in Food Services (Culinary Arts) (Classroom & Asynchronous e-Learning) is a 6-week intensive culinary programme where participants learn intermediate-level knowledge and application skills in meat storage and fabrication, seafood storage and fabrication, Asian cuisine preparation and cooking, speciality cuisine preparation and cooking and are able to apply them to the workplace. This higher certificate programme also has a combination of transferable soft skills as well as culinary skills such as food and beverage production management, food and beverage quality audit and compliance, and food waste disposal and reduction which enables the learner to not only learn how to cook but also develop skills in supervising daily culinary operations.

WSQ Advanced Certificate in Food Services (Culinary Arts) (Classroom & Asynchronous e-Learning) is a 6-week intensive culinary programme where participants learn the advanced level knowledge and application skills in speciality cuisine preparation and cooking, Asian cuisine preparation and cooking, Chinese moist-heat dish preparation and cooking and be able to apply them to the workplace. This advanced certificate programme also has a combination of transferable soft skills as well as culinary skills such as innovation management & effectiveness management which enables the learner to not only learn how to cook but also acquire supervisory skills in managing culinary operations.

WSQ Diploma in Food Services (Culinary Arts) (Classroom & Asynchronous e-Learning) is a 7-week intensive culinary programme where participants learn the diploma level knowledge and application skills in speciality cuisine preparation and cooking and food and beverage recipe formulation and are able to apply them to the workplace. This diploma programme also has a combination of transferable soft skills as well as culinary skills such as crisis management, customer service excellence, food and beverage visual merchandising presentation, technology application and implementation, food and beverage equipment maintenance and food and beverage production management which enables the learner to not only learn how to cook but also acquire managerial skills and competencies in leading the business in the food services sector.

PROGRAMME CONTENT (CERTIFICATE LEVEL)

At the end of the programme, participants should be able to:

• Receive, check, prepare, pack, and deliver stocks with proper documentation.
• Prepare and present Western cold dishes based on the organisation’s standard menus and recipes.
• Identify work area process goals, job specifications and workplace requirements for productivity optimisation, with documentation on productivity performance.
• Follow guidelines to provide positive customer service to a diverse range of customers.
• Prepare ingredients and parts of Asian cuisine dishes with different types of flavouring techniques and equipment.

Following is the list of modules participants will learn in this programme.

• Food Safety and Hygiene (Level 1): the learners will be able to follow food safety and hygiene procedures and policies, as well as maintain the cleanliness and upkeep of premises.
• Food & Beverage Inventory Management (Level 1): the learners will be able to receive, check, prepare, pack, and deliver stocks with proper documentation.
• Western Cold Dish Preparation (Level 2): the learners will be able to prepare, and present Western cold dishes based on the organisation’s standard menus and recipes.
• Productivity Optimization for Food and Beverages Operations (Level 1): the learners will be able to identify work area process goals, job specifications and workplace requirements for productivity optimisation, with documentation on productivity performance.
• Customer Service Excellence (Level 1): the learners will be able to follow guidelines to provide positive customer service to a diverse range of customers.
• Asian Cuisine Preparation and Cooking (Level 1): the learners will be able to prepare ingredients and parts of Asian cuisine dishes with different types of flavouring techniques and equipment.

PROGRAMME CONTENT (HIGHER CERTIFICATE LEVEL)

At the end of the programme, participants should be able to:

• Plan kitchen production schedules and inspect staff’s adherence to food production processes to meet required operational conditions and production outputs.
• Participate in internal and external food and beverage quality audits.
• Dispose of food waste according to Standard Operating Procedures (SOPs).
• Fabricate meat and poultry parts for various usage and purpose.
• Fabricate seafood parts for various usage and purposes.
• Prepare standard Asian cuisine dishes with menu-based presentations.
• Prepare ingredients and components of speciality cuisine dishes with different types of flavouring techniques and equipment.

Following is the list of modules participants will learn in this programme.

• Food and Beverage Production Management (Level 2): the learners will be able to plan kitchen production schedules and inspect staff’s adherence to food production processes to meet required operational conditions and production outputs. It is important for the learners to understand how production management is taken care of in an industrial kitchen so that they can plan for the production process that follows later.
• Food and Beverage Quality Audit and Compliance (Level 2): the learners will be able to participate in internal and external food and beverage quality audits. This module is essential for the learners to determine the quality checkpoints in the production process.
• Food Waste Disposal and Reduction (Level 2): the learners will be able to dispose of food waste according to Standard Operating Procedures (SOPs).
• Meat Storage and Fabrication (Level 2): the learners will be able to fabricate meat and poultry parts for various usage and purpose. This module will help the learners to learn the intermediate skills in meat fabrication for the recipes to be learned later.
• Seafood Storage and Fabrication (Level 2): the learners will be able to fabricate seafood parts for various usage and purposes. This module will help the learners to learn the intermediate skills in seafood fabrication for the recipes to be learned later.
• Asian Cuisine Preparation and Cooking (Level 2): the learners will be able to prepare standard Asian cuisine dishes with menu-based presentations.
• Specialty Cuisine Preparation and Cooking (Level 1): the learners will be able to prepare ingredients and components of speciality cuisine dishes with different types of flavouring techniques and equipment.

PROGRAMME CONTENT (ADVANCED CERTIFICATE LEVEL)

At the end of the programme, participants should be able to:

• Analyse work systems and processes to propose ideas and support the implementation of innovation initiatives within the functional area.
• Prepare standard speciality cuisine dishes with menu-based presentations.
• Prepare complex Asian cuisine dishes using a combination of cooking techniques with fine-plated presentations.
• Prepare complex Chinese moist-heat dishes using a combination of moist-heat cooking techniques with fine-plated presentations.
• Facilitate personal and team effectiveness by working in teams effectively and improving the organisation’s performance.

Following is the list of modules participants will learn in this programme.

• Innovation Management (Level 3): the learners will be able to analyse work systems and processes to propose ideas and support the implementation of innovation initiatives within the functional area.
• Specialty Cuisine Preparation and Cooking (Level 2): the learners will be able to prepare standard speciality cuisine dishes with menu-based presentations.
• Asian Cuisine Preparation and Cooking (Level 3):  the learners will be able to prepare complex Asian cuisine dishes using a combination of cooking techniques with fine-plated presentations.
• Chinese Moist-Heat Dish Preparation and Cooking (Level 3): the learners will be able to prepare complex Chinese moist-heat dishes using a combination of moist heat cooking techniques with fine-plated presentations.
• Effectiveness Management (Level 3): the learners will be able to facilitate personal and team effectiveness by working in teams effectively and to improve the organisation’s performance.

PROGRAMME CONTENT (DIPLOMA LEVEL)

At the end of the programme, participants should be able to:

• Prepare complex speciality cuisine dishes using a combination of cooking techniques with fine-plated presentations.
• Provide suggestions and recommendations to support the process of recipe formulation for new food products.
• Execute crisis management plans which include coordinating crisis response and recovery activities, executing individual roles during disruptive events and validating crisis management plans.
• Identify service gaps that require the implementation of corrective actions to improve service standards.
• Monitor the construction and maintenance of displays to achieve balance and visual impact according to visual merchandising standards and requirements.
• Implement technology plans and assess the effectiveness of implemented new technologies on work operations or processes.
• Implement tools and equipment maintenance operations to maintain the performance of the tools and equipment.
• Manage kitchen schedules and production processes to maintain output targets and account for deviations from production targets.

Following is the list of modules participants will learn in this programme.

• Specialty Cuisine Preparation and Cooking (Level 3): the learners will be able to prepare complex speciality cuisine dishes using a combination of cooking techniques with fine-plated presentations.
• Food and Beverage Recipe Formulation (Level 4): the learners will be able to provide suggestions and recommendations to support the process of recipe formulation for new food products. The completion of this module marks the beginning of modules with managerial competencies.
• Crisis Management (Level 4): the learners will be able to execute crisis management plans which include coordinating crisis response and recovery activities, executing individual roles during disruptive events and validating crisis management plans.
• Customer Service Excellence (Level 4): the learners will be able to identify service gaps that require the implementation of corrective actions to improve service standards
• Food and Beverage Visual Merchandising Presentation (Level 4): the learners will be able to monitor the construction and maintenance of displays to achieve balance and visual impact according to visual merchandising standards and requirements. 
• Technology Application and Implementation (Level 4): the learners will be able to implement technology plans and assess the effectiveness of implemented new technologies on work operations or processes.
• Food and Beverage Equipment Maintenance (Level 4): the learners will be able to implement tools and equipment maintenance operations to maintain the performance of the tools and equipment.
• Food and Beverage Production Management (Level 4): the learners will be able to manage kitchen schedules and production processes to maintain output targets and account for deviations from production targets.