WSQ Advanced Certificate in Food Services (Culinary Arts)

Course Reference Number: CRS-Q-0040868-MF

Course Objectives

This WSQ Higher Certificate in Food Services (Culinary Arts) is designed to equip Senior cooks (Commis 1) and Chef de Partie in small to mid-sized establishment with culinary knowledge and techniques at a supervisory level, maintaining minimum stock and product levels to ensure a smooth production for daily operations, as well as to ensure that staffs are educated on WSH policies and procedures.

Methods of Learning

Lecture, discussions, demonstrations, show and tell, hands-on practical, role play

Case study together with learning activities such as sharing and reflection exercises

Learning Outcomes

On completion of this unit, learners shall be able to apply the following at the workplace:

Understand nutritional knowledge and dietary requirements

Demonstrate advanced dry heat cooking techniques

Demonstrate advanced moist heat cooking Techniques

Prepare advanced Western eggs and dairy products

Maintain inventories

Supervise quality procedures

Maintain workplace safety and health policies and procedures

Who should attend

Lead chef

Chef de Partie


23 Day(s) (185.5 Hrs)