WSQ Diploma in Food Services (Culinary Arts)

Course Reference Number: CRS-Q-0040795-MF

Course Objectives

This WSQ Diploma in Food Services (Culinary Arts) is targeted at aspiring chefs as well as existing station and sous chef, specifically for those employed in small to medium sized kitchens.


They oversees a section of the kitchen and their tasks includes preparing, cooking and presenting dishes within his/her speciality. He or she helps the head chef to develop new dishes and menus.


Other responsibilities includes ensuring high standards of food hygiene, adherance to health and safety legislative requirements and monitoring portion and waste control to maintain profit margins. Thus, our Diploma programme is a holistic programme with units that have been sepcifically selected to enhance the competencies where partici[ants will gain competencies in areas such as:

understanding different food cultures and techniques to prepare various types of cuisines which includes Mediterranean, European and local Asian cuisine.

supervising food production and managing production in terms of maintaining cost and quality

coordinating food and beverage service

maintaining workplace safety and health.

Methods of Learning

Lecture, discussions, demonstrations, show and tell, hands-on practical, role play and case study together with learning activities such as sharing and reflection exercises

Learning Outcomes

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

Prepare exotic Moroccan, Egyptian and Greek dishes

Prepare traditional French, Italian and Spanish dishes

Prepare our all-time favourite local Malay, Indian and Chinese dishes

Supervise food production

Manage cost and quality controls

Coordinate food and beverage service

Manage workplace safety and health system

Who should attend

aspiring station chefs and sous chefs


37 Day(s) (233.5 Hrs)