WSQ Diploma in Culinary Arts (WSQ-DCA) Hougang, North East

Course details

Ideal for: Aspiring chefs with a passion for cooking and service, a motivation to excel and dreams for a global career in fine dining. Graduates may progress to degree courses by Johnson & Wales University (USA) or William Angliss Institute (Australia) or University of West London (UK).

Eastern and Western Cuisine

Learn the basic to advanced skills and knowledge of culinary craft and service in Eastern and Western cuisines through theory, practical workshops and immersion in the rich and diverse heritage of culture of food.

Study and Work

Term 1 comprises full day classroom learning and hands-on practicum in At-Sunrice. There is no allowance in term 1.

Term 2 onwards is a 1-week classroom learning (study) and 2-weeks apprenticeship (work) rotation with a monthly allowance of S$800 and an additional S$600 from Singapore Workforce Development Agency (WDA) for Singapore Citizens and Singapore Permanent Residents. Students apprentice at one Asian and one Western restaurant for a period of 6 months each.

Programme Content

Term 1

• Maintain Safe and Secure Working Environment
• Follow Food and Beverage Safety and Hygiene Policies and Procedures
• Prepare Mise En Place 1
• Prepare Meat, Poultry, Fish and Seafood
• Prepare Vegetables, Fruits, Nuts and Mushrooms
• Demonstrate Basic Moist Heat Cooking Methods
• Demonstrate Basic Dry Heat Cooking Methods
• Receive and Store Products
• Prepare Basic Western Stocks and Soups
• Prepare Western Foundation Sauces
• Provide Essentials of Dining Room Service
• Provide Advanced Dining Room Service
• Prepare Pre-mix, Frozen and Bake-off Products
• Prepare Basic Breads
• Prepare Muffins and Scones
• Prepare Cookies
• Prepare Sweet & Savoury Fillings, Sauces and Creams
• Prepare Hot and Cold Desserts

Term 2

• Prepare Mise En Place 2
• Prepare Pasta
• Prepare Cold Plates and Garnishes
• Prepare Sandwiches
• Demonstrate Advanced Moist Heat Cooking Techniques
• Prepare Basic Malay Desserts
• Prepare Advanced Chinese Desserts

Term 3

• Supervise Food Production
• Maintain Inventories
• Prepare Advanced Chinese Rice Dishes
• Prepare Advanced Chinese Noodle Dishes
• Prepare Advanced Dim Sum Dishes
• Prepare Advanced Chinese Stir Fried Dishes
• Prepare Advanced Chinese Soup/ Broth Dishes
• Prepare Alcoholic Drinks for Service
• Study Wine and Spirits

Term 4

• Supervise Staff
• Develop and Implement Budget
• Administer Purchasing and Receiving Procedures
• Carve Fruits and Vegetables for Food Presentation
• Produce La Mien and Prepare the Dishes
• Apply Sensory Analysis to Food and Beverage Preparation and Presentation
• Use Herbs and Spices in Various Cuisine Preparation and Presentation
• Prepare Herb and Spice Blends of Various Cuisines

Term 5

• Hire Staff
• Appraise/ Evaluate Staff
• Develop Menu
• Understand Nutritional Knowledge and Dietary Requirements
• Master Recipes from Various Cuisines
• SpiceOdysseyTM Project