Academic Requirements

• Completed Secondary 2 education with a pass in English and any one other subject or equivalent
• English Langauge Proficiency
  • IELTS 4.5 or equivalent
  • Candidates who have taken the English Placement Test at OSAC and achieved a score equivalent to that of IELTS 4.5 may also be considered

Non-Academic Requirements

• At least 16 years old and above

Modules Covered

• Introduction to Food Service Industry
• Safety, Hygiene and Sanitation
• Stocks, Soups, Sauces and Gravies
• Salads and Dressings
• Fruits and Vegetables
• Starches
• Meats and Fish
• Basic Baking

Delivery Mode

• Full-time

Delivery Methods

• This programme offers both theory lessons in the classroom as well as hands-on practical lessons in the kitchen

Duration

• 3 months

Timetable

• Mondays to Fridays
• 3 hours per day

Commencement Dates

• January
• May

Teacher Student ratio

• 1:25

Assessment Methods

Your skills will be assessed through regular assessments that will take place during the course of your studies. You will also need to complete an e-portfolio to showcase your work.

Graduation Criteria

• Complete and pass all assignments, tests, exams and/or practical assessments
• Students will need to achieve a 90% attendance for the entire programme.

Awards

• Certificate in Culinary Arts
• WSQ Basic Food Hygiene Certificate

Local Students

Note: Local Students may use their SkillsFuture credits to pay for the course.

International Students