Course Overview

Course Content

Course Duration

Learning Method

Admission Criteria

Award

Fees and Funding

On completion of this course, you  will have the knowledge to prepare:

  • Sushi Rice

  • Maki Sushi

  • Nigiri Sushi

  • Gunkan Sushi

  • Temaki Sushi

  • No formal classification & Lower primary

  • Able to understand, converse, read and write in English, at a level not lower than ES WSQ Workplace literacy Level 4

  • Passion for food & culinary arts 

  • Motivated to learn new skills

 

Course Overview

Course Content

Course Duration

Learning Method

Admission Criteria

Award

Fees and Funding

The course trains the learners to prepare;

  • Dashi

  • Wasabi

  • Suimono

  • Dipping sauce for noodles

  • Dipping sauce for tempura

  • Curry sauce

  • Miso Shiru

  • No formal classification & Lower primary

  • Able to understand, converse, read and write in English, at a level not lower than ES WSQ Workplace literacy Level 4

  • Passion for food & culinary arts 

  • Motivated to learn new skills

 

Course Overview

Course Content

Course Duration

Learning Method

Admission Criteria

Award

Fees and Funding

On completion of this course, learners will have the knowledge to prepare:

  • Chawanmushi

  • Chirimushi

  • No formal classification & Lower primary

  • Able to understand, converse, read and write in English, at a level not lower than ES WSQ Workplace literacy Level 4

  • Passion for food & culinary arts 

  • Motivated to learn new skills

 

TERMS & CONDITIONS

  1. For withdrawal 7 working days before the start of course (SOC), an administrative fee of 25% of the full course fee, payable to Allspice, will be charged to the trainee.

  2. For withdrawal 5-6 working days before SOC, an administrative fee of 50% of the full course fee, payable to Allspice, will be charged to the trainee.

  3. There will be no refund for any withdrawal 4 days and less before the SOC.

  4. If payment is made by SkillsFuture and the participant fails to turn up for class, refund shall be credited back to the individual’s SkillsFuture account. 

What happens if I can't find my WTS (Workfare Training Scheme) letter?

Our staff can help you download the documents you need from the SkillsConnect, however you must login with your SingPass and 2FA.

What is the minimum attendance requirement for the WSQ modular courses?

The candidates must have a minimum of 75% attendance in training hours of the courses. Candidates who do not meet the minimum requirement will have to re-module the training before being allowed to appear for assessment.

What is the appeal procedure for assessment related matters?

  • The appeal should be raised within 7 working days after the declaration of results in prescribed form;

  • The appeal is reviewed by the Examination board and the candidate is informed about the outcome within 10 working days;

  • If the student rejects the decision of Examination board, he/she may appeal again to Academic Board; 

  • The Academic Board reviews the results and review by Examination Board. The student is informed of the decision.

Is there any apprenticeship attached to the courses?

No. The current WSQ modular courses offered by the Institute do not have apprenticeship attached to them.

What is the class size of professional hands-on cooking course?

The class size will me maximum 15 students per trainer.

Does Allspice institute guarantee industry placement after training?

We do not guarantee industry placement after training. However, our placement division facilitates job opportunities with our partner establishments for interested and eligible alumni.

How do I receive my certificate at the end of the program?

You will be sent the SOA (Statement of Attainment) by SSG (WSQ) as an e-certificate to your email. Therefore you are required to have or create an email address at the time of registration. Allspice Institute also receive an electronic copy of your SOA.

 
IMPORTANT LINKS
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© 2017 Allspice Institute Pte Ltd

BLK 162, #07-3545 Bukit Merah Central, Singapore 150162

+65 6276 0760 / +65 6377 9303

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CPE Registration Number: 200105260H| Period of Registration: 30/01/2019 – 29/01/2023