Food Services PWM Training 2026: WSQ Skills and Recognised Qualifications
Minimum modules and food safety
Resident workers covered by Food Services PWM must attain at least two approved WSQ modules aligned to their job’s endorsed TSCs. Senior cook and manager training is encouraged, allowing flexibility for higher-level roles. In-house WSQ modules with FSS-prefixed codes are accepted where approved. All food handlers separately require SFA Food Safety Course Level 1 through an SSG-registered provider.
Skill families and qualifications
The annex maps stall/counter, kitchen, cooks, waiters and supervisory duties to inventory, service excellence, hygiene, halal compliance, food preparation/cooking, digital ordering and supervision. It also recognises specified ITE NITEC/Higher NITEC, polytechnic diplomas, WSQ food-service certificates/diplomas and relevant private-education qualifications. Recognition depends on the named qualification and role, not any hospitality course. The annex identifies last-intake years for renamed programmes.
Full role-specific WSQ competency lists
All role-mapped competency titles, identifiers and levels from the annex are retained below. A plus sign in the original marks a newly endorsed skill, not an extra compulsory course for every worker. Food Safety and Hygiene is mandatory where indicated; other choices follow the relevant job list.
Approved skills: Food/Drink Stall Assistant and Food Services Counter Attendant
Competency
TSC code
Level
Food and Beverage Inventory Management
FSS-SCL-1006-1.1
1
Service Excellence
FSS-CEX-1010-1.1
1
Customer Service Excellence
FSS-CEX-1040-1.1
1
Food Safety and Hygiene (mandatory)
FSS-FRC-1004-1.1
1
Halal Certification Compliance for Food and Beverage Operations
FSS-FRC-2005-1.1
2
Workplace Safety and Health for Food and Beverage Operations
FSS-WSH-2092-1.1
2
Alcoholic Beverage Preparation
FSS-FBS-2001-1.2
2
Asian Cold Dish and Dessert Preparation
FSS-FBS-1002-1.1
1
Asian Cuisine Preparation and Cooking
FSS-FBS-1003-1.1
1
Food and Beverage Equipment Maintenance
FSS-FBS-2007-1.1
2
Food and Beverage Visual Merchandising Presentation
FSS-FBS-2009-1.1
2
Non-Alcoholic Beverage Preparation
FSS-FBS-2016-1.1
2
Food and Beverage Service
FSS-FBS-1024-1.1
1
Approved skills: Kitchen Assistant
Competency
TSC code
Level
Food Safety and Hygiene (mandatory)
FSS-FRC-1004-1.1
1
Halal Certification Compliance for Food and Beverage Operations
FSS-FRC-2005-1.1
2
Food Waste Disposal and Reduction
FSS-WMO-2007-1.1
2
Workplace Safety and Health for Food and Beverage Operations
FSS-WSH-2092-1.1
2
Asian Cold Dish and Dessert Preparation
FSS-FBS-1002-1.1
1
Asian Cuisine Preparation and Cooking
FSS-FBS-1003-1.1
1
Bread Preparation
FSS-FBS-1004-1.1
1
Chinese Dry-Heat Dish Preparation and Cooking
FSS-FBS-1005-1.1
1
Chinese Moist-Heat Dish Preparation and Cooking
FSS-FBS-1006-1.1
1
Food and Beverage Equipment Maintenance
FSS-FBS-2007-1.1
2
Malay Dry-Heat Dish Preparation and Cooking
FSS-FBS-1013-1.1
1
Malay Moist-Heat Dish Preparation and Cooking
FSS-FBS-1014-1.1
1
Seafood Storage and Fabrication
FSS-FBS-2018-1.1
2
Specialty Cuisine Preparation and Cooking
FSS-FBS-1019-1.1
1
Western Cold Dish Preparation
FSS-FBS-1020-1.1
1
Western Dry-Heat Dish Preparation and Cooking
FSS-FBS-1021-1.1
1
Western Moist-Heat Dish Preparation and Cooking
FSS-FBS-1022-1.1
1
Approved skills: Cook
Competency
TSC code
Level
Food Safety and Hygiene (mandatory)
FSS-FRC-1004-1.1
1
Food Waste Disposal and Reduction
FSS-WMO-2007-1.1
2
Workplace Safety and Health for Food and Beverage Operations
FSS-WSH-2092-1.1
2
Asian Cold Dish and Dessert Preparation
FSS-FBS-2002-1.2
2
Asian Cuisine Preparation and Cooking
FSS-FBS-2003-1.2
2
Bread Preparation
FSS-FBS-2004-1.2
2
Chinese Dry-Heat Dish Preparation and Cooking
FSS-FBS-2005-1.2
2
Chinese Moist-Heat Dish Preparation and Cooking
FSS-FBS-2006-1.2
2
Food and Beverage Equipment Maintenance
FSS-FBS-2007-1.1
2
Indian Moist-Heat Dish Preparation and Cooking
FSS-FBS-2012-1.1
2
Malay Dry-Heat Dish Preparation and Cooking
FSS-FBS-2013-1.1
2
Malay Moist-Heat Dish Preparation and Cooking
FSS-FBS-2014-1.1
2
Meat Storage and Fabrication
FSS-FBS-1015-1.1
1
Seafood Storage and Fabrication
FSS-FBS-2018-1.1
2
Specialty Cuisine Preparation and Cooking
FSS-FBS-2019-1.1
2
Approved skills: Cook
Competency
TSC code
Level
Western Cold Dish Preparation
FSS-FBS-2020-1.1
2
Western Dry-Heat Dish Preparation and Cooking
FSS-FBS-2021-1.1
2
Western Moist-Heat Dish Preparation and Cooking
FSS-FBS-2022-1.1
2
Approved skills: Senior Cook
Competency
TSC code
Level
Food Safety and Hygiene (mandatory)
FSS-FRC-1004-1.1
1
Food Waste Disposal and Reduction
FSS-WMO-2007-1.1
2
Workplace Safety and Health for Food and Beverage Operations
FSS-WSH-2092-1.1
2
Asian Cold Dish and Dessert Preparation
FSS-FBS-2002-1.2
2
Asian Cuisine Preparation and Cooking
FSS-FBS-3003-1.2
3
Bread Preparation
FSS-FBS-3004-1.2
3
Chinese Dry-Heat Dish Preparation and Cooking
FSS-FBS-3005-1.2
3
Chinese Moist-Heat Dish Preparation and Cooking
FSS-FBS-3006-1.2
3
Food and Beverage Equipment Maintenance
FSS-FBS-2007-1.1
2
Food Science Application
FSS-FBS-3010-1.1
3
Indian Moist-Heat Dish Preparation and Cooking
FSS-FBS-3012-1.1
3
Malay Dry-Heat Dish Preparation and Cooking
FSS-FBS-2013-1.1
2
Malay Moist-Heat Dish Preparation and Cooking
FSS-FBS-2014-1.1
2
Meat Storage and Fabrication
FSS-FBS-2015-1.1
2
Seafood Storage and Fabrication
FSS-FBS-2018-1.1
2
Specialty Cuisine Preparation and Cooking
FSS-FBS-3019-1.1
3
Western Cold Dish Preparation
FSS-FBS-2020-1.1
2
Western Dry-Heat Dish Preparation and Cooking
FSS-FBS-3021-1.1
3
Western Moist-Heat Dish Preparation and Cooking
FSS-FBS-3022-1.1
3
Food and Beverage Recipe Formulation
FSS-PIN-3022-1.1
3
Approved skills: Waiter
Competency
TSC code
Level
Customer Experience Management
FSS-CEX-2002-1.1
2
Service Challenges
FSS-CEX-1008-1.1
1
Service Excellence
FSS-CEX-1010-1.1
1
Customer Service Excellence
FSS-CEX-1040-1.1
1
Food Safety and Hygiene
FSS-FRC-1004-1.1
1
Workplace Safety and Health for Food and Beverage Operations
FSS-WSH-2092-1.1
2
Alcoholic Beverage Preparation
FSS-FBS-2001-1.2
2
Food and Beverage Equipment Maintenance
FSS-FBS-2007-1.1
2
Food and Beverage Visual Merchandising Presentation
FSS-FBS-2009-1.1
2
Non-Alcoholic Beverage Preparation
FSS-FBS-2016-1.1
2
Wine Service
FSS-FBS-2023-1.1
2
Food and Beverage Service
FSS-FBS-1024-1.1
1
Personal Effectiveness
FSS-PDV-3012-1.1
3
Approved skills: Waiter Supervisor
Competency
TSC code
Level
Food and Beverage Inventory Management
FSS-SCL-3006-1.1
3
Customer Experience Management
FSS-CEX-3002-1.1
3
Service Coaching
FSS-CEX-3009-1.1
3
Service Excellence
FSS-CEX-3010-1.1
3
Service Leadership
FSS-CEX-3014-1.1
3
Customer Service Excellence
FSS-CEX-1040-1.1
1
Alcoholic Beverage Preparation
FSS-FBS-3001-1.2
3
Food and Beverage Visual Merchandising Presentation
FSS-FBS-2009-1.1
2
Non-Alcoholic Beverage Preparation
FSS-FBS-3016-1.1
3
Wine Service
FSS-FBS-3023-1.1
3
Food and Beverage Service
FSS-FBS-2024-1.1
2
Food Safety and Hygiene
FSS-FRC-1004-1.1
1
Workplace Safety and Health for Food and Beverage Operations
FSS-WSH-2092-1.1
2
System and Work Process Improvement
FSS-SPI-1013-1.1
1
Productivity Optimization for Food and Beverages Operations
FSS-PIN-2023-1.1
2
Personal Effectiveness
FSS-PDV-3012-1.1
3
Personal Performance Management
FSS-PDV-3053-1.1
3
Approved skills: Manager
Competency
TSC code
Level
Budgeting
FSS-FIN-3001-1.1
3
Food and Beverage Inventory Management
FSS-SCL-3006-1.1
3
Sales Management
FSS-BIN-4144-1.1
4
Customer Data Analysis
FSS-CEX-3038-1.1
3
Customer Experience Management
FSS-CEX-3002-1.1
3
Customer Service Excellence
FSS-CEX-3040-1.1
3
Service Coaching
FSS-CEX-3009-1.1
3
Service Excellence
FSS-CEX-3010-1.1
3
Service Leadership
FSS-CEX-3014-1.1
3
Food Safety and Hygiene
FSS-FRC-3004-1.1
3
Workplace Safety and Health for Food and Beverage Operations
FSS-WSH-3092-1.1
3
System and Work Process Improvement
FSS-SPI-3013-1.1
3
Productivity Optimization for Food and Beverages Operations
FSS-PIN-4023-1.1
4
Vision Leadership
FSS-LPM-4002-1.1
4
Effectiveness Management
FSS-PDV-5002-1.2
5
All recognised institutional qualifications
Graduates of these specifically listed qualifications are treated as meeting the two-module minimum including the mandatory Food Safety and Hygiene course. Check the exact award and intake cohort: an institution name alone is not enough.
Institutions and awards
Institution
Recognised awards
ITE
NITEC: Asian Culinary Arts, Hospitality Operations, Pastry & Baking, Western Culinary Arts (last intake AY2024); Higher NITEC: Culinary Arts, Hospitality Operations, Pastry & Baking (from AY2025); Technical Diplomas: Culinary Arts with Restaurant Management, Hospitality & Hotel Management; Work-Study Diplomas: Hotel & Restaurant Management, Culinary Arts & Management.
NYP
Diploma in Food & Beverage Business; Diploma in Food Science & Nutrition.
NYP-ACI
WSQ Certificate, Higher Certificate, Advanced Certificate and Diploma in Food Services (Culinary Arts); the corresponding four Pastry & Baking awards; WSQ Diploma in Food Services.
