Discover the WSQ Workplace Safety and Health for Food & Beverage Operations program, tailor-made for young and experienced F&B professionals. This course imparts essential workplace safety skills, preventing injuries caused by lack of awareness.

Completing the program empowers participants to prioritize a secure work environment by adhering to organizational protocols and implementing safety measures. This specialized training equips graduates to effectively recognize, assess, and address potential safety risks, ensuring a safe and thriving F&B workplace.




10/10/2022 to 09/10/2024


  • Learn from experienced tourism professionals, who are all experienced in the Tourism & Hospitality industry

  • Engage in in-depth discussions with other participants from a diverse range of industry backgrounds, and develop practical strategies for industry success

  • Experience the Angliss way of learning, where classes are brought to life through field trips, guest speakers and some fun along the way.

  • Become a William Angliss Alumni member with access to leading industry contacts and events



Course Intake

21st August, 18th September, 16th October & 20th November 2023


Full - Time - 2 Days

Part - Time - 3 Days

Course Mode

Lecture, Group Discussion

Presentation, E-Learning

Reflection & Role-Play

Course Hours

Classroom Facilitation - 4 Hours

Practical/Practicum - 6 Hours

Assessment - 2 Hours


Upon completion of this course, learners will be able to:

  • Recognize and adhere to organizational Food Safety and Workplace Safety and Health (WSH) management systems and relevant policies and procedures.

  • Identify and effectively communicate instances of non-compliance, unsafe work conditions, and practices within the organization.

  • Illustrate and explain control measures associated with Work Safety and Health to ensure a safe working environment.

  • Identify and utilize appropriate methods to maintain a secure working environment according to organizational procedures and perform necessary safety precautions.

  • Explain the roles, responsibilities, and significance of safety and hazard symbols outlined in the WSH Act.


The learning units are sequenced based with an overview of the Workplace Safety and Health management system. It enables learners to identify the related organisational policies and procedures followed by describing various breaches of safe working conditions and practices at workplace, to control and maintain a safe working environment.


Competency-Based Assessment for this short course includes Written Assessment, Role Play and Oral Questioning.


1. Attendance for WSQ Courses

Learners are required to maintain a

class attendance of 75% and above 


2. Unit Competency

Achieve 'Competent' for all units



Upon successful completion of this WSQ short course, learners will receive a WSQ Workplace Safety and Health for Food & Beverage Operations certificate



Learners enrolling in this course will have the following

  • Minimum 21 years old and above

  • Completed a GCE N levels or GCE O levels or NITEC with at least 1 pass

  • WSQ ES Workplace Literacy and Numeracy(WPLN)

  • WPLN Proficiency Level 5 or

  • Other qualifications may be reviewed on a case-to-case basis during the application

  • Singapore Citizens,Permanent Residents and Work Pass Holders in Singapore are eligible to apply for the WSQ Workplace Safety and Health for Food & Beverage Operations


Where possible, or in the absence of suitable academic requirements, applicants with a demonstrated attitude and Skills and knowledge developed through industry experience of min.2 years may be suitable. Industries include Tourism, Hospitality, Food and Beverage, Catering and other Services. 


  • Applicants must have a good command of written and spoken English, GCE N Level pass in English or equivalent OR

  • WSQ WPLN Level or substantial work experience where the professional language used was English

  • An interview to ascertain proficiency may be used instead of these qualifications.

  • Suitability to industry demonstrated through attitude and knowledge of Tourism, Hospitality, Food and Beverage,Catering or other Services industries

  • Interest and passion in the Tourism, Hospitality, Food and Beverage or Catering Services industry


Other Charges

  1. Fee Protection Insurance:Payable on 1% of nett course fee before GST.
  2. Subject to eligibility terms and conditions. Please contact Student Services for further information.
  3. Funding is subject to SSG’s prevailing corporate policies and final approval.
  4. This fee table represents a common funding scenario of 50% funding. Please note that individual learners may have differing funding approvals i.e. 50-70%.


Full course fee: $288.00
Grant: $0.00
Total Nett Fee: $288.00
Nett Fee (with 8% GST): $311.04

$S 311.04

Singaporean 21-39 years old (50% funding)

Full course fee: $288.00
Grant: 50%
Total Nett Fee: $144.00
Nett Fee (with 8% GST): $155.52

$S 155.52

Singaporean 40 Yrs old and above (70% funding)

Full course fee: $288.00
Grant: 70%
Total Nett Fee: $86.40
Nett Fee (with 8% GST): $93.31

$S 93.31

Government Subsidies

SkillsFuture Mid-Career Enhanced Subsidy

SkillsFuture Credit



Workfare Skills Scheme (WSS)

Singapore Citizens aged ≥ 40 years old - up to 70% of course fees. Offset against nett course fee - applied for by student before start of course. Funds in Post-Secondary Education Accounts (PSEA) may be able to be used to pay for approved programmes. This funding will offset against the nett course fee at the commencement of the course. NTUC members may enjoy up to 50%** unfunded nett course fee support of up to $250 each year for courses supported under UTAP. Self sponsored Trainees may receive $6.00 per training hour, capped at 180 hours if their gross income is not more than $2,300.00 per month. Trainees may apply for this funding themselves once course has been fully completed. All nett course fees are payable before the commencement of the course. Other terms and conditions apply.