WSQ Seafood Essentials: From Selection to Nutritional Value

Understanding the Art of Seafood Selection, Sustainability and Nutrition

In the ever-evolving food services industry, seafood plays a pivotal role in culinary excellence, sustainability and nutrition. This workshop equips professionals with the skills and knowledge needed to make informed decisions about seafood selection, fabrication and sourcing. Gain practical in insights into seafood quality assessment, sustainable procurement and menu optimisation to enhance your food offerings while contributing to environmental sustainability.

Course Reference No: TPG-2025053261

TSC Code: FSS-FBS-2018-1.1

Duration: 1 Day

Language: English

Upcoming Course Dates: 

30 September 2025, 9am to 5pm

The One-Day Workshop will cover the following

  • Seafood Selection & Quality Assessment

    Learn the essential criteria for identifying fresh, high-quality seafood and understanding flavour profiles. This segment covers texture analysis, best handling practices, and methods to optimise seafood selection for culinary excellence.

  • Sustainable Seafood Sourcing

    Understand the importance of sustainable seafood procurement and its impact on menu planning. Gain insights into the environmental and economic implications of responsible sourcing and how it aligns with Singapore’s "30 by 30" vision.

  • Seafood Fabrication Techniques

    Master seafood processing methods to ensure quality, minimise waste, and optimise ingredient usage. Learn to fabricate various seafood parts efficiently for diverse culinary applications.

  • Nutritional Benefits & Culinary Integration

    Explore the health benefits of different seafood types and how to incorporate them into balanced, nutritious menu offerings. Learn how to highlight seafood as a key ingredient for well-rounded meals that cater to health-conscious consumers.

This workshop is for you if you are

  • Chefs & Culinary Professionals looking to innovate with sustainable menu options
  • Procurement & Supply Chain managers sourcing high-quality, sustainable seafood while maintaining cost efficiency
  • F&B Business Operators aiming to enhance profitability through strategic seafood selection and cost-effective procurement

Learning Requirements

  • Secondary qualification
  • English proficiency at or above Employability Skills WSQ Literacy Level 3 in listening, reading, speaking, and writing

Method of Study: Physical Class with training materials

Assessment

  • Attendance: A minimum of 75% attendance is mandatory.
  • You will be required to be certified competent in all assessment components. 
  • Time Given: 60 minutes

Learning Objectives

  • Apply seafood selection criteria to assess quality and freshness in compliance with industry best practices.
  • Implement seafood fabrication techniques to optimise ingredient usage and minimise waste in food preparation.
  • Develop a sustainable seafood sourcing strategy aligned with responsible procurement practices and food security goals.
  • Develop a sustainable seafood sourcing strategy aligned with responsible procurement practices and food security goals.
  • Analyse seafood nutritional values and integrate them into menu planning to enhance the health benefits of food offerings.
  • Optimise seafood utilisation by matching different seafood parts with appropriate cooking methods and culinary applications.
  • Establish best practices for seafood storage and handling to maintain quality, safety, and compliance with food industry standards.

Course Pricing Details

SkillsFuture (SSG) SubsidyEligibiltyCourse Fees
Baseline Grant50%Singapore Citizen age ≤ 39,
Singapore Permanent Resident (SPR)
& LTVP+ holders		$457.80

After SSG Funding

Nett Fee: $247.80
Mid-Career Enhanced Subsidy (MCES)70%Employer-sponsored
& self-sponsored Singapore
Citizen age ≥ 40		$457.80

After SSG Funding

Nett Fee: $163.80
Enhanced Training Support for SMEs (ETSS)70%SME sponsored Singapore Citizen,
SPR & LTVP+ holder		$457.80

After SSG Funding

Nett Fee: $163.80

Register your interest here!

Click here