This course is being offered as part of Enhanced Training Support Package (ETSP). Click here for more ETSP courses.
As we learn more about the human body, we also learn how that knowledge can be used to enhance physical performance and maintenance.
Conducted mainly in the classroom, participants will be guided with basic theoretical knowledge and practical applications within the Sports Science discipline.
From injury management to psychology, this course provides a good foundation for participants who wish to pursue the Fitness Instructor Course.
Participants will be introduced to the following fundamental sports science domains:
For detailed information about the course, please click here.
Who should attend?
Minimum age of 18 years old.
The course and assessment will be conducted in English. It is recommended, although not required that participants should possess a credit in the English Language at the GCE O-Level, N(A)-Level or Employability Skills System (ESS) of Level 5.
Direct Waiver for the BSS course can be found here.
Participants will be awarded the Certificate of Achievement issued by Sport Singapore and Republic Polytechnic upon attaining a required attendance of 21 hours (75% of the course) and passing a multiple-choice examination.
28 hours, 3 times a week
Tuesdays & Thursdays: 7:30pm to 9:30pm
Saturdays: 9:00am to 1:00pm
Examination & Re-examination: 2.5 hours, 7:00pm to 9:30pm
This course is conducted online
*All information may be subject to changes.
Fees for ETSP
Companies sending their employees for training enjoy 90% course fee funding.
|Full Course Fee (Others)
Enhanced Training Support Package (ETSP) Scheme
Fee of $53.50 (w GST) payable to retake exam on re-exam date if you fail or were absent from first exam date without a Letter Of Absence.
Note: Fees for ETSP are 10% of full course fees
Republic Polytechnic reserves the right to make changes to the course fee and application closing dates without prior notice. The commencement of each course is subject to sufficient number of participants.
All information is accurate at the time of publishing.