WSQ Plan and Manage Locations

SSG Course Ref No.: CRS-Q-0019843-CI / Funding Validity Period: 21 Nov 2016 - 30 Apr 2020

This unit may be taken as part of the WSQ Diploma in Film & TV (Production).



This unit covers identifying what is needed to select and prepare the locations for filming. It is about negotiating with location owners and ensuring that location details are made known to all relevant people. It involves knowing about the legislation that covers contracts and filming in public places (ability to source for up-to-date info). It is about providing appropriate signage for the location, making sure that the necessary equipment is available, and putting security arrangements in place.


Learning Outcomes

  • Identify the location
  • Negotiate the use of a location with the owner or their representative
  • Identify and arrange supply of services
  • Consult and confirm arrangements with all relevant parties external to the production
  • Plan the logistics


Who Should Attend

Assistant Producers, Producers, Location Managers, Production Managers


(Duration) Date

(15 Hours) -

Registration Closing Date: -



7:00pm to 10:00pm (Weekdays)

9:00am to 6:00pm (Saturdays)


Fees (Inclusive of 7% GST)

Application Fee: S$53.50 -Waived-


Course Type: Category A

SSG Funding* (70%)

MCES or ETS Funding* (90%)

WTS Funding* (95%)

Full Course Fee S$1,700.00 S$1,700.00 S$1,700.00
SSG Funding (S$1,190.00) (S$1,190.00) (S$1,190.00)
Nett Course Fee S$510.00 S$510.00 S$510.00
7% GST S$35.70 S$35.70 S$35.70
Total Fee Payable S$545.70 S$545.70 S$545.70
Additional Funding (S$0.00) (S$340.00) (S$425.00)
Nett Fee Payable S$545.70 S$205.70 S$120.70

*SkillsFuture Funding (SSG Funding), Mid-Career Enhanced Subsidy (MCES Funding), Enhanced Training Support for SMEs (ETS Funding), Workfare Training Support Scheme (WTS Funding) - Fundings from SkillsFuture Singapore (SSG) are applicable to Singapore Citizens and/or Permanent Residents only. Terms and conditions apply. For more information on funding available, click here


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