About this Course

This programme provides students with a holistic overview of the world of culinary arts as they learn culinary principles, management science, and contemporary dining concepts and cuisines, with real-life practice in industrial and commercial kitchens.

Programme Outline

Culinary

• Asian Cuisine
  
• Essentials in Food Knowledge
  
• Food Science and Hygiene 2
  
• Fundamentals of Western Cooking (Demonstration) 2
  
• Fundamentals of Western Cooking (Individual Stove) 2
  
• Kitchen Organisation
  
• Menu Planning and Pricing
  
• Practicum and Event Catering
  
• Principles of Western Cooking (Demonstration) 2
  
• Principles of Western Cooking (Individual Stoves) 2
  

Food and Beverage

• Fundamentals of Beverage Knowledge
  

Pastry and Baking

• Pastry and Baking (Demonstration)
  
• Pastry and Baking (Individual Stoves)
  

Hospitality and Tourism

• Fundamentals of Hospitality Hosting 2
  

General Studies

• Communication Skills
  
• Principles of Supervision
  

2 Subjects will be exempted via WSQ Higher Certificate in Culinary Arts route.

Mode of Study

Full time

On an average, the teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.

Assessment Framework

Theory and practical examinations, practical exercises, presentations, written assignments, projects, class participation and performance during industrial attachment

Certification

Diploma in Culinary Skills awarded by SHATEC

Direct Entry

Singaporean and PR

(Minimum age of 16 years old and above)

• Minimum 3 GCE ‘N’ Level OR
• Pass in Certificate in Basic Food Production OR
• Pass in Certificate in Basic Culinary Skills OR
• Pass in NITEC AND
• Pass in GCE ‘N’ Level English*
  
• Successful Admission Interview
  

Rate this course:

Log in to submit

Comments