About this Course

This MOE-approved course provides students with the skills and knowledge to set up and operate a restaurant and manage its culinary operations, dinner events, purchasing and sales, F&B budget, staff as well as conduct research and development to introduce new menu and concepts for a French restaurant. 

Acquire knowledge and skills which are highly relevant to the industry

• Applying techniques used in classical and modern cuisine (non-halal)
  
• Performing menu planning, pricing and budgeting
  
• Controlling purchases and storage
  
• Carrying out a culinary production
  
• Managing a team
  
• Managing sales and promotion
  
• Managing Food & Beverage operations
  
• Developing restaurant menus and concepts
  
• Perfecting a wine list to pair with your creations
  
• Immersing in the richness of French culture and language
  

Gain valuable first-hand experience

• Opportunity for real-work exposure through industrial attachment
  

MODULE OBJECTIVES

• Kitchen Apprenticeship 1 & 2
  
• Pastry Apprenticeship 1 & 2
  
• Oenology 1 & 2
  
• Culinary Technology
  
• Pastry Technology
  
• Culinary Trends
  
• Sensory Analysis
  
• History of Gastronomy
  
• Banquet Cooking 1 & 2
  
• A La Carte Cooking 1, 2 & 3
• Baking 1 & 2
• Purchasing and Storage 1 & 2
• Service and Table Arts
• Organisation of Production 1 & 2
• Seminar in Culinary Management
  
• Hygiene and Safety
  
• Food and Beverage Management 1 & 2
  
• Human Resources and Team Management 1, 2 & 3
  
• Marketing, Sales & Promotion 1, 2, 3 & 4
  
• Operational & Financial Management 1, 2, 3, 4 & 5
  
• French Language 1, 2 & 3
  
• French History and Culture
  
• Perfecting Cooking 1, 2, 3 & 4
  
• Perfecting Pastry 1 & 2
  
• Nutrition & Dietetics
  
• Innovation Technologies (CREA)
  
• Food Psychosociology
  
• Product Chain 1 & 2
  
• Buffet Cooking
  
• Engineering and Technologies 1 & 2
  
• Restaurant Strategic Management (CRASE) 
  
• Restaurant Concept Practice (Avant scene)
  
• Architecture and Rules
  
• Cuisine Workshop 1 & 2
  
• Nutrition - Sensorial Analysis
  
• Innovation and Design
  
• A La Carte Menu Challenge
  
• Restaurant Concept and Entrepreneurship
  
• In-Company Internship 1 & 2
  

Progression Opportunities

Graduates of the Technical Diploma course will have an opportunity to study in Lyon-France for a Dual Bachelor's degree in International Hotel & Restaurant Management, delivered by the Institut Paul Bocuse and IAE-University of Lyon 3. 

Career Prospects

Graduates can look forward to an attractive starting pay of between $1,600 and $2,000 in the culinary and hospitality industry. Job titles held by graduates may include Chef De Partie, Assistant Chef, Restaurant Supervisor and Restaurant Manager.

There are excellent opportunities for career development and advancements to supervisory positions and beyond.

Entry Requirements

To apply for the Technical Diploma in Culinary Arts course, you need to be a Singapore Citizen with the following qualifications:

Course

• Higher Nitec in Hospitality Operations
  
• Nitec in Asian Culinary Arts
  
• Nitec in Food & Beverage Operations
  
• Nitec in Pastry & Baking
  
• Nitec in Western Culinary Arts
  

*Shortlisted applicants are required to attend an interview and pass a pre-admission medical examination (where applicable).

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