Inspiring the passion to create culinary distinction

Our talented host mentors come from different culinary backgrounds. Whether it's having worked at some of Singapore’s or the world’s best restaurants and hotels, written award-winning cookbooks or opened and operated their own culinary enterprises, our faculty members bring their invaluable experiences into the classroom. Beyond their impressive credentials, all our mentor chefs share an unwavering dedication to their hosts and a deep commitment to teaching. Individual attention, a mentoring approach to education and generosity of spirit are the hallmarks of their teaching style.

While our culinary arts curriculum is grounded in basic food preparation techniques, food trends are decidedly global. To that end, our curriculum is designed so that you are able to work with ingredients and techniques from around the world. Most lessons conclude with a group tasting and a critique of that day's work by the host mentor so that hosts continue to develop their palates, identify successes and learn to solve problems in the kitchen.

Subjects
Appreciation of Culinary Skills (Theory and Practical)
This subject deals with the tools, skills and knowledge required in the art of preparing Western food. It also provides an understanding of the art and science of food preparation and presentation.

Asian Cuisine
This subject aims to introduce the diverse ingredients and cooking techniques used in Asian cuisine.  The students will have a better understanding of the eating habits of Asian, particularly in South Asia whereby the influence of different cultures has a direct relation to each cuisine.   The students will also be introduced to different staple foods and usage of common ingredients found in abundance due to the geographical locations.

Essentials in Food Knowledge
This subject deals with the knowledge required to understand the components in food, the nature of its interaction with other foods and the different cooking methods, which will in turn enhance their understanding on food knowledge in the hospitality industry.

Event Catering
This subject is a capstone and allows students to apply all the knowledge and skills that they have learnt during their programme. Students are required to work as a group to develop an original menu, market and produce the menu to customers.

Food Production Management
This subject explains the tools, information and knowledge required when planning the sales kits for food and beverage operations. It examines the correct pricing methods for different food and beverage operations to ensure profitability for the organisation.

Food Science and Hygiene
This subject deals with skills and knowledge required to undertake hygiene practices and standards, which are applicable in the food and beverage industry.  It examines the techniques used in processing and preparation of food, and explains the essential functions of specific nutrients of food and their functions to the human body after digestion. It furthers illustrates the nutrition throughout the life cycle from childhood to adulthood, and also the relationship between nutrition and fitness.

Foundations in Food Knowledge
This subject deals with the knowledge required to understand the components in food, the nature of its interaction with other foods and the different cooking methods, which will in turn enhance their understanding on food knowledge in the hospitality industry.

Fundamentals of Western Cooking (Theory and Practical)
This subject deals with the tools, skills and knowledge required in the art of preparing Western food. It also provides an understanding of the art and science of food preparation and presentation.

Kitchen Organisation
This subject explains the organisational structures and functions for different types of kitchen planning and managing projects that are carried out by head chefs or restaurant owners.  It examines the tools that are used to analyse the kitchen on how such tools facilitate the decision-making processes in planning.  The emphasis is on setting up of a kitchen based on the correct tools and knowledge.

Menu Planning and Pricing
Menu planning is a subject that is crucial in scribing the ideas of the chef creativities and put it in proper descriptive words, areas where a planner has to be concise in and also eliminate the common errors seen in the industry. Other than being able to cook, a chef must be able to plan a well-balanced and attractive menu to cater to the needs of customers.

Principles of Western Cooking (Theory and Practical)
This subject builds on the subject “Fundamentals of Western Cooking”. Students will be required to prepare elaborate western dishes in addition to creating an original recipe for the final assessment.

Principles of Western Food Preparation
This subject builds on the Fundamentals of Western Cooking. Students will be required to prepare elaborate western dishes in addition to creating an original recipe for the final assessment.

Bringing exceptional pastry and baking skills to life

At the Institute of Pastry & Baking, hosts will gain hands-on baking skills with emphasis placed on pastry and bread-baking techniques, desserts, cake decoration and pastry arts. To complement culinary techniques, hosts will also learn business essentials such as food cost control, creative menu planning and pricing.