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.
Please contact us at firstname.lastname@example.org for 2020 intake details.
Mode of Study
The average teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.
Theory and practical examinations, practical exercises, presentations, written assignments, projects, class participation and performance during industrial attachment.
Duration & Structure
18 months consisting of:
12-month Institutional Training
Students will be expected to complete 13 subjects. The programme consists of 28 to 36 instructional hours per week spread over 4 terms or 2 semesters. Each term is 10 weeks in duration, excluding exam and break weeks.
6-month Industrial Attachment1
The industrial attachment component combines practical training with hands-on experience that will prepare students well in future careers in the hospitality industry.
Students will be placed with approved industry training partners of their choice and a monthly training allowance will be provided during the period of attachment.
Students who have completed a preceding course in WSQ Higher Certificate in Culinary Arts conducted by SHATEC may be eligible for subjects and/or Industrial Attachment exemptions and as such complete the programme in less than 18 months.
1Industrial attachment placement in Singapore for international students is not guaranteed and will be subjected to approval of relevant passes by the Ministry of Manpower (MOM). In the event that the application of the relevant passes is unsuccessful, international students will be placed in a hotel or F&B establishment approved by SHATEC back in their home countries.
Diploma in Culinary Skills awarded by SHATEC
- Fundamentals of Western Cooking (Demonstration / Individual Stoves)
- Principles of Western Cooking (Demonstration / Individual Stoves)
- Practicum and Event Catering I
- Professional Development for Hospitality
- Introduction to Management and Organisation
- Food, Wine and Beverage Studies
- Essentials in Food Knowledge
- Food Science and Nutrition
- Kitchen Organisation
- Food and Beverage Cost Control
- Pastry and Baking (Demonstration / Individual Stoves)
- Asian Cuisine
- Menu Planning and Pricing
- Practicum and Event Catering II
# Subjects may be taught in a different semester of study listed. Students will be issued booklists and timetables at the start of each term for updated subject listings.
|Diploma in Culinary Skills
|Entry Requirements||English Proficiency Requirements|
|Singaporeans / Singapore PR Applicant||International Applicant||
Tel: (65) 6415 3510 / 519 / 528 / 554
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