International Diploma in Culinary Arts

Mode of Study:
Full-time

Duration:
18 months
(12 months of Theory
+ 6 months of Industrial Attachment)

Delivery Method:
Classroom / Practical / E-Learning

Assessment Method:
Written and Practical Exam

Practical training and assessment involve use of eggs and meat-based ingredients.
Kindly declare dietary restrictions (if any) at the point of application.

Course Overview

Elevated Industry Learning

Undergo and manage
real-life operations guided by experienced trainers

Ground-Up Leadership Training

Acquire professional food preparation skills and learn to solve operational challenges

Maximise Your Interests

Scale up your culinary practice with cost control and critical decision making skills

Admission Requirements

*All applicants must be at least 17 years old and above to meet the minimum entry requirement.

1. Qualification

  • Minimum a C6 pass in 3 GCE ‘N’ Level subjects or equivalent or
  • At least a C6 pass in 1 IGCSE Level Subject or
  • WPLN 5 OR WSQ Certification or equivalent certification or
  • Completed a NITEC / Higher NITEC Certification from NITEC School of Hospitality or
  • An equivalent professional qualification will be assessed on a case-by-case basis or
  • International applicants must have completed 10 years of formal education.

2. Successful Interview

Interview may be waived for applicants who have successfully completed any preceding WSQ Certificate level(s).

3. English Proficiency

At least one of the following proficiency levels in English:

  • Minimum a C6 pass in GCE ‘N’ Level English or
  • A C6 pass in 1 IGCSE Level (either English 1st or 2nd language) or
  • Band 5.0 in IELTS OR Minimum score of 61 points (internet-based total) in TOEFL or
  • Pass in SHATEC English Test OR Pass in SHATEC Certificate in Basic and Hospitality English or
  • SHATEC Certificate in Hospitality English or
  • Pass in any preceding WSQ Certificate level(s) will also be recognised as fulfilment of English proficiency requirement or
  • Letter from College/University clearly stating the Medium of Instruction of the highest qualification to be English.

Programme Outline

  1. Food and Beverage Safety Standards I
  2. Basic Skills for Kitchen Operations
  3. Curating Customer Experience
  4. Restaurant Service Skills for Chefs
  5. Fundamentals of Western Cooking
  6.  Specialty Cuisines
  7. Pastry and Baking Techniques
  8. Principles of Western Cooking
  9. Food and Beverage Safety Standards II
  10. Food Nutrition I
  11. Professional Development
  12. E-Commerce for Hospitality Professionals
  13. Food and Beverage Cost Control
  14. Food Production Management
  15. Asian Cuisines
  16. Food Nutrition II
  17. Food Sustainability
  18. Food and Beverage Concepts and Set-Up
  19. Food and Beverage Budgeting
  20. Beverage Knowledge
  21. Event Catering
  22. Practicum
  23. Industrial Attachment / Final Project

Programme Competencies

  • Demonstrate competency in a wide range of culinary techniques including food preparation, cooking methods, and knife skills, enabling them to create high-quality dishes across various cuisines.
  • Design and develop menus that are well-balanced, creative, and reflective of regional and international culinary trends to cater to diverse customer preferences.
  • Be aware of ethical and sustainable practices in the food industry, advocating for responsible sourcing, minimising food waste, and adopting eco-friendly approaches.
  • Interpret foundational understanding of accounting principles and cost control strategies, contributing to the financial success of pastry and baking operations.
  • Acquire appreciation of the cultural significance of different cuisines and respect cultural heritage while contributing to the preservation and evolution of culinary traditions.
  • Engage in continuous learning and professional development, keeping abreast of industry trends, best practices, and emerging technologies to enhance personal and organisational growth.

Certification

Students who have successfully completed the programme will be awarded the
International Diploma in Culinary Arts

Programme Fees

Course Fee Payable after SkillsFuture Funding (where applicable), inclusive of 9% GST

Singaporean below 40 years old / Singapore PR / LTVP+ Holders

Singaporeans aged 40 years old and above

International Applicants

Self-Sponsored

$5,968.01

$2,317.85

$22,877.38

SME-Sponsored

$2,317.85

$2,317.85

$22,877.38

Non SME-Sponsored

$5,968.01

$2,317.85

$22,877.38

Note: Local Student Full Fee with no funding eligibility = $18,743.57 (inclusive of GST)

Information:

  • Course fee payable include essential training items.

  • Singaporeans and Singapore PRs eligible for up to 70% SSG (Baseline) Course Fee Grant. With effect from 1 October 2021, this training support will be extended to Long Term Visit Pass Plus (LTVP+) Holders. The LTVP+ scheme applies to lawful foreign spouses of Singapore Citizens (SCs) with (i) at least one SC child or are expecting one from the marriage, or at least three years of marriage, and (ii) where the SC sponsor is able to support the family. LTVP+ holders will be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card.Funding is subjected to SSG’s prevailing corporate policies and final approval.

    • The SkillsFuture Mid-Career Enhanced Subsidy (MES) is applicable for eligible Singaporeans aged 40 years old and above for up to 90% of course fees. For more information, visit the SkillsFuture website: https://www.skillsfuture.gov.sg/enhancedsubsidy.


    • SkillsFuture Enhanced Training Support for SMEs (ETSS) offers additional support for SMEs in the form of higher course fee subsidies. SMEs enjoy SkillsFuture funding of up to 90% of the course fees when they sponsor their employees to attend courses supported by SkillsFuture Singapore (SSG). With effect from 1 January 2022, SSG will introduce a fixed Absentee Payroll (AP) rate at $4.50 per hour, with a $100,000 cap on the maximum AP funding each organisation can claim each calendar year. For more information on ETSS and AP please refer to https://www.enterprisejobskills.gov.sg/content/upgrade-skills/course-fee-and-absentee-payroll-funding.html.


    • NTUC members enjoy 50% unfunded course fee support for up to $250 each year when they sign up for courses supported under UTAP (Union Training Assistance Programme). NTUC members from 40 years and above enjoy up to $500 per year. For more information and terms and conditions, please refer to https://e2i.com.sg/individuals/ntuc-education-and-training-fund/.


      Miscellaneous fees refer to any non-compulsory and non-standard fees which the student will pay only where applicable. Miscellaneous fees are generally out of pocket expenses which cannot be offset by Post-Secondary Education Account (PSEA) or SkillsFuture Credit.  

      For more information on Miscellaneous fees, please Click Here or contact enrolment@shatec.sg

      Academic Progression

      Culinary courses singapore - Careers
      For more information on Academic Progression, please contact enrolment@shatec.sg
      Diploma in culinary arts - Testimonial

      "SHATEC has set us up to learn the basic skills and prepare for real-world situations.

      With my SHATEC education, I aim to work in kitchens of various countries and represent Singapore in the future, just as Chef Mathew Leong, a SHATEC alumnus, has done with his achievements as the winner of Bocuse d’Or, Singapore Selection 2019.”

      Putra Farzi Haiqal Bin Mohd Hamdan
      WSQ Diploma in Food Services (Culinary Arts)

      Career Prospects

      Our graduates are in high demand and enjoy good career prospects upon graduation. With a combination of soft skills and knowledge proficiency, SHATEC’s hospitality graduates are well equipped for the 21stcentury workforce. Our graduates become valuable assets to the organisations they are a part of.

      You can look forward to rewarding and challenging careers in the following areas

      Culinary courses singapore - Careers

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