International Diploma in Culinary Arts

Mode of Study:

18 months (12+6)

Delivery Method:
Classroom / Practical / E-Learning

Assessment Method:
Written and Practical Exam

Available Intakes:
February 2024
May 2024
September 2024

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

Culinary Courses 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

SHATEC Institutes Pte Ltd (UEN: 198301550C) is also an appointed CET Centre by SkillsFuture Singapore (SSG) for courses supported by SkillsFuture Credits (SFC) and/or SkillsFuture Funding for Singaporean and Permenant Resident (Local Student). Local students who are eligible for funding are also eligible to collect their Statement of Attainment (SOA) and Full Certification upon completion of the respective Skillcodes.

The funding support period is from 3 December 2022 to 30 September 2025.

For more information on your eligibility, please contact

Available Intakes

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


Commencement Date

Application Deadline for International Students


19 February 2024

19 January 2024


13 May 2024

12 April 2024


9 September 2024

12 August 2024

Admission Requirements

1. Qualification

  • Minimum a C6 pass in 1 GCE ‘O’ Level Subject / at least a C6 pass in 1 IGCSE Level Subject
  • WPLN 5 / WSQ Certification or equivalent certification
  • Completed a NITEC / Higer NITEC Certification from NITEC School of Hospitality or an equivalent professional qualification will be assessed on a case-by-case basis

2. Successful Interview

Successful Interview

  • (Interview may be waived for applicants who has successfully completed any preceding WSQ Certificate level(s).)
  • International applicants must have completed 10 years of formal education AND a successful interview. (Interview may be waived for applicants who has 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 ‘O’ Level English or a C6 pass in 1 IGCSE Level (either English 1st or 2nd language)
  • Band 5.0 in IELTS
  • Minimum score of 61 points (internet-based total) in TOEFL
  • Pass in SHATEC English Test
  • Pass in SHATEC Certificate in Basic and Hospitality English / SHATEC Certificate in Hospitality English


  • A pass in any preceding WSQ Certificate level(s) will be recognised as fulfillment of English proficiency requirements.
  • Letter from College/University clearly stating the Medium of Instruction of the highest qualification to be English.

Culinary Courses 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

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.


Students who successfully complete 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









Non SME-Sponsored





  • Course fee payable include essential training items.
  • Singaporeans and Singapore PRs will be 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 Singaporeans aged 40 years old and above for up to 90% of course fees. For more information, visit the SkillsFuture website
  • 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
  • Singaporeans may utilize available funds within their Post-Secondary Education Account (PSEA) to offset total net course fee payable.
  • All Singaporeans aged 25 and above can use their $500 SkillsFuture Credit from the government to pay for a wide range of approved skills-related courses. Singaporeans who qualfiiy for the SCTP can use their SkillsFuture Credit (opening and top-up) and Additional SkillsFuture Credit (Mid-Career Support) to offset out-of-pocket course fees. Visit the SkillsFuture Credit website to choose from the courses available on the SkillsFuture Credit course directory.
  • 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

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

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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