Course Detail
Diploma in Culinary Arts and Operations
Course Overview
The Diploma in Culinary Arts and Operations is a practice-oriented programme designed to prepare new entrants for employment in professional food-service operations. The course develops foundational competencies in workplace safety, food hygiene, nutrition, allergen management, stock control, ingredient preparation, meat and seafood fabrication, stocks, sauces, and fundamental moist- and dry-heat cooking methods.
Students will progressively advance to cold-kitchen preparation, fermentation, charcuterie, contemporary food-science techniques, advanced cooking methods, food styling, smartphone food photography, non-alcoholic beverage pairing and culinary entrepreneurship. The programme also introduces menu engineering, recipe costing, pricing, promotions, packaging presentation, spreadsheets and responsible use of artificial-intelligence tools for culinary and business planning.
Course Objectives
Upon successful completion of this Diploma, students will be able to apply professional culinary techniques and food safety practices to prepare, cook, present, and evaluate a wide range of culinary products. They will also manage culinary inventory, nutrition and allergen requirements, and operational processes while applying contemporary culinary, plating, beverage, and digital skills. In addition, students will be able to develop commercially viable culinary concepts, apply costing and menu engineering principles, and integrate practical execution, food styling, photography, presentation, and responsible AI-assisted planning to deliver professional culinary projects.
Mode of Delivery
Face to face (On Campus Learning)
Career Options
- Commis Chefs
- Junior Cooks
- Line Cooks
- Kitchen Assistants
- Chef de Partie
- Demi Chefs
- Food Preparation Staff
- Kitchen Supervisors
- Culinary Production Assistants
- Catering Kitchen Staff
- Food Styling and Culinary Content Assistants
- Culinary Entrepreneurs / Small Food Business Operators
Modules
Learning Outcomes - Modular
Assessment
Written & Practical Exams
Who Should Attend
Current and aspiring culinary professionals, culinary students, entry-level and junior kitchen staff including cooks, commis chefs and kitchen assistants, early-career chefs and culinary supervisors, food service and hospitality professionals, food business owners and culinary entrepreneurs, menu development and food product specialists, and culinary professionals seeking digital and AI skills.
Minimum Entry Requirement
- Minimum a C6 pass in GCE ‘O’ Level English Or
- Band 5.5 in IELTS OR Minimum score of 61 points (internet-based total) in TOEFL
- Minimum a C6 pass in 3 GCE ‘O’ Level subjects (including English) or equivalent Or
- Higher NITEC Certification from the NITEC School of Hospitality Or Equivalent Or
- Applicants with the minimum age of 30 who do not possess the above qualifications but have a minimum of 8 years of working experience may be considered for entry into this course
Duration
- Full-Time (Local and International Students) 6 Months Study + 6 Months Industrial Attachment (IA)
- Part-Time (Local Students) 12 months Study
Minimum Number to Start Class
Minimum 8 pax to start the class
Course Fee
$7739.00 (Incl. of 9% GST)
Section 1: Common Fees – Local and International Students
Miscellaneous Fees – Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Examination Fee | $490.50 |
| Fee Protection Scheme (FPS Insurance) | $109.00 |
| Course Book and Lab Fee | $109.00 |
| Application Fee | $109.00 |
| Sub-Total – Common Compulsory Fees | $817.50 |
Miscellaneous Fees – Non Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Re-Examination Fee | $218.00 |
| Reprint of Course Material | $27.25 |
| Re-module Fee | $1,090.00 |
| Deferment Fee | $109.00 |
| Kitchen Tool Kit | $54.50 |
| Chef Coat (1 set) | $54.50 |
| Request Letter and Certifying Letter / Statement | $54.50 |
| 'Certified True Copy' Request of Diploma Certificate or Transcript | $54.50 |
| Re-issuance Request of Diploma Certificate / Transcript | $54.50 |
| Extension of FPS Insurance | $109.00 |
| Medical Insurance | $109.00 |
Section 2: International Students Only (Student's Pass)
Miscellaneous Fees – Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Student Pass Application Fee | $359.70 |
| Sub-Total – International-Only Compulsory Fees | $359.70 |
Miscellaneous Fees – Non Compulsory
| Type and Purpose of Fees | Amount (Inclusive of GST) (S$) |
|---|---|
| Replacement of Lost Student's Pass (pay direct to ICA) | $109.00 |
| Extension / Re-application of Student's Pass (inclusive of ICA charges) | $163.50 |
| Course Transfer Fee (inclusive of ICA charges) | $218.00 |
| Postage Fee for Certificate | $109.00 |
Total Compulsory Miscellaneous Fees Payable upon Course Registration
| Student Category | Amount (Inclusive of GST) (S$) |
|---|---|
| Local/Resident Students (Singapore Citizens, PR, LTVP+ and Work Pass Holders) – Section 1 only | $817.50 |
| International Students (Student's Pass) – Section 1 + Section 2 | $1,177.20 |
Note
- Compulsory Miscellaneous Fees are fees payable upon course registration.
- Non-Compulsory Miscellaneous Fees are payable only when applicable and will be collected when the relevant service or requirement arises.
- All fees indicated are charged on a per-trainee (per-pax) basis and not per Pro Forma Invoice or invoice.
- Section 1 fees apply to all students. International students pay Section 1 fees plus the additional Section 2 fees listed above.
Schedule
Course Fee $7739.00 (Incl. of 9% GST)
This Course Includes:
Duration:
(360 Hrs)
6 months Study + 6 months Industry Attachment
Language: English
