2017 Planned Intake: 45 JAE 2017 Last Aggregate Score: 14
Future Master Chefs, take note. If you dream of creating the perfect dish, sweet or dessert, stop dreaming and let science help you. Take the guesswork out of baking and culinary work and uncover the science behind the recipes and techniques that you do: from tampering chocolate, reducing sauces to roasting the perfect duck. With the scientific know-how, you’ll be able to create innovative recipes ready for production scale up, improving productivity through technology whilst ensuring consistent quality for the food and beverage (F&B) industry.
This course will teach you to scientifically evaluate the sensory and food quality aspects of the dishes you prepare. Right from your first year, comprehensive hands-on training on culinary and baking skills sets your foundation, followed by an intensive yet interactive second year with more advanced techniques and skill-based experiences coupled with the science behind the techniques. The curriculum encompasses chemistry, microbiology, food safety, product development, as well as baking and culinary technology. Part of the uniqueness of this course is that you will undergo a truly Asian culinary experience with a touch of your local heritage too.
During the third year, you will apply your acquired scientific knowledge and culinary skills to manage and operate various real-life F&B Learning Enterprises on campus, as well as undergo a student internship to gain and further develop your career-specific skills in the diverse food and beverage (F&B) industry or food/ ingredients companies.
Right from day one, Year 1 students are exposed to a wide range of science subjects to set a strong foundation for better understanding of the ‘what,' the ‘how’ and the ‘why’ that occurs during the preparation and cooking stages. These are taught along with fundamentals of baking and culinary skills for better appreciation of the science behind the techniques.
Year 2 students will get busy in the various kitchens to perfect their skills in baking, confectionery, as well as different Asian cuisines. Play with food additives and gain an insight into molecular gastronomy used in the Western cuisines.
Learn the intricate cooking techniques of Singapore's cuisine, such as roti prata, fried Hokkien prawn noodles and chilli crab. Impress your family with your skills by creating a chocolate mousse gateau or even cooking up some classic Cantonese cuisine dishes.
In Year 3, tap into your creativity and develop innovative recipes for the course-managed training cafés. Learn to scientifically evaluate and improve their sensory and nutritional qualities for better market appeal. Apply technology to scale up the recipes in commercial kitchens, and then market them out to real customers!
The Academic Architecture of the School of Applied Science emphasises the following:
The Academic Architecture also aims to develop collaborative and self-directed learning skills for our students to be life-long learners through more real-life and applied learning experiences. One notable outcome of this is the smooth transition of student interns into companies as employees.
Elective Cluster Subjects
Students will be required to read an Elective Cluster offered by the School. The Elective Clusters to be offered by this course, and the subjects under these clusters, are summarised below:
|BAKING & CULINARY SCIENCE (T44)||
|English Language (EL1)*||Grades 1-7|
|Mathematics (E or A)||Grades 1-6|
|One of the following Science subjects:||Grades 1-6|
|Any two other subjects, excluding CCA|
*Sijil Pelajaran Malaysia (SPM)/ Unified Examination Chinese (UEC) holders must have a minimum of grade 6 for the relevant English Language subject (e.g. Bahasa Inggeris).
See also the minimum entry requirements for:
|Subject code||Subject||Level||Credit Units|
This subject is intended to prepare students to communicate effectively and persuasively in the workplace. They will acquire skills to manage their communication for cohesive interpersonal and work-related relationships, and learn how to deliver effective presentations. The topics include interpersonal and team skills, meeting skills, and oral presentation skills.
This subject is intended to prepare students to communicate scientific information through writing. The topics include information literacy and research, proposal/report writing, and poster production.
Leadership: Essential Attributes & Practice 1 (LEAP 1)
This subject focuses on self-leadership and personal effectiveness. It provides a platform for students to discover and understand themselves in terms of their personalities, values and mission and to build their ‘Logical Quotient’. It lays the foundation for students to make leadership decisions based on the ‘Golden End’ and ‘Consequential Thinking’. It helps the students to listen to the inner self and to express their personal thoughts and ideas.
Leadership: Essential Attributes & Practice 2 (LEAP 2)
This subject focuses on team-leadership, followership and team effectiveness. It provides a platform for students to build their ‘Emotional Quotient’, relate to peers and manage team conflicts. It lays the foundation for students to make leadership decisions based on a ‘Win-Win Attitude”. It helps students to make meaningful conversations and to articulate their vision.
Leadership: Essential Attributes & Practice 3 (LEAP 3)
This subject focuses on service to others. It provides a platform for students to understand themselves better and to make responsible choices in life and to build their ‘Community Quotient’. It lays the foundation for students to make leadership decisions based on ‘Ethical Judgement’ and ‘Moral Courage’. It helps students to build trust and credibility in their communication with others and in the community.
This subject is intended to prepare students with effective job search skills such as writing resumes and cover letters, grooming and deportment and interview techniques. It also includes relevant business correspondence skills in the context of the applied science workplace.
Student Internship Programme
You are attached to industries related to your course of study – companies in the food industry or food and beverage establishments. You are required to undertake various tasks and activities as discussed with, and agreed upon, by the participating organisations. Besides training in technical knowledge and skills, emphasis is placed on training in desired professional conduct in areas such as communications – both oral and written, team-work, problem-solving and self-management.
|Subject code||Subject||Level||Credit Units|
Food and Culture
This subject aims to equip you with the necessary knowledge of the different types of cuisines in selected countries, the ingredients used, and the foods and alcoholic beverages used in major festivals and celebrations in these countries. It also provides an understanding of the important roles of food in culture such as its association with religious beliefs, collective identities, symbolism, and the arts. This subject provides the cultural backdrop to enhance the understanding of food use and is relevant to other subjects in the course.
Fundamental Culinary Skills
This subject introduces you to fundamental Asian and Western culinary skills for food preparation such as saut"ing, broiling, poaching, simmering, pan-frying, and deep-fat frying. Knife skills, operation of equipment, purchasing, receiving and storage of food will also be covered. You will also explore the fundamentals of ingredient applications in various recipes/cuisines.
Fundamental Baking Skills
The subject will cover the fundamental skills for baking and pastry. A variety of baked products will be covered that includes bread, cakes and pastries. Knowledge of equipment and ingredients selection, as well as safety in a baking kitchen will be emphasized.
Organic and Biological Chemistry
This subject provides the basic concepts in organic chemistry as well as the constituents of biological systems and their properties and significance to biological science. Topics covered include organic chemistry, proteins and enzymes, carbohydrates and lipids.
This subject covers the four major components in food, namely water, fats and oil, carbohydrates and proteins. You will investigate the physical and functional properties of these components in food. Chemical reactions of these components in food systems will be covered extensively.
Statistics for Applied Science
This subject provides you with the basic statistical techniques that are essential for your course of study. Topics covered include basic probability and distributions, basic statistics, sampling distribution, hypothesis testing, analysis of variance and chi-square testing.
This subject investigates the importance of basic microbiology and its relevance to the food and biotechnology industries. Topics covered include the microbial world, procaryotes and eucaryotes, cultivation and growth of microorganisms, nutritional requirements and microbiological media and control of microorganisms.
Principles of Culinary Science
This subject illustrates the principles of food science in culinary application, emphasizing the functional and structural properties of food constituents and their behaviour during food preparation. This subject will also discuss concepts that underpin everyday cooking.
Basic Nutrition and Food
Topics covered in this subject include the roles and importance of macro- and micronutrients, energy balance, the nutritive value of food and recent advances in the field of nutrition. You will be provided with basic understanding and application of human nutrition, food and dietary practices in relation to health.
Baking and Confectionery Science
This subject will cover the fundamentals of baking and confectionery science. The topics include flour milling, analytical tests used to evaluate flour quality, functions of ingredients used in various baked and confectionery products and processing methods for various confectionery products.
Baking and Pastry Practicum
The subject aims to develop a repertoire of baking and pastry skills with emphasis on the preparation of specialty baked products with the use of commercial baking equipment or specialty ingredients. This subject will also include more advanced technical skills in pastry and confectionery.
Food Service Revenue Management (FRM)
This subject provides students with essential knowledge to maximize food service revenue. Topics covered in cost management include purchasing, receiving, menu planning and menu engineering. Financial planning, assessing financial performances and yield management in food service will also be covered.
Western Cuisines Practicum
This subject aims to provide practice in the preparation, presentation and evaluation of common dishes from various Western regions with focus on French and Italian. This subject will also require the demonstration of culinary skills during kitchen practicum on the preparation of stocks, sauces, soups, salads, fruits/vegetables, grains, eggs, poultry, red meat, and seafood. Knowledge on equipment selection and kitchen safety will be emphasized.
Food Service Technology Application
This subject is designed to equip students with the knowledge and skills necessary to produce foods using various technologies to support production efficiency in the food service. Engineering concepts in relation to catering technology will also be highlighted.
Asian Cuisines Practicum
This subject aims to provide practice in the preparation, presentation and evaluation of common dishes from various Asian regions with focus on Chinese and South East Asia. This subject will also require the demonstration of culinary skills during kitchen practicum on the preparation of stocks, sauces, soups, salads, fruits/vegetables, grains, eggs, poultry, red meat, and seafood. Knowledge on equipment selection and kitchen safety will be emphasized.
Food Safety Application
This subject introduces the potential sources of foodborne hazards from farm to table. It also covers personal hygiene, hygiene aspects of food premises design, cleaning and sanitation, pest control in the food service environment, food hygiene legislation and standard operating procedures that will lead to food safety management system, Hazard Analysis and Critical Control Points (HACCP).
Product Development in Food Service
This subject provides you with opportunities to develop new food products in the food service environment. Idea generation techniques, applications of knowledge in food science and nutrition, functionality and selection of food ingredients, food safety, and sensory evaluation are demonstrated through product development projects.
This subject will cover the main additives commonly used in food manufacture. These include emulsifiers, stabilizers, sweeteners, flavourings, colourings, acidulants, bulking agents, chelating agents and leavening agents. Food regulations on the use of additives will also be covered.
This subject provides a framework for students to solve practical and / or technical problems, conduct product development work and / or develop studies through a self-managed project. The scope of the subject includes project proposal, investigative studies, data analysis, interpretation of results, written report and presentation.
Students will be required to read an Elective Cluster offered by the School. The Elective Cluster/s to be offered by the course, and the subjects under the cluster/s, are summarised below:
|Subject code||Subject||Level||Credit Units|
Baking and Culinary Operations
This subject is designed to provide the necessary practical training in quantity food production for a food service operation. Students will be required to manage catering processes and/or technologies to scale menu items whilst ensuring food quality and safety.
Food Service Principles of Management
This subject focuses on the strategies and tools in managing a food service. It provides the management and operational knowledge in facilities planning and design, production planning, marketing, distribution and their applications in food services. Topics will also include operational and strategic management, human resource and financial management.
|Cumulative Grade Point Average||min 1.0|
|TP Core Subjects||31 credit units|
|Diploma Core Subjects||83 credit units|
|Diploma Elective Subjects||9 credit units|
|Cross-Disciplinary Subjects||min 9 credit units|
|Total Credit Units Completed||min 126 credit units|
Students are required to obtain a minimum of 9 credit units from the list of Cross-Disciplinary Subjects.
Students and staff from the two courses, Applied Food Science and Nutrition and Baking and Culinary Science have developed a range of low-GI frozen pizzas in six flavours, which will be sold at FairPrice stores.
Top Graduate of the Diploma in Baking & Culinary Science (Class of 2015) Jiang Jingyi explains how food nourishes her soul.
Do you remember the first meal you cooked when you were just six years old? You experimented with Maggi Mee, whipping up delicious, inventive creations. You are a Kitchen Ninja and you yearn to be a Kitchen Boss. But you wonder if your childhood dream can become a reality. Can you get paid to do what you love…. for the rest of your life?
A sharp white uniform, a firm hand shake and wide smile greeted me as I entered the Bistro Walk café. As far as first impressions go, Chef Randy Chow’s starter left me wanting to go straight to the main dish.
Tucked away in a quaint corner of TP is Bistro Walk, an eatery run by students, staff and alumni from Baking & Culinary Science (BCS).
880 tubs of chocolate chip cookies were baked to aid relief efforts for victims affected by the recent earthquake in Japan.
Our Baking and Culinary Science (BCS) students emerged champion and second runner-up at the Fonterra Pastry Challenge 2011 held on 21 March. This marks BCS’s first foray into the pastry competition world and competing at the national level against students from all culinary schools, institutions and ITE.
For general enquiries, please contact:
School of Applied Science
|(65) 6788 2000|
|(65) 6782 5498|