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Course Overview

Would you like to go on a discovery journey into the food and beverage (F&B) industry? This AEM aims to provide students with an enriching and exciting hands-on learning experience in different aspects of food studies through farm visits, food tasting activities, pasta and dessert cookery, and basic dining practices. Students will learn food safety and sanitation processes, identify the source of food, and explore rudimentary cooking, baking and pastry techniques as well as food service elements.

 

It will be conducted within a duration of 30 hours with a class size of 20.

 

OBJECTIVES OF THIS MODULE

 

  1. This module introduces students to the key areas of the food business.
  2. It equips students with rudimentary skills in aspects of food safety, cooking techniques and food service. 

 

Note: Tasting/consuming ingredients is required.

What You'll Learn

At the end of the module, students will be able to:

 

  1. Explain the key varieties and growing conditions of at least two local sources of food.
  2. Differentiate the way flavours act on the sensory experience of food.
  3. Practice good food safety and sanitation processes.
  4. Execute cooking and baking/pastry technique.
  5. Describe components of a table setting.
  6. Execute two napkin folds.

 

Students will be assessed based on the following criteria:

 

  • Class Participation: 10% (Individual) 
  • Tasting Assignment: 30% (Individual)
  • Food Fight: 40% (Group)
  • Dining Service: 20% (Individual)  

 

Completion criteria:

 

Students are required to:

 

  • Fulfill 75% of the attendance and
  • Obtain a pass mark of at least 50% upon completion of the module.

Course Schedule

Intake Info Application Period Course Duration

To be advised

To be advised

30 Hours

Contact Details

  • Ms Elaine Phay
  • Temasek Polytechnic reserves the right to alter the course, modify the scale of fee, amend any other information or cancel course with low enrolment.

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