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Course Overview

Do you aspire to manage an F&B business, be a top chef or a café owner? Join the five-time winner of the Hospitality Institute of the Year at the World Gourmet Summit Awards, and most established polytechnic culinary programme, to realise your true potential.

 

Specialise in Baking & Pastry, Culinary Arts or Restaurant Service as you combine kitchen skills with sound management knowledge, while receiving exceptional service training. As you explore food science, gastronomy, wine and beverage, you will also acquire business management skills including revenue management, food business innovation, and marketing to manage the business and operations of restaurants and catering businesses.

 

Your skills-based and service practice training will take place at the  Temasek Culinary Academy which houses a Culinary Theatre, Tasting Studio, Ideation Room, modern kitchens as well as a café and a fine dining restaurant – all to give you well-rounded understanding of the requirements of the culinary business.

 

Learn from and work alongside experienced lecturers and award-winning chefs from the world-renowned Culinary Institute of America. In your third year, you will hone your knowledge and skills with a 24-week internship programme with some of the world’s most renowned food businesses.

Entry Requirements

To be eligible for consideration for admission, applicants must obtain 26 points or better for the net ELR2B2 aggregate score (i.e. English Language, 2 relevant subjects and best 2 other subjects, including CCA Bonus Points) and meet the minimum entry requirements of this course. CCA cannot be used to meet the minimum entry requirements.

Subject
Grade

English Language (EL1)*

1-6

Mathematics (E or A)

1-6

Any three other subjects, excluding CCA

1-6
2022 Planned Intake
70
Net ELR2B2 aggregate range (2022 JAE)
5 - 17

To be eligible for selection, you must also have sat for at least one of the following subjects: Art/Art & Design, Business Studies, Combined Humanities, Commerce, Commercial Studies, Economics, Geography, History, Higher Art, Higher Music, Introduction to Enterprise Development, Literature in English/ Chinese/Malay/Tamil, Media Studies (English/Chinese Language), Music, Principles of Accounts.

Note:

  • As this course focuses on several aspects of food & beverage operations and management, the curriculum includes exposing students to a wide variety of food & beverage products including alcohol, meats (e.g. beef and pork) and their by-products. Our kitchens and restaurants are not Kosher or Halal certified. Although tasting is optional, students will be required to handle and serve these products, in addition to washing non-Kosher/ Halal equipment.
  • Applicants with medical conditions and/or physical disabilities which affect best safety and sanitation practices or the wearing of prescribed uniforms should declare them, and such applicants should submit a qualified doctor’s certification of fitness for enrolment.
  • Students will also need to purchase cookbooks, uniforms, knife set etc., which are not included in the tuition fee.


*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).

Admissions Exercises

Coursework

What You'll Learn

Start off with business management subjects and embark on your F&B journey with subjects like Food Science & Product Knowledge and Introduction to Gastronomy. What’s that, you may ask? Well, it’s the culture of eating and drinking.

Subject Code Subject Credit Units
BAF1010 Business Accounting

This subject provides you with an understanding of the core accounting principles underlying accounting practice; from the preparation of accounting entries to the financial statements of businesses. It also focuses on how various businesses report the results of their activities in the financial statements.

4
BBS1001 Principles of Management

This subject covers the key management functions of planning, organising, leading and controlling. It addresses the impact of environmental factors that affect business and the relevance of corporate social responsibility in an organisation. It emphasises the roles, responsibilities and challenges faced by supervisors/managers in an organisation.

4
BBT1010 Business Technology & Analytics

This subject provides an overview of how digitalisation and business technology impact the future of work and businesses.  It also encompasses the utilisation of digital information and applications to facilitate decision making and problem solving through data analysis and visualisation.

4
BCC1001 Food Science & Product Knowledge

This subject provides you with the essential knowledge about food products, such as fruits, meats, vegetables, herbs and spices, used in the culinary and catering industry. Topics such as origin, classification, characteristics, storage, quality criteria, usage and nutrition will also be covered. You will also be introduced to wine and other alcoholic and non-alcoholic beverages from a food-harmony perspective. To encourage a thirst for knowledge and continuous improvement, food and beverage trends will also be discussed.

4
BCC1003 Introduction to Gastronomy

This subject covers an introduction to the social, historical and cultural forces that have affected culinary professions, traditional foodways and how these traditions have evolved into the professional environment of the food service industry today.

3
BEC1007 Business Economics

The subject covers the fundamental principles of economics for understanding how individuals and firms make decisions. It will focus on the various aspects of the product market: demand and supply, elasticity, market competition, product differentiation. The subject includes an overview of macroeconomic indicators, the government’s macroeconomic objectives and policy tools.

4
BCC2002 Food Safety & Hygiene

This online subject introduces you to food production practices which are governed by regulations. Topics include hazards control; contamination prevention; pathogens and their characteristics; personal, food and environmental hygiene practice; food safety procedures and HACCP procedures; food flow and food quality management; cleanliness and sanitation; as well as pest management, accident prevention and crisis management.

2
BLM1007 Business Law

This subject provides you with a working knowledge of the general principles of law that are important to business. Topics covered include contract, negligence, sale of goods, intellectual property and e-commerce.

4
BLO1001 Business Statistics

The subject provides an overview of descriptive and inferential statistics. It includes data description, basic concepts of probability, correlation and regression, probability distributions, estimation and hypothesis testing. The subject also covers the use of computer software application to perform statistical computation for data analysis and interpretation.

4

Your kitchen and service action begins here. You will receive foundational training in culinary, baking and pastry skills. You will also learn how to correctly serve guests in our restaurant outlets — Top Table and Sugarloaf, located at the Temasek Culinary Academy.

Subject Code Subject Credit Units
BCC2001 Wine & Beverage

This subject provides you with a broad understanding of wine and beverages. Topics covered include non-alcoholic beverages, fermented beverages, fortified and aromatised beverages, distilled beverages, compound beverages, mixed beverages and all major wine regions and their wines. You will also be able to appreciate the concepts of responsible service of alcohol, the effects of alcohol on the human body and mind, as well as food and wine harmony.

4
BCC2003 Food & Beverage Operations

This subject introduces you to all aspects of food and beverage operations. Historical influences and future trends in the industry will be discussed in the context of how they affect the business today. The steps to opening a restaurant will be covered. These include location selection, interior design and menu planning, as well as day-to-day operational concerns such as hygiene and sanitation, marketing, staff scheduling, motivation and management, service styles, customer service issues, profit and loss statements and technological innovations. Current legal, human resource and licensing issues will also be discussed.

4
BCC2006 Culinary Practicum

This subject is an intensive 600-hour practical course on the fundamentals of Western cooking with elements of baking and pastry, as well as Asian cuisine. Not only are basics such as knife skills, stocks, sauces and cooking techniques covered in detail, there is also a strong focus on professionalism and developing the right service mind-set to excel in this exciting industry. You will be cooking in modern, fully-equipped kitchens for real paying customers dining in our on-campus restaurants.

16
BCC2008 Food & Beverage Cost Management

This subject covers areas that include the fundamentals and analysis of: operational profit & loss statement; recipe costing; food cost; the cost-volume-profit relationship (sales mix); purchasing and receiving; storing and issuing; food production management; monitoring of food and beverage operations; manpower costs (planning, allocation, rostering and training); and staff performance management.

3
BCC2009 Service Practicum

This subject gives you first-hand experience in operating food and beverage outlets that provide guests with information, products and services. In the process, you will learn how to provide excellent service in guest relations and food and beverage environments. This will be carried out with a focus on maximising guest satisfaction.

8

Subject Code Subject Credit Units
BCC2001 Wine & Beverage

This subject provides you with a broad understanding of wine and beverages. Topics covered include non-alcoholic beverages, fermented beverages, fortified and aromatised beverages, distilled beverages, compound beverages, mixed beverages and all major wine regions and their wines. You will also be able to appreciate the concepts of responsible service of alcohol, the effects of alcohol on the human body and mind, as well as food and wine harmony.

4
BCC2003 Food & Beverage Operations

This subject introduces you to all aspects of food and beverage operations. Historical influences and future trends in the industry will be discussed in the context of how they affect the business today. The steps to opening a restaurant will be covered. These include location selection, interior design and menu planning, as well as day-to-day operational concerns such as hygiene and sanitation, marketing, staff scheduling, motivation and management, service styles, customer service issues, profit and loss statements and technological innovations. Current legal, human resource and licensing issues will also be discussed.

4
BCC2007 Baking & Pastry Practicum

This subject covers an introduction into the theories and technical skills of the baking and pastry industry. Topics that will be introduced include the fundamentals: commercial food service, baking and pastry methodology; product knowledge (use of ingredients and their characteristics); usage of baking and pastry equipment and tools and process terminology. There will also be a focus on food safety and sanitation, food storage management, culinary math, recipe interpretation and execution.

16
BCC2008 Food & Beverage Cost Management

This subject covers areas that include the fundamentals and analysis of: operational profit & loss statement; recipe costing; food cost; the cost-volume-profit relationship (sales mix); purchasing and receiving; storing and issuing; food production management; monitoring of food and beverage operations; manpower costs (planning, allocation, rostering and training); and staff performance management.

3
BCC2009 Service Practicum

This subject gives you first-hand experience in operating food and beverage outlets that provide guests with information, products and services. In the process, you will learn how to provide excellent service in guest relations and food and beverage environments. This will be carried out with a focus on maximising guest satisfaction.

8

Refine your skills further via an internship at award-winning restaurants. You will also expand your business mind with advanced Food Management subjects in Food Business Innovation, Revenue Management and Restaurant Marketing!

Subject Code Subject Credit Units
BCC3005 Marketing for Restaurant & Catering

This subject exposes you to the marketing theories and techniques employed in the restaurant and catering business. It prepares you for the working world by not only equipping you with examples of tried and tested marketing efforts, but also challenges you to exercise creativity and innovation by developing your own marketing plan for a restaurant or catering business.

4
BCC3006 Food Business Innovation

This subject covers the test-bedding of food business concepts developed in a previous subject Innovation and Entrepreneurship. It examines how a ‘live’ food business concept is planned, executed and managed. There will also be a focus on problem solving, negotiation techniques, and business administration.

4
BCC3007 Food & Beverage Productivity and Revenue Management

This subject equips you with the knowledge and skills to effectively manage restaurant revenue by using techniques such as yield management, cost control, menu planning and engineering, as well as marketing and sales.

4

Subject Code Subject Credit Units
BBS2013 Startup Launchpad

This subject focuses on the process to build a successful startup in today’s fast changing business landscape that includes disruptive technologies and emergence of sharing economy. It will explore areas such as opportunity recognition, value proposition, customer validation and testing of startup idea.

4
BHT2009 Events Operations & Management

This subject covers the principles and practices of planning, managing and staging of events. You will learn the various aspects and stages in event planning, budgeting and site management. The study of the operational process, elements and resources available to the event manager in developing quality events will also be covered.

4

You will also undergo TP Fundamentals (TPFun) – a set of subjects that equips you with the crucial life skills you need to navigate the modern world as an agile and forward-thinking individual, and team player.

Subject Code Subject Credit Units
GTP1301 Current Issues & Critical Thinking

This subject covers current issues, including diverse local and global concerns, that will impact lives and may have critical implications for Singapore. There will be opportunities to build competence through self-directed learning, communicate and collaborate in active discussions and objectively analyse issues using digital and information literacy skills and critical thinking scaffolds.

This subject aims to provide students with the knowledge and skills to:

  • apply critical thinking tools to examine current issues.
  • effectively search for relevant information from a variety of sources.
  • evaluate research information.
  • cite sources to support their views.
  • articulate an informed opinion about current issues.
3
BTX1001 Effective Communication

This subject introduces the fundamentals of effective communication. It also covers how to communicate with and convince an audience through writing and speaking tasks. The skills in this subject will include the application of strategies for communication, appropriate vocabulary, language features, visual aids, tone and style. The Message, Audience, Purpose and Strategy (MAPS) framework will also be applied when planning and engaging in written and verbal communication. There will be opportunities to communicate and collaborate through active learning activities, apply digital and information literacy skills and build competence through self-directed learning. 

This subject aims to equip students with the knowledge and skills to:  

  • apply the factors that influence effective communication.
  • structure a compelling point of view through a writing task. 
  • express their ideas convincingly to an audience in an oral presentation. 
3
BTX1002 Professional Communication

This subject covers professional communication skills for the workplace and employability skills in the areas of career preparation. It covers communication and interpersonal skills, including effective virtual communication etiquette, and conducting oneself professionally in the workplace. In addition, essential career preparation skills such as resume writing and interview skills, needed to seek and secure work would be included. The Message, Audience, Purpose and Strategy (MAPS) framework would also be applied when engaging in written and verbal communication. There will be opportunities to communicate and collaborate through active learning activities, apply digital and information literacy skills and build competence through self-directed learning. 

The subject aims to equip students with the knowledge and skills to: 

  • communicate effectively in the workplace using principles of effective written communication and interpersonal skills.
  • apply effective job search and interview skills in their career preparation.
3
GTP1101 Leadership Fundamentals

This subject focuses on self-leadership based on the values of integrity, respect, and responsibility. Increasing awareness of self and others will lay the foundations for personal and relationship effectiveness. Consequential thinking, clear articulation of personal values and visions, emphatic listening, and collaboration in serving others are some of the essential skills covered in this leadership journey. There will be opportunities to build and to apply the concepts of being a values-centred leader.

The aim of this subject is to guide students to:​

  • design a personal growth plan based on strengths, values and purpose.​
  • apply the attributes of logical and emotional intelligence to improve team effectiveness.
  • identify the key messages of respect in relationships.
  • apply the principles of effective personal financial management.
2
GTP1102 Leadership in Action

This subject focuses on Service Learning as an experiential platform to apply the tenets of Self and Team Leadership. Service Learning will be the capstone project for this subject, which will require an analysis of the diverse needs of the community, collaboration with community partners and demonstration of learning, including key elements of empathy. There will be opportunities to build and to apply the concepts of being a values-centred leader.

This subject aims to equip students with the knowledge and skills to: 

  • plan and carry out a project to demonstrate empathy towards people in a diverse community.
  • apply diploma core knowledge and skills through the Service Learning platform to address community needs.
  • reflect on the Service Learning experience when working in teams and with community partners.
1
GTP1201 Career Readiness 1

This subject focuses on personal management skills. It develops an understanding of one’s career interests, values, personality and skills for career success. It covers the necessary knowledge, skills and attitudes needed to succeed in the workplace and achieve professional goals. There will be exposure to apply digital and information literacy skills, build competence through self-directed learning methods and acquire the skills of being a lifelong learner. 

This subject aims to equip students with the knowledge and skills to:

  • analyse personal characteristics that can contribute positively to achieving personal, educational and career goals.
  • make career decisions that are aligned with their interests, skills and values.
1
GTP1202 Career Readiness 2

This subject focuses on career management skills. It covers the importance of workplace readiness skills to adapt and respond to the changing job market environment. Career ownership and continuous learning for lifelong employability will be emphasised. There will be exposure to apply digital and information literacy skills, build competence through self-directed learning, and acquire the skills of being a lifelong learner.

This subject aims to equip students with the knowledge and skills to: 

  • identify their work profiles to help them in their career choices in a changing job market environment.
  • take career ownership for continuous learning and lifelong employability. 
1
LSW1002 Sports & Wellness

The subject enables students to build a good foundation for healthy living. Students will have the opportunity to participate in hands-on practical sessions where they will experience and develop both physical and technical skills in their chosen sports or fitness activities. Through a structured curriculum that facilitates group participation, practice sessions and mini competitions, students will be able to build lifelong skills such as resilience, leadership, communication and teamwork. Physical activity sessions will also be supplemented by health-related topics that span the dimensions of health, such as diet, nutrition, stress and weight management, to provide students with a holistic approach to healthy living.  This subject also prepares students to be self-directed and accountable for lifelong learning for good health.

2
BIN1001 Innovation & Entrepreneurship

The subject is designed for learners from all disciplines to embrace innovation in either their specialised field or beyond.  Learners will be taught to apply the Design Thinking framework to develop problem statements, ideate and identify feasible solutions. Learners will be exposed to several tools for prototyping. In addition, commercial awareness will be imbued in learners through various innovation and entrepreneurship concepts or tools. This subject also prepares students to be self-directed lifelong learners who are digital and information literate. It nurtures communicative and collaborative citizens who can use objective analysis in problem-solving.

2
BGS1002 Global Studies

This subject provides essential skills and knowledge to prepare students for an overseas experience. They will examine the elements of culture and learn the key principles of cross-cultural communication. In addition, they will gain an appreciation and awareness of the political, economic, technological and social landscape to function effectively in a global environment. The subject prepares students to be responsible citizens and leaders who can contribute to the global community through effective communication and collaboration.

3
BGS1003 Managing Diversity at Work*

This subject explores the concepts of identity, diversity and inclusion at the workplace. It examines the relationship between identity and diversity, the benefits and challenges of diversity and the strategies that promote inclusion and inspire collaboration in a diverse workplace. Examples of the elements of diversity covered in this subject include nationality, generation, ethnicity and gender. The subject prepares students to be responsible citizens and leaders who can contribute to the global community through effective communication and collaboration.

3
BGS1004 Global Citizenship & Community Development*

Students will examine the meaning and responsibilities of being a Global Citizen, in order to contribute towards a more equitable and sustainable world. In addition, students will learn how sustainable solutions can support community development, and, execute and critique a community action plan that addresses the needs of a specific community/cause. The subject prepares students to be responsible citizens and leaders who can contribute to the global community through effective communication and collaboration.

3
BGS1005 Expressions of Culture*

This subject provides a platform for an understanding of culture and heritage through modes of expression. Students will be introduced to global and local cultures via everyday objects, places and human behaviour seen through time and space. Students will explore issues and challenges in culture and heritage sustainability in community, national and global contexts. The subject prepares students to be responsible citizens and leaders who can contribute to the global community through effective communication and collaboration.

3
GTP1302 Guided Learning

The subject introduces students to the concepts and process of self-directed learning in a chosen area of inquiry. The process focusses on four stages: planning, performing, monitoring and reflecting. Students get to plan their individual learning project, refine and execute the learning plan, as well as monitor and reflect on their learning progress and project. The learning will be captured and showcased through a curated portfolio. The self-directed learning project will broaden and/or deepen a student’s knowledge and skills. Students will enhance their problem solving and digital literacy skills through this subject.

3
BSI3032 Student Internship Programme

This structured programme is designed to link your learning with the real work environment. You will be placed in organisation(s) with opportunities to apply the concepts and skills acquired in the course of your study. Besides reinforcing technical concepts and mastering of skills in areas that you have been trained, the practical training will enable you to build important skills such as problem-solving, communication, teamwork, and to cultivate good attitude and a strong work ethic.

16

* Students must choose one of these three electives under the 'Global Studies 2' subject, or take 'Guided Learning'


Graduation Requirements
Cumulative Grade Point Average
min 1.0
TP Fundamentals Subjects
40 credit units
Diploma Subjects-Core Subjects
64 credit units
Diploma Subjects-Option Subjects
16 credit units
Diploma Subjects-Elective Subjects
min 4 credit units
Total Credit Units Completed
min 124 credit units

Career Prospects

Course Review

Awards

The diploma has received accolades over the years including 5-time winner of the Hospitality Institute of the Year at the World Gourmet Summit, Overall Champion Team of Dilmah Junior Tea Time Challenge and Gold Medal at World Skills Singapore.

Course Fees

PET Course Fee

Main

The table below shows the total subsidised fees (inclusive of GST) payable. 

ADMITTED IN SINGAPOREANS
(Age below 40 in the year 2021) 
SINGAPORE PERMANENT RESIDENTS INTERNATIONAL STUDENTS
2021 S$2,987.50 S$6,117.50 S$11,150.70
2020 S$2,977.00 S$6,107.00 S$10,940.20

 

WHEN DO I PAY?

There are 2 semesters in each Academic YEAR (AY). The billing periods for AY 2021/2022 are:
Semester 1:  19 April 2021 – 17 October 2021 
Semester 2:  18 October 2021 – 17 April 2022

Fees are billed and payable by semester. They are usually payable in June for Semester 1 and December for Semester 2.

MORE DETAILS ON FEES AND FINANCE

View course fees for other intakes, subsidies, grants, bursary and awards at the Fees & Financial matters section. 

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