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Diploma in Baking & Culinary Science

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.

 Great training is the foundation of professionalism, and TP culinary students exemplify what it means to be the product of a great educational programme. With a higher standard of professionalism, culinary knowledge and technical skills development, these students bring a unique combination of confidence, dedication and ability to the job, making them an invaluable asset to any culinary team.
—  Chef Toni Robertson
     Executive Chef
     Mandarin Oriental, Singapore
Baking and cooking with scientific know-how

 

What you will learn

  • Master the Science

    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.

  • Product Development and Sensory Evaluation

    Cultivate Skills in Baking and Culinary Science

    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.

  • Develop Recipes and Apply Technology in Catering

    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! 

Notable Features

  • The only polytechnic diploma course to offer a combination of food science and culinary arts
  • Undergo an additional 200-hour training programme to enrich your culinary skills through catering of actual events and operating an on-campus food outlet

Academic Architecture

The Academic Architecture of the School of Applied Science emphasises the following:

  • Building a strong foundation core among first year students
  • Strengthening key concepts and skills in the diploma-specialised content among second year students
  • Enhancing applied learning for final year students

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:

COURSE

ELECTIVE CLUSTERS

BAKING & CULINARY SCIENCE (T44)

F&B Enterprise

  • Baking and Culinary Operations               
  • Food Service Principles of Management                

Career Prospects

Food & Beverage

  • Junior Chef
  • Junior Pastry Chef
  • Baker
  • QC Executive

Food Manufacturing & Consultancy

  • Junior Development Chef
  • R&D Executive
  • Sales & Marketing Executive

Further Education

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.

Minimum Entry Requirements

English Language (EL1)* Grades 1-7
Mathematics (E or A) Grades 1-6
One of the following Science subjects: Grades 1-6
  • Biology
  • Biotechnology
  • Chemistry
  • Combined Science
  • Food & Nutrition
  • Physical Science 
  • Physics/Engineering Science
  • Science (Chemistry, Biology)
  • Science (Physics, Biology)
  • Science (Physics, Chemistry)
 
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).

Note: 

  • With the curriculum emphasis on Asian culinary with science to develop innovative recipes, students will be required to handle various forms of food ingredients. These include meats such as pork and beef (and their by-products); stabilizers/ emulsifiers/ gelling agents of animal origins; as well as alcohol-based products such as wines, flavourings, etc. Students may not necessarily consume their developed products but they will be required to evaluate and assess their physical/ chemical properties.
  • In training students to be prepared for the F&B industry, students are required to work in a fast-paced and warm environment of the various commercial grade kitchens over a substantial length of time of between 6 to 8 hours a day during certain terms.
  • Students are also required to purchase uniform sets, safety shoes, bakery and knife sets and textbooks. These are not included in the tuition fees.

See also the minimum entry requirements for:

Course Structure

TP Fundamentals (TPFun) Subjects

Subject code Subject LevelCredit Units
ACS1005

In this subject, you will learn how to conduct research for relevant information and validate information sources. You will also learn to recognise and avoid plagiarism, and follow standard citation and referencing guidelines when presenting information. In the course of learning, you will be required to plan, prepare and present information appropriately in written and oral form.

12
ACS1006

In this subject, you will be taught how to conduct effective meetings while applying team communication strategies and the skills for documenting meeting notes. You will be required to write clear emails, using the appropriate format, language, tone and style for an audience. You will also be taught to communicate appropriately in and for an organisation when using various platforms.

12
ACS1007

In this subject, you will be taught how to use persuasive language in written documents. You will be required to use information to your advantage to verbally communicate and convince an audience about your idea, product or service. Skills such as persuasive vocabulary, language features, graphical illustrations, tone and style would also be covered.

12
GCC1001

This subject presents you with a panoramic view of current local and global issues, which may have long term implications for Singapore. You will learn to apply critical thinking tools to examine current issues, support your views with relevant research and up-to-date data, articulate an informed opinion and mature as civicminded individuals.

12
AIN1001

This subject is designed for learners from all disciplines to embrace innovation in either their specialised field or beyond.  You will first be introduced to the Design Thinking framework and learn how to develop problem statements and ideate solutions.  Next, you will discover the tools for prototyping and innovation, such as 3D printing and laser cutting at TP’s Makerspace+ facility.     

12
LEA1011

LEAP 1, 2 and 3 are three fundamental subjects that seek to cultivate in you, the attitude, skills and knowledge for the development of your leadership competencies.  This character-based leadership programme enables you to develop your life-skills through establishing personal core values, which will become the foundation for your leadership credibility and influence.

11
LEA1012

LEAP 1, 2 and 3 are three fundamental subjects that seek to cultivate in you, the attitude, skills and knowledge for the development of your leadership competencies.  This character-based leadership programme enables you to develop your life-skills through establishing personal core values, which will become the foundation for your leadership credibility and influence.

11
LEA1013

LEAP 1, 2 and 3 are three fundamental subjects that seek to cultivate in you, the attitude, skills and knowledge for the development of your leadership competencies.  This character-based leadership programme enables you to develop your life-skills through establishing personal core values, which will become the foundation for your leadership credibility and influence.

11
LSW1002

This subject will help you develop both the physical and technical skills in your chosen sports or fitness activities. Through a structured curriculum that facilitates group participation, practice sessions and mini competitions, you will learn to build lifelong skills such as resilience, leadership, communication and teamwork. Physical activity sessions will be supplemented by health-related topics to provide you with a holistic approach to healthy living.

12
MCR1001

This Career Readiness programme comprises three core subjects – Personal Management, Career Preparation and Career Management. It seeks to help you understand your career interests, values, personality and skills for career success. It also equips you with the necessary skills for seeking and securing jobs, and to develop professional work ethics.

11
MCR1002

This Career Readiness programme comprises three core subjects – Personal Management, Career Preparation and Career Management. It seeks to help you understand your career interests, values, personality and skills for career success. It also equips you with the necessary skills for seeking and securing jobs, and to develop professional work ethics.

11
MCR1003

This Career Readiness programme comprises three core subjects – Personal Management, Career Preparation and Career Management.  It seeks to help you understand your career interests, values, personality and skills for career success.  It also equips you with the necessary skills for seeking and securing jobs, and to develop professional work ethics.

11
AGS1002

This subject provides essential skills and knowledge to prepare you for an overseas experience. You will examine the elements of culture and learn the key principles of cross-cultural communication. In addition, you will gain an appreciation and awareness of the political, economic, technological and social landscape to function effectively in a global environment.

13
AGS1003

You will examine your own identity, study different forms of diversity and apply strategies to inspire positive collaboration in a diverse workplace. Through a residential stay, you will have the opportunity to experience living and working with peers from different backgrounds.

13
AGS1004

This subject highlights the inter-connectedness of the world today, bringing about what it means to be a Global Citizen. You will gain an awareness of the impacts of globalisation and the concepts of social responsibility and sustainable community development. This subject also challenges you to be actively engaged in a social or environmental project.

13
AGS1005

Whether telling stories, building monuments or celebrating rites of passage, expressions of culture are at the core of cultural diversity. In this subject, everyday objects, artistic creations and popular culture are explored as ways of understanding the values and beliefs of a society. By taking this subject, you will benefit by acquiring a greater understanding and appreciation of the complexities surrounding our cultural assets.

13
TGL1001

This is a subject where you will be free to pursue an area of interest through a self-directed approach, guided by staff. You will be expected to demonstrate a sense of curiosity for learning, initiate an opportunity to acquire knowledge and skills, and reflect on your learning journey throughout the subject.

13
ASI3025

You will be 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 communication (both oral and written), teamwork, problem-solving and self-management.

316

Diploma Subjects - Core Subjects

Subject code Subject LevelCredit Units
ABC1001

This subject equips 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.

13
ABC1006

This subject covers various cooking techniques such as sautéing, broiling, poaching, simmering, panfrying, and deep-fat frying. Knife skills, operation of equipment, purchasing, receiving and storage of food will also be covered. In addition, the fundamentals of ingredients applications in various recipes and proper food hygiene practices will be taught.

15
ABC1008

This subject illustrates the principles of food science in culinary application, emphasising the functional and structural properties of food constituents and their behaviour during food preparation. This subject will also discuss concepts that underpin everyday cooking.

13
ABC1009

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 emphasised.

13
ABC1010

This subject focuses on the food safety aspects associated with food service operations. It covers the sources of potential food hazards, cleaning and sanitising, pest control and the application of a food safety management system in the food service environment.

13
ACH1007

This subject covers basic knowledge of organic chemistry, constituents of biological systems, their properties and significance to biological science. Topics covered include general organic chemistry, carbohydrates, proteins and enzymes, and lipids.

14
AFS1001

This subject covers the four major components in food, namely water, carbohydrates, fats and oils, and protein. You will investigate the chemical reactions, physical and functional properties of these components.

15
ANT1002

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.

14
ABC2015

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.

26
ABC2017

This subject is designed to provide 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.

24
ABC2018

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. It 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 emphasised.

27
ABC2020

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 emphasised.

25
ABC2021

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.

23
AFS2007

This subject covers the main additives commonly used in food manufacture. These include emulsifiers, stabilisers and sweeteners. Food regulations on the use of additives will also be covered.

24
ABC3008

This subject provides 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.

34
AMP3015

This subject provides a framework for you 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.

38

Diploma Subjects – Elective Cluster Subjects

Elective Cluster Subjects

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:

F&B Enterprise 

Subject code Subject LevelCredit Units
ABC3006

This subject provides the necessary practical training in quantity food production for a food service operation. You will be required to manage catering processes and/ or technologies to scale menu items whilst ensuring food quality and safety.

37
ABC3009

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.

32

Graduation Requirements

Cumulative Grade Point Average min 1.0
TP Fundamentals Subjects 40 credit units
Diploma Core Subjects 71 credit units
Diploma Elective Subjects 9 credit units
Total Credit Units Completed min 120 credit units

Blog Post

  • Temasek Polytechnic Working with NTUC FoodFare to Formulate Low GI Pizzas

    Temasek Polytechnic Working with NTUC FoodFare to Formulate Low GI Pizzas

    12 Jan 2017

    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.


  • Jiang Jingyi, Top Graduate of the Diploma in Baking & Culinary Science (Class of 2015)

    Jiang Jingyi, Top Graduate of the Diploma in Baking & Culinary Science (Class of 2015)

    15 May 2015

    Top Graduate of the Diploma in Baking & Culinary Science (Class of 2015) Jiang Jingyi explains how food nourishes her soul.


  • Get Paid To Do What You Love

    Get Paid To Do What You Love

    23 Dec 2014

    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?


  • Cooking Up A Storm In The Kitchen And The Classroom

    Cooking Up A Storm In The Kitchen And The Classroom

    29 Jan 2014

    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.


  • Food, Glorious Food – Bistro Walk

    Food, Glorious Food – Bistro Walk

    08 Jul 2013

    Tucked away in a quaint corner of TP is Bistro Walk, an eatery run by students, staff and alumni from Baking & Culinary Science (BCS).


  • Bake For Japan!

    31 Mar 2011

    880 tubs of chocolate chip cookies were baked to aid relief efforts for victims affected by the recent earthquake in Japan.


  • Sweet success for BCS at Fonterra Pastry Challenge 2011

    28 Mar 2011

    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.

BYOD

Contact Us

For general enquiries, please contact:

School of Applied Science

  (65) 6788 2000
  (65) 6782 5498
  AScHotline@tp.edu.sg

FAQ


 
ASC EVENTS   | All School Events
10
JAN

Open House 2019

10 - 12 Jan 19
12
JAN

Beyond 'O' Level Seminars 2019

Auditorium 1 & 2
12 Jan 19
30
JAN

Temasek Polytechnic Opportunity Fair (TPOF) 2019

TP Auditoria 1 & 2 Foyer
30 Jan 19