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Course Overview

Have you ever wanted to experiment with local favourites, such as chicken rice or roti prata, and give them a healthier makeover? Are you curious about the science behind meatless meat and what to look for on a food label?


Learn the science behind the food we consume and integrate food science, nutrition, and culinary disciplines. As you get hands-on experience in our on-campus central kitchen, you'll learn to prepare healthy, delicious, market-ready and safe meals. You'll also better understand how to plan and conduct community health and nutrition programmes.


Our strong network of industry ties provides you with opportunities for real-world learning through local or overseas internships and industry projects. With a curriculum designed to meet the skills and competencies needed by the different industries, you'll be ready to pursue a career you can be passionate about.


Join us in our food revolution to create nutritious, sustainable, safe recipes!

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.


English Language (EL1)*


Mathematics (E or A)


Any one of the following subjects

  • Biology
  • Biotechnology
  • Chemistry
  • Food & Nutrition / Nutrition & Food Science
  • Physics
  • Science (Chemistry , Biology)
  • Science (Physics, Biology)
  • Science (Physics, Chemistry)
2024 Planned Intake
Net ELR2B2 aggregate range (2024 JAE)
5 - 11

* 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).


No colour deficiency. 
To ensure compliance on food and workplace safety, applicants with any medical conditions including physical disabilities should make a declaration and obtain pre-enrolment medical clearance.
Students are required to work in non-halal certified kitchens and facilities, as well as handle various ingredients such as meats (including pork and their by-products); emulsifiers and gelling agents of animal origin; as well as alcohol-based products. Students may not necessarily consume these ingredients but will be required to evaluate and assess their physical/chemical properties.

Admissions Exercises


What You'll Learn

You will begin your journey by building a strong broad-based foundation through core subjects ranging from microbiology, cell biology, mathematics to conservation, nutrition and workplace safety.

Subject Code Subject Credit Units
AMB1005 Basic Microbiology

This subject investigates the important fundamentals of microbiology and its relevance to the food, biomedical and biotechnology industries. It covers the types of microorganisms, their cultivation and growth as well as their control.

AMT1004 Cell Biology & Biochemistry

This subject introduces the biology of cells and the structure-function relationship of cells, cellular membranes and organelles. It covers basic concepts of organic chemistry and the structure-property relationship of essential biomolecules. Basic laboratory skills involving the study of cell structures with the use of cell staining and microscopy techniques, as well as basic biochemical analysis will also be introduced.

AMA1009 Digitalisation in Applied Science

This subject covers the basic concept of data analytics as well as the processes of data cleaning, processing and visualisation of data in the contexts of applied science. Basic coding and fundamental computational thinking constructs such as variables, data type and logic will also be addressed.

APH1004 Laboratory & Workplace Safety

This subject covers an introduction to Good Laboratory Practice, and the identification and classification of biological, chemical, physical and ergonomic hazards at the workplace and laboratories. It also involves the conduct of risk assessment, risk controls and monitoring as well as communication of these risks to all persons involved in compliance with the Workplace Safety and Health (Risk Management) Regulations.

AMA1003 Mathematics for Applied Science

This subject covers algebra, differentiation, integration and their applications in applied science contexts.

ANT1005 Nutrition & Health

This subject examines the relationship between food, nutrition and health. It provides an introduction to macro- and micro- nutrients in relation to the well-being of the human body. It covers food sources of these nutrients and their interrelationships as well as the use of basic nutritional tools like My Healthy Plate, food composition tables and online nutritional databases for basic nutritional analysis.

ACH1009 Principles of Inorganic & Physical Chemistry 1

This subject covers the basic theory and practical knowledge of inorganic and physical chemistry. Topics include fundamentals of chemistry, atomic structure and chemical bonding, stoichiometry and equilibria concepts of a chemical reaction.

AMA1004 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.


Discover the science behind foods through subjects such as Chemistry of Food and Science of Food Ingredients. Learn essential kitchen skills and nutrition to plan diets to meet various nutritional needs.  Discover the application of various technologies for efficient mass food production that will support your foundation in areas like product development and food safety.

Subject Code Subject Credit Units
ABC2024 Baking & Culinary Technology

This subject introduces basic knife skills, cooking techniques and bread making skills. Kitchen safety, proper food hygiene practices and operation of equipment will be covered. The principles behind culinary technologies such as cook chill, cook freeze, blast chilling and sous vide as well as advances in frozen dough technology are also covered.

AFS2013 Chemistry of Food

This subject focuses on the major components in food, namely water, carbohydrates, fats and oils and proteins.  The chemical reactions, physical and functional properties of these components as well as their interactions in food systems will be covered.

AFS2015 Food Safety & Quality Assurance

This subject introduces important concepts such as Good Manufacturing Practices (GMP) and Good Laboratory Practices (GLP) and food safety management systems such as Hazard Analysis Critical Control Point (HACCP).  Sampling techniques and a variety of food testing methods commonly used to assess the safety of food is also covered.

AMT1007 Human Anatomy & Physiology

This subject provides you with a basic understanding of human anatomy and physiology. Topics include anatomy of human organs, organ systems and their functions.

ANT2012 Lifespan & Community Nutrition

This subject introduces the physiological basis for nutritional requirements of individuals across the lifespan, which underpins the public health and nutrition concerns of community groups.  Methods for conducting nutrition assessment for individuals and communities and interpretation of data using appropriate references are covered.  Planning meals and evaluating dietary intakes based on nutrition principles, guidelines and standards are also covered.  Knowledge, attitude and practices (KAP) survey methodology is also included.

ANT2013 Metabolism & Medical Nutrition Therapy

This subject introduces the major metabolic pathways involving carbohydrates and lipids and explains the biochemical mechanisms of common diet-related diseases.  It covers the pathophysiology, causes, risk factors, diagnostic criteria and symptoms of obesity, diabetes and cardiovascular diseases.  Evidence-based dietary principles, integrated into the four-step Nutrition Care Process (NCP) as the standard approach in formulating individualized nutrition care plans for the dietary management of diseases, is introduced.

AFS3008 Product Development & Marketing

This subject covers the fundamentals for developing new food products. You will develop food products that fulfil the legislation through the use of suitable ingredients, processing methods and techniques in food preservation. Principles of marketing and product commercialisation will also be covered.

AFS2014 Science of Food Ingredients

This subject focuses on the ingredients and additives used in food production, with special emphasis on bakery products.  Reactions and functional properties of ingredients and additives such as emulsifiers, stabilizers, colourings and flavourings will be covered. Regulations on the use of additives are also included.


Get ready to gain practical work experience through an exciting internship and a challenging major project. You will further develop industry-specific knowledge and skills in areas such as food technology or applied nutrition.

Subject Code Subject Credit Units
AMP3019 Major Project

This subject provides a framework for you to solve practical and/ or technical problems, conduct research work and/or develop studies through a self-managed project. The scope of the subject includes project proposal, investigative studies, data analysis and interpretation of results, written report and presentation.

Diploma Elective Cluster Subjects

Subject Code Subject Credit Units
ANT3007 Clinical Nutrition & Food Service Management

This subject covers metabolic pathways related to protein and alcohol. It covers pathophysiology, risk factors, diagnostic criteria, and symptoms of gastrointestinal, chronic kidney and liver diseases. Systematic approach using the Nutrition Care Process (NCP) to manage these diseases through dietary interventions will be covered. Practicum training in high volume food production for foodservice operations will also be taught.


Subject Code Subject Credit Units
AFS3013 Food Process & Production Technology

This is a practicum-based subject which provides hands-on experience in large-scale food production for food service operations, incorporating food processing techniques within a work-based learning framework. Food processing methods, hurdle technology, food engineering, and the utilisation of processing equipment in food production will be covered. Concepts of food packaging technology, such as packaging materials, equipment used, and techniques will be introduced.


Subject Code Subject Credit Units
AFS3012 Food Biotechnology

This subject covers knowledge and skills in mammalian cell culture and molecular biology that are needed for future food research and production. It provides an overview of applications of cell and molecular technology on future food and personalized nutrition. Concepts of sustainable food compounds, as well as principles of bioprinting are also introduced.


Subject Code Subject Credit Units
BMK2021 Marketing Account Management

This subject focuses on the fundamentals of service excellence in account management to capture the hearts and minds of stakeholders. Building on these basics, the subject covers strategies and tools to manage relationships with key partners and customers to achieve business objectives.

ASM3001 Marketing of Science Products and Services

The subject covers marketing concepts, code of ethics, guidelines and regulations governing the sales and sustainable marketing of products and services that can be applied in various sectors of the applied science industry such as life science, chemical, pharmaceutical, food, and pet industries.


You will also take this set of subjects that equips you with the crucial 21st-Century life skills you need to navigate the modern world as an agile, forward-thinking individual and team player.

Subject Code Subject Credit Units
ASI3033 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

ATX1001 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.

ATX1002 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.

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.

GTP1201 Career Readiness

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.

GTP1202 Career Management

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.

TGS1002 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 global citizens and leaders who can contribute to the global community through effective communication and collaboration.

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.

INV1001 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.

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.

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.

LSW1002 Sports & Wellness

This subject reinforces the fundamental knowledge learnt on health, fitness, exercise and sports. Hands-in time will be allocated for a greater variety of fitness exercises and sports skills in a recreation setting. In addition, theoretical knowledge such as sports safety and risk management when participating in physical activities will be introduced. Guidance will be provided for improvement of physical fitness, acquiring of sports skills and relating theoretical knowledge to the physical activities.

TGS1001 Sustainability & Climate Action*

This subject prepares students to be responsible global citizens and future leaders who can contribute to the global community.  It introduces the topics of sustainability and explores how human societies can act to build a sustainable future. This subject focuses on the impact of climate change, potential solutions to climate change, and the future of the green economy from global and local perspectives.


* Students must choose to take either Sustainability & Climate Action or Guided Learning.

Graduation Requirements
Cumulative Grade Point Average
min 1.0
TP Fundamentals Subjects
38 credit units
Diploma Subjects - Core Subjects
75 credit units
Diploma Subjects - Elective Subjects
min 9 credit units
Total Credit Units Completed
min 122 credit units

Career Prospects

Embark on an exciting career in the food and healthcare industries such as:


Future of Food Culinary Challenge

Course Review

Find out what our students graduates have to say about this course. 

Course Fees

PET Course Fee


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

(Age below 40 in the year 2021) 



There are 2 semesters in each Academic YEAR (AY). The billing periods for AY 2023/2024 are:
Semester 1:  17 April 2023 – 15 October 2023 
Semester 2:  16 October 2023 – 14 April 2024

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


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

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I avoid pork due to my religious dietary requirement. How will this affect my coursework? Will I be penalised?

I avoid pork due to my religious dietary requirement. How will this affect my coursework? Will I be penalised?

Students are required to work in non-halal certified kitchens and facilities, as well as handle various ingredients such as meats (including pork and their by-products); emulsifiers and gelling agents of animal origin; as well as alcohol-based products. Students may not necessarily consume these ingredients but will be required to evaluate and assess their physical/chemical properties.

Are we required to wear a uniform or follow a special dress code?

Are we required to wear a uniform or follow a special dress code?

To ensure safety during laboratory sessions, students are required to wear the right attire (and appropriate personal protective equipment as necessary). To present a positive and professional image, students working in our culinary laboratory also have a dress code to follow.

Where are some possible internship placements for students of this diploma?

Where are some possible internship placements for students of this diploma?

It depends on your elective option. Students taking the nutrition electives can be placed in hospitals, nutrition consultancies or agencies like Health Promotion Board, A*Star or Singapore Sports Institute. Students taking the food science electives will likely be placed with manufacturing firms, flavour houses, R&D/innovation centres or Small Medium Enterprises (SMEs). Students taking the culinary electives can look forward to internship placements in central kitchens, R&D kitchens and production facilities. Some students might also want to explore overseas internship placements.