Diploma in Food, Nutrition & Culinary Science (T26)

The Diplomas in Applied Food Science & Nutrition and Baking & Culinary Science have been merged to form the Diploma in Food, Nutrition & Culinary Science from AY2019. This course will provide students with a broad based curriculum in nutritional concepts and culinary skills.

2019 Planned Intake: 105 JAE 2019 Last Aggregate Score: 14

Coming from a nation of foodies, our interest in food is not merely casual! What aspects of food really intrigue you? Experimenting with time-honoured recipes of our heritage cuisine to give them an updated healthy makeover? Exploring factors affecting the sensory characteristics of food such as wok hei? The health-promoting, disease-preventing nutrients and non-nutrient compounds? How do food manufacturers produce items with such high quality and consistency time after time? How should we eat for a sustainable food future?

When you undertake this course, you will have opportunities to explore all the areas above....and MORE! With a strong emphasis on hands-on experience to ground you in basic culinary, lab and nutrition assessment skills, to embracing new technologies in our food processing facilities, innovative pedagogies such as problem-based learning and the flipped classroom approach, and industry internships, you are in for some powerful learning! When you graduate, your industry-ready skills will give you a strong edge for careers in nutrition and the food industries.



What you will learn

  • Exploring the sciences

    In Year 1, you will learn microbiology, food chemistry, basic nutrition, anatomy and physiology. Subjects such as fundamental culinary and baking techniques will provide you with strong foundational skills in food preparation, enabling you to perform challenging tasks such as recipe modification and product development.
  • Deepening the skills

    Healthy eating helps an individual or a community to lower their risk of common lifestyle diseases. In your second year, you will learn to plan diets to meet the nutritional needs of different members of the community. You will also learn how to formulate and develop healthier food products through the use of food additives and processing techniques and application of food regulations and nutrition guidelines. At the same time, you will be deepening your culinary skills while applying various state-of-the-art technologies that facilitate efficient mass production of food. By applying food safety concepts and principles through the evaluation of physical, chemical and microbiological hazards, you help to ensure food safety.
  • Skills Mastery

    In your third year, you would have a chance to undergo an industry internship. Together with the major project that you will undertake, these equip you with real-world work experience. Elective cluster subjects in the areas of food technology, applied nutrition or central kitchen technology provide you with further industry-specific domain knowledge and skills to groom you holistically into career-ready professionals.

Notable Features

  • There is high demand for skilful professionals in the food manufacturing industry as they embrace automation technology to improve productivity to compete in the global arena, while maintaining product quality and safety. The food services sector is also following suit by setting up central kitchens and bakeries to sustain growth in a structurally manpower-lean environment.
  • With the rapidly ageing population, increasing incidence of chronic diseases and the high healthcare cost, job opportunities are available for graduates with nutrition training. There are rewarding careers in the clinical, community and research settings both locally and internationally.
  • The Bistro Lab is our F&B Learning Enterprise, set up on campus for students to acquire a real-life experience of operating and managing a central kitchen.

Career Prospects

• Assistant Food Technologist
• QA/QC Executive
• Nutrition/dietetic Technologist
• Nutrition/health Educator
• Central Kitchen Section Lead
• Junior R&D Chef

Graduates can expect good career prospects in the nutrition and healthcare industries, local food manufacturers and food service companies that employ central kitchens or bakeries, food ingredient companies, flavour houses and government agencies as Assistant Food Technologist, QA/QC Executive, Laboratory Technician, Food Safety & Hygiene Officer, Nutrition/Dietetic Technologist, Nutrition/Health Educator, Nutrition Executive, Central Kitchen Section Lead and Junior R&D Chef.

Further Education

You can undertake the Earn and Learn Programme (ELP), a work-study programme combining structured on-the-job and institution-based training for fresh graduates.

  • Advanced Diploma in Applied Food Science (ELP), Singapore Polytechnic
  • Specialist Diploma in Culinary Management (ELP), Asian Culinary Institute of Singapore

Other Specialist Diploma courses available are:

  • Specialist Diploma in Nutrition & Exercise Science, Singapore Polytechnic
  • Specialist Diploma in Nutrition Science, Nanyang Polytechnic
  • Specialist Diploma in Adolescent & Youth Health, Nanyang Polytechnic
  • Specialist Diploma in Microbiology, Singapore Polytechnic

Options for Degree Courses are as follows:

  • Bachelor of Science of Food Technology (Hons), SIT-Massey
  • Bachelor of Science in Food Science & Technology, National University of Singapore
  • Bachelor of Science Chemistry with Food Science, National University of Singapore
  • Bachelor of Science with a Second Major in Food Science and Technology, Nanyang Technological University
  • Bachelor of Business Administration (BBA) in Food Business Management, SIT-CIA

Options for degree courses overseas include:

  • Food Technology
  • Food Science
  • Food Science & Technology
  • Food Science & Nutrition
  • Nutrition
  • Nutrition & Dietetics
  • Dietetics
  • Culinary Science

For degree courses and advanced standing, please click this link to access diploma to degree courses for guidance.

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
  • Physics/Engineering Science
  • Science (Chemistry, Biology)
  • Science (Physics, Biology)
  • Science (Physics, Chemistry)/Physical Science
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).

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.

Course Structure

TP Fundamentals (TPFun) Subjects

Subject code Subject LevelCredit Units

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.


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.


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.


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.


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.     


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


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.


You will be attached to industries related to your course of study – companies in the food, healthcare or catering industries. You will be required to undertake various tasks and activities as discussed with, and agreed 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.


Diploma Subjects - Core Subjects

Subject code Subject LevelCredit Units

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.


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.


This subject covers important organ systems and their functions such as the digestive, endocrine, circulatory, urinary and musculo-skeletal systems.  Topics include enzymology, metabolism and transportation across the biological membrane.


This subject covers knife skills, basic cooking techniques, operation of kitchen equipment, purchasing, receiving and storage of food. In addition, the fundamentals of ingredient application in various recipes and the scientific principles that underpin everyday cooking will be taught.  Proper food hygiene practices and safety in the kitchen will be emphasised in the subject.


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.


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.


This subject covers the basic baking techniques required for producing various bakery products which include breads, pastries and cakes.  Knowledge of bakery equipment operation as well as the scientific principles that are related to ingredient selection and the production process will be taught.  Appropriate hygiene practices and safety in the bakery will also be emphasized.


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 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.


This subject covers the nutritional requirements of man during his life span. Topics covered include nutrition in pregnancy and lactation, nutrition for the growing years, adults and elderly.


This subject covers topics such as sensory evaluation and statistical analysis of food products, experimental design and rheology.


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.


This subject covers the causes of food spoilage, the use of hurdle technology and evaluation of shelf life.  Appropriate food preservation methods and shelf life studies will be taught.


This subject covers important and current food safety aspects of the industry, which include Hazard Analysis Critical Control Point (HACCP), current Good Manufacturing Practices (cGMP), genetically modified foods/ingredients, cold chain management and food safety quality management systems.


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 Subjects - Elective Subjects

Subject code Subject LevelCredit Units

This subject is an integration of food microbiology, food quality control, sampling techniques and quality management system; ensuring quality and safety for compliance with food standards and legislation.  Physical, chemical and microbiological testing skills will be taught. 


This subject focuses on basic biochemistry and human physiology concepts. The regulation of the integrative metabolic pathways involving glucose, lipid and protein, and their link to adenosine triphosphate (ATP) synthesis is covered in detail. Principles of enzymatic reactions, function and disorders of the immune system are covered as well.


This subject covers the preparation, presentation and evaluation of local dishes from various ethnic groups in Singapore.  The application of culinary skills in the preparation of stocks, soups, sauces, salads, fruits/vegetables, grains, eggs, poultry, red meat, and seafood will be included.


This subject provides the basic knowledge of the principles and applications of some instruments commonly used in chemical industries.


This subject focuses on the main public health and nutrition concerns in various community groups, the risk factors involved and the importance of prevention. It covers the steps involved in the planning and delivery of a health and nutrition promotion program. The methods used to assess the health and nutrition status of a community and the appropriate intervention strategies and activities are also discussed.


This subject covers various technologies used to support the efficient production of foods that are safe and with consistent quality in manpower-lean production environments. Applications of various modern technologies in baking and cooking, food packaging, and shelf-life extension will be highlighted. 


Diploma Subjects - Elective Cluster Subjects

Subject code Subject LevelCredit Units

This subject focuses on the medical nutrition therapy (MNT) of diet-related diseases.  It covers the pathophysiology, causes, risk factors, diagnostic criteria and symptoms of obesity and diabetes as well as cardiovascular, renal and gastrointestinal diseases. Evidence-based dietary principles, integrated into the four step nutrition care process (NCP) is the approach used in formulating individualized nutrition care plans for the dietary management of the diseases above. Basic principles of nutrition support are also covered.


This subject focuses on the importance of nutrition for optimal sports performance. It covers nutrition requirements pre-, during and post-exercise for various sports. The roles of macro- and micronutrients in sports performance and recovery will be explained. The efficacy and safety of popular dietary supplements and ergogenic aids available in the market will also be considered.


This subject covers the technology, processing conditions and equipment for selected foods that are produced commercially.  Food categories include wheat products, dairy products, fruits and juices.  Elements of food engineering, process control and novel processing methods are also introduced.


This subject covers technology development in food packaging.  Topics include plastics, metal, glass and paper packaging materials, packaging machineries used in the food industry, packaging techniques, printing methods, active and intelligent packaging.


This subject is designed to provide the necessary practical training in high-volume food production for central kitchens.  Topics include quantity food production, event catering and food safety and workplace safety.  Fundamental baking and culinary skills will be reinforced and new skills in using commercial equipment for scaled-up production will be taught.  Menu items from different cuisines common to fast casual dining will also be covered. 


This subject introduces students to essential concepts of productivity and how it might be used in central kitchen operations to improve performance and productivity.  Topics covered include the factors that affect productivity improvement, approaches to productivity measurement and analysis, various practical techniques used in improving productivity as well as case studies.


Graduation Requirements

Cumulative Grade Point Average min 1.0
TP Fundamentals Subjects 40 credit units
Diploma Subjects
- Core Subjects
- Elective Subjects

63 credit units
min 17 credit units
Total Credit Units Completed min 120 credit units


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