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Diploma in Culinary & Catering Management (T18)

2018 Planned Intake: 60 JAE 2018 Last Aggregate Score: 16

Developing Your Chef’s Potential

  • Be trained in diverse culinary, baking and pastry skills
  • Advance your kitchen passion with our experienced chefs and service management professionals
  • Lead your own food & beverage business with an innovative and entrepreneurial mindset.

 We are glad to have a strong, meaningful partnership between the Diploma in Culinary & Catering Management (CCM) and the Singapore Chef’s Association to develop students’ culinary passion.  We encourage aspiring young chefs to capitalise on our relationship to groom their talents and shape a successful career path in the Food & Beverage Industry.

Chef Edmund Toh,
President, Singapore Chefs’ Association

 The courses learnt in CCM definitely gave me a better understanding of running a food business. In fact, the CCM staff were very approachable to provide advice, encouragement and even recipes. Their support helped me to get through the difficult period of the business start-up.

Kang Yi Yang, CCM Class of 2012
Partner, Populus Café and Founder Two Degrees North Coffee Co.

 

What you will learn

Foundational Kitchen and Service Skills

Learning from the BEST – Students will be trained by Award-winning and Master Chefs from the world renowned Culinary Institute of America.  Students will progress through our kitchens in Garde Manger, Butchery, Production, Western, Asian, and Bakery & Pastry. Service with polish, flair and warmth, will be imparted to our students by Service professionals at Sugarloaf Café and The Top Table restaurant. 

 
General Business Management Skills

The first year curriculum provides a common-based introduction to business management and learn work skills with subjects such as Business Economics, Business Statistics, Principles of Management, Accounting, and Communications. This would provide our graduates with additional work opportunities in business sectors like Finance, Sales and Corporate Communications.

 
Food & Beverage Industry Core Competencies

Be ready to learn industry specialized subjects like Food Safety and Hygiene, Food Science and Product Knowledge, Introduction to Gastronomy, Wine and Beverage, and Food & Beverage Operations. The diploma also covers advanced areas of study such as Food Business Innovation, Revenue Management and Marketing for Restaurant and Catering.

Notable Features

  • Learn professional chef’s skills to produce gourmet food like luscious cakes and pastries, juicy steaks and more!
  • Get trained and mentored by award-winning faculty and chefs from the world renowned Culinary Institute of America.
  • Learn how to operate and manage your own food & beverage business.
  • Multiple opportunities to explore unique experiences with Overseas Student Internship Programme and Study trips; Take on applied learning opportunities from specialized industry collaborations; Participate in culinary, pastry and service competitions.

Career Prospects

We want our graduates to be well-prepared and have multiple options to fulfil their culinary ambitions. Here are potential management positions as you progress up the corporate ladder and starting executive appointments:

  • Chef de Cuisine, Executive Chef, Pastry Chef, Chef-Baker
  • Food & Beverage Manager or Restaurant Manager
  • Wine Sommelier
  • Event and Catering Sales Manager
  • Food Photographer or Stylist
  • Food Writer or Researcher
  • Marketing and Publicity executive
  • Food Supply or Purchasing executive

The ultimate reward would be to start up your own Food and Beverage business and fulfil your entrepreneurial aspirations.

 The Lo & Behold Group's vision is to develop the next generation of leaders in hospitality. To achieve this, we are constantly on the lookout for passionate professionals who share our love for the industry. The Diploma in Culinary & Catering Management produces graduates who are knowledgeable and truly passionate about what they do, we are happy to count many of them amongst our colleagues today.

Mr Andrew Ing
Chief Operating Officer, The Lo & Behold Group

Further Education

While many of our graduates join the workforce or start his/her own business upon graduation, others pursue their further studies, either locally or overseas. Many of our alumni have done us proud in local universities such as NUS, NTU, SIT and SMU. In terms of overseas universities, we have also seen our students shine in universities in Australia, Britain, America as well as Canada.

Through our partnership with world’s premier culinary college - Culinary Institute of America (CIA), CCM graduates can receive credit transfers if accepted by the Singapore Institute of Technology (SIT) – CIA’s Bachelor of Business Administration (BBA) degree programme in Food Business Management.

The SIT-CIA Food Business Management degree programme is also delivered in our Temasek Culinary Academy, and many of our CCM Alumni have successfully enrolled and graduated from the programme.

 I am forever grateful to the dedicated instructors and lecturers for the opportunities and guidance in culinary competitions and student leadership positions through my 3 years in CCM. I am truly amazed at how much I have grown in experience, knowledge and character. CCM also has a good alumni network which had given me good advisement with my CIA application and career considerations. The food and beverage industry has got to be one of the most challenging but at the same time, vibrant and satisfying!

Ms Lisa Tang, CCM Class of 2015, SIT-CIA Class of 2017

With her strong passion in culinary arts and for the Food & Beverage Industry, joining the SIT-CIA’s Food Business Management BBA degree programme was a natural choice for Lisa after completing her studies with CCM.   She continued to excel in her further studies, winning two awards during her graduation – the Frances Roth Leadership award for outstanding leadership, professionalism and service to CIA; and the Julius Wile Academic Achievement award for best cumulative grade point average.  She is currently completing a work externship in Maine, USA.

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 1-6
Mathematics (E or A) Grades 1-6
Any three other subjects, excluding CCA Grades 1-6

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 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.

See also the minimum entry requirements for:

Course Structure

TP Fundamentals (TPFun) Subjects

Subject code Subject LevelCredit Units
BCS1011

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
BCS1012

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
BCS1013

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
BIN1001

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
BGS1002

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
BGS1003

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
BGS1004

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
BGS1005

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
BSI3032

This subject is designed to supplement your education through first-hand experience of the work environment. It allows you to integrate the knowledge and skills you have learnt over the course of your study and apply them to actual situations in the industry.

316

* Students must choose to take either one of these three subjects OR Guided Learning (TGL1001).

Core Subjects

Subject code Subject LevelCredit Units
BAF1010

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.

14
BBS1001

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

14
BBT1010

This subject covers fundamental computing and data analytics skills for businesses. A strong emphasis is placed in exposing students to office productivity tools which can aid in decision making as well as solving business problems through data manipulation, modelling and visualisation.

14
BCC1001

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.

14
BCC1003

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.

13
BEC1007

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.

14
BLM1007

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.

14
BLO1001

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.

14
BCC2002

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.

22
BCC3005

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.

34
BCC3006

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.

34
BCC3007

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.

34

Culinary Option

Subject code Subject LevelCredit Units
BCC2001

This subject provides you with a broad understanding of wine and beverages. Topics covered include nonalcoholic 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.

24
BCC2003

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.

24
BCC2006

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.

216
BCC2008

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.

23
BCC2009

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.

38

Baking and Pastry Option

Subject code Subject LevelCredit Units
BCC2001

This subject provides you with a broad understanding of wine and beverages. Topics covered include nonalcoholic 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.

24
BCC2003

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.

24
BCC2007

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.

216
BCC2008

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.

23
BCC2009

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.

28

Diploma Elective Subjects

Subject code Subject LevelCredit Units
BBS2013

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.

24
BLR2009

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.

24

Graduation Requirements

Cumulative Grade Point Average min 1.0
TP Fundamentals Subjects 40 credit units

Diploma Subjects
- Core Subjects
-Option Subjects
- Elective Subjects


64 credit units
16 credit units
min 4 credit units
Total Credit Units Completed min 124 credit units

BYOD

Contact Us

For general enquiries, please contact:

School of Business

  (65) 6788 2000
  (65) 6786 9530
  bushotline@tp.edu.sg

Staff

Jeremy Sim
Course Manager

Jeremy graduated from the University of Adelaide with a Master of Arts in Gastronomy – studying consumer behavior with regard to food and wine. He also holds a Bachelor of Business in Restaurant and Catering Management from the renowned Le Cordon Bleu in Adelaide.

Jeremy’s distinctive achievements include winning the SHATEC Australian Wine Education Awards (SAWEA), the Food and Hotel Asia Salon Culinare (FHA) hot cooking category in 1999 and attaining the Professional Level French Wine Certification from SOPEXA.

Jeremy has worked at the former Compass Rose Restaurant in the then Westin Stamford Hotel, Coachman Inn Restaurant and Booze Wine Shops in Singapore. He further developed his love for cooking while working at the Grange Restaurant under Master Chef, Cheong Liew, at the Hilton, Adelaide.

The courseware designer and coordinator for the Professional Wine Studies Certificate Programme also teaches Wine Studies at the Polytechnic and the Culinary Institute of America (CIA) in Singapore.

Tel: 6780 6176
Email: bssim@tp.edu.sg


Geoffrey Tai
Section Head

Geoffrey Tai Pui Ho graduated from Swiss Hotel Management School Les Roches and holds a Master of Business Administration in International Hotel and Resort Management from the University of South Australia in Adelaide. He received his professional certificate in Restaurant Revenue Management from Cornell-Nanyang Institute of Hospitality Management, Singapore. He has also been awarded the Master Certificate in Revenue Management by Cornell University.

His working experience was with the Regent Beverly Wilshire Hotel in Beverly Hills USA, the Regent Hong Kong, The Regent Singapore, the Fullerton Singapore, the InterContinental Singapore, the Crowne Plaza Shanghai, the Hotel Victoria Switzerland and the Hilton Adelaide, Australia. He held various management positions in Rooms as well as Food & Beverage divisions; all of which provided him a holistic exposure to the culinary and related industry. Geoffrey has authored textbook, titled Revenue Management for the Food & Beverage Industry.

His current research interests include business revenue optimization, social media marketing and managing restaurants with pricing.

He is members of The Hotel & Catering International Management Association in UK and the Food & Beverage Management Association in Singapore. As a WDA master trainer, he also provides consultancy services to local and regional companies in the area of food & beverage productivity and revenue optimization.

In his spare time, Geoffrey enjoys adventure travel, reading and food & wine appreciation.

Geoffrey's personal motto is "Life is beautiful, so just enjoy it!"

Tel: 6780 6294
Email: taiph@tp.edu.sg


Timothy Kao
Section Head

Timothy Kao is a Chemical Engineer by training but made a career change to the hospitality industry in 2004 when he pursued a Le Cordon Bleu Culinary Diploma in Sydney.

His wide-ranging work experience includes Melt Kitchen in Mandarin Oriental, fine-dining with Les Amis, flavour applications research for Firmenich, restaurant management with RedDot Brewhouse, and institutional catering management for the National University of Singapore.  His portfolio for food and beverage start-ups includes Druggist bar, The Great Beer Experiment, Knead to Eat sandwich bar, Tembusu College Dining Hall, RedDot Brewhouse (Boat Quay) and Food for Thought Café (Botanical Gardens).

In 2011, Timothy set up his own cosy 60-seat Gastro-pub, pairing home-styled comfort food and premium craft beers with friendly service. This experience strengthened his knowledge in restaurant operations and management; restaurant brand management and social media marketing.

A craft beer enthusiast, whisky lover and wine drinker, Timothy is always keen to engage in discussions about his favorite drinks, new restaurants and  trends in the Food & Beverage industry.

Tel: 6780 6349
Email: timothy@tp.edu.sg


Bernice Wilson
Senior Lecturer
CCLE Associate

Bernice graduated with a BSc in Business from Colorado State University. She returned to Singapore and joined the Scotts Group of Companies where she enjoyed a highly successful career during her 10-year tenure.

In 1997, Bernice pursued her culinary passion by enrolling at The California Culinary Academy, San Francisco, following which she worked in the highly acclaimed Campton Place Restaurant under Chef Todd Humphries. While in Northern California, she also visited wine appellations of Napa and Sonoma, food festivals and farmers' markets, gaining valuable specialty product knowledge.

After her return to Singapore, Bernice joined Peter Knipp Holdings Pte Ltd as Business Development Manager. Subsequently she joined Coriander Leaf Pte Ltd as Business Development Director and played a key role in the design, construction and set-up of operations for this innovative restaurant. Her duties included business development, bistro operations and cooking school chef instructor.

In 2003, Bernice set up Straits Bistro, a 25-seat restaurant in Bournemouth, UK with her brother. As Chef, Bernice's culinary emphasis was to harmonize Asian herbs, spices and seasonings with European produce and cooking techniques.

Bernice's thirst for new experiences has spurred her to travel regionally and internationally.  She also enjoys dining, Salsa, and the arts.

Tel: 6780 6352
Email: bernice@tp.edu.sg


Kwok Bing
Senior Lecturer

Bing holds a BBA Marketing degree from the University of Central Oklahoma and a BS degree in Hotel Administration & Restaurant Management from Oklahoma State University, and an Associate degree in Culinary Arts from Johnson & Wales University.

Bing also holds a Masters of Science degree in Hospitality Administration from the Florida International University.

He started his F&B management career with Windy City International, a Hong Kong-based restaurant group, where he worked in Hong Kong, Taipei, and Singapore over the course of 9 years. The group operates Dan Ryan’s Chicago Grill, Amaroni’s Italian American, Union Bar & Grille and METropolitan Café throughout the region.

Bing started off as a Kitchen Culinary Manager for the Dan Ryan’s brand and worked his way up to become one of the senior managers of the group. He was actively involved in the company’s expansion plan, helped developed the Amaroni’s Italian-American restaurant in Hong Kong and Taipei. He was appointed as Regional Manager for Singapore operations in 1999.

Before joining TP, Bing was an independent consultant specialized in restaurant concept development, menu engineering, management training & development and multi-unit management. His clients included some of the top restaurants in Beijing, Shanghai, and Jakarta.

Tel: 6780 6353
Email: kwokbing@tp.edu.sg


Goh Hock Quee
Senior Lecturer

Hock Quee holds a Bachelor of Applied Science (Hospitality Studies) from the Royal Melbourne Institute of Technology in Australia.

A pioneer graduate of SHATEC’s Higher Diploma in Hotel Management, Hock Quee has worked in restaurants in 5-star hotels as well as at independent food and beverage operations. He was also the Director of Operations for The Emerald Hill Group which operated 7 bars.

Hock Quee started working in the food and beverage industry in 1985 and has participated in or managed the opening of over a dozen food and beverage outlets both locally and overseas. He also previously taught at SHATEC and has been with Temasek Polytechnic since 2006.

As Head Coach of Temasek Polytechnic’s team of staff and students in the biennial Dream Team Challenge at Food & Hotel Asia (2008, 2010 and 2012), Hock Quee trained all 3 teams which won Gold Medals and were awarded the overall Championships in their respective years, an unprecedented achievement..

Hock Quee holds a Higher Certificate in Wines and Spirits (awarded with distinction) from the United Kingdom’s Wine & Spirits Education Trust (WSET) and conducts wine and spirits training for Temasek Polytechnic’s Professional Development Centre.

Tel: 6780 6342
Email: gohhq@tp.edu.sg


Daniel Chia
Senior Lecturer

Daniel’s qualifications include a Bachelor of Applied Science in Hospitality Studies from RMIT University, Melbourne, Australia, and a Master’s Degree in Food Culture and Communications with a specialization in Human Ecology and Sustainability from the Università degli Studi di Scienze Gastronomiche, Pollenzo, Italy.

His 16 years of industry experience before joining Temasek Polytechnic in 2005 included stints in sales and marketing within the wines and spirits trade, as well as at 5-star hotels, where he managed restaurants, bars and the hotels’ Wine & Beverage programmes. Daniel has also managed the opening of two independent restaurants, one in Singapore, and the other in Shanghai, China.

Daniel was the Principal Lecturer for the SHATEC Australian Wine Education Awards (SAWEA) Program for 6 years, and since 2001 has been contributing to the local wine scene’s understanding of wine communication, as a panelist in local magazines, where he was one of the pioneers to use local flavour descriptors to describe the sensory qualities of wine. He also co-developed the ‘Asian Wine Lexicon’ to help new wine consumers in Asia describe wines in their own context. He has run certification programs for l’Ecole du Vin de Bordeaux in Singapore and taught the undergraduate Wine Studies program for the Culinary Institute of America (CIA) in Singapore in addition to conducting wines and spirits training for Temasek Polytechnic’s Professional Development Centre.

In 2013, Daniel was elected President of Slow Food (Singapore), a non-profit community organisation working to promote and preserve Singapore’s food cultural heritage through outreach, education, heritage recognition programmes and the iconic Kueh Appreciation Day held during the Singapore Food Festival.
Daniel enjoys good food and wine in addition to photography and long walks in the countryside.

Tel: 6780 5819
Email: danielkl@tp.edu.sg


Vincent Tan
Lecturer

Vincent graduated from the University of Sunderland with a Bachelor of Science with Honours in International Hospitality and Tourism Management.

His other qualifications include a Higher Diploma in Hotel Management from Hotel Institute Montreux, Switzerland, and a Higher Diploma with distinction from the American Hotel and Lodging Association, with specialisation in the areas of Food & Beverage Management and Convention Service Management. Vincent is also ACTA (Advanced Certificate in Training & Assessment) certified.

Vincent began his career at the fine dining restaurant of Hotel Walliserhof in Saas Fee and honed his culinary skills at the Hotel Nova Park in Zurich, Switzerland. He worked in the food and beverage industry in Europe while immersing himself in cultural studies at the University of Vienna and the Goethe Institute in Austria.

After his return to Singapore, Vincent joined the Mandarin Oriental Hotel Group, where he was Restaurant Manager, Duty Manager and Guest Service Manager before assuming the position of Food and Beverage Manager in charge of 7 Food & Beverage Outlets and the Banquet Department.

In 2000, Vincent entered the field of education and joined Shatec Institutes, where his portfolio included conducting courses and consultancy work in Thailand, Myanmar, Malaysia, Vietnam, Nepal, Mauritius and Seychelles. Vincent was also the Vice-Principal of the Institute of Food & Beverage, overseeing the instructional and managerial processes of WSQ and Non-WSQ Food & Beverage Programmes.

In his leisure, Vincent treasures spending time with his family, golfing as a ‘range warrior’, travelling and reading.

Tel: 6780 6242
Email: vincetan@tp.edu.sg


Travor Tan
Lecturer

Travor Tan is an alumni of Temasek Polytechnic’s Diploma in Hospitality Management and Culinary Institute of America’s Bachelor of Professional Studies in Culinary Arts Management.

He was  trained as a pastry chef at the Ritz Carlton Millennia, followed by The Shangri-La Singapore.  He then ventured into the world of fine dining restaurants, heading the pastry department.

Travor has won top accolades in several nationwide competitions at, World Gourmet Summit (WGS), Food Hotel Asia (FHA) as well as Meat & Livestock Australia (MLA).

Travor’s interest in cooking with local produce, was sparked while attached to Primo, a renowned farm to table restaurant located in Rockland, Maine, where he worked with Chef Melissa Kelly, who was awarded the Best Chef in the Northeast by the prestigious James Beard Foundation in 1999 and 2013.

The desire to seek new knowledge and experiences has spurred him to travel widely to learn about different cuisines and their indigenous produce.

His enjoys outdoor life as much as dining and traveling.

Tel: 6780 6989
Email: travort@tp.edu.sg


Instructors


Lilian Lim
Section Head/Culinary Instructor

Lilian obtained her Certificate in Hotel Skills (NTC-2) in Food Preparation in 1987 and went on for a Diploma in Hotel Management in 1989, awarded by the American Hotel and Motel Association (AHMA), which is now known as the American Hotel & Lodging Association.

Always eager to improve her teaching skills and update her professional knowledge, Lilian went on to obtain her Higher Diploma in Hotel Management with SHATEC in 2005 and an Advanced Food Hygiene Certificate from the Ngee Ann Polytechnic and the National Environment Agency (NEA).

Before joining TP, Lilian was working in the Pastry Department of the Westin Hotels and a Training Officer in SHATEC focusing in pastry training.  Lilian has been in training and coaching students in both practical and theory in Pastry and Baking for the last 15 years.  She taught subjects such as Principles of Pastry and Baking (Individual Station and theory), Menu Planning and Pricing, Food Knowledge and Catering Science.

Apart from work, Lilian likes to spend time experimenting with cake recipes at home, reading a good book or novel, and cycling at the East Coast Park.

Tel: 6780 6346
Email: lilian@tp.edu.sg


Desmond Ngoh
Section Head/Culinary Instructor

Desmond has been in the hospitality industry for more than 20 years, working at hotels like The Westin, Raffles Hotel, Shangri-la Hotel and Le Meridien Singapour.

He started his career as a Commis Chef and slowly worked his way up to become Executive Chef and Hotel Trainer/Facilitator.

Desmond is happily married with 2 lovely kids. He enjoys planting and reading, as well as, sports like swimming and playing racket games with his family.

Tel: 6780 6350
Email: desngoh@tp.edu.sg


Fum Piang Yan
Culinary Instructor

Fum is the creative Pastry Chef behind all the fabulous cakes and chocolates at Sugarloaf Café at the Temasek Culinary Academy.

Fum brings with him a wealth of experience, having worked in places like Marco Polo Hotel, Marriot Hotel and Grand Copthorne Waterfront Hotel.

His passion in pastry arts has also seen him developing new chocolate flavours for Cocoa Plant, a chocolate manufacturer.

Fum spends his leisure time travelling to exotic places for inspiration and to discover new flavours. He also enjoys flower arrangement.

Tel: 6780 6345
Email: fumpy@tp.edu.sg


Pang Yew Hwa
Culinary Instructor

A graduate of SHATEC, Chef Pang has close to 20 years of experience in the culinary field; with his first.

10 years at the pastry and bakery kitchens of the Marina Mandarin (Singapore) and at Shangri-la Hotel, (Singapore).

Chef Pang expanded his repertoire of skills by switching to the hot kitchen when he joined the North Border Bar & Grill, a modern South West American restaurant specializing in prime beef, seafood & whole roasted carcasses. He also assisted in the setting up of The Venetian Macao, an overseas branch in Macau.

Chef Pang likes travelling, fishing, reading culinary books and spending his leisure time with his wife and 2 children. He also enjoys sports like badminton and swimming.

Tel:  6780 6383
Email: yhpang@tp.edu.sg


Augus Poh
Culinary Instructor

Chef Augus Poh graduated from Shatec with a Diploma in Culinary Skills.  His 17 years of cooking has largely focused on Italian cuisine, working in well-known establishments such as Pontini in Grand Copthorne Waterfront Hotel and Il Lido in Sentosa Golf Club.  

Throughout his culinary career, Chef Augus has been an active participant in Food and Hotel Asia’s cooking competitions, helping him to hone his craft and updated on latest food trends.  He took the big entrepreneurial plunge to open his own restaurant in 2011, fulfilling his dream to delight his customers with his culinary skills, creativity and flair.   

Chef Augus loves tasting as much authentic, local cuisines as he can when travelling overseas.  To burn off the calories from his food adventures, Chef Augus is an active outdoors sportsman and nature lover, enjoying watersports, nature walks, swimming, soccer, golf, and jogging.

Tel:  6780 6347
Email: auguspoh@tp.edu.sg


Joyce Goh Wee Li
Culinary Instructor

Joyce Goh obtained her National Trade Certificate in Food Preparation from SHATEC in 1991. Her outstanding performance while working at The Four Seasons Singapore gave Joyce the opportunity to pursue a Diploma in Hospitality Management awarded by the American Hotel and Motel Association (AHMA) in 1996.

Eager to develop her professional knowledge, Joyce transferred to The Regent Hotel in Sydney, to work through the 2000 Olympics Games. She then spent several years in Australia, working at various restaurants, bistros and cafes in Sydney and in Queensland. Returning to Singapore in 2005, Joyce started teaching at the Raffles International Training Centre before joining Temasek Polytechnic in 2006. Chef Joyce was in the team that won Temasek Polytechnic its first Dream Team Challenge at the FHA Culinary Challenge in 2008.

Apart from work, Joyce is a keen promoter of healthy vegetarian diets and is a very active volunteer in a charitable organization.  She is currently learning to play both the guitar and ukulele, and enjoys reading, cooking and most indoor and outdoor games.

Tel:  6780 6242
Email:  joycegwl@tp.edu.sg


Andy Tan
Culinary Instructor

Prior to joining Temasek Polytechnic, Andy worked at One Altitude and Stellar Restaurant, where he was a Junior Sous Chef.

Andy is actively involved in the Singapore Junior Chefs Club (SJCC), grooming and guiding young Chefs for competitions, both locally and internationally. In 2013, he was appointed to lead the “Special Projects” department where he was responsible for managing ad-hoc projects and special events.

In 2014, Andy was appointed to lead the “Competition” department, where he took on the role of Team Manager and Team Coach, leading the Singapore Junior Culinary Team to compete, and win several medails in various regional competitions, including, the Philippine Culinary Cup and the Battle of the Chefs in Penang.

Apart from work, he also enjoys sports like soccer, basketball and also a certified scuba diver.

Tel:  6780 4105
Email:  andytan@tp.edu.sg


Mark Fong Kim
Section Head/Service Instructor

Kim, as she likes to be called, graduated from American Hotel & Lodging Association (previously known as AHMA) with the Hospitality Management Diploma and Specialisation in Food &Beverage Management.

She is also a certified NSRS Assessor and Certified Industry Trainer from ITE.

Kim started off as a trainee with the Westin Stamford & Westin Plaza.  She worked her way up to the position of Restaurant Manager at The Prego in 1997. Kim has also worked with the Tung Lok Group of Resturants, and The Hollandse Club, where she was put in charge of the various Food & Beverage outlets.

Kim has also being a consultant for Turi Beach Resort in Batam, Indonesia, Sheshan International Golf Club, Shanghai, China, and Forbes Bank in Hong Kong.

A food & wine aficionado, Kim naturally enjoys cooking for her family and friends. To balance off her indulgence for wining and dining, Kim plays volleyball regularly.

Tel: 6780 6341
Email: fongkim@tp.edu.sg


Darren Neo
Service Instructor

Before joining Temasek Polytechnic, Darren spent 14 years in the hotel industry, working his way up in the food and beverage division.

His last position was with the Grand Old Dame – Raffles Hotel where he was Restaurant Manager in-charge of 3 outlets: Ah Teng’s Bakery, Raffles Courtyard and Empire Café.

His passion in passing on his food & beverage service knowledge brings him to Temasek Polytechnic, where his contributions have earned him a few Teamwork Awards.

During his free time, Darren enjoys nothing better than to sing his heart out at karaoke sessions. He also enjoys fishing, and feels a sense of satisfaction when the fish finally bites his line.

Tel: 6780 6344
Email: kwanchye@tp.edu.sg


Leonard Chong
Service Instructor

Leonard graduated from Hotelconsult ‘Cesar Ritz’ SHCC Switzerland with a Diploma in Hotel Management and a Certificate in Food & Beverage Operations.

Immediately after graduating, he joined Raffles Hotel Singapore, and spent 2 years at Empire Café and Tiffin Room.

His love and passion for the sea and travelling landed him a job as Chief Steward of a private yacht belonging to a royal family of Saudi Arabia.

He returned to Singapore after 2 years to further his work experience, focusing on Cafés and Bistros. First as an Outlet Manager and Area Training Manager for Delifrance Singapore, before joining Spinelli Coffee.

His hobbies include travelling, fishing, and listening to music.

Tel: 6780 6381
Email: leonardc@tp.edu.sg


Kendict Koh
Service Instructor

Kendict is a Taylor’s College graduate with a Diploma in Hotel Management. His hotel career started with Sheraton Imperial Kuala Lumpur as part of the pre-opening team in 1997, subsequently moving to Four Seasons Hotel Singapore where he spent 6 years in room service, banquet and restaurant operations.

He enjoys the challenges to handle high profile, prestigious events where the pressure is immense with high expectations. His experience include APEC Meetings, World Gourmet Summit and Singapore Aerospace Show 2014.

Kendict joins us from Grand Copthorne Waterfront Hotel where he held a managerial position in restaurant operations and banqueting. With 17 years of food & beverage working experience, he hopes to share his wealth of experience and passion for the industry with our students.

In his free time, Kendict enjoys family bonding, swimming and singing.

Tel: 6780 6343
Email: kendictk@tp.edu.sg


Alan Tham
Service Instructor

Alan is a specialist in Conferences and Banqueting Operations with 10 years of experience working  at Meritus Mandarin Hotel Singapore, Grand Copthorne Waterfront Hotel and W Hotel Sentosa Cove, where he held a managerial position.

He was a pioneer member of the Casino VIP Services and Casino Marketing team at Resorts World Sentosa.

With almost 12 years of hospitality industry experience, he brings with him a wealth of experience and a deep passion for the industry which he hopes to share with our students.

Alan enjoys spending time with his family, as well as jogging and working out in the gym.

Tel: 6780 6385
Email: alantham@tp.edu.sg