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Course Overview

The food services industry plays a vital role in Singapore's economy. Food businesses are constantly looking at innovative concepts and strategies to seize new growth opportunities in areas such as sustainable food. Established in 2006, this course is the pioneer polytechnic culinary diploma that combines Baking & Pastry, Culinary Arts and Restaurant Service with business knowledge to prepare you to be career-ready for the food business industry as tomorrow's tastemakers. Through our strong industry partnerships, you'll venture beyond the classrooms to participate in various local and overseas activities encompassing diverse culinary and cultural experiences.

 

You'll gain strong foundational business skills before immersing in intensive, hands-on training sessions at our state-of-the-art facility, the Temasek Culinary Academy*, where you'll learn to curate gastronomic experiences. In your final year, you'll embark on an invaluable 20-week internship with some of the world's most renowned food businesses. If you aspire to own and manage a restaurant or are passionate about the food and beverage business, this course will equip you with skills in food business innovation and revenue management. We prepare you to take on the culinary world with a business-oriented approach, enabling you to thrive in the competitive food industry.

 

*The Temasek Culinary Academy (TCA) has been a Centre of Excellence for Food Service skills training since 2007. TP is also a six-time Hospitality Institution of the Year winner and received our latest honour at the World Gourmet Summit Awards 2022.

 

 

What is CCM?

 

Curating Gastronomic Experiences

 

Moulding Tomorrow’s Tastemakers

 

Communicative Passionate Culinarians

 


     Watch this to find out more.

 

 

Entry Requirements

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

Subject
Grade

English Language (EL1)*

1-6

Mathematics (E or A)

1-6

Any one of the subject in the 2nd group of relevant subjects for ELR2B2-B Aggregate Type

  • Art
  • Business Studies
  • Combined Humanities
  • Economics
  • Geography
  • Higher Art
  • Higher Music
  • History
  • Humanities (Social Studies, Literature in English)
  • Humanities (Social Studies, Literature in Chinese)
  • Humanities (Social Studies, Literature in Malay)
  • Humanities (Social Studies, Literature in Tamil)
  • Humanities (Social Studies, History)
  • Humanities (Social Studies, Geography)
  • Intro to Enterprise Development
  • Literature in English
  • Literature in Chinese
  • Literature in Malay
  • Literature in Tamil
  • Media Studies (English)
  • Media Studies (Chinese)
  • Music
  • Principles of Accounts
1-6
2024 Planned Intake
70
Net ELR2B2 aggregate range (2024 JAE)
9 - 16

Note:

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


*Sijil Pelajaran Malaysia (SPM)/ Unified Examination Chinese (UEC) holders must have a minimum of grade 6 for the relevant English Language subject (e.g. Bahasa Inggeris).

Admissions Exercises

Coursework

What You'll Learn

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

Subject Code Subject Credit Units
BAF1010 Business Accounting

This module provides students with an understanding of core accounting principles from the preparation of accounting entries to the financial statements of businesses. In addition to gaining practical knowledge of accounting, students will also learn to perform financial ratio analysis to draw critical insights, assess business performance and make impactful recommendations to management for improvement.

4
BBS1001 Business Psychology & Management

This subject introduces foundational management functions and how these practices are undergirded by psychology concepts and principles. It explores how fundamental psychology principles such as motivation, group dynamics, and leadership can provide insights into human behaviours and factors that should inform management practices relating to planning, organising, leading and controlling. It will highlight the importance of interpersonal and & teamwork skills in a business environment.

4
BBT1010 Business Technology & Analytics

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

4
BCC1001 Sustainable Food Systems

This subject covers an introduction to the multifaceted world of food, providing students with a holistic understanding of the entire food supply chain with topics on food products such as fruits and vegetables, meats and seafood, dairy products, and dry goods. The subject also explores essential cooking and preservation methods, and the examination of sustainable system in food production, distribution and consumption.

4
BCC1003 Introduction to Gastronomy

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

3
BEC1007 Business Economics

This 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 and product differentiation. It also includes an overview of macroeconomic indicators, the government’s macroeconomic objectives and policy tools.

4
BCC2002 Food Safety & Hygiene

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

2
BLO1001 Statistics for Business

The subject provides the statistical tools for business decision making. Students will learn how to organise and analyse data, as well as interpret results for decision-making in the business context. These foundational statistical methods aim to equip students with the necessary skills to learn and perform data analytic in a data-driven society.

4

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

Subject Code Subject Credit Units
BCC2001 Wine & Beverage

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

4
BCC2003 Food & Beverage Operations

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

4
BCC2006 Culinary Practicum

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

16
BCC2008 Food & Beverage Cost Management

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

3
BCC2009 Service Practicum

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

8

Subject Code Subject Credit Units
BCC2001 Wine & Beverage

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

4
BCC2003 Food & Beverage Operations

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

4
BCC2007 Baking & Pastry Practicum

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

16
BCC2008 Food & Beverage Cost Management

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

3
BCC2009 Service Practicum

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

8

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

Subject Code Subject Credit Units
BCC3005 Marketing for Restaurant & Catering

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

4
BCC3006 Food Business Innovation

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

4
BCC3007 Food & Beverage Productivity and Revenue Management

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

4
BBS2013 Startup Launchpad

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

4

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
BSI3040 Student Internship Programme

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

16
BTX1001 Effective Communication

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

3
BTX1002 Professional Communication

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

3
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.

3
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.

1
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.

1
BGS1002 Global Studies

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

3
GTP1302 Guided Learning*

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

3
BIN1001 Innovation & Entrepreneurship

The subject is designed for learners from all disciplines to embrace innovation in either their specialised field or beyond. Learners will first be introduced to the Design Thinking framework and learn how to develop problem statements and ideate solutions. Learners will then discover the tools for prototyping and innovation at TP’s Makerspace+ facility. In addition, commercial awareness will be imbued in learners through stages in the LEAN Startup framework, idea crystallisation, prototype building, customer testing and validation, refinement of business model canvas, and crowdfunding/crowdsourcing.

2
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.

2
GTP1102 Leadership in Action

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

1
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.

2
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.

3

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


Graduation Requirements
Cumulative Grade Point Average
min 1.0
TP Fundamentals Subjects
40 credit units
Diploma Subjects-Core Subjects
64 credit units
Diploma Subjects-Option Subjects
16 credit units
Total Credit Units Completed
min 120 credit units

Career Prospects

Course Review

Awards

The diploma has received accolades over the years including 6-time winner of the Hospitality Institute of the Year at the World Gourmet Summit, Overall Champion Team of Dilmah Junior Tea Time Challenge and Gold Medal at World Skills Singapore.

Course Fees

PET Course Fee

Main

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

ADMITTED INSINGAPOREANS
(Aged below 40 in the year 2024) 
SINGAPORE PERMANENT RESIDENTSINTERNATIONAL STUDENTS
2024S$3,087.65S$6,317.65S$12,143.25
2023S$3,076.95S$6,306.95S$12,142.75

 

WHEN DO I PAY?

There are 2 semesters in each Academic YEAR (AY). The billing periods for AY 2024/2025 are:
Semester 1:  15 April 2024 – 13 October 2024 
Semester 2:  14 October 2024 – 20 April 2025

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

MORE DETAILS ON FEES AND FINANCE

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

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