Diploma in Culinary Arts & Management (T18)

Course Overview

The Diploma in Culinary Arts & Management is a refreshed and future-ready course designed to nurture the next generation of culinary leaders. First established in 2006, this pioneering diploma blends Culinary Arts, Baking & Pastry and Restaurant Operations with business and management skills—equipping you with both creative flair and commercial acumen to thrive in today's fast-evolving food landscape.

Learning goes beyond the classroom. You'll gain hands-on experience at our newly renovated, award-winning Temasek Culinary Academy*, featuring state-of-the-art kitchens, a chocolate studio, training restaurants, and an urban herb garden. With strong industry partners, you'll also have the opportunity to take part in local and overseas programmes that expose you to diverse cuisines, cultures and culinary practices.

In your final year, a 24-week internship with leading F&B establishments will prepare you for specialised roles such as chef de partie, pastry chef, mixologist or assistant restaurant manager. If you aspire to lead or own a food business one day, this diploma equips you with knowledge in food business innovation, digital marketing, and revenue management. Take the next step towards becoming a tastemaker of tomorrow—with a business-minded edge to help you succeed in the world of culinary arts.

*The Temasek Culinary Academy (TCA) has been a Centre of Excellence for Food Service skills training since 2007; it was recently refreshed and renovated in 2024. TP is also a six-time Hospitality Institution of the Year winner.

LEARN FROM THE BEST
As the 6-time winner of the Hospitality School of the Year at World Gourmet Summit, you will learn from highly experienced instructors and chefs at our state-of-the-art Temasek Culinary Academy.

PICK YOUR NICHE
Realise your dream of opening a café with a strong business foundation and specialised skills in either Culinary Arts or Baking & Pastry.

EXPERIENTIAL LEARNING
Gain invaluable opportunities to participate in out-of-classroom activities, both locally and overseas, through our strong industry partnerships. We are the only diploma programme in Singapore to partner the world-renowned Culinary Institute of America (CIA).

Why Choose This Course?

Singapore’s Most Comprehensive Culinary Diploma

We are the first in Singapore to blend Culinary Arts, Baking & Pastry, Restaurant Service, and F&B Business Management into one future-ready diploma – now with a refreshed curriculum to match industry needs.

Career-Focused Modules

Learn essential culinary skills alongside business management modules like:

Food Safety & Culinary Essentials
Nutrition & Health
Sustainable Food Systems
Work-Integrated Learning
Digital Marketing
Food & Beverage Management
Guided Work-based Learning

Train in Award-Winning Facilities

Learn in modern kitchens and pastry studios at our newly upgraded Temasek Culinary Academy, home to Singapore’s next generation of culinary professionals.

Proven Track Record in Competitions

In 2025, our students shone at Worldskills Singapore, clinching Gold and Silver medals in Cooking and Bronze medals in Restaurant Service.

At FoodHotel Asia 2025 Culinary Challenge, 8 students took home 1 Bronze, 4 Silvers, 2 Gold medals and the Best Overall Apprentice Team Award.

Be part of a course where your talent is nurtured, recognised and celebrated.

Strong Industry Connections

Get valuable mentorship, internship and work-integrated learning opportunities with top restaurants, hotels and food businesses – both in Singapore and overseas.

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 2^nd 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

2026 Planned Intake

Net ELR2B2 aggregate range (2026 JAE)

6 - 15

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

Early Admissions Exercise (EAE)

Joint Admissions Exercise (JAE)

Joint Polytechnic Admissions Exercise (JPAE)

ITE Graduates

Direct Admissions Exercise (DAE)

Highlights

Our course is designed to not only teach students the skills and knowledge to succeed in the Food & Beverage industry but also to give them amazing opportunities to connect with important partners like the Singapore Chefs Association, Restaurant Association of Singapore, and Singapore Junior Chefs Club. We make sure students are part of the action with exciting activities like restaurant and farm visits, overseas study trips, and wine immersion and education programs (for students of age).

We also invite guest chefs and industry experts to share cool behind-the-scenes insights, helping students understand the industry better and stay inspired. It’s all about giving students the best mix of hands-on learning, industry exposure, and fun experiences to prepare them for a bright future.

Dreaming of owning your own F&B business? Our course is your gateway to turning that dream into reality. With a strong alumni network that has built a reputation for excellence, you’ll be inspired by the success stories of our graduates.

From innovative cafes to creative dining concepts, our alumni have founded amazing establishments such as Fragment Dining Pte Ltd, Eleven Strands, Populus Coffee, Fat Cat Ice Cream, JOFA Mee Pok, Mi Casa Kitchen & Bar, Prawn & Me, Sarah's Loft, South Union Park, The Burning Oaks, and Zhup Zhup. These businesses showcase the skills, creativity, and entrepreneurial spirit nurtured in our program.

By joining us, you’ll not only gain the expertise to thrive in the F&B industry but also become part of a supportive network of mentors and peers who can guide you in carving your niche. Take the first step towards building your own F&B success story with us!

Our course keeps you closely connected to the pulse of the F&B industry by offering valued opportunities to collaborate with some of the biggest names in the business. Through our extensive industry network, you’ll have the chance to work with renowned brands like Jumbo Group of Restaurants, Les Amis Group, The Lo & Behold Group, OUE Group, PS Cafe, Neo Garden, Moss Wood Winery, Hai Choo Wines & Spirits, Unlisted Collection, and even the prestigious Culinary Institute of America.

These connections ensure you’re learning from the best and gaining real-world insights, giving you a competitive edge as you prepare for your future in the vibrant F&B industry.

What You'll Learn

Year 1
Year 2
Year 3
TPFun

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
BCC1004	Work-Integrated Learning This module offers students an immersive, hands-on learning experience within a real-world culinary or restaurant service setting. Through a structured placement with industry partners, students will integrate classroom knowledge with practical skills, developing a deeper understanding of the culinary and service profession.	2
BCC1005	Food Safety & Culinary Essentials This module provides an essential foundation in the culinary arts, focusing on key skills and knowledge areas that are critical for any aspiring chef. Students will learn about food safety, develop fundamental knife skills, understand the sensory experiences of taste and flavor, and explore the rich history of culinary arts. Through practical sessions and theoretical lessons, students will build a solid base to advance in their culinary education.	4
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
BLO1001	Statistics for Business This subject develops proficiency in basic data analysis. It introduces statistical concepts in data analysis, to support human-in-the-loop decision-making in the business context. Statistical computations will be done using computer software applications to enhance digital skillsets.	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
ANT1005	Nutrition & Health This module examines the relationship between food, nutrition and health. It covers food sources of these nutrients and their interrelationships as well as the use of basic nutritional tools like My Healthy Plate, food composition tables and online nutritional databases.	3
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
BCC2011	Food & Beverage Management This module is designed to provide students with management practices essential to running successful food and beverage operations Students will explore various aspects of managing food and beverage establishments, including legal and ethical considerations, ensuring that students are prepared to manage operations in compliance with industry standards, staff leadership, and guest experience enhancement. The module also highlights emerging trends in the food and beverage industry, such as sustainability, technological advancements, and evolving consumer expectations, equipping students with the insights needed to thrive in a dynamic and competitive market.	4
BCE2001	Digital Marketing This subject examines how digital technology has transformed marketing, from core concepts to consumer behaviour. It explores digital and social media tactics for engaging customers and highlights the importance of measuring the effectiveness of digital marketing strategies.	4

Subject Code	Subject	Credit Units
ANT1005	Nutrition & Health This module examines the relationship between food, nutrition and health. It covers food sources of these nutrients and their interrelationships as well as the use of basic nutritional tools like My Healthy Plate, food composition tables and online nutritional databases.	3
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
BCC2011	Food & Beverage Management This module is designed to provide students with management practices essential to running successful food and beverage operations Students will explore various aspects of managing food and beverage establishments, including legal and ethical considerations, ensuring that students are prepared to manage operations in compliance with industry standards, staff leadership, and guest experience enhancement. The module also highlights emerging trends in the food and beverage industry, such as sustainability, technological advancements, and evolving consumer expectations, equipping students with the insights needed to thrive in a dynamic and competitive market.	4
BCE2001	Digital Marketing This subject examines how digital technology has transformed marketing, from core concepts to consumer behaviour. It explores digital and social media tactics for engaging customers and highlights the importance of measuring the effectiveness of digital marketing strategies.	4

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
	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

	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
	BCC3008	Food Business Innovation This subject covers the test-bedding of food business concepts developed by students. 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.	8

	Subject Code	Subject	Credit Units
	BCC3009	Guided Work-Based Learning This module is designed for students who want to do one-year internship. Students will have hands-on learning experience through a structured placement with industry partners in either culinary or service setting.

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
GTP1103	Effective Personal Leadership This subject examines self-management and self-leadership through an exploration of values and beliefs, necessary for adapting to the world of work. It covers topics such as self-management and awareness, values and ethics, interpersonal communication, teamwork, resilience and emotional intelligence for enhancing leadership capabilities. These can significantly influence careers, relationships, and overall well-being. This subject is a reflective exploration of ‘leadership from within’ to have a greater awareness for the development of attributes required in an effective values-centred leader for oneself and for others.	3
GTP1203	Career Readiness & Communication This subject equips students with career preparation skills through better understanding of their career interests, values, skills and aspirations. Topics covered include personal branding, job search strategies, resume and cover letter writing, and interview techniques. In addition, students will gain awareness of workplace communication to succeed in their careers and achieve professional goals.	3
GTP1303	Current Issues & Critical Thinking This subject provides a comprehensive introduction to critical thinking by engaging students with current local and global issues. Students will learn to analyse diverse perspectives and uncover underlying assumptions in opinions, evaluate the credibility and bias of information sources, and construct well-reasoned, evidence-based arguments using established critical-thinking frameworks. They will also assess the societal, ethical, and personal implications of contemporary problems, and develop the ability to communicate their conclusions clearly and persuasively, employing appropriate digital tools to support their ideas.	4
INV1001	Innovation & Entrepreneurship The subject is designed for learners from all disciplines to embrace innovation in either their specialised field or beyond. Learners will be taught to apply the Design Thinking framework to develop problem statements, ideate and identify feasible solutions. Learners will be exposed to several tools for prototyping. In addition, commercial awareness will be imbued in learners through various innovation and entrepreneurship concepts or tools. This subject also prepares students to be self-directed lifelong learners who are digital and information literate. It nurtures communicative and collaborative citizens who can use objective analysis in problem-solving.	2
LSW1002	Sports & Wellness This subject reinforces the fundamental knowledge learnt on health, fitness, exercise and sports. Hands-on time will be allocated for a greater variety of fitness exercises and sports skills in a recreational 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
TGS1002	Global Studies This subject provides essential skills and knowledge to prepare students for an overseas experience. They will examine the elements of culture and learn the key principles of cross-cultural communication. In addition, they will gain an appreciation and awareness of the political, economic, technological and social landscape to function effectively in a global environment. The subject prepares students to be responsible global citizens and leaders who can contribute to the global community through effective communication and collaboration.	3
TGS1003	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
BSI3032	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

	Subject Code	Subject	Credit Units
	GTP1304	Beyond the Classroom: Guided Learning This subject empowers students to take charge of their personal learning in a chosen area of inquiry. Students will broaden or deepen their knowledge and skills, fostering a proactive approach to lifelong learning. Following a scaffolded process, students will design and execute a personalised learning plan that extends beyond traditional classroom walls. The journey culminates in a curated portfolio that highlights their achievements and growth.	3

Graduation Requirements

Cumulative Grade Point Average

min 1.0

TP Fundamentals Subjects

min 36 credit units

Diploma Subjects-Core Subjects

56 credit units

Diploma Subjects-Option Subjects

16 credit units

Diploma Electives

12 credit units

Total Credit Units Completed

min 120 credit units

Career Prospects

Pastry & Baking

Assistant Pastry Chef

Culinary Arts

Assistant Baker

F&B Service Operations

Pastry Chef
Head Baker
Commis Chef
Chef-de-Partie
Assistant Head Chef

F&B Service Operations

Wine Sommelier
F&B Executive
Barista
Assistant Outlet Manager
Service Supervisors

Course Review

"After graduating from Temasek Polytechnic’s Diploma in Culinary and Catering Management in April 2010, I transitioned from an intern to working full-time for the now defunct Sweets Garibaldi. It operated as a standalone brand and the central pastry kitchen for the Garibaldi group. In my three years there, I had the opportunity to learn and master my basics while being rotated between different sections, such as Ice-Cream, Chocolate, Bread and Garnish.

From there, I worked in restaurants like Meta (1 Michelin Star) in Singapore, Aska (two Michelin stars) in New York, USA and Patrice Patisserie in Montreal, Canada. Currently, I’m the Pastry Chef at Cloudstreet. I’m grateful for the opportunity and platform that Chef-Owner Rishi Naleendra has given me to express my creativity. I’m also extremely lucky to work with like-minded and driven colleagues, who are constantly looking to innovate and progress further as a team.”

Maira Yeo
Class of 2010
Asia’s Best Pastry Chef 2022 by the World’s 50 Best Pastry Chef
CloudStreet

Temasek Polytechnic alumna Keisia Dominique Lim-Urquhart

"My journey in CCM has been nothing short of eventful. I have been given many opportunities to participate in overseas study trips, competitions and even completed my 6-month internship at three Michelin star fine-dining restaurant; Les Amis Restaurant.

In my senior year, I trained intensively and competed in World Skills Singapore under the restaurant service category where I clinched a Gold medal. I learnt and honed new valuable skills with the help of the huge support system of trainers and lecturers in Temasek Culinary Academy. I also had the privilege of participating in the World Gourmet Awards for the “Apprentice Chef of the Year” title where I placed top 3.

The extensive connections and alumni network has also been extremely beneficial when looking for new job opportunities and internships. I am extremely grateful for all the opportunities I have been afforded during my polytechnic journey and have no regrets in deciding to pursue my passion!"

Keisia Dominique Lim-Urquhart
Class of 2021
Undergraduate of Culinary Institute of America

"My journey with Temasek Polytechnic, Diploma in Culinary and Catering Management (CCM) started with a passion and curiosity about the hospitality industry. Reflecting on the journey now, I am glad that I made the right choice. The course was well structured and thoughtfully planned out with a good balance of theory and practical classes.

My fondest memory of my days in Temasek Polytechnic were the training days at Temasek Culinary Academy - Sugarloaf and The Top Table. We had the opportunity to serve real customers and the experience was indeed exciting yet challenging at the same time.

My learning experience will never be the same without the guidance from the passionate lecturers who taught us valuable skills and guided us on the right path to achieve the highest standards. Alongside me throughout my journey were like-minded fellow course mates who have made all the difference.

I thoroughly enjoyed the course and have established a network that value-added to my full-time career."

Moh Yan Ying
Class of 2012
Director of Freshening Industries Pte Ltd

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.