| Entry
Requirements |
To apply for the Nitec in Applied Food Science
course, you must have:
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Two GCE 'O' Level
Grades (Grades 1 - 8) in Mathematics and Science
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Or three GCE 'N' Level Passes
(Grades
1 - 5) in Mathematics,
Science and one other subject. |
Applicant will be tested for colour recognition disability on admission.
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| Course
Synopsis |
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On completion of the course, you should be able
to:
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| Campus(es) Offering This Course |
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The duration of this course is two years and is conducted at ITE College East.
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| Videoclip
on Learning Environment
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| Currently unavailable. |
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| Progression
Opportunities
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Nitec in Applied Food Science graduates with GPA of 3.5 and above may apply for progression to the first year of a related diploma course at the polytechnics.
Nitec in Applied Food Science graduates may apply for polytechnic courses in the following areas:
Applied Food Science & Nutrition
For more details on related diploma courses, please refer to the website of each polytechnic.
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| Career
Prospects |
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Nitec in Applied Food Science graduates are employed in the food manufacturing/processing/production plants and factories, catering facilities, as well as major F&B retail outlets.
Some of the job titles held by Nitec in Applied Food Science graduates include:
Food Technician
Food Production Technician
Food Processing Technician.
There are excellent opportunities for career advancement to supervisory positions and beyond. Food technicians, with work experience and good performance, may be promoted to Food Production Supervisors.
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| Course
Structure |
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To obtain the Nitec in Applied Food Science certification, you need to accumulate at least 77 credits.
CERTIFICATION
| Core Modules |
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| Life Skills Modules |
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| Elective Modules |
4 |
| Total |
77 |
CORE MODULES
- Essentials in Chemistry (7 credits)
On completion of the module, students should be able to identify common elements of organic molecules, nomenclature used, chemical structure and bonding, common functional groups as well as the properties associated with the various functional groups of organic compounds and nutrients in food.
- Introduction to Food Science (7 credits)
On completion of the module, students should be able to identify the various food groups, components in food including their physical and chemical properties, identify the select criteria and perform inspections through physical checks or using equipment.
- Food Handling and Preparation (7 credits)
On completion of the module, students should be able to identify factors contributing to the spoilage and contamination of food, perform proper handling and storage of food, monitor inventory of raw ingredients, and explain food preparation principles.
- Food Hygiene and Sanitation (7 credits)
On completion of the module, students should be able to explain the importance of food hygiene, practise good personal hygiene and housekeeping, distinguish food pests, prepare cleaning and sanitary agents, and perform swap test on hand, surface and environment.
- Food Quality Control (7 credits)
On completion of the module, students should be able to perform in-coming quality control test, on-line / in-process quality control checks, out-going inspections, raw materials inspection as well as analysis and interpretation of data obtained from the various tests.
- Food Processes and Equipment (7 credits)
On completion of the module, students should be able to follow the safety requirements in processing plant, explain the various methods of food preparation and processing, perform recording of process parameters and operate food preparation and processing equipment safely.
- Food Safety and HACCP (7 credits)
On completion of the module, students should be to assist in the monitoring of various critical control points in food preparation and to comply with regulation and standards, explain the requirements of food GMP, perform various tasks related to the implementation of HACCP plan including the identification of potential hazards, deviations, corrective and preventive measures, and perform proper logging and documentation.
- Project (10 credits)
On completion of this module, students should be able to integrate and apply a cluster of key technical, social and methodological competencies in carrying out a project which is related to their field of study.
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LIFE SKILLS MODULES
- Life Skills for Personal Development (8 credits) and Life Skills at the Work Place (4 credits)
Life skills in broad terms are the foundation skills and personal qualities
that an individual can transfer from one job setting to another to manage
and adapt to changes in technology and work environments.
- Sports and Wellness I (1 credit)
On completion of the module, students should be able to maintain a fit and healthy body and develop an appreciation of sports and games.
- Sports and Wellness II (1 credit)
On completion of the module, students should be able to maintain a fit and healthy body and develop an appreciation of sports and games. |
ELECTIVES
Electives (Course Specific) |
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- Food Service Operation (2 credits)
On completion of the module, students should be able to identify various processes in food service operations, including menu planning, budgeting and purchasing, quantity food preparation, food holding and storage, staff and their roles, as well as the various requirements by authorities such as hygiene.
- Nutrients and Health (2 credits)
On completion of the module, students should be able to identify the common public health concerns in Singapore, various nutrients found in foods and their functions, as well as provide suggestions for healthier food choices.
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| Electives (Inter-disciplinary) |
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- Small Business Management (3 credits)
On completion of the module, students will be able to identify a significiant business opportunity, prepare a promotional package and conduct a sales event for a small business.
- Workplace First Aid and CPR (2 credits)
On completion of the module, students should be able to apply basic concepts and principles of first aid to render first aid treatment at the workplace and perform CPR during an emergency. |
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| Electives (General) |
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- English Language 'O' I (3 credits)
On completion of the module, students should be able to comprehend narrative texts, write compositions of a narrative nature, as well as communicate effectively and appropriately in speech and writing.
- English Language 'O' II (2 credits)
On completion of the module, students should be able to comprehend descriptive texts, write compositions of a descriptive nature and communicate effectively and appropriately in speech and writing.
- English Language 'O' III (3 credits)
On completion of the module, students should be able to comprehend expository texts, write compositions of an expository and persuasive nature, and communicate effectively and appropriately in speech and writing.
- English Language 'O' IV (2 credits)
On completion of the module, students should be able to comprehend argumentative texts, write compositions of an argumentative nature, and communicate effectively and appropriately in speech and writing.
- Mathematics 'O' I (3 credits)
On completion of the module, students should be able to perform arithmetic calculations, manipulate algebraic expressions, construct and interpret geometrical figures and solve investigative problems.
- Mathematics 'O' II (2 credits)
On completion of the module, students should be able to manipulate indices, equations and inequalities, perform graphing functions, handle problems on mensuration, interpret an duse statistical data and solve investigative problems.
- Mathematics 'O' III (3 credits)
On completion of the module, students are trained to solve trigonometrical problems in 2 or 3 dimensions, identify and describe transformations connecting given figures, use vectors and solve investigative problems.
- Mathematics 'O' IV (2 credits)
On completion of the module, students should be able to perform arithmetic calculations, algebraic manipulation, graphing functions, geometrical construction and transformation; use vectors; solve problems involving trigonometry, probability and investigation.
- Overseas Experiential Programme (2 to 3 credits)
On completion of the module, students should be able to develop leadership qualities, self-confidence, independence, cross-cultural interaction skills and other life skills. |
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