On completion of the course, students should be able to:

Store raw, cooked, fresh, dry and canned food.
Carry out basic butchery work.
Prepare raw food (mise-en-place) for cooking.
Prepare stocks and gravies.
Prepare basic sauces.
Prepare a range of soups.
Cook and present a specified range of vegetable, starch and egg dishes.
Cook and present a specified range of meat, poulty, fish and seafood dishes.
Prepare and present cold food.
Prepare simple desserts.
Plan menu.
Prepare food costing.
Prepare F&B budget.
Serve guests at the buffet table.
Handle guest enquiries on food-related concerns.

The duration of this course is two years and is conducted at ITE College West (Clementi Campus).

Nitec in Culinary Skills (Western) graduates with good results may apply for progression to higher level courses.

Nitec in Culinary Skills (Western) graduates are employed by establishments in restaurants and food and beverage outlets in hotels.

Some of the job titles held by Nitec in Culinary Skills (Western) graduates include:

Chef
Assistant Chef

There are excellent opportunities for career advancement to supervisory positions and beyond. The challenge is to prepare yourself by upgrading your technical skills and knowledge by taking up higher-level courses.

To obtain the Nitec in Culinary Skills (Western) certification, you need to accumulate at least 63 credits.

CERTIFICATION

CORE MODULES

- Introduction to Kitchen Practice (4 credits)
On completion of the module, students should be able to clean and set up the work area, store perishables, frozen, preserved and cooked foods as well as to attend to common injuries, fire and emergencies in the kitchen.
- Stocks, Sauces and Soups (4 credits)
On completion of the module, students should be able to prepare a specified range of stocks, sauces and soups.
- Accompaniments and Side Dishes (5 credits)
On completion of the module, students should be able to prepare and cook vegetable, eggs, potatoes, rice, pasta and cereals using different cooking methods.
- Main Course Preparation (6 credits)
On completion of the module, students should be able to prepare and cook meat, poultry, fish and seafood dishes using different cooking methods, portion cooked food for serving, plan menu and calculate recipe costs.
- Cold Food and Basic Desserts (4 credits)
On completion of the module, students should be able to prepare salad with sauces and dressing, fruit platter, cold appetizer, forcemeat products, pastries, cakes and desserts.
- Kitchen Operations (5 credits)
Students will be given additional hands-on practice in the kitchen so that they are able to consolidate their skills and knowledge before they go for the industrial attachment.
- Menu Planning and Costing (5 credits)
On completion of the module, students are trained to plan menu, calculate recipe costs and prepare F&B budget.
- Service Quality (4 credits)
To be made available.
- Industry Attachment (10 credits)
Students will go on a 6-month industrial attachment at an F&B outlet to gain hands-on practical training in a real work environment.

LIFE SKILLS MODULES

- Life Skills for Personal Development (8 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)

- Introduction to Food and Beverage (3 credits)
On completion of the module, students should be able to provide basic food and beverage service.
- Food & Beverage Event Coordination (3 credits)
On completion of the module, students should be able to plan and coordinate the arrangements for a theme event.
- Small Business Management (3 credits)
On completion of the module, students should be able to identify a significant business opportunity, prepare a promotional package and conduct a sales event for a small business.

Electives (Inter-disciplinary)

- 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.


Electives (General)

- Elementary Japanese (3 credits)
On completion of the module, students should be able to read Japanese in Romanised script and communicate in Japanese using the correct vocabulary, sentence structure, stress intonation, pronunciation when making and responding to enquiries in a bank, travel agency, shop, restaurant and post office.
- Conversational Mandarin (3 credits)
On completion of the module, students should be able to listen and comprehend the Chinese language and engage in simple dialogues and transactional discourse in a range of common everyday situations using the correct vocabulary, sentence structure, stress intonation and pronunciation.
- Mathematics (Level 9) (3 credits)
On completion of the module, students should be able to perform arithmetic calculations,interpret and use manipulate algebraic expressions, use graphs and solve simultaneous equations graphically.
- Mathematics (Level 10) (3 credits)
On completion of the module, students should be able to calculate angles using the angle properties of a circle; construct and describe transformations and solve trigonometrical problems in 2-diemension.
- 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 graphic functions, handle problems on mensuration, interpret and use statistical data and solve investigative problems.
- 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.
- 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.