School of Hospitality

Crema West & Barista Training Centre
(Blk 3 Level 4)

Crema West is a 40-seater student-operated café where enthusiastic learners fine tune their barista skills and develop deep insights into café operations.

This counter concept enterprise offers made-to-order gourmet sandwiches and delectable pastries that are produced in-house.

Hotel West (Blk 2 Level 7)

Hotel West is a fully-functional 14-room training hotel. Our students are trained to handle daily transactions at the Front Office, Executive Lounge and Housekeeping departments. This will prepare them adequately for their internships and careers in the hotel industry when they graduate.

Hotel West offers one Junior suite and 13 Deluxe rooms. All rooms are fully equipped with amenities such as an LCD TV, Wi-Fi, in-room safe, complimentary coffee making facilities and a well-stocked bathroom.                  

Training Kitchen - Hybrid Training Kitchen
(Blk 2 Level 3)

The Hybrid Training Kitchen allows students to engage in classroom-based and kitchen practical-based learning through the configurable furniture.

Students are also able to acquire a deeper knowledge of the pastry and baking techniques in pastry and baking, decorations, confectionery and contemporary desserts. 

They are also able to conduct product R&D, nutrition and sensory analysis to design new menus and create customised pastry & baking products.

Training Kitchens - La Vie (Blk 2 Level 4) and La Gloire (Blk 2 Level 3)

La Vie and La Gloire are purpose-built training kitchens. They are fully equipped with workstations that include burners, ovens, under-counter chillers, combi-ovens and salamanders.

Students can collaborate and prepare for events and projects with the flexible set-up in La Vie.

La Gloire has 16 individual workstations and one island concept workstation.

Training Kitchen - Patisserie (Blk 2 Level 4)

Patisserie is a satellite-training kitchen with a training capacity for 20 students. 

It is equipped with six island-style workstations and state-of-the-art equipment such as combi-oven, blast freezer and heavy-duty mixers.

It provides a versatile learning environment for our students to learn the techniques to prepare a range of cakes, desserts, pastries, chocolates and bakery products.

Training Restaurant - Amber West (Blk 2 Level 4)

Amber West provides students a real industry-operational environment.

Students serve real customers and face the realities of day-to-day running of a restaurant for both lunch and dinner operations.

Amber West serves a variety of cuisines, accommodating different concepts of service including tableside and buffet style. It has a seating capacity for 60 diners within its main dining area and can accommodate up to 12 persons in a private dining room that is available upon special request.

Training Restaurant - Chez West (Blk 2 Level 3)

Chez [pronounced ‘shay’] West simply means ‘At West’. It is a training restaurant for the Technical Diploma in Culinary Arts with Restaurant Management students.

A joint collaboration with the prestigious French culinary school, Institut Lyfe (formerly known as Institut Paul Bocuse), Chez West provides a perfect teaching environment in culinary savoir-faire. Students here are taught the fundamental and modern cooking techniques as the restaurant serves both classical and haute cuisines at very affordable prices. 

Cooking events are offered in tandem with the curriculum, which sees an array of diversity from a la carte cooking to banqueting, buffet and themed restaurant concepts.

Training Restaurant - Topaz West (Blk 2 Level 4)

Topaz West is a western cuisine training restaurant with a seating capacity of up to 30 diners.

Students learn the basics of Restaurant Service, Beverage Service and Tableside Service here.

The set up at Topaz is versatile. It can simulate a fine dining restaurant and it could also be used as a classroom.

Vine West (Blk 2 Level 1)

Vine West provides students with an authentic wine and beverage training venue. 

It is designed with a fully stocked bar that supports students’ understanding of alcoholic and non-alcoholic beverages. 

It also supports short courses on wine appreciation, which focuses on basic wine tasting, wine service and general food and wine pairing for the public, as well as the art of mixology.