Technical Diploma in Culinary Arts with Restaurant Management

Course duration: 30 months

This course, developed in partnership with Institut Lyfe Executive Education, France, provides students with the technical, operational, managerial, and entrepreneurial skills necessary for a successful future. It aims to cultivate engaged ambassadors for French gastronomy and the French art of living. Whether students aspire to run a gourmet restaurant in a large hotel, launch an entrepreneurial career with their establishment, or join a company as a consultant locally and abroad, this programme equips them with these capabilities.

Upon completion, graduates will be at the forefront of the latest culinary trends emerging as expert, responsible and caring managers. They will be sensitive to sustainable practices and consumers’ nutrition needs, making them well-rounded professionals ready to make a positive impact.

Download Course Brochure [PDF, 1.8 MB]

What you'll learn

You will acquire the skills to:

• Embody a professional and managerial mind-set, encompassing qualities such as teamwork, leadership, effective management, communication proficiency, analytical capabilities, and adept decision-making 

• Master culinary techniques and haute cuisine

• Apply the principles of food science

• Manage culinary operations

• Manage food and beverage operations

• Perform menu planning, pricing, budgeting, and cost control

• Create restaurant concepts

• Apply management sciences: Marketing in food service, Sustainable Development management, Human Resource management, and Accounting

Download Core module details [PDF 144 KB]

Entry requirements

To apply for the Technical Diploma in Culinary Arts with Restaurant Management course, you need to be a Singapore Citizen or Singapore Permanent Resident with the following ITE qualifications:

Applicants with qualifications not listed above can be considered on a case-by-case basis.

Applicants with at least 1 year of work experience in culinary arts can be considered for admission if they meet the following academic requirements:

• Relevant ITE CET Higher Nitec in Services (GPA of 2.0 and above)

• Relevant ITE CET Nitec in Services (GPA of 3.0 and above)

• Relevant Workforce Skills Qualification (WSQ) diplomas and Level 6 WSQ Workplace Literacy and Workplace Numeracy

Click here [PDF, 320 KB] to view the list of relevant CET qualifications and Workforce Skills Qualification (WSQ) diplomas.

Working adults with at least 2 years of relevant work experience can be considered for admission. 

Shortlisted applicants must attend an interview and pass a pre-admission medical examination for admission.

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Progression opportunities

Graduates can progress to complete a Bachelor’s degree in International Culinary Arts Management at Institut Lyfe (formerly Institut Paul Bocuse), France, within one year upon obtaining the Technical Diploma in Culinary Arts with Restaurant Management.

Applicants will be required to meet the minimum entry requirements specified for the course, as stipulated by Institut Lyfe for admission.

Career opportunities

The managerial approach acquired will enable you to contribute as soon as you enter the workforce. You will quickly gain autonomy in managing a kitchen, a product, or a culinary project.

A wide variety of careers at the heart of our industry are available to you: head chef, executive chef, owner-chef, private chef, events caterer, business creator, quality auditor, culinary consultant, trainer, sales manager, purchasing manager, and culinary stylist.

Students and graduates will also benefit from a worldwide culinary network, as ITE is a member of the Alliance network by Institut Lyfe. The Alliance - Alliance Network (institutlyfe.com)

Related courses

Work-Study Diploma in Culinary Arts & Management

Higher Nitec in Hospitality Operations

Work-Study Diploma in Hotel & Restaurant Management