Work-Study Diploma in Culinary Arts & Management

Course duration: 30 months

You will be equipped with the skills and knowledge to manage kitchen stations, inventory, catering and buffet set-ups, perform Garde Manger work, prepare heritage and contemporary cuisine, develop new dishes and menus as well as manage staff to meet organisation’s service and operation standards.

Prerequisite

Station Chef (Chef-de-Partie) is part of the culinary team to create memorable meals for the restaurant's customers.

To be successful as a Chef de Partie:

• You should be someone who can work well under pressure in a fast- paced environment.

• You should be a good team player, with passion in pursuit of great food and excellent service.

• You should also have excellent interpersonal and communication skills, the ability to delegate appropriately, possess an organisational flair and grasp of profit margins and demonstrate a high standard of personal hygiene and best practice for safety.

• Being in the service line, you are expected to work shifts during weekends and public holidays.

Job role

A Chef de Partie is one who oversees a section of the kitchen, manages inventory, catering and buffet set-up, prepares and cooks a range of appetisers, main dishes and desserts, develops menu, as well as manages a team of kitchen staff to ensure food preparation is carried out in compliance with food hygiene, safety and organisational standards.

The work you perform include but not limited to the following:

• Manage kitchen station

• Manage inventory

• Perform garde manger work

• Manage catering and buffet set-up

• Prepare contemporary cuisine and desserts

• Prepare heritage cuisine and desserts

• Manage staff and organisational changes

• Develop menu

Work-study training pattern

Day Release - One day of classroom lessons per week at ITE, with the remaining work-week spent at the workplace for On-the-Job Training.

Click here for Course Module Details [PDF, 287 KB]

Some of our partners

Amara Singapore  |  Amara Sanctuary Resort Sentosa   |   Conrad Centennial Singapore

Employers that wish to offer training places, please click HERE.

What you'll learn

• Manage staff

• Manage inventory

• Manage kitchen station

• Perform garde manger work

• Manage catering and buffet set-up

• Prepare contemporary cuisine and desserts

• Develop new menu items for promotion in collaboration with Sou Chef

Entry requirements

Applicants must meet the following minimum entry requirements:

1. ITE graduates from any one of the following courses + pass company screening & interview;

   • Nitec with GPA ≥ 2:

     • Asian Culinary Arts

     • Pastry & Baking

     • Western Culinary Arts 

   • Higher Nitec:

     • Culinary Arts

     • Pastry & Baking

OR

2. In-service employees⁺ with:

   • Equivalent qualifications such as Workplace Literacy & Numeracy (WPLN) Level 5 and above

   • Minimum 18 years old with at least 2 years of full-time relevant work experience

   • Strong employer endorsement

⁺In-service employee may be invited for an admission interview

Career opportunities

Work-Study Diploma in Culinary Arts & Management graduates are employed as Chef De Partie/Station Chefs in restaurants, catering organisations and food & beverage establishments in hotels.

Chef De Partie/Station Chefs with work experience and good performance will have excellent opportunities for career advancement to Sous Chefs.

For general queries, please refer to https://www.ite.edu.sg/about-ite/contact-us

Apply now

Related courses

Work-Study Diploma in Hotel & Restaurant Management