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Overview

Course Duration

2 years

Type of course

Full-time

Campus where course is offered

ITE College West

Course Certification

Nitec

Still trying to figure out what ingredients went into the fantastic dinner you had last night?

Fire up taste buds with the Nitec in Asian Culinary Arts course! Learn to cook exciting Asian cuisine, such as Chinese, Japanese and South East Asian dishes! You will be trained in an Asian kitchen (non-halal) using various cooking methods such as braising, steaming, deep-frying, pan-frying and stir-frying with a wide range of meats (such as poultry, pork, beef, game meat, fish and seafood) and alcoholic items.

This course includes a six-month enhanced internship at one of the many renowned restaurants and hotels that ITE partners with.

What you'll learn

  • Prepare for operations
  • Check stores
  • Store food
  • Prepare ingredients for cooking
  • Prepare a range of Asian stocks, sauces and soups
  • Cook a specified range of Asian dishes using basic dry and moist heat cooking methods
  • Prepare a range of Asian appetizers, snacks and desserts

Entry Requirements

Completed GCE 'N' or GCE 'O' Level

Note:

  • Shortlisted applicants will have to attend an interview, and pass a prescribed medical examination.
  • Students will be required to purchase a Laptop for the course. This is in addition to the course fees. Financial assistance is available to eligible students under ITE Opportunity Fund subject to terms and conditions. For more details on the minimum laptop specifications, please click here.

 

Occupation Traits and Functional Ability Requirements

Nature of Work Functional Abilities
Cooks prepare raw ingredients, cook and present a specified range of main meal courses as well as pastry and desserts according to recipe specifications and use a range of cooking methods and techniques.  
They rely on their various sensory abilities to check for freshness of the ingredients in terms of the smell, colour, taste as well as appearance of the prepared food.  They are required to present them creatively using appropriate colour combination for eye appeal. sensory abilities (sight, smell, touch, taste), finger dexterity, colour recognition ability, attentiveness to safety and hygiene
They are required to work with sharp kitchen tools and equipment to carry out basic butchery and cut ingredients. In the course of their work, they often have to handle hot ovens and hot pots of stocks, gravies and soups. physical mobility, hand & finger dexterity, physical strength, attentiveness to safety & hygiene
Cooks need to work quickly in response to given instructions in a fast-paced kitchen environment.  Communication with vendors and suppliers and handling guest enquiries on food-related concerns are part of the day's work. mental agility, sensory ability (hearing), communication skills, interpersonal skills

This course is less suitable for students who do not possess the functional abilities indicated.  If in doubt, please consult your school career guidance officer or visit ITE College West for further academic advising.

Progression Opportunities

Nitec in Asian Culinary Arts graduates with a minimum Grade Point Average (GPA) of 2.0 may apply for progression to the following Work-Study Diploma courses at ITE:


Nitec in Asian Culinary Arts graduates with a GPA of 3.0 and above may apply for progression to a Technical Diploma course at ITE. For more details on progression, please click here.

Nitec in Asian Culinary Arts graduates with a GPA of 3.5 and above may also apply for progression to the first year of a related diploma course at the Polytechnics. For more details on diploma courses for progression, please refer to the Joint Polytechnic Admissions website.

Nitec in Asian Culinary Arts graduates may apply for progression to related Higher Nitec courses offered by ITE, if their GPA meets the requirement of 2.3 or 2.8 for the Higher Nitec course. For more information on progression, please click here.

Career Opportunities

Nitec in Asian Culinary Arts graduates are employed by food and beverage establishments and hotels. Some of the job titles held by graduates include Assistant Cook and Commis Cook.