Nitec in Western Culinary Arts
Course Details Anchor Navigation
Campus where course is offered
ITE College West
Do you enjoy creating delicacies in the kitchen? Are you thrilled when others enjoy your culinary creations?
Join this course and you will be introduced to kitchen practices and be taught to whip up a wide range of stocks, sauces, soups, and accompaniments to side dishes, as well as mouth-watering main courses. You will be trained in a Western kitchen (non-halal) where a wide range of meats (such as poultry, pork, beef, game meat, fish and seafood) and alcoholic items will be used in the cooking lessons.
This course includes a six-month enhanced internship at one of the renowned restaurants and hotels that ITE partners with.
Certification Requirements, Course Structure and Module Objectives (PDF 84 KB)
General Electives and Life Skills Modules (PDF 51 KB)
What you'll learn
- Prepare for operations
- Check stores
- Store ingredients
- Prepare a range of Western stocks, sauces and soups
- Cook a specified range of Western dishes using basic dry and moist heat cooking methods
- Prepare a range of Western appetizers, snacks and desserts
GCE ‘O’ level grades in any 2 subjects:
GCE ‘N’ level passes in English Language and 2 other subjects:
- 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
|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.
Nitec in Western 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 Western 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 Western 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 Western 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.
Nitec in Western 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.