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Overview

Course Duration

2 years 6 months

Type of course

Full-time

Campus where course is offered

ITE College West

Course Certification

Technical Diploma

This course provides students with the skills and knowledge to set up and operate a restaurant and manage its culinary operations, dinner events, purchasing and sales, F&B budget, staff as well as conduct research and development to introduce new menu and concepts for a French restaurant. 

Download TD CA Brochure

What you'll learn

  • Apply techniques used in classical and modern cuisine (non-halal)
  • Perform menu planning, pricing and budgeting
  • Control purchases and storage
  • Carry out culinary production
  • Manage a team
  • Manage sales and promotion
  • Manage Food & Beverage operations
  • Develop restaurant menus and concepts
  • Perfect a wine list to pair with your creations 

Entry Requirements

CourseGrade Point Average (GPA)
Higher Nitec in Culinary Arts
Higher Nitec in Hospitality Operations
Higher Nitec in Pastry & Baking		GPA 2.0 & above

Nitec  in Asian Culinary Arts
Nitec in Food & Beverage Operations
Nitec in Hospitality Operations
Nitec in Pastry & Baking
Nitec in Western Culinary Arts   

GPA 3.0 & above

Applicants with the following qualifications who meet the minimum academic requirements and have at least 1 year of relevant work experience in culinary arts can be considered for admission:

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

Note: Shortlisted applicants will be required to attend an interview and pass a pre-admission medical examination for admission.

Career Opportunities

Technical Diploma in Culinary Arts graduates can be employed as Chef De Partie/Station Chefs, Restaurant Supervisors, Assistant Restaurant Managers by restaurants and food & beverage establishments in hotels. Chef De Partie/Station Chefs, Restaurant Supervisors, Assistant Restaurant Managers with work experience and good performance will have excellent opportunities for career advancement to Assistant Head Chefs/Sous Chefs and Restaurant Managers.