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Course Duration

2 years 6 months

Type of course


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. 

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

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


Progression Opportunities

Graduates of the Technical Diploma course will have an opportunity to study in Lyon-France for a Dual Bachelor's degree in International Hotel & Restaurant Management, delivered by the Institut Paul Bocuse and IAE-University of Lyon 3. 

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.