DIPLOMA IN FOOD PREPARATION & COOKING (CULINARY ARTS)

Course Details

This UK City & Guilds Diploma prepares those who are interested in supervisory roles in the food service industry  and further serves as the foundation for more advanced study in Food Preparation and Culinary Arts.

This programme is designed for those who wish to work in the Catering & Hospitality Industry such as Hotels, Restaurants and In-company facilities, throughout the world. Its purpose is to establish the knowledge and skills required through progressive levels from initial food preparation training in a kitchen to culinary arts and supervisory responsibilities. It has been designed to allow for food preparation, cooking methods and presentation across a wide range of cultures.

The programme combines theory with practical hands-on learning & through internship preparatory training in our service star award Oriton Café. The programme is taught by highly regarded, award winning chefs with a wealth of experience in the industry.


Aims & Objectives/Expected Outcomes

This programme  introduces students to the world of food production through basic operation techniques and hands-on core competency training. It focuses on how to handle kitchen utensils and equipments, the making of bread and pastry, cold kitchen, plate preparation & presentation, food safety and nutrition & basic kitchen accounting, kitchen design and maintenance.

Student should be able to incorporates the essential skills introduced in the professional Classic Culinary Arts including preparing stocks, soups and sauces, meat & seafood fabrication &  executing classic recipes.

Course Duration / Mode of Delivery

(6 Months)
 
6 months of day class Institutional studies delivered via; 
  • Theory lectures & Practical lessons
  • Internship Preparatory Training at Oriton Café
  • Monday to Friday (3 hours per day)

*6 months of Work Experience (IA) is compulsory

*If student does not go for Industrial Attachment, the course graduation will not be affected. Student going for Industrial Attachment will need to change their pass from a student pass to a Training Work Pass with Ministry of Manpower. 

*Subject to academic performance and interview by employer and approval from Ministry of Manpower.


 

Course Syllabus/Content: 

Safety at Work  

In this module, students will learn how to take appropriate action to care for person in the event of injury. Thye will be able to carry out workshop hazard inspection, check for fire safety equipment and recognise dangerous substances, handle and store appropriately.

Food safety  

This module is designed to introduce students on ensuring that all working areas, equipment and utensils are clean and free from contanimation. Students will also learn to take appropriate measure to avoid the risk of contamination and ensure correct temperature of food storage and cooking..

Kitchen maintenance and design  

In this module, students will learn how to design a basic food and beverage preparation, cooking and service facility, taking into account of work flow and food safety. Student will also caary out appropriate action, following the interpretation of safety and hygiene check and monitor the safe and hygienic standards of operating equipment, machinery and utensils.

Budgeting, costing and control  

In this module, students will be able to analyse and evaluate food operations costing for a function or operations period. Student will also learn how to calculate selling price, food cost and find break-even point for an operation. Student will also be able to conduct a butcher test.

Nutrition and dietetics  

In this module, students are taught to plan menus for specific nutritional groups and carry out the preparation and cooking of nutritional foods without excessive destruction of nutrients. On completion of this module, student are able to use information to analyse recipe and make adjustment in relation to commodity alternatives.

Menu planning  

This module introduces and defines menu and what to take into consideration when planning a menu. Student will be able to learn on the different types of menu and the uses of menu engineering.

Preparation, cooking and service: meat and poultry dishes

 

This module introduces students to the different types of poultry and meat and the preparation methods. The module will also teach student on how to check on the poultry and meat freshness and cooking of the poultry and meat item according to recipe.

  

Preparation, cooking and service: fish and shellfish dishes

 

This module introduces students to the different types of fish and shellfish and the preparation methods. The module will also teach student on how to check on the fish and shellfish freshness and cooking of the fish and shellfish item according to recipe.

The fish and shellfish preparation related to this module may include: fresh water, sea water, oily, white, round and flat fish.

 

        Preparation, cooking and service: stocks, sauces and soups

 

This module introduces students to the different types of stocks, sauce and soups and the preparation methods.

Student will be taught on how to select appropriate ingredient for the different type of stock, sauce and soup. They will also be taught on how to monitor the cooking process, finish and serve soup or sauces according to recipe and customer requirement.

 

        Preparation, cooking and service: pulse and vegetable dishes

 

This module introduces students to select appropriate pulses and vegetable, other ingredients, equipment and utensils for preparation and cooking. It also teaches student to check pulses and vegetables for freshness and quality.


        Preparation, cooking and service: pastry dishes

 

This module introduces students to basic pastry and baking. Student will prepare pastry product using freshly prepared pastes to include sweet and savoury short paste, choux paste, puff paste and shortbread. Student will also learn the fundamental of baking.

 

       Preparation, cooking and service: farinaceous, pasta and rice dishes

 

This module introduces students to select appropriate ingredients for farinaceous, pasta and rice dishes, other ingredients, equipment and utensils for preparation and cooking. Student will also learn how to finish and serve dishes according to establishment style/customer requirement.

 

        Preparation, cooking and service: cold preparation dishes

 

This module introduces students to select appropriate ingredients, equipment and utensils for preparation and cooking. Student will be taught on how to prepare cold dishes such as basic salad and salad dressing, canapés, pate and forcemeat. Student will also learn how to finish and serve dishes according to establishment style/customer requirement.

 

        Preparation, cooking and service: egg dishes and savouries

 

In this module, students are taught on the selection of freshness of eggs and dairy product. Student will also learn on the different methods on preparing and cooking eggs and savouries items according to establishment/ style and customer requirement.

 

        Restaurant Training

 

         Students are monitor and supervise in this real world training module, where students are preparing and serving

         food and beverages to real customer. Students will be able to practice their practical skills in 2 different setting, café

         and fine dining restaurants.

 

 


Examination Schedule

City & Guilds examination is twice a year every June and November

Entry Requirements

  • Completed High School or Equivalent
  • Be able to speak , read and write  English, or possess a 4.5 score in IELTS , 500 in TOEFL or Ess certification level 4, IESOL Preliminary or Equivalent.    


Documents Required

✓ Completed application forms
✓ Birth certificate (with parent’s names indicated)
✓ Highest educational qualification certificate
✓ Financial Statement
✓ Photocopy of passport
✓ 4 recent passport-sized photographs

Assessment/Graduation Requirement

Eligibility for Final Exam
Students will be eligible to attempt the final examination when the following requirements are met:-

  • 50% pass marks for each module
  • Achieve at least a 90% attendance rate
  • Submission of individual portfolio

Students who qualified for the final examination can be conferred the award when the following requirements are met

  • 50% pass mark for Theory Examination
  • 50% pass mark for Practical Examination


Grading Scheme
Assessment will be graded pass, Merit or Distinction

 

Certification

Students who have completed all the required assignments, project/portfolio and have passed the necessary examinations for both theory & practical will be awarded the following:

1.    Diploma  in Food Preparation & Cooking (Culinary Arts)

 

Course Fee

FOREIGN :

           
  Amount (S$) Date Due
For course pre-requisites: NA NA
For course: S$ 6,060.00   S$ 6,060.00   

Other Fees:

Registration fee
Textbooks
Examination fees
Medical Insurance Scheme
Student Pass Processing Fees
Student pass issuance fee
Uniform
Chef hat
Chef Apron
Chef pants
Chef jacket
Safety boots
Knife Set
Student pass medical Check Up
Banker’s guarantee
FPS Insurance Premium Fee 

   

 

S$ 100.00
S$ 250.00
S$ 315.00
S$ 200.00
S$ 30.00
S$ 90.00
S$ 25.00
S$ 10.00
S$ 10.00
S$ 20.00
S$ 60.00
S$ 45.00
S$ 142.00
S$ 80.00
S$ 500.00
S$ 200.00
   After Signing PEI standard student contract
Sub-Total    S$ 2,077.00   
7% GST of total course fees   S$ 569.59   
Total Course Fee Payable   S$ 8,706.59   

 


 LOCAL :  

           
  Amount (S$) Date Due
For course pre-requisites: NA NA
For course: S$ 6,060.00   S$  6,060.00   

Other Fees:

Registration fee
Textbooks
Examination fees
Medical Insurance Scheme
Uniform
Chef hat
Chef Apron
Chef pants
Chef jacket
Safety boots
Knife Set
FPS Insurance Premium Fees 

   

 

S$ 100.00
S$ 250.00
S$ 315.00
S$ 200.00
S$ 25.00
S$ 10.00
S$ 10.00
S$ 20.00
S$ 60.00
S$ 45.00
S$ 142.00 
S$ 200.00
   After Signing PEI standard student contract
Sub-Total    S$ 1,377.00   
7% GST of total course fees   S$ 520.59   
Total Course Fee Payable   S$ 7,957.59   

(*Total course fees inclusive of GST) 

 


Miscellaneous fees

Purpose of fee  Amount (S$) and when payable
   
Late payment fee(*refer to the PV Expected payment date)
Student pass processing fees renewal
Student Pass Issuance Fees Renewal
Banker’s Guarantee Renewal of Student Pass (If requested in IPA letter by Immigration)
Re-exam fees Theory
Re-exam fees Practical
Industrial attachment admin fee
Student Pay Escrow (Per Transaction)
Student On Insurance

Additional Items upon request
Uniform T-Shirt
Chef Hat
Chef Apron
Chef Jacket
Chef Pants
Safety Boots
Knife Set
Pastry Tools Set
Text Book (one set )
 

S$ 50.00
S$ 30.00
S$ 90.00
S$ 500.00
S$ 250.00
S$ 300.00
S$ 350.00
S$ 300.00
S$ 30.00
S$ 200.00


S$ 25.00
S$ 10.00
S$ 10.00
S$ 60.00
S$ 20.00
S$ 45.00
S$ 145.00
S$ 150.00
S$ 250.00


About UK City & Guilds

City & Guilds provides assessment and certification services for schools and colleges, business and industry, trade associations and government agencies in more than 100 countries. They have over 120 years of experience in identifying training needs, developing assessment materials, carrying out assessments and training assessment staff. C&G awards certificates to people who have shown they have mastered skills that are based on world-class standards set by industry.


Important Information:

  • Upon receipt of documents students are required to remit the Application fee of S$321 to the College. .
  • Telegraphic transfer fee is applicable depending on the amount remitted to the school.
Under the PEI Insurance Scheme
  • Students are required to sign they letter of Acceptance and the standard PEI- Student Contract. The Students will be advised of the insurance premium.
Specific Requirement of the PEI on Insurance Scheme:
 
The PEI Shall ensure the following:
  • Students are advised of the insurance premium;
  • All amount paid by the students must be insuredand clearly stated on the Certificate of Insurance (COI);
  • Students are notified of the purchase of the insurance to protect the total fees paid
  • For Lonpac Insurance - the original COI will be emailed to the students email address provided. The original COI shall also be printed by the PEI and given to the students. For students who have purchased the insurance but have not arrived at singapore, they must self-collect immediately upon their arrival at singapore.
  • School will inform students that they are required to retain the original copy of the COI;
  • Insurance Coverge period commences from the fee payment date (and  not the course commencement date) to provide additional protection from the fee payment date to the course commencement date, if the payment is before the course commencement date.

S$321.00 to be remitted to the following account :-

  • Account Name :ICAS Training and Education College (ICASTEC) Pte Ltd
  • Bank No : 7232
  • Branch Code : 041
  • Branch Name : 21 Collyer Quay, HSBC Building
  • Account No : 824-244-001
  • Swift Address : HSBCSGSG 

Total Course Fees to be remitted to the following account  :-

  • Account Name : ICAS Training and Education College (ICASTEC) Pte Ltd
  • Branch No : 7232
  • Branch Code : 041
  • Branch Name : 21 Collyer Quay, HSBC Building
  • Account No : 824-244-001
  • Swift Code : HSBCSGSG 

For students Making payment using  Escrow  scheme  

Only application fee of $321.00 (inclusive of 7% GST) to be paid to ICASTEC upon application. Application must bear the remittance fee. Other fee must be paid to the Escrow Account. Agent cannot collect cash from student. 

Bank details as bellows: 

 

College (ICASTEC)  

  • Account Name: ICASTEC Training and Education College (ICASTEC) Pte Ltd
  • Branch Code : 041
  • Account no: 824-244-001
  • Bank Code : 7232
  • Branch Name: 21 Collyer Quay Building
  • Swift Code Swift : HSBCSGSG 

 
Escrow Account (ICASTEC)  

  • Account Name : ICAS Training & Edu Col PL STFA (ESCROW)
  • Bank code : 7171
  • Branch Code : 003
  • Branch Name : MBFC Branch
  • Account No : 003-923786-3
  • Swift Code : DBSSSGSG  

 

To download our City & Guilds Diploma in Food Preparation & Cooking (Culinary Arts)brochure, please click here.

 

Student Refund Policy click Here

 

 

 

 

 

 
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