Course Details

The UK City & Guilds Advanced Diploma further prepares those who are interested in management roles, with skills and knowledge to work as a chef or head chef in a high quality hotel or restaurant. They can also work in locations such as cruise liners and can expect to travel internationally to find employment

Aims & Objectives/Expected Outcomes

This programme  propels your culinary education well beyond those fundamentals, escalating you to a level of food knowledge that frees you forever from the step-by-step approach to recipes

Students continue their studies with the more advanced hospitality management and operational study subjects and learn to take leadership positions in food production kitchen and restaurant operations

Course Duration / Mode of Delivery
(Total 6 Months)

6 months Institutional Studies delivered via;
  • Theory lectures & Practical lessons
  • 2 session per week  (3 hours per day/night)

Course Syllabus/Content:

Food Safety Operation & Supervision 

In this module, students will learn how to prepare an inspection report of food safety hazards in a food and beverage operation. Student will also learn how to conduct and evaluate an induction or basic training programme for food handling staff.

Staff Organization in the kitchen & Ancillary areas 

This module is designed to introduce students on how to analyse and prepare a concise report, for a production situation, to include kitchen layout, cooking processes and staff organisation. Student will also be taught on how to estimate the staffing resource and compile menu evenly to distribute the staffing demand. Preparing of cleaning schedule and staff schedule will also be cover in this module.

Product development & Presentation 

In this module, students will learn how to conduct a full survey of commodity availability and prepare a written report. Student will also be taught on analysing of two complex dishes in relation to choice of commodities and balance. Analysing of menu, business promotion and developing a complex menu based on a variety of ingredients will also be taught in this module.

Culture dimension of food 

In this module, students will be able to analysis customer expectation for a specific group and prepare a recipe, needing adaptation for a specific culture, using food substitute ingredients. Students will also be taught how to prepare a case study on a catering outlet and analyse a complex menu in relation to its mixed culture influences.

        Costing, Budgets and Control 

In this module, students are taught to complete a materials costing analysis, taking account of opening and closing stocks, for a food and beverage production period. An in-depth teaching of kitchen account and food costing and preparation of sales and budget forecast will also be taught to the students.

Materials management 

This module introduces student to the job of purchaser and receiver in a hotel context, students will learn how to prepare an analysis of all materials used in a specified food and beverage production setting. They will also learn how to state perishable food purchase requirement and the correct method to inspect perishable food during receving.

Production systems, planning and organization


This module introduces students to the different types of food service operation, naming cook-chilli, cook-freeze and sous-vide. Student will also learn how to conduct a meeting to assess the result of a hygiene audit check and provide appropriate guideline for any improvements to standards.


Quality assurance of products and service 


This module introduces students to the different methods on how to conduct audit and monitoring methods for different types of cooking methods and equipments. It also teaches students on how to devise and carry out a procedure for evaluating customer comments.


Menu Policy and planning 


This module introduces students on how to evaluate menus for style and content in relation to specific outlets. It also teaches students on the correct methods to compile and cost menu within set budgets and/or profit margins.


Training and team development


This module introduces students to how to assess training needs and identify objective for the company. It also teaches students how to devise a simple training instruction plan including skills breakdown and an identification of instruction and guidance.


Cuisine or Patisserie Study


This module introduces students to the advanced preparation of cuisine or patisserie study will student will be taught on the selection of dishes to cover a range of courses and complexities of preparation, ingredients use, cooking and service techniques. Student will also be taught on the use of appropriatwe service techniques to meet all hygiene, safety and customer requirements.  


         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 dinning restaurants.



Examination Schedule

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

Entry Requirements

  • Minimum Diploma Qualification  or Equivalent
  • Minimum 3 years industrial or commercial work experiences in F&B or Hospitality related industry.
  • Be able to speak, read and write English, or possess a 5 score in IELTS, 500 in TOEFL or ESS certification level 4, IESOL Preliminary or equivalent.

Documents Required

✓ Completed application forms
✓ Highest educational qualification certificate
✓ Testimonials from previous employers and or academic/professional  testimonial, where applicable
✓ Photocopy of passport or NRIC
✓ 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


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.       City & Guilds (UK) Advanced Diploma in Culinary Arts

2.       ^Wines & Spirit Education Trust (UK) Foundation or Intermediate in Wines Certificate (optional)

^For Students who have successfully passed  the foundation or intermediate  level  (optional external examination by Wines & Spirit Education Trust UK)

Course Fee

FOREIGN : S$ 10,948.24
LOCAL    : $ 10,172.49

(*Total course fees inclusive of GST)

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  :-

  • 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 




To download our Advanced Diploma in Culinary Arts brochure, please click here.

Note: **This programme is not applicable to student pass holder