This module allows students to evaluate the role of organisational structure in meeting organisational objectives, understand diversity in an organisation’s talent acquisition, and learn about leadership competencies and motivation. Students will learn to identify key performance indicators, communicate organisational challenges and formulate a readiness plan for organisational change.

This module allows students to recognise the role of service marketing in the hospitality and tourism industry. Students will examine consumer and organisational buyers’ behaviour, analyse the marketing environment to establish marketing plans and understand the various distribution channels.

This module allows students to understand the fundamental cooking ingredients in preparing basic Western & Asian cuisines such as appetizers, soup, main courses and desserts. Students will learn to differentiate between Western and Eastern food preparation and cooking techniques, acquire hands-on knowledge of dry and moist cooking methods. Students will be taught how to create fusion cuisines.

This module enables students to prepare and plate desserts for dining room service, learn about successful quality assessment of pastry items, differentiate and restate pastry techniques, perform accurate budgeting and cost calculation of the finished product and organisation in cake production. Students will also work in teams to practice sanitation procedures and refine their skills.

This module enables students to acquire food service management and kitchen fundamental skills required in the hospitality industry. Students will learn how to successfully employ management and supervision techniques in a hospitality setting.

This module imparts students with the knowledge to propose and rationalise an innovative new food product, dish or menu design concept through their understanding of food preparation, trends, research and the design and development process. Students will evaluate dishes using quality control and hygiene management procedures in a food production environment. Students will perform analyses of the needs, innovation and potential of the marketplace, including influencing macro and micro factors such as government, global drivers and learn to identify opportunities.

This module allows students to assess the quality, cost factors and provenance of fresh seasonal produce in the creation of innovative contemporary dishes. Students will produce a range of traditional and contemporary products and apply advanced cookery and presentation techniques from a selection of European and world cuisines. Students will acquire knowledge in plating techniques, balancing dishes, aesthetics, texture variances, flavour combinations, colour balance and the theory of design.

This module allows students to understand the different food groups, their components and the role of food on health, including the healthy eating guidelines. Students will learn about the principles of nutrition, the different classes of macronutrients and micronutrients in terms of sources, structure, digestion, absorption, functions, deficiency symptoms and consequences. Students will understand the processes involved in energy metabolism. Students will collate data, perform analytical procedures on different food products and write scientific reports.

This module enables students to gain practical work experience in the functional culinary departments of the hospitality industry. Students will be deployed over 6 months in food and beverage establishments, hotel front offices, entertainment and recreation facilities. Students are required to submit a Reflective Portfolio at the end of the attachment.

Students may also opt to complete an integrated project in place of the industrial attachment. Students will have to formulate a Singapore-focused research topic based on the hospitality curriculum taught and present it as a project. This will allow students the opportunity to research, engage in higher-level thinking and reflect on their learning.