Diploma In Culinary Arts & Pastry Management
Designed for students who aspire to succeed both in and out of the kitchen by equipping themselves with knowledge and skills to perform functions in a culinary career.
This programme is designed for students who aspire to equip themselves with professional knowledge and practical skills to perform job functions in the hospitality field by pursuing the Culinary Arts and Pastry Management Diploma course.
Students will be exposed to a wide range of learning experiences to achieve success both in and out of the kitchen, including culinary innovation, menu design and development,
culinary skills and methodology, understanding and pairing wine and beverages, baking and pastry skills, as well as restaurant management skills
This module allows students to learn, explain and describe the sourcing, receiving, identification, fabricating, and storage process of meat, poultry, game and sustainable seafood. Students will learn to compare and contrast the functionality and methodology of different ingredients, investigate and compare different taste categories and profiles, distinguish superior taste profiles and analyse the flavour combination in dish design.
Students will examine and understand the different specialist commodities and equipment used in commercial kitchens.
This module allows students to understand the concept and history of restaurants and explain their service processes. Students will acquire knowledge of new service techniques and automation information systems, basic information and behaviours in restaurants and the importance of menu planning and design.
This module allows students to learn to safely operate and utilise modern kitchen equipment, including knife skills. Students will learn to identify kitchen commodities and acquire the basics of culinary practices such as the classification, quality points and culinary usage of meat, offal, poultry, fish and shellfish. Students will prepare a range of salads that are reflective of industry trends and also demonstrate essential food hygiene practices.
The module equips students with the knowledge to perceive differences in quality and styles of different wines, beers and spirits. Students will be aware of the popular wine regions and describe the principles of winemaking, viticulture and distillation and production of both alcoholic and non-alcoholic beverages. Students will gain awareness of service issues, including the handling and pairing of drinks with food, as well as the dangers of alcohol abuse.
This module allows students to utilise appropriate cooking methods to prepare hot and cold food using commercial kitchen equipment while adhering to food safety measures. Students will design menus while considering nutritional needs and profiles and perform calculations for recipe manipulation and budgeting. Students gain proficiency in designing, setting up dining rooms and proper serving techniques. Students will apply business theory to the food service industry and analyse the career options, hierarchy and practices within the food service industry
This module allows students to apply their knowledge and skills to identify problems, brainstorm and evaluate solutions to the problems. Through the process, students will interpret and analyse information and present them in written work that is well-organised, relevant and in an academic style. Students will learn oral presentation skills and teamwork in a group setting.
This module allows students to understand the supervisory role of food handlers, food safety and hygiene. Students will learn to define food safety hazards, identify hygiene risks and steps for prevention and control. Students will learn to develop and maintain an effective Hazard Analysis Critical Control Point (HACCP) system and understand the impact of food-borne illness, including personal and legal responsibilities.
This module allows students to apply different mixing techniques in the baking processes and predict their outcomes. Students will learn about bakeshop terminology, identify ingredients and their usage, interpret recipes, acquire hands-on basic baking techniques and utilise tools and equipment. Students will understand the production stages for bread and pastries and apply food safety standards during the process.
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.
*All fees quoted above are inclusive of GST.
*GST will be 8% from 1st January 2023 and subsequently 8% to 9% from 1st January 2024. The applicable total amount payable will be charged accordingly.
*Application fee is non-refundable.
*Non tuition fee include Course Material, Examination Fee, Administration Fee, Uniform, Kitchen Essentials, Ingredients, FPS Insurances Fee, and Medical Insurances.
Age Requirements: 17 years old and above;
Academic Requirements: 2 Passes in GCE ‘A’
levels; Year 11 High School or equivalent; Existing Diploma from a polytechnic in Singapore or existing Diploma from other Private Education Institutes. Other foreign qualifications shall be assessed on a case-by-case basis
Language Proficiency: Minimum of Band 5.5 IELTS; PTE score of 43-50; Duolingo score of 85-90; TOEFL score of 46-59; Obtained a pass in Educare Global AcademyEnglish Placement Test; Letter from College/University stating
the medium of instruction of the highest qualification obtained to be in English; C6 pass in English GCE ‘O’ level; or equivalent.
Mode of Delivery
Mode of Delivery: The programme consists of 9 modules and may be completed after 9 months of lessons and an additional 6 months of industrial attachment/integrated project. Lessons will commence 5 days a week for a
maximum of 6 hours per day with a total of 416 learning hours
Assessment Method: Written examinations, practical assessments and final project
Graduation Requirements: 50%
Duration: 9 months and 6 months industrial attachment/integrated project.
Lecturer – Student Ratio: 1:30
Upon the successful completion and fulfilment of graduation requirements, students will be awarded the Diploma in Culinary Arts and Pastry Management certificate by Educare Global Academy. Successful course awardees may continue to pursue Educare Global Academy’s Advanced Diploma in Culinary Arts and Pastry Management.
How to Apply?
We will assess your eligibility and issue a conditional letter of offer
Attend pre-course counselling, receive a standard student contract and advisory note. Make payment for the programme