DIPLOMA IN CULINARY ARTS

KPT/JPS (R/811/4/0070) 03/22
Baccalauréat Professionnel Restauration - Cuisine (BacPro)
 
INTAKES : JANUARY, MARCH, AUGUST

Dual recognition and certification by
This diploma programme is designed to equip students who wish to pursue culinary arts with fundamental skills in culinary arts and strong product knowledge, as well as the ability to perform and organise food production.

Unlike a culinary arts academy, our curriculum focuses on the areas of culinary, pastry as well as culinary management. Students are trained to develop a high degree of professionalism during the culinary arts course, focusing on quality of the food.
 
 
2-YEAR PROGRAMME

Focus on Food Preparation and Food Service
  • Equipped with technical skills in kitchen setup and organisation, food product knowledge, patisserie and artistic skills.
  • Exposure to different cooking techniques in Western and Asian cuisine, training students to be experts in the field of hot cooking, pastry, baking as well as butchery and garde manger.
  • Trained to achieve a high degree of professionalism and to focus on the quality of the product and customers’ expectations.

Flexible Further Study Options
  • Students can progress into the Bachelor of Science (Culinology®) (Hons) or Advanced Diploma in Patisserie and Gastronomic Cuisine; or gain advanced standing into Year 2 of the Bachelor of Culinary Arts and Foodservice Management (Hons) or Bachelor of International Hospitality Management (Hons).

Real-World Experience
  • 16-week internship in the kitchen and restaurants to develop practical and relevant skills.
 
Have a question? Ask us for more details.

 
PROGRAMME STRUCTURE
 
YEAR 1
Semester 1
  • English
  • Fundamentals of Culinary
  • Introduction to Pastry and Bakery
  • Food Hygiene and Sanitation
  • MPU 2
  • MPU 3
Semester 2
  • Principles of Marketing
  • Business of Hospitality and Tourism
  • Cuisine of Asia
  • Patisserie and Bakery Confections
  • Food and Beverage Service
Semester 3
  • Essential Cuisine Techniques
  • The Arts of Garde Manger
  • MPU 1
 
YEAR 2
Semester 4
  • French
  • French Cuisine
  • Plated Desserts
  • Artistic Skills
  • Food Production Operations
Semester 5
Industrial Training

Semester 6
  • Organisational Functions of Hospitality Industry
  • Cuisine of the World
  • MPU 4
 
NOTE:
* The Ministry of Education (MOE) requires all students to take Mata Pelajaran Umum (MPU) (i.e. General Studies) which is categorised under U1, U2, U3 and U4 within the duration of their studies. U1 modules are prescribed by MOE whereas U2, U3 and U4 modules are from a list of University Core Modules (UCM) prescribed as per the Programme Guide.
 
Find out more about your programme by talking to our friendly education counsellors.