Diploma
The Diploma in Culinary Arts programme equips students with culinary skills and management expertise, including internships and specialized training, preparing them for diverse roles in the culinary and hospitality industry.
The Diploma in Culinary Arts programme equips aspiring culinary professionals with both hands-on kitchen mastery and essential management skills.
In Year 1, students build strong culinary foundations through Culinary Kitchen Operations, which are complemented by specialised training in subjects like Viennoiserie & Boulangerie and Patisserie. Business-related modules such as Purchasing & Cost Control and Principles of Marketing sharpen industry readiness. In their second year, students hone their culinary creativity and leadership qualities with Contemporary Cuisine and Culinary Artistry, while Introduction to Entrepreneurship prepares students to lead and launch culinary ventures.
Furthermore, a 20-week internship in top kitchens or restaurants bridges classroom learning with real-world experience. Graduates are well-positioned to become Executive Chefs, Pastry Chefs, Banquet Chefs, Food Stylists, F&B Managers, or Restaurateurs, meeting strong demand across hospitality, fine dining, and food innovation sectors.
APEL.A
For International students entering using a qualification whereby the medium of instruction is not in English
The Diploma in Culinary Arts programme equips aspiring culinary professionals with both hands-on kitchen mastery and essential management skills.
In Year 1, students build strong culinary foundations through Culinary Kitchen Operations, which are complemented by specialised training in subjects like Viennoiserie & Boulangerie and Patisserie. Business-related modules such as Purchasing & Cost Control and Principles of Marketing sharpen industry readiness. In their second year, students hone their culinary creativity and leadership qualities with Contemporary Cuisine and Culinary Artistry, while Introduction to Entrepreneurship prepares students to lead and launch culinary ventures.
Furthermore, a 20-week internship in top kitchens or restaurants bridges classroom learning with real-world experience. Graduates are well-positioned to become Executive Chefs, Pastry Chefs, Banquet Chefs, Food Stylists, F&B Managers, or Restaurateurs, meeting strong demand across hospitality, fine dining, and food innovation sectors.
Apply Now Ask a question Scholarship