Diploma In Culinary And Pastry Arts · TEG International College

International Student

Step 1: Fill up application form
Registration Form for Enrolment into TEG International College:

TEG International College Application form (For Singapore Citizens, PRs & non-student pass holders)

ICA Forms for Student Pass Application: (complete in English and duly signed by applicant)

Step 2: Provide the following documents

passport-size photographs with white background
copy of passport (valid for minimum 6 months & above)
copy of birth certificate or Affidavit
Certified true copies of all your educational certificates and transcripts
Certified true copies of IELTS/TOEFL score sheet (if any)
Bank statements to show a minimum of S$30,000 equivalency for students from visa-required countries (China, India, Myanmar, etc)
Parent’s Income Statements where applicable
Parent’s Marriage / Divorce certificate (if applicable)
Family / Household Card (if applicable)
Application fee of S$96.30 (non-transferable and non-refundable):
- Demand Draft / Cheque payable to “TEG INTERNATIONAL COLLEGE PTE LTD”; or
- ACCOUNT NAME : TEG INTERNATIONAL COLLEGE PTE LTD
  ACCOUNT NUMBER : 3553217685
  ACCOUNT TYPE : CURRENT ACCOUNT
  BANK NAME : UOB
  BANK CODE: 7375
  BRANCH CODE: 015
  SWIFT CODE: UOVBSGSG

Note: All documents may either be original documents or certified true copies of the original documents. If documents are not in English, official translations must be included.

Step 3: All completed applications may be submitted either via post / in person at our main campus

TEG International College Pte Ltd
5 Jurong West Avenue 5, 01-00/03/04
Singapore 649485
We regret that incomplete applications will be not processed.

Note: Please ensure that your application forms and documents reach us at least 2 months before programme commencement.

Step 4: Acceptance by the School

Upon receipt of your completed application, you will be notified of the outcome of your application within 15 working days. Successful applicants will receive the following documents via email:

Conditional/Unconditional Letter of Offer
Letter of Acceptance
Student Contract

Step 5: Offer Acceptance

If you decide to accept the offer, you will need to sign the Letter of Acceptance and the Student Contract and return both documents to TEG International College via email/post. Alternatively, you may also submit the documents to TEG International College’s recruitment agent link for agents in your home country.

Step 6: Application of Student Pass

Upon receipt of your signed Acceptance Form and Student Contract, TEG International College will then proceed to submit your Student’s Pass application to Singapore Immigration and Checkpoints Authority (ICA) through SOLAR+ system.

Step 7: Payment of Course Fees

Once your Student Pass application is approved by ICA, you will be required to make payment for your course. Upon receipt of your payment, the Admission Officer will email the ICA In-Principal Approval (IPA) Letter either to the student directly or through the authorised recruitment agent. Do contact the respective International Team if you require student services on arrival such as airport pick-up, accommodation, medical check-up and more.

Step 8: Upon Arrival to Singapore

Once the student enters Singapore and reports to the School, the Admission Office will arrange the medical check-up and collection of Student’s Pass for the student.

Note: TEG International College and our academic partners reserve the right to withdraw an offer of admission and cancel the enrolment of any person where such an offer is made based on incomplete or inaccurate information provided by the applicant.

Module Title	Module Description & Objectives	Contact Hours
Module 1: Getting to know the Professional KitchenEnvironment	The main aim is to introduce students to base knowledge and capabilities which are required to work competently in a professional kitchen. Students will learn about food allergies, the application of F&B safety and hygiene policies and procedures, the procedure to maintain a safe and secure working environment and interpreting the Halal food requirements. By the end of this module, students will be able to: • Practice good personal hygiene. • Use ingredients, handle and store food safely. • Maintain cleanliness of utensils, equipment, service and storage areas in accordance with organizational and regulatory requirements. • Interpret safety and hazard symbols correctly. • Work in a safe and efficient manner. • Learn basic knowledge about food allergies. • Handle hazardous material and resulting emergencies according to material safety data sheets (MSDS). • Comply with security measures in accordance with organizational and regulatory requirements. • Purchase. prepare, handle and store food products and cutleries according to both Halal and Non-Halal requirements. • Assist in the Halal food verification and certification process.	(30hours)
Module 2: Food Preparation (Culinary)	The main aim is to introduce students to the preparation of dishes and their components. After organization of equipment and ingredients, students will learn the techniques in preparing 1) eggs using various methods, 2) sauces, soups and dressings, 3) vegetables and salads, 4) fish and shellfish, 5) meat and poultry, 6) farinaceous dishes and 7) hors d’ouevres and canapes. By the end of this module, students will be able to: • Demonstrate basic knife skills • Receive and store products and supplies in accordance with ideal storage conditions as per organizational regulatory requirements. • Assemble and prepare tools, equipment and utensils for cooking in accordance with organizational and regulatory requirements • Reinstate workstation in accordance with organizational and regulatory requirements. • Prepare eggs using various cooking methods. • Prepare and store western cold sauces. • Prepare, cook and store stocks, soups and foundation sauces. • Assemble complimentary ingredients for garnishes and hot & cold products. • Store, process, prepare, plate and present vegetables, fruits, nuts and mushrooms. • Store, process, prepare, plate and present meat, poultry, fish and seafood. • Store, process, prepare, plate and present western grains and legumes. • Store, process, prepare, plate and present hors d’ouevres and canapes.	(120 hours)
Module 3: Food Preparation (Pastries, Desserts andConfectionary Items)	The main aim is to expose students to the various types of baked goods and four basic types of pastry. Students will learn the techniques of producing these items as well as variations based on these recipes. By the end of this module, students will be able to: • Prepare, make and store cakes, cookies, muffins and scones. • Prepare, make and store products made from sweet and savoury short crust pastry. • Prepare, make and store products made from choux pastry. • Prepare, make and store products made from puff pastry. • Prepare, make and store advanced western egg and dairy products.	(60 hours)
Module 4: Food Preparation (Yeast Products)	The main aim is to expose students to the various types of yeast products. Students will learn the techniques of producing these items as well as variations based on these recipes. By the end of the module, students will be able to: • Prepare, make and store basic and café style breads. • Prepare, make and store other various types of yeast leavened products.	(30 hours)
Module 5: Food and Beverage Operations	This module will enable students to understand the food and beverage operations procedures, Student will also develop knowledge on food & Beverage practical operational skills. By the end of the module, students will be able to: • List the key functional areas of F&B operations and food production systems • Identify the different cost control methods used in food and beverage operations • Be able to develop & plan menus according to customer requirements • Understand the different methods of food & beverage service to manage customer expectations.	(60 hours)
Module 6: Customer Service in Hospitality Management	This module will enable students to understand customer service policies and procedures. Student will also learn the proper customer service culture, methods to greet customers and establish customer needs and provide the appropriate service and how to deal with customer complaints. By the end of the module, students will be able to: • List the customer service policies and procedures within hospitality industry • Explain the importance of promoting a customer-focused culture • Asses the customer needs and expectations • Provide customer service effectively and handle customer complaints.	(60 hours)
Module 7: Industrial Attachment (IA) – Working in a Professional Kitchen Working in a Professional Kitchen	The main purpose of the industrial attachment is to enable the student to acquire the work experience in a professional kitchen performing the entry level kitchen functions. By the end of the IA students will be able to: • Observe the operational functions of the culinary environment. • Apply the technical skills and knowledge learnt to the actual setting of a kitchen. • Reflect on their suitability in establishing a career as a Chef.	24 Weeks

Description	Local/International
Minimum Age	18 years of age
Academic Qualification	Minimum at least 3 GCE ‘O’ Level credits or regional equivalent
English Proficiency	Minimum Grade 6 in English Language for GCE ‘O’ Level or regional equivalent
Mature Students	– Are 30 years and above at the time of registration; and – Have at least 8 years of verifiable working experience; and – Provide a detailed resume with contact details of past and present employers All applicants are subjected to the College assessment of eligibility for entry into the programme.

Written Examination	Written Examination (Closed Book)-2.5 hrs SECTION A- MCQ (20 questions, 2 marks each) & SECTION B- (6 questions, 10 marks each)
Industrial Attachment Logbook	Logbook

Course Fee* :	S$6,420
Assessment Fee* :	S$250
Course Material Fee* :	S$200
Medical Insurance* :	S$50