Diploma In Culinary And Pastry Arts
- Programmes
- Diploma In Culinary And Pastry Arts
Awarding Body
TEG International College, Singapore
Course Description
The Diploma in Culinary and Pastry Arts is designed to equipstudents with basic western culinary, pastry and bakingknowledge and skills. Upon graduation, students will be able toprepare basic Western cuisine, breads and pastries and be ableto take an entry level position in the kitchen organization.
Modules
| 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 KitchenWorking 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 |
Duration
Total Duration: 12months
(6months Institutional Studies +6 months Industrial Attachment)
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Click here for Course Synopsis
Click here for Course Timetable
Attendance Requirements
International Students (ICA student pass holder) must attend a minimum of 90% of scheduled course hours at all time. A minimum attendance of 75% must be achieved for local students (Singaporean, PR, Employment Pass, SPass and work permit holders etc.) who are not holding student pass. Students whose attendance is below 90% (ICA Student Pass holder) and 75% (local students) are not eligible to submit the assignment or sit for the examination.
A student who is absent or considered to be absent from class/session, must provide documentary proof i.e. Original Medical Certificate issued by a General Practitioner, Polyclinic or Hospital to his/her Course Administrator immediately on his/her return to school.
Graduation Requirements and Progression
Students are required to pass all modules
| 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. |
Assessment Methods
The students will be assessed through two (2) components:
| 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 |
Teacher – Student Ratio
TEG teacher-student ratio will not exceed:
1:60 for lecturing
1:40 for classroom teaching; and
1:20 for tutorials
International Student
Full-time Programme
| Course Fee* : | S$6,420 |
| Assessment Fee* : | S$250 |
| Course Material Fee* : | S$200 |
| Medical Insurance* : | S$50 |
International students can enjoy fee discount for certain programmes. Please contact our Sales & Marketing consultant for more information.
* All fees are exclusive of 7% GST & 3% FPS and may be subject to change.
*The above does not include Miscellaneous Fees, which refer to any non-compulsory and non-standard fees which the student will pay only when necessary or applicable. Such fees are normally collected on an ad-hoc basis by the PEI when the need arises.
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
7 Jurong West Avenue 5, 02-02/03/04
Singapore 649486
We regret that incomplete applications will be not processed.
Click here to view Transfer, Withdrawal & Refund Policy
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.