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5 Jurong West Avenue 5,
#01-00, Singapore 649485.
e-mail:[email protected]

Higher Diploma
Higher
Diploma
Higher Diploma in International Hospitality and Tourism Management
Diploma
Diploma
Diploma in International Hospitality Management.
Professional Certificates
Professional
Certificates
Professional Certificate in Hospitality Operations.

Diploma in Culinary And Catering Operations

Awarding Body

TEG International College, Singapore

Course Description

    The Diploma in Culinary and Catering Operations is designed to equip students with basic western culinary knowledge and skills. Upon graduation, students will be able to prepare basic Western cuisine and be able to take an entry level position in the kitchen organization.

Modules

Module Title Module Description & Objectives Contact Hours
Module 1:
Getting to know the Professional Kitchen Environment
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.

Learning Objectives

On successful completion of this module, students will:

• 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.
• 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:
Kitchen and Catering Operations
The main aim is to introduce students to basic essential skills required to work competently in a professional kitchen. Students will learn the basic knife skills, the process to receive and store products and supply and prepare kitchen for cooking.

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.

(20 hours)
Module 3:
Principles of Western Cuisine
The main aim is to introduce students to the foundational elements of Western cuisine. Students will learn the techniques in preparing equipment and ingredients, basic Western cold sauces, stocks, soups and Western foundation sauces.

By the end of this module, students will be able to:

• Process dried, frozen and concentrated products for use.
• Prepare and store western cold sauces.
• Prepare soup garnishes.
• Prepare, cook and store stocks, soups and foundation sauces.

(30 hours)
Module 4:
Cooking Methods
The main aim is to expose students to the various basic cooking methods. Students will learn the techniques of basic moist heat and dry heat cooking appropriately based on the types of ingredients.

By the end of this module, students will be able to:

• Process ingredients for moist heat cooking.
• Demonstrate cooking methods using moist heat.
• Process ingredients for dry heat cooking.
• Demonstrate cooking methods using dry heat.

(40 hours)
Module 4:
Cooking Methods
The main aim is to expose students to the various basic cooking methods. Students will learn the techniques of basic moist heat and dry heat cooking appropriately based on the types of ingredients.

By the end of this module, students will be able to:

• Process ingredients for moist heat cooking.
• Demonstrate cooking methods using moist heat.
• Process ingredients for dry heat cooking.
• Demonstrate cooking methods using dry heat.

(40 hours)
Module 5:
Advanced Cooking Techniques
The main aim is to equip students with skills to cook and plate western cuisine. Students will explore the techniques to store and process ingredients, cook, plate and present their final product.

By the end of the module, students will be able to:

• Store, process, prepare, plate and present vegetables, fruits, nuts and mushrooms.
• Store, process, prepare, plate and present western grains and legumes.
• Store, process, prepare, plate and present meat, poultry, fish and seafood.
• Prepare eggs using various cooking methods.
• Assemble complimentary ingredients for garnishes and hot & cold products.
• Prepare butter and cheese for use in the kitchen and during service.

(60 hours)
Module 6:
Hospitality English Mastery
The main aim is to guide and equip the learners to acquire and deepen the ability to read, speak and write in English using mature learner approach within hospitality workplace environment competently and confidently. The learners shall gain confidence by practising using a mature learner approach, and using English on regular basis.

The learner shall practise and master “Close Reading” skills to read and re-read a short but rich passage and able to understand the passage thoroughly and independently such that the learner is able to explain to others with confidence. The learner shall also practise telling a story from a series of pictures and to extend those skills to effective presentation and summarisation.
By the end of the module, students will be able to:

• Recognise and use about 600 practical hospitality vocabulary
• Read rich passage with confidence independently
• Tell story from a series of pictures
• Prepare for interview and handle complex interview questions
• Construct key points for presentation and summarisation
• Understand importance of grooming and posture in communicating with VIP guests

(40 hours)
Module 7:
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 8:
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 9:
Industrial Attachment (IA) – 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.Note: IA is a compulsory component of the courses. However, If students fail to secure an IA placements, they may take up Project Work in lieu of IA to graduate from the course
24 Weeks

 

Entry Requirements

Description Local International
Minimum Age 18 years of age 18 years of age
Academic Qualification Minimum at least 3 GCE ‘O’ Level credits or regional equivalent 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 Minimum Grade 5 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.
– 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 Colleges assessment of eligibility for entry into the programme.

Duration (6+6)

Total Duration: 12months
(6months Institutional Studies +6 months Industrial Attachment)

Please click here to view module synopses

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 18 years of age
Academic Qualification Minimum at least 3 GCE ‘O’ Level credits or regional equivalent 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 Minimum Grade 5 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.
* 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 Colleges 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

Additional Information

TEG Assessment Appeal Procedures

International Student

Application Fee : S$139.10

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.

Click here to view full fees

Local Student

Step 1: Fill up application form

Registration Form for Enrolment into TEG International College:

Step 2: Applicant is to submit the following documents to the Admission Office along with the application forms

  • A non-refundable application fee to be made payable to TEG INTERNATIONAL COLLEGE PTE LTD’ by cheque or money order
  • Certified true copies of all certificates and transcripts
  • Photocopy of NRIC / Passport
  • For Master’s degree programme application, please attach reference letters as per University’s requirement.
  • Application Fee (Inclusive of 7% GST) : $107

For company-sponsored applicants:

  • Payment must be made by company cheque.
  • Please write applicant’s name and NRIC, Programme Title and Programme Date on the reverse side of the cheque.

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