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 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

 

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

Fees Breakdown : Total Payable (with GST, if any)(S$)

Note: show full breakdown of total payable course fees

Course fee : $ 7,975.10
Discount : $ –
Assessment fee : $ 250.00
Medical Insurance fee : $ 55.64
Course material fee : $ 428.00
FPS : $ 2261.26
Total Course Fees Payable : $ 8,970.00

586.82 GST included

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.

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

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