Tuesday, October 10, 2006
Diploma in Culinary & Catering Management
At a Glance
Duration: 3 years full-time
Qualification: Diploma in Culinary & Catering Management
Application: Apply during the Joint Admission Exercise following the release of the GCE ‘O’ Level results, as well as directly through the Joint Polytechnic Special Admission Exercise (JPSAE). Students who are shortlisted through the JPSAE will be required to undergo an interview. Please refer to the section on 'Admissions' for more information.
Visit the Temasek Business School Website @ http://www-bus.tp.edu.sg/
The Course
The culinary and catering industry in Singapore and the region is set to grow in the next decade and beyond. With the introduction of integrated resorts in Singapore, it is anticipated that supporting facilities and services such as restaurants, hotels and events and conventions management will be in great demand. Conceived against this exciting backdrop, this course will propel you into a rewarding and creative world with exciting career opportunities.
The course strongly focuses on giving you a thorough appreciation of ideas ranging from the management of the overall customer experience in resort restaurants by culinary and catering industries to the appreciation of the complex, integrated processes found in catering establishments. You will be given ample opportunities to allow your passion for the culinary arts to flourish, your creative voice to be heard and your commitment to providing great food and wine to be translated into operating and managing a restaurant.
The curriculum is designed to take you through critical ideas: food product knowledge, basic business skills and an understanding of the culinary and catering industries. It also covers more advanced areas of study such as revenue management and marketing for the restaurant and catering industries. Throughout the course, your culinary and service skills will be honed through hands-on practice and projects in the state-of-the-art kitchens and restaurants on the campus. In addition, you will undergo a 20-week internship in your senior year in a commercial environment.
The course stretches your creative and critical thinking skills in decision-making and problem-solving which are required in supervisory and executive or managerial positions. There are also opportunities for training in entrepreneurship and in running your very own restaurant.
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Career Opportunities
Graduates from this course would have undergone broad-based training, making them highly versatile. Being groomed for junior executive positions, you can choose to work in virtually any sector dealing with food and beverage. These career opportunities can occur in service areas such as in hotel and independent restaurants and cafes, catering companies and other food and beverage related enterprises, or in the supply area such as in food and beverage distribution.
Graduates also have the option to further their studies in universities in Singapore and abroad with credit exemption or advanced standing. Our diploma is well recognised by many renowned universities and institutions such as the Culinary Institute of America.
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Minimum Entry Requirements
5 GCE 'O' Level subjects including :
English Language (EL1)* Grades 1-6
Mathematics (E or A) Grades 1-6
Any three other subjects, excluding CCA Grades 1-6
To be eligible for selection, you must also have sat for at least one of the following subjects:
Combined Humanities, Commerce/Commercial Studies, Geography, History, Literature in English/Chinese/Malay/Tamil, or Principles of Accounts.
* SPM/UEC holders must have a minimum grade of 6 for their Bahasa Inggeris (Paper 122/Paper 322)/ Communication English or English Language (for UEC holders).
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Graduation Requirements
Cumulative Grade Point Average min 1.0
TP Core Subjects 25 credit units
Diploma Subjects
Core Subjects
90 credit units
Elective Subjects
min 3 credit units
Cross-Disciplinary Subjects min 9 credit units
Total Credit Units Completed min 127 credit units
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Course Structure
TP Core Subjects
Subject Code Subject Level Credit Units
BCS1001 Communication Skills 1 1 4
BCS1002 Communication Skills 2 1 5
GCD1001 Applied Principles for Effective Living 1 (APEL 1) 1 1
GCD1002 Applied Principles for Effective Living 2 (APEL 2) 1 1
GCD1003 Applied Principles for Effective Living 3 (APEL 3) 1 1
GNE1001 National Education 1 1
BSI3009 Student Internship Programme 3 13
Diploma Subjects - Core Subjects
Subject Code Subject Level Credit Units
BBS1001 Principles of Management 1 4
BBS1002 Organisational Behaviour 1 4
BBT1003 Business Computing Skills 1 4
BCC1001 Food Science & Product Knowledge 1 4
BEC1001 Microeconomics 1 4
BEC1002 Macroeconomics 1 4
BHT1010 Introduction to Hospitality & Tourism 1 4
BMK1001 Basics of Entrepreneurship
1 1
BAF2001 Accounting for Hospitality & Tourism 2 4
BCC2001 Wine & Beverage
2 4
BCC2002 Food Safety & Hygiene 2 2
BCC2003 Food and Beverage Operations 2 4
BCC2004 Culinary Practicum 2 8
BCC3001 Service Practicum 3 4
BCC3002 Catering Management 3 4
BCC3003 Restaurant Revenue Management 3 3
BCC3005 Marketing for Restaurant & Catering 3 4
Diploma Subjects - Elective Subjects
Subject Code Subject Level Credit Units
BHT3002 e-business in Hospitality & Tourism 3 4
BLR2004 Introduction to Gaming Operations 2 3
BLO1002 Business Calculus 1 4
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Cross-Disciplinary Subjects
Students are required to obtain a minimum of 9 credit units from the list of Cross-Disciplinary Subjects.
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