Diploma in Hospitality and Culinary Arts

One Year Curriculum (Full Time)

*Course designed and awarded by Allspice Institute.
**Registered with CPE

***LEARN TO EARN***

*For Singaporean only – ask about our subsidies up to 70%!!!

*Limited spaces only!

Consisting of 4 modules:

1. Communication & presentation
Also available separately as a one-month full-time certificate course

Duration: 4 weeks
Total number of hours: 50

  • Learn the four language skills of listening, speaking, reading & writing with vocabulary and grammar related to culinary & hospitality necessary for communication and presentation.
  • Foundation knowledge and skills for the food & beverage, culinary and hospitality industries.
  • Customer Service and Service Culture
  • Cooking terminology and methods (English, French, Italian)
  • Basic Ingredients & Nutrition
  • Kitchen Tools and Equipment
  • Regulatory Compliance
    • Workplace Health & safety
    • Food Hygiene & Sanitation Standards
  • Basic interview/application skills and communication & presentation

2. Global cuisine
Occurs throughout Term 1 to 4

Duration: 36 weeks
Total number of hours: 1,440

  • Working knowledge of western & eastern cuisines including vegetarian
  • Practical exposure in professional kitchens
  • Western cuisine such as Italian, French, English, Mexican, Brazilian Mediterranean
  • Eastern cuisine such as Thai, Vietnamese, Indian, Chinese, Japanese, Malay, Indonesian
  • Food & Beverage nkitchen skills
  • Kitchen hygiene & Food safety
  • Ice-cream & gelato making
  • Food for Health and Healthy cooking

3. Foundation of bakery

Duration: 4 weeks
Total number of hours: 50

  • Foundation in professional Bakery
  • Industrial exposure and field trips
  • Making different breads, cakes, pastries, and dessert (Western & Eastern); with modern professional baking equipments.

4. Management, security & entrepreneurship

Duration: 4 weeks
Total number of hours: 50

  • Essentials in Food & Beverage Retail/ Hospitality Management
  • Entrepreneurship in culinary and hospitality
  • Accounting and legal issues in culinary and hospitality

Study with different industrial exposure & field trips
1st module will be full day classes. Subsequent modules would be filled with a classroom work with different industrial exposure, and field trips in relevant fields. “Live lab”, is an integral part of our curriculum, where exponential learning occurs, involves our students by exposing them in the industry for said periods. During the ‘live-lab’, students will be attached to training venues.  For this attachment period, students will receive an allowance of a few hundred dollars a month.

Please click here to view the fee schedule.

Please click here to apply for the course.

Faculty

Our faculty consists of an excellent international team of experienced professionals in their specific specialty. Gathered from International Hotels & Resorts, and those with years of dedication in the professional kitchens serving up western & eastern delights. Learn industrial secrets from our team of experts.

Average class size is 15 students.

Course intake dates:

  • January-March
  • April-June
  • July-September
  • October-December

Work opportunities:

Job opportunities are endless after completing our diploma course satisfactorily. In Singapore, we have 2 new huge casinos & resorts, amongst many other major Hotels, Resorts, Spas & Restaurants providing great opportunity for a career in hospitality and the culinary arts. With the fast developing economies around the region, many great career opportunities would be available for similar field. Our course would provide a strong and invaluable experience and exposure to the industry for the Students.

General entry requirements for applicants:

  • Entry to our courses is subject to students who have completed their higher secondary (e.g. GCE “O” Level or its equivalent), Diploma or degree from accredited schools.
  • Good command of English, in writing, reading, and speaking, or possess a 5.5 score in IELTS, 500 in TOFEL or ESS certification Level 5.
  • Have a good level of culinary experience and a passion to excel in this food industry.
Allspice Institute reserves the right to determine the acceptability of equivalent qualifications. 

Mode of instruction / Delivery for the courses:

Face to Face; Case Study; Projects; e-learning; Small Group tutorials; Written Assignments & Exams; Practical Exams; Hands-on Practicals

Graduation requirements:

  • Successful completion of all 4 modules.
  • Satisfactory Live lab report.
  • Attendance greater than 90%.
  • All fees paid.
  • No outstanding payments to Allspice.