DIPLOMA IN PROFESSIONAL COOKERY AND FOOD PREPARATION


Awarded by DIMENSIONS International College

Full-Time/Part-Time
Overview

The Diploma in Professional Cookery and Food Preparation course is designed to provide students with a thorough grounding on what it takes to be a chef in restaurants, café or relevant hospitality and F&B establishments. Students will be equipped with the knowledge and practical competency in cooking skills, serving up a variety of dishes and cuisines that are up to industrial and professional standards.

Upon successful completion of the course and Industrial Attachment, students will be awarded the Diploma in Professional Cookery and Food Preparation by DIMENSIONS International College.

The programme consists of two components:

I. Theory and practical lessons conducted at DIMENSIONS International College (6 months).
II. Industrial Attachment (IA)*. Students will be trained at hotels, resorts, country clubs or restaurants (6 months).

Objective

  • To provide necessary vocational skills in professional cookery & food preparation
  • To equip with skills for jobs in kitchen operations
  • To understand the food safety requirements
  • To understand kitchen safety requirements
  • To have basic costing concepts

Designed for

  • Assistant Chefs
  • Aspiring hospitality students interested in becoming chefs
  • Working adults who are looking for upgrade
Course Structure

Course Structure

This course consists of 13 modules.

The programme consists of two components:

  • Theory and practical class lessons conducted at DIMENSIONS International College
    (6 months).
  • Industrial Attachment (IA)*, students will be trained at hotels, resorts, country clubs or restaurants (6 months).

*Internship / Industrial Attachment (IA) will be arranged for qualified students. Students must satisfy the following pre-qualifying requirements prior to the school’s arrangement for their Internship / IA posting:

A) Students must be at least 18 years old at the time of the IA posting
B) Complete and pass the practical and theory assessments of your course
C) Achieve at least an attendance rate of 90%
D) Pass the Interview and Screening Test (comprising technical test and performance test)

Note:

  • Internship / IA posting is not guaranteed and will be subject to the approval of relevant passes by the Ministry of Manpower (MOM). No further Internship / IA posting will be arranged if a student withdraws or is terminated from the IA centre.
  • Students who fail to secure an IA will have to successfully complete a Research Project.
  • Qualified students who have secured an Internship / Industrial Attachment (IA) with an organisation will have to successfully complete the IA. Students who withdraw or are terminated from the IA centre will result in a failed IA module. In order for students to graduate from this programme, students are required to retake the module in the form of a Research Project. Students are also required to pay a re-take fee for the module as well as the fee for the extension of the Student’s Pass.

Course Outline

  • Outline for Kitchen Safety at Work
  • Outline for Kitchen Maintenance and Design
  • Outline for Menu Planning, Cost and Costing Control
  • Outline for Food Product Knowledge
  • Outline for Food and Beverage Safety and Hygiene Policies and Procedures
  • Outline for Prepare, Cook and Serve: Stocks, Sauce and Soup
  • Outline for Prepare, Cook and Serve: Cold Preparation Dishes
  • Outline for Prepare, Cook and Serve: Rice, Eggs, Farinaceous and Vegetable Dishes
  • Outline for Prepare, Cook and Serve: Pastry and Bakery Products
  • Outline for Prepare, Cook and Serve: Fish and Shellfish Dishes
  • Outline for Prepare, Cook and Serve: Meat and Poultry Dishes
  • Outline for Prepare, Cook and Serve: Asian and Local Cuisines
  • Outline for Internship / Industrial Attachment*

Scope of Study

Vocational skills and theories in Professional Cookery & Food Preparation

Delivery Mode

Lectures, tutorials and practical

Commencement Date/Intakes

To check the dates of Programme Intake for 2018, please click here.
DIMENSIONS reserves the right to change the intakes at any time without prior notice.

Course Fees

Click to show course fee.

Full-time

1. Application Fee (Non – refundable)

:S$

500.00

2. Tuition Fee

:S$

8,500.00

3. Administrative Fee

:S$

435.00

4. Examination Fee

:S$

500.00

5. Course Material

:S$

800.00

6. Uniform

:S$

200.00

7. Medical Check-Up Fee

:S$

60.00

8. International Student Management Fee

:S$

500.00

9. ICA Processing and Student’s Pass Fee

:S$

120.00

7% GST

:S$

813.05

TOTAL

:S$

12,428.05

Part-time

1. Application Fee (Non – refundable)

:S$

500.00

2. Tuition Fee

:S$

8,500.00

3. Administrative Fee

:S$

400.00

4. Examination Fee

:S$

300.00

5. Course Material

:S$

500.00

6. Uniform

:S$

200.00

7% GST

:S$

700.00

TOTAL

:S$

10,700.00

Miscellaneous Fees:

1. Loss of Student’s Pass (For Student’s Pass holder only)

:S$

278.20

2. Renewal of Student’s Pass (For Student’s Pass holder only)

:S$

128.40

3. Administrative Fees for Extension / Replacement of Student’s Pass (For Student’s Pass holder only)

:S$

535.00

4. Additional Book Fee Per Book

:S$

107.00

5. Appeal for Result Fee Per Module

:S$

160.50

6. Academic Status Certification Fee Per Certification Letter

:S$

53.50

7. Late Payment Fee

:S$

107.00

8. Documents Courier Services Fee Per Delivery

:S$

53.50

9. Re-enrolment Fee

:S$

535.00

10. Additional Uniform Fee Per Piece

:S$

53.50

11. Course Deferment Fee

:S$

374.50

12. Graduation Ceremony Fee

:S$

Subject to University / DIMENSIONS’ prevailing charges

13. Re-assessment Fee Per Module

:S$

214.00

14. Re-take Fee Per Module (excluding IA module)

:S$

1,070.00

15. Re-take Fee for Internship / Industrial Attachment (IA)

:S$

3,210.00

Note 1: All miscellaneous fees are inclusive of 7% GST.
Note 2: Total course fees paid (except application fee and GST) by students are protected under the Fee Protection Scheme (FPS).
Note 3: All students must sign the Advisory Note to Student before signing the Standard PEI-Student Contract.
Note 4: The Standard PEI-Student Contract must be signed by the student prior to making course fees payments to DIMENSIONS.
Note 5: The course fees shown above are effective from 2nd April 2017. DIMENSIONS reserves the right to make necessary amendments to the course fees without prior notice.

Payment Mode

For more information on Payment Mode, please click here.

For more information on Fee Protection Scheme (FPS), please click here.

For further details, please contact your Admissions Officer at 6334 0600.

Duration

6 months Institutional Training and 6 months Industrial Attachment (IA)*

Maximum allowed period for a student to complete the course is 12 months of Institutional Training

Opportunities for Further Education/Career Pathway

Students can look forward to servicing in these industries:

  • Hotels/Resorts
  • Restaurants
  • Food Service

Notes:

  • Graduates progression pathway is subject to the respective Institutions’/Universities’ entry requirements at the point of application.
  • Foreigner’s application for jobs in Singapore is subject to the approval from the Ministry of Manpower of Singapore (MOM). DIMENSIONS DOES NOT GUARANTEE any success rate of approval.
Entry Requirements

Entry Requirements

Academic Level:

Local students GCE ‘O’ level with at least 1 subject pass or other Level 2 qualification.
International students Equivalent to Year 10 from the respective home country of the applicant. 9 years of formal education will be considered if it is equivalent to official completion of High School or secondary education in the country of origin. Other private or foreign qualifications will be assessed on case-by-case basis.

English Proficiency: At least IELTS 5.0 or CAE Level 4 or pass the English Proficiency Test at equivalent level conducted by DIMENSIONS. English proficiency may be considered to have been met and an IELTS score may not be required if applicant possesses a highest qualification where English was the sole medium of instruction.

Assessment & Awards

Class Periods

3 hours per session, 5-8 sessions per week (Total: 15-24 hours per week)

Full-time
Monday to Friday: 9.30am-12.30pm and/or 1.45pm-4.45pm

Part-time
Weekday (Monday to Friday)
Sessions will be held in the evening
and / or
Weekend (Saturday and/or Sunday)
Sessions will be conducted within 9.00am to 6.00pm

Examination Period

End of each module

Assessment Methods

Formative: On-going knowledge and skills evaluation throughout the training period.
Summative: Quiz/Test, Assignment and/or Practical performance in varied weightage of each Module.

Assessment Grading Criteria

Modules

Assessment Methods (Weighting)

Grading Criteria

Kitchen Safety at Work

Quiz/Test (100%);

A : (80 marks and above)
B : (70 – 79 marks)
C : (60 – 69 marks)
D : (50 – 59 marks)
F : Fail (49 marks and below)Note 1: This Grading Criteria does not apply to the Unit “Food and Beverage Safety and Hygiene Policies and Procedures” which is subject to WDA/WSQ requirement and criteria.
Note 2: A student who fails with average mark less than 30 is required to retake the module.
Note 3: A student who fails more than half of the total number of modules is required to retake the whole course.
Kitchen Maintenance and Design

Quiz/Test (100%);

Menu Planning, Cost and Costing Control

Quiz/Test (100%);

Food Product Knowledge

Quiz/Test (100%);

Food and Beverage Safety and Hygiene Policies and Procedures

Examination (100%)

Prepare, Cook and Serve: Stocks, Sauce and Soup

Practical Performance (100%)

Prepare, Cook and Serve: Cold Preparation Dishes

Practical Performance (100%)

Prepare, Cook and Serve: Rice, Eggs, Farinaceous and Vegetable Dishes

Practical Performance (100%)

Prepare, Cook and Serve: Pastry and Bakery Products

Practical Performance (100%)

Prepare, Cook and Serve: Fish and Shellfish Dishes

Practical Performance (100%)

Prepare, Cook and Serve: Meat and Poultry Dishes

Practical Performance (100%)

Prepare, Cook and Serve: Asian and Local Cuisines

Practical Performance (100%)

Internship / Industrial Attachment

Practical Performance (100%)

Expected Examination Results Release Date

Not more than 3 months from final assessment.

Note: All assessed marks shall be deemed provisional until such time they have been confirmed by an Awards Assessment Board of the Awarding Body.

Qualification Award

Diploma in Professional Cookery & Food Preparation awarded by DIMENSIONS International College

Graduation Requirements

A “Pass” in all modules

Student who have passed all the theoretical units under the institutional training but fail in Industrial Attachment/Research Project can only be entitled to award the Certificate in Professional Cookery & Food Preparation.

Teacher – Student Ratio

Average teacher-student ratio is 1:35
Note: The number of students in the classroom is subject to the maximum seating capacity.

Note 1: International Student must achieve at least 90% attendance rate (ICA Requirement).
Note 2: International Student must not be absent for more than 7 consecutive days without valid reason (ICA Requirement).
Note 3: Students who do not require ICA’s student’s pass must achieve at least 80% attendance rate.Our College only accept medical certificates as proof for absenteeism. Any other documents should only be accepted on a case-by-case basis with full justification and be acceptable by ICA.
Note 4: In the first week of studies, an induction session will be conducted. The students will be briefed by the Academic Staff on full details of the course including scheme of work, timetable, assessments and grading, assessment and exam dates and venue and many other academic matters.
Note 5: DIMENSIONS has the right to cancel a class/an intake if the minimum number of students enrolled is less than 10 for any programme per class. Students may enroll into a later intake, if any, or withdraw from course. (For refund, please refer to our Refund Policy).
Note 6: Students (both international and local) must achieve an attendance rate of 80% and above in order to qualify for examinations.