This is a unique course that blends scientific principles and culinary skills to enable efficient production of food products that are convenient, safe, nutritious and consistent in quality. This course will equip you with knowledge and skills to meet increasing consumer demand for greater variety, better quality, improved nutrition and safety. You will learn through a wide range of intensive hands-on training that is related to real-life situations in the industry.

Minimum Entry Requirements

*SPM/UEC holders must have a minimum of Grade 6 for their Bahasa Inggeris (Paper 122/Paper 322)/ Communication English or English Language (for UEC holders).

See also the minimum entry requirements for:

• International Students

The cut-off point for Baking & Culinary Science course is 16 in 2007. It is determined by the demand for the course and the quality of first choice applicants. The cut-off point is to be used as a guide only as it may vary from year to year depending on the aggregate scores of students applying for the course. The cut-off point is the aggregate of the last student admitted to the course and is generated by the computer after it has completed allocating a course to all students who participated in the Joint Admissions Exercise (JAE).

Please make further enquiries with us.

This is the only diploma available in Singapore that integrates both scientific principles and culinary skills in the preparation of food. The training provides a scientific understanding of food in the context of major cuisines of the world. You will learn scientific methods to efficiently produce food products as well as develop creative new products.

Yes, certainly! This is a local diploma with an international flavour! As part of the Overseas Student Internship Programme (OSIP), discussions are underway to tie up with relevant overseas companies to give students wider exposure to the industry.

Discussions are underway to link up with Universities / Colleges that have strong expertise in culinary science.

Although the two courses share several subjects, there are other subjects that make the two courses different. For example, Baking Science, Western and Asian Culinary Practicum, and Culinary Technology Application are taught in Baking & Culinary Science diploma while Food Preservation & Quality Assurance, Food Processing, and many nutrition subjects are taught in the Applied Food Science & Nutrition diploma.

Baking & Culinary Science prepares students to work in bakeries, central kitchens and food & beverage establishments. Graduates can find job opportunities as baking technologists, junior chefs, development chefs, food safety officers and R&D executives.

Applied Food Science & Nutrition graduates can embark on a career in the food, nutrition and healthcare industries. They may be employed as a food technologist, nutrition executive, nutrition educator, dietetic technologist, food laboratory analyst, R&D executive, QA/QC officer, food microbiologist or food safety officer.

All of the above institutions offer courses that train students in practical skills. Unlike the others, Baking & Culinary Science trains students in the science of baking and culinary processes and products in addition to practical skills.

SHATEC and other institutions such as the Institute of Technical Education (ITE), Baking Industry Training Centre (BITC), and Restaurant Association of Singapore (RAS) offer courses that train students in practical skills. Unlike the others, our Baking & Culinary Science course trains students in the science of baking and culinary processes and products in addition to practical skills.

Potential employers feel that graduates from this course will be able to contribute to the continual growth of the industry as well as meet future challenges to bring the industry to new heights.