This course blends scientific principles and culinary skills to enable you to produce quality food that is convenient, safe, nutritious and consistent in quality. You will undergo comprehensive and intensive hands-on training to make your learning a truly interactive experience through a curriculum that encompasses chemistry, microbiology, food safety, product development and baking/culinary technology.

Minimum Entry Requirements

# Biology, Chemistry, Combined Science, Engineering Science, Physical Science, Physics, Science (Chemistry, Biology), Science (Physics, Biology), Science (Physics, Chemistry)

*Sijil Pelajaran Malaysia (SPM)/Unified Examination Chinese (UEC) holders must have a minimum of grade 6 for the relevant English Language subject (e.g. Bahasa Inggeris).

See also the minimum entry requirements for:

• International Students

The cut-off point for the Baking & Culinary Science course varies between 15-17 points depending on the demand for the course and 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 allocated a course to all students who participated in the Joint Admissions Exercise (JAE).

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

Our graduates are well-positioned to join the F&B industry as:

• Baking technologists
• Food service executives
• Food hygiene officers
• Junior chefs
• Product development executives
• R&D executives

You can also choose to work in the baking, food service and food consultancy industries as well as in other supporting industries dealing with food ingredients, equipment and food packaging.

This is the only diploma 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.

Although the two courses share several subjects, there are other subjects that make the two courses different. For example, Baking Science, Asian and Western Culinary Practicums, Baking and Culinary Technology Application are taught in the Baking & Culinary Science diploma while Food Preservation and 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, food service executives, hygiene officers, junior chefs, product development executives 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 nutrition executives, dietetic technologists, nutrition educators, food laboratory analysts, R&D executives, QA/QC officers, food microbiologists, or food hygiene officers in food operations.

Please make further enquiries with us.

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.