DIPLOMA IN FOOD TECHNOLOGY AND CATERING
Food technology is a branch of food science that deals with the production processes that make foods and catering is part of the Hospitality Industry. Early scientific research into food technology concentrated on food preservation.
This course aims to provide students with a broad understanding of Food Technology and operations in Catering.
The course comprises of practical career-based elements and several core competencies that will instil knowledge in food safety, preparation and preservation as well as handling in students. This will be useful in the individual’s career prospects in the industry.
Students may use it as a pathway into further learning about Food Technology and Catering in the advanced levels which will impart knowledge on the business aspect of the industry.
Intakes
Every Month (January- December)
Duration
8 months + 6 months Industrial Attachment (Offering Full Time Programme)
- 8 months (Part Time)
- Course Delivery: The course will be delivered in a formal classroom setup, self-study, group work and presentations, and coursework.
content
- English for Professional Communications 1
- To be able to read and understand professional communications
- To be able to identify words / jargon used in the industry
- To be able to effectively convey information in a professional setting
- To be able to orally communicate instructions
- To be able to do a presentation
- Central Kitchen and Catering Operations
- To gain knowledge and skills required to carry out tasks in central kitchen and catering operations
- To be able distinguish different segments of the food production process
- Receive and store products and supplies in accordance with ideal storage conditions as per organizational regulatory requirements
- Food Preservation
- To understand the value of food preservation
- To be able to identify the various methods used in food preservation
- To understand the reasons why food needs to be preserved
- To distinguish perishable goods
- To gain knowledge in ingredients and substances used in food preservation
- Food Safety Management
- To gain knowledge and understanding of food safety and quality systems
- To identify the legislation involved in food processing and production
- To understand what the penalties and repercussions of malpractice in food safety entails
- To be able to list down the safety practices and protocols in accordance with the legislation for food production establishments
- To gain knowledge in proper and safe handling of food products, ingredients and equipment used in food production
- To understand safety quality management systems
- To be able to do basic risk assessment and identify threats to food safety
- To be able to develop problem solving skills from a safety standpoint
- Food Packaging Technology 1
- To gain insight into the value of food packaging
- To understand what food packaging means
- To distinguish the difference between Best Before and Expiry Date
- To be able to enumerate the types of packaging materials used in the food industry
- To be able to innovate food packaging based on customer requirements adhering to food safety and preservation standards
- Career Readiness and Professional Development
- To understand the various occupancies in the business industry
- To identify the needs of the industry for specific professions and their roles
- To be able to network among professionals effectively
- To have interview skills enabling them to pursue career options
- To be able to create a professional Resume / Curriculum Vitae
- To be able to identify strengths and competencies of one’s self and to assess them in relation to the needs of the organization
7. Internship
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- To be able to identify how each module of this course is related to actual and practical applications in the industry
- To be able to understand and use the various technologies and equipment used in food production, food packaging, food preservation and food storage
- To be able to effectively communicate with other members of the team or organization in order to carry out tasks assigned to them in each stage of the attachment
- To be able to identify and practice different methods used in food production, food preservation, food handling and food packaging
- To be able to summarize the contents of this course and relate it to the actual work experience gained through the attachment
For students unable to do the Internship, they will be required to submit a Research Project
assessment/written examinations
- Coursework and Written Examinatons.
progression requirement
- A minimum of 90% attendance for student pass holders is required and 75% attendance is required for non-student pass holders
- Minimum mark of 40% is required to pass each module
Programme Fees (Full-Time)
- S$ 5,500 (Exclusive GST)*
- Application Fee: S$250 (Non-refundable)
- Administrative Fee: S$150
** Fees are subjected to change without notice
Fees and Discounts (such as/but not limited to: Subsidies, Discounts, Scholarships, Funding and Bursaries) are subject to changes according to the College’s discretion. Please ensure that you check with the College for available discounts and ensure that the offered discounted amounts are stated in the college’s Offer Letter and Student Contract.
