Gain an Internationally Renowned Diploma in Culinary Arts

Please view the full 5-term Diploma Programme here.

Submit your application for the Diploma in Culinary Arts here.

Please allow approximately 10 minutes for the application. Incomplete applications will not be processed.

All prospective students must complete an interview and online profiling test upon successful application submission.

Please note that the Application Fee of S$109 is non-refundable and non-transferable. Only credit/debit card payments are accepted for the Application Fee. Alternatively, we accept NETS and local cheques for local applicants; and bank drafts and telegraphic transfers for international applicants. The details are as follows: 

• Beneficiary: At-Sunrice GlobalChef Academy Pte Ltd
• Bank: United Overseas Bank Limited 
• Branch: South Bridge Road 
• Bank code: 7375 
• Branch Code: 343 
• Account No: 934-342-2489 
• SWIFT Code: UOVBSGSG 
  

Applicants are also required to complete the online Talent/Personality Test in the Online Application. 

Shortlisted applicants will be contacted within 7 working days for a face-to-face interview, or via webcam for international applicants. Upon completion of the interview, your application will be submitted to the Admission Board for review, and we will notify you within 3 weeks via email. 

For successful applicants, we will courier the original copy of the Advisory Note, Letter of Acceptance (LOA) and Student’s Contract to your home address. We will apply for a Student Pass from the Immigration and Checkpoint Authority of Singapore (ICA). In accordance with ICA regulations, the Student Pass application can only be processed 2 months prior to the programme commencement. 

Please be advised that the net fees must be paid in two instalments. 

• The first instalment must be paid within 10 working days upon signing of the Letter of Acceptance (LOA) & student contract or before course commencement date, whichever is earlier. 
• The second instalment must be paid 9 months after the course starts. Payment will not be accepted before the signing of LOA & student contract. 

Students must complete a two-part, post-course Training Quality and Outcomes Measurement Survey (TRAQOM) by SkillsFuture Singapore (SSG) as follows: 

• The Quality Survey will be conducted after the course end date through an electronic survey. The survey will be emailed to the trainee through SSG’s central survey system. 
• The Outcomes Survey will be administered once a year through a contracted vendor. The survey will be sent to shortlisted trainees who have completed their full qualification course(s) or CU(s). 
• The students must provide their personal email and phone number for SSG to conduct the surveys. 
• All corporate companies registering their staff for training must avoid using centralised corporate email and use their staff’s individual email and phone number for SSG to conduct the surveys. 

You’ll complete your Diploma in Culinary Arts after 1.5 years (18 months), comprising five 3-month terms. 

All local and international applicants should meet the following minimum entry requirements (MERs) for this programme: 

 Academic/Work Experience Requirements: 

• Singaporean/Singapore PR Applicants
  • Obtained at least three (3) GCE N-Level credits (including English) 
    

• International Applicants:
  • Obtained at least a pass at high school diploma or equivalent qualifications; AND
  • Possess a minimum of 1 week of working experience in any F&B related establishments and should be at least 17 years old. 

• Language Proficiency Requirements
  • Obtained at least an IELTS score of 5.5 / TOEFL (internet-based total) score of 46-59 / WPLN Level 5;
  • Completed/exempted from National Service (for Singaporean males only). 

Students are required to meet the following criteria to obtain their relevant certificates: 

• Minimum attendance of 90% and above; 
• Pass all assessments required by the programme; 
• Abide to the student code of conduct. 

Applicants and students are to note the following as well:

• Enrolment is subject to availability and incomplete applications will not be processed. 
• The programme is conducted in English and proficiency in the language is a requirement. 
• Programme contents and all prices are subject to change. 
• Trainees who choose to drop out prior to successful completion will be requested to pay the programme fees in full and will not be entitled to any SOAs or certificates. 
• The following items are compulsory and must be purchased before commencement of programme:
  • Medical Insurance,
  • Fee Protection Scheme.
• Food items from all practical sessions shall be consumed in the Academy, either during lunch or dinner time.
• For food safety purposes, food items are not allowed to be taken home for consumption. 

Singaporean/Singapore PR Applicants 

• Copy of NRIC (front & back) 
• Copy of highest educational qualification (Certificate / Transcript) & Official Translation (if not in English) 
• NS Certificate of service completion and transcript (for male applicants only) 
• Resume / Curriculum Vitae (with names & contact info of at least 2 Referees) (Click here for the template) 

International Applicants 

• Copy of passport 
• Recent Passport-sized colour photograph (taken against plain white background) 
• Copy of highest educational qualification (Certificate / Transcript) & Official Translation (if not in English) 
• Resume / Curriculum Vitae (with names & contact info of at least 2 Referees) (Click here for the template) 
• Student Pass Form (Click here for the form) 
• Birth certificate and translation (if not in English) 
• Proof of financial support 

We currently partner with the following financial institutions. 

 POSB Further Study Assist  

• Lower interest rates of 4.38% p.a. with 2.5% processing fee 
• Flexible repayment period up to 10 years that best suit your needs 
• Please visit posb.com.sg for more information 

OCBC FRANK Education Loan 

• Low interest rate of 4.5% per year 
• Three flexible repayment options 
• Please visit frankbyocbc.com for more information