DIPLOMA IN CULINARY ARTS
Ideal for: Aspiring chefs with a passion for cooking and service, a motivation to excel and dreams of a global career in fine dining. At the end of this pathway programme, students may progress into the Specialist Diploma in Food Entrepreneurship by At-Sunrice GlobalChef Academy and/or to the 1 year Bachelor of Arts (Hons) Business Studies with Entrepreneurship Level 6 (Top-up) degree by the University of West London at the At-Sunrice campus in Singapore*. Graduates may also progress to other degree courses at any of our Partner Universities.
Course Reference Number: TGS-2023036131
Upon completion, graduate is awarded with a full qualification in Diploma in Culinary Arts, awarded by At-Sunrice GlobalChef Academy.
*Terms and Conditions apply. Refer to the admissions requirements of the individual programmes.
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18 months
Eastern and Western Cuisine
With a unique Study and Work pedagogy, this diploma allows you to go on an experiential journey during which you will learn a wide range of cooking techniques – from the fundamentals to the advanced of Eastern and Western cuisines. You will also take part in an enriching apprenticeship programme working in established hotels and restaurants (both Asian and Western) that will groom you for the vibrant F&B industry during your course of study.
The programme content of this diploma follows the Enhanced Food and Beverage Workforce Skills Qualification (WSQ) Framework, Culinary Arts progression track by the SkillsFuture Singapore (SSG).
Study and Work
Term 1 comprises full day classroom learning and hands-on practicum in At-Sunrice. There is no allowance in Term 1.
Term 2 and Term 3 consist of 1-week classroom learning (study) and 2-weeks apprenticeship (work) rotation. Students apprentice either at one Asian or one Western restaurant for a period of 6 months.
Term 4 comprises full day classroom learning and hands-on practicum in At-Sunrice.
Term 5 comprises 6 months Singapore Industrial Attachment (SIA) or Overseas Industrial Attachment (OIA). International students may choose to do their industrial attachment in their home country via Own Country Industrial Attachment (OCIA).
Work Allowances
All students will receive a minimum allowance of $1,000 a month during their apprenticeship and SIA during Terms 2, 3 and 5.
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TERM 1 |
TERM 2 |
TERM 3 |
TERM 4 |
TERM 5 |
| Orientation |
Facilitate Effective Communication and Engagement at the Workplace |
Demonstrate Sous Vide Method |
Supervise Food Production |
OIA / SIA |
| Food Safety Course Level 1 |
Supervise Quality Procedures |
Carve Fruits and Vegetables for Food Presentation |
Maintain Inventories |
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| Maintain Safe and Secure Working Environment |
Facilitate Effective Work Teams |
Prepare Advanced Chinese Noodle Dishes |
Administer Purchasing and Receiving Procedures |
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| Maintain Food & Beverage Production Environment |
Maintain Workplace Safety and Health Policies and Procedures |
Prepare Advanced Chinese Soup & Broth Dishes |
Make Hot and Cold Desserts |
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| Maintain Quality Control Procedures |
Establish Relationships for Customer Confidence |
Prepare Advanced Chinese Rice Dishes |
Prepare and Serve Wines |
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| Prepare Equipment and Ingredients |
Demonstrate Advanced Moist Heat Cooking Techniques |
Prepare Advanced Chinese Stir Fried Dishes |
Prepare and Serve Alcoholic Beverages |
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| Demonstrate Basic Knife Skills |
Prepare Sandwiches |
Prepare Advanced Dim Sum Dishes |
Produce La Mien and Prepare the Dishes |
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| Prepare Spices, Seasonings and Marinades |
Prepare Singapore Heritage Dishes |
Conduct Staff Performance Assessment Processes |
Prepare Herb & Spice Blends of Various Cuisines |
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| Prepare Vegetables, Fruits, Nuts and Mushrooms |
Understand Nutritional Knowledge and Dietary Requirements |
Develop Menu |
Use Herbs & Spices in Various Cuisine Preparation and Presentation |
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| Prepare Meat and Poultry for Cooking |
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Develop and Implement Budget |
Apply Sensory Analysis to Food & Beverage Preparation and Presentation |
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| Prepare Fish and Seafood for Cooking |
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Prepare Various Types of Cuisines |
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| Demonstrate Basic Dry Heat Cooking Methods |
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Manage Crisis Situations |
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| Demonstrate Basic Moist Heat Cooking Methods |
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Solve Problems and Make Decisions at Managerial Level |
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| Prepare Basic Western Stocks and Soups |
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Lead Workplace Communication and Engagement |
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| Prepare Western Foundation Sauces |
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Implement Site/Outlet and Equipment Maintenance Plan |
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| Prepare Cold Plates and Garnishes |
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Maintain Displays |
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| Prepare Pasta |
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Spice Odyssey Capstone Project |
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| Prepare Basic Indian Breads |
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| Make Basic Breads |
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| Make Muffins and Scones |
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| Solve Problems and Make Decisions at Operational Level |
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| Cultivate a Productivity and Innovative Mindset |
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| Interact and Serve F&B Customers |
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| On-The-Job Training |
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| Field Trips |
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(SCTP) Diploma in Culinary Arts |
Singaporean/SPR-AFS |
Singaporean-MCES |
Singaporean/SPR/LTVP+ (Self-sponsored) |
International Student |
| Programme Fee | SGD 31,150.00 | SGD 31,150.00 | SGD 31,150.00 | SGD 31,150.00 |
| SSG Funding | (SGD 21,805.00) | (SGD 21,805.00) | (SGD 21,805.00) | - |
| Net Programme Fee | SGD 9,345.00 | SGD 9,345.00 | SGD 9,345.00 | SGD 31,150.00 |
| Administration Fee | SGD 500.00 | SGD 500.00 | SGD 500.00 | SGD 700.00 |
| Starter Kit | SGD 1,455.00 | SGD 1,455.00 | SGD 1,455.00 | SGD 1,455.00 |
| Medical Insurance (inclusive GST) | SGD 109.00 | SGD 109.00 | SGD 109.00 | SGD 109.00 |
| Fee Protection Scheme | SGD 25.29 | SGD 36.19 | SGD 79.80 | SGD 233.84 |
| Total Fees Payable | SGD 11,434.29 | SGD 11,445.19 | SGD 11,488.80 | SGD 33,647.84 |
| GST (9%) | SGD 1,019.28 | SGD 1,020.26 | SGD 1,024.18 | SGD 3,018.50 |
| Mid-Career Enhanced Subsidy (MCES) / SCTP Additional Funding Support (AFS) | (SGD 7,787.50) | (SGD 6,230.00) | - | - |
| Net Fees Payable | SGD 4,666.07 | SGD 6,235.45 | SGD 12,512.98 | SGD 36,666.34 |
- Prices are subject to change
- Funding validity period is up to 31 May 2025, funding amount may be subject to funding cap
- This is a SkillsFuture Level-Up Programme
- This is a SkillsFuture Credit (SFC) eligible programme (for self-sponsored only)
- This is a Workfare Skills Support (WSS) Scheme eligible programme
- This is a UTAP eligible programme (up to 31 Mar 2025)^
- $109 Application fee (non-refundable) is due upon submission of the application form
- Starter Kit includes Knife & Tool Set, Textbooks, Student Uniform Set (2 sets of uniform, 1 pair of safety shoes, 2 aprons and 2 kitchen towels)
- Long Term Visit Pass Plus (LTVP+) funding support took effect from 1 Oct 2021, LTVP+ holders can be identified with their green visit pass cards, with the word ‘PLUS’ on the back of the card
For all eligible Singaporeans, SPRs and Long Term Visit Pass Plus (LTVP+) holders.
Mid-Career Enhanced Subsidy (MCES) Funding - 90% programme fee
For eligible Singaporeans aged 40 years old and above. Visit skillsfuturegov.sg for more information.
UTAP is a training benefit for NTUC members to defray their cost of training.
NTUC qualifying members enjoy 50% unfunded course fee support (balance course fee payable after applicable government subsidy, including SFC):
- NTUC members up to $250 per year
- NTUC Starter members up to $200 per year
- NTUC members aged 40 years and above up to $500 per year (for courses commencing from 1 July 2020 to 31 Dec 2025)
Visit e2i’s website for more information.
At-Sunrice GlobalChef Academy is partnering with these 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
- Visit posb.com.sg for more information
OCBC FRANK Education Loan
- Low interest rate of 4.5% per year
- Three flexible repayment options
- Visit frankbyocbc.com for more information
Ideal candidates for this programme should have a passion for culinary arts, possess leadership qualities, good moral character, be artistic and disciplined. All prospective students need to complete an interview and online profiling test upon successful submission of application forms. 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 O-Level credits (including English); OR
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; AND
• Completed/exempted from National Service (for Singaporean males only).
- 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.
- Trainee who chooses 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 session 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.
- Students are required to meet the following criteria in order to obtain their relevant certificates:
a. Minimum attendance of 90% and above;
b. Pass all assessments required by the programme;
c. Abide to the student code of conduct.
1. Please ensure that all documents listed below are duly prepared:
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International Applicant |
Singaporean/SPR Applicant |
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Copy of Passport |
Copy of NRIC (front & back) |
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Recent Passport-sized colour photograph (taken against plain white background) |
Copy of highest educational qualification (Certificate / Transcript) & Official Translation (if not in English) |
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Copy of highest educational qualification (Certificate / Transcript) & Official Translation (if not in English) |
NS Certificate of service completion and transcript (for male applicants only) |
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Resume / Curriculum Vitae (with names & contact info of at least 2 Referees) (please click here for the template) |
Resume / Curriculum Vitae (with names & contact info of at least 2 Referees) (please click here for the template) |
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Student Pass Form (please click here for the form) |
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Birth certificate and translation (if not in English) |
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Proof of financial support |
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2. Click here to apply. Please allow approximately 10 minutes for the online application and ensure all documents are duly completed and submitted online. Any incomplete application will not be processed.
3. Application Fee is non-refundable and non-transferable. Pay online by credit/debit card for the Application Fee only. Alternatively, we accept NETs, local cheque for local applicants; 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
4. Complete the online Talent/Personality Test in the Online Application.
5. We will contact the shortlisted applicant within 7 working days for an interview either face-to-face or via webcam if you are an international applicant.
6. After the interview, your application will be submitted to the Admission Board for review. We will notify you within 3 weeks via email.
7. For successful applicants:
International and Local Student
- At-Sunrice will courier the original copy of the Advisory Note, Letter of Acceptance (LOA) and Student’s Contract to your home address.
- At-Sunrice will apply for a Student Pass from the Immigration and Checkpoint Authority of Singapore (ICA).
- In accordance to ICA regulations, the Student Pass application can only be processed 2 months prior to the programme commencement.
8. Please be advised that the nett fees payable has to be made in two instalments. The first payment should be made within 10 working days upon signing of the Letter of Acceptance (LOA) & student contract or before course commencement date, whichever is earlier. The second payment should be made 9 months after course commencement. Payment will not be accepted before the signing of LOA & student contract.
9. Training Quality and Outcomes Measurement Survey (TRAQOM) by SkillsFuture Singapore
SSG will conduct the two post-course evaluation surveys in the following manner:
- 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).
- Trainee is to provide your personal email and phone number for SSG to conduct the surveys.
- All corporate companies registering their staff for training are to avoid using centralized corporate email and have to use their staff email and phone number for SSG to conduct the surveys.
