Introduction

Are you endowed with the interest and passion in whipping up delectable meals for the crowd? Cooking spells a labour of love and thence, the Higher National Diploma in Professional Cookery is a course you shouldn’t miss. Distinctively designed to furnish you with the professional culinary knowledge and skills, you will be well prepared to forge well ahead in the competitive food and beverage industry.

This course covers the units in food hygiene, hospitality supervision, food classification and purchase, kitchen planning and design, professional cookery, gastronomy and more. Following the theoretical and practical lessons, you will undergo a 6-month Industrial Attachment (IA) / Work Experience* to enhance your food preparation techniques in a real-life work environment.

In addition, this course aims to equip students with the knowledge and skill-sets to excel in the culinary and catering sector. The cutting-edge curriculum enables students to acquire exemplary leadership skills and a customer focused attitude through an in-depth understanding of effective leadership qualities and visionaries. Moreover, students get to develop a wide range of competencies and expanded knowledge in areas such as specialist culinary skills, accounting, and human resource management.

Upon successful completion of the course, you will be awarded with the Higher National Diploma in Professional Cookery by the Scottish Qualifications Authority (SQA). This qualification sets the tone for your culinary career, heightening your opportunities to stand out as a key asset.

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Curriculum Overview

Programme Structure

Objective
This course is designed with the aim to equip students in the culinary as well as food and beverage sector with the following learning objectives:

• To provide students with the opportunity to apply their learned knowledge and integrate their skills across the culinary operational areas
• To acquire exemplary leadership skills and develop a customer-focused mind set through the understanding of the prime elements of a leadership/supervisory role
• To develop a broad range of proficiencies and expanded knowledge in areas such as accounting, human resource management, management concepts as well as menu compilation and design
• To prepare students with the fundamental abilities to plan and manage a food and beverage operation

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Area of Studies

The programme consists of two components:

I. Theory and practical class lessons conducted at DIMENSIONS International College (18 months).
II. Industrial Attachment (IA) / Work Experience*, students will be trained at hotels, resorts, country clubs or restaurants (6 months).

Designed for

• Aspiring hospitality students
• Individuals who set their sights on earning a degree in the near future
• Working adults who wish to hone their knowledge and skill-sets on a more seasoned level

Course Structure
Higher National Diploma in Professional Cookery consists of 19 units.

Unit Outline

• Outline for Food Hygiene Intermediate
• Outline for Hospitality: Financial and Control Systems
• Outline for Hospitality Supervision
• Outline for Food Classification and Purchase
• Outline for Kitchen Planning and Design
• Outline for Gastronomy
• Outline for Management of Food and Beverage Operations
• Outline for Professional Cookery: Graded Unit 1
• Outline for Professional Cookery: Graded Unit 2
• Outline for Production Cookery: Cold Kitchen
• Outline for Production Cookery: Hot Kitchen
• Outline for Patisserie
• Outline for Management of Human Resources in Hospitality 1
• Outline for Specialised Patisserie
• Outline for Specialised Patisserie: Advanced
• Outline for Production Cookery: Sweets and Desserts
• Outline for Pastry
• Outline for Health and Safety Legislation: An Introduction
• Outline for Work Experience

* Students must satisfy the following pre-qualifying requirements prior to school’s arrangement for their Industrial Attachment (IA) / Work Experience posting:

• Students must be at least 18 years old at the time of IA posting
• Complete and pass the practical and theory assessments of your Course
• Achieve at least 90% attendance rate
• Pass the Interview Screening Test comprising of:

1. Technical Test
2. Performance Test

Note:

• IA posting is not guaranteed and will be subjected to approval of relevant passes by Ministry of Manpower (MOM). No further IA posting will be arranged if a student withdraws or is terminated from the IA centre.

Scope of Study
Theory and practical skills in professional cookery

Delivery Mode
Lectures, tutorials, discussions and researches

Duration
18 months Institutional Training and 6 months Industrial Attachment (IA)* (Total 24 months)

Maximum allowed period for a student to complete the course is 36 months of Institutional Training excluding Industrial Attachment (IA) period

Opportunities for Further Education/Career Pathway
Students can look forward to servicing in these industries:

• Hotels/Resorts
• Restaurants
• Food Service / Catering

Notes:
Foreigner’s application for jobs in Singapore is subject to the approval from the Ministry of Manpower of Singapore (MOM). DIMENSIONS DOES NOT GUARANTEE any success rate of approval.

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Entry Requirements

Academic Level:

Local students
GCE ‘A’ level with at least 1 subject pass or DIMENSIONS Business Foundation or Hospitality Diploma or other private Foundation Certificate (with equivalent entry requirements as Foundation Diploma in Business and subject to approval).
International students
Equivalent to Year 12 from the respective home country of the applicant.
Note:
Applicants with non-standard entry qualifications will be considered on a case-by-case basis
English Proficiency :
At least IELTS 5.5 or CAE Level 4 or pass the English Proficiency Test at equivalent level conducted by DIMENSIONS or its equivalent. English proficiency may be considered to have been met and an IELTS score may not be required if applicant possesses a highest qualification where English was the sole medium of instruction.

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Duration & Intake

Programme Duration

Class Periods
Full-time

Monday to Friday: 9.30am-12.30pm and/or 1.45pm-4.45pm
3 contact hours per session, 5-6 sessions per week

Part-time

Weekday (Monday to Friday)
Sessions will be held in the evening
and / or

Weekend (Saturday and/or Sunday)
Sessions will be conducted within 9.00am to 6.00pm
3 contact hours per session, 4 to 6 sessions per week

Examination Period
At the end of each semester or course

Assessment Methods
Examinations, coursework, project, portfolio and practical performance

Assessment Grading Criteria
For Graded Units:
A: (70 marks and above)
B: (60 – 69 marks)
C: (50 – 59 marks)
Fail: (49 marks and below)

All other units: Pass / Fail

Assessment Weighting
 

Expected Examination Results Release Date
Not more than 3 months after the final assessment

Qualification Award
Higher National Diploma in Professional Cookery awarded by the Scottish Qualifications Authority, UK

Graduation Requirements
A “Pass” in all assessments of all units, including Industrial Attachment (IA) / Work Experience*

Note 1: International Student must achieve at least 90% attendance rate (ICA Requirement).
Note 2: International Student must not be absent for more than 7 consecutive days without valid reason (ICA Requirement).
Note 3: Students who do not require ICA’s student’s pass must achieve at least 80% attendance rate.Our College only accept medical certificates as proof for absenteeism. Any other documents should only be accepted on a case-by-case basis with full justification and be acceptable by ICA.
Note 4: In the first week of studies, an induction session will be conducted. The students will be briefed by the Academic Staff on full details of the course including scheme of work, timetable, assessments and grading, assessment and exam dates and venue and many other academic matters.
Note 5: DIMENSIONS has the right to cancel a class/an intake if the minimum number of students enrolled is less than 10 for any programme per class. Students may enroll into a later intake, if any, or withdraw from course. (For refund, please refer to our Refund Policy).
Note 6: Students (both international and local) must achieve an attendance rate of 80% and above in order to qualify for examinations.

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Fees & Funding

Full-time
 

Part-time
 
Miscellaneous Fees:
 
Note 1: All miscellaneous fees are inclusive of 7% GST.
Note 2: Total course fees paid (except application fee and GST) by students are protected under the Fee Protection Scheme (FPS).
Note 3: All students must sign the Advisory Note to Student before signing the Standard PEI-Student Contract.
Note 4: The Standard PEI-Student Contract must be signed by the student prior to making course fees payments to DIMENSIONS.
Note 5: The course fees shown above are effective from 1st June 2017. DIMENSIONS reserves the right to make necessary amendments to the course fees without prior notice.

Payment Mode

For more information on Payment Mode, please go to : https://dimensions.edu.sg/current-students/types-of-fee-and-payment-modes/

For more information on Fee Protection Scheme (FPS), please go to : https://dimensions.edu.sg/current-students/fee-protection-scheme/

For further details, please contact your Admissions Officer at 6334 0600.