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.
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:
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
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.
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
Unit Name | Assessment Methods (Weighting) |
Food Hygiene Intermediate | Examination (100%) |
Hospitality: Financial and Control Systems | Examination (30%); Coursework (70%) |
Hospitality Supervision | Coursework (100%) |
Food Classification and Purchase | Coursework (100%) |
Kitchen Planning and Design | Coursework (100%) |
Gastronomy | Coursework (100%) |
Management of Food and Beverage Operations | Coursework (100%) |
Professional Cookery: Graded Unit 1 | Practical Performance (100%) |
Professional Cookery: Graded Unit 2 | Project (100%) |
Production Cookery: Cold Kitchen | Coursework (100%) |
Production Cookery: Hot Kitchen | Coursework (100%) |
Patisserie | Practical Performance (100%) |
Management of Human Resources in Hospitality 1 | Examination (30%); Coursework (70%) |
Specialised Patisserie | Coursework (100%) |
Specialised Patisserie: Advanced | Practical Performance (100%) |
Production Cookery: Sweets and Desserts | Practical Performance (100%) |
Pastry | Practical Performance (100%) |
Health and Safety Legislation: An Introduction | Coursework (100%) |
Work Experience | Portfolio (100%) |
Full-time
1. Application Fee (Non – refundable) | S$500.00 |
2. Tuition Fee | S$23,800.00 |
3. Registration Fee For Scottish Qualifications Authority | S$800.00 |
4. Administrative Fee | S$635.00 |
5. Examination Fee | S$1,000.00 |
6. Course Material | S$1,400.00 |
7. Uniform | S$200.00 |
8. Kitchen-based Practical Practice | S$2,000.00 |
9. Medical Check-Up Fee | S$60.00 |
10. International Student Management Fee | S$500.00 |
11. ICA Processing and Student’s Pass Fee | S$120.00 |
7% GST | S$2,171.05 |
Total | S$33,186.05 |
1. Application Fee (Non – refundable) | S$100.00 |
2. Tuition Fee | S$23,800.00 |
3. Registration Fee For Scottish Qualifications Authority | S$800.00 |
4. Administrative Fee | S$450.00 |
5. Examination Fee | S$1,000.00 |
6. Course Material | S$1,400.00 |
7. Uniform | S$200.00 |
8. Kitchen-based Practical Practice | S$2,000.00 |
7% GST | S$2,082.50 |
Total | S$31,832.50 |
1. Loss of Student’s Pass (For Student’s Pass holder only) | S$278.20 |
2. Renewal of Student’s Pass (For Student’s Pass holder only) | S$128.40 |
3. Administrative Fees for Extension / Replacement of Student’s Pass (For Student’s Pass holder only) | S$535.00 |
4. Additional Book Fee Per Book | S$107.00 |
5. Appeal for Result Fee Per Unit | S$160.50 |
6. Re-issue of Certificate | S$214.00 |
7. Academic Status Certification Fee Per Certification Letter | S$53.50 |
8. Late Payment Fee | S$107.00 |
9. Documents Courier Services Fee Per Delivery | S$53.50 |
10. Re-enrolment Fee | S$535.00 |
11. Course Deferment Fee | S$374.50 |
12. Graduation Ceremony Fee | Subject to University / DIMENSIONS’ prevailing charges |
13. Additional Uniform Fee Per Piece | S$53.50 |
14. Re-assessment Fee Per Unit | S$214.00 |
15. Re-take Fee Per Unit | S$1,284.00 |