The Diploma in Professional Cookery and Food Preparation course is designed to provide students with a thorough grounding on what it takes to be a chef in restaurants, café or relevant hospitality and F&B establishments. Students will be equipped with the knowledge and practical competency in cooking skills, serving up a variety of dishes and cuisines that are up to industrial and professional standards.
Upon successful completion of the course and Industrial Attachment, students will be awarded the Diploma in Professional Cookery and Food Preparation by DIMENSIONS International College.
The Diploma in Professional Cookery and Food Preparation course is designed to provide students with a thorough grounding on what it takes to be a chef in restaurants, café or relevant hospitality and F&B establishments. Students will be equipped with the knowledge and practical competency in cooking skills, serving up a variety of dishes and cuisines that are up to industrial and professional standards.
Upon successful completion of the course and Industrial Attachment, students will be awarded the Diploma in Professional Cookery and Food Preparation by DIMENSIONS International College.
The programme consists of two components:
I. Theory and practical class lessons conducted at DIMENSIONS International College (6 months).
II. Industrial Attachment (IA)*, students will be trained at hotels, resorts, country clubs or restaurants (6 months).
Objective
Course Structure
This course consists of 13 modules.
The programme consists of two components:
Academic Level:
Local students: GCE ‘O’ level with at least 1 subject pass or other Level 2 qualification.
International students : Equivalent to Year 10 from the respective home country of the applicant.
English Proficiency: At least IELTS 5.0 or CAE Level 4 or pass the English Proficiency Test at equivalent level conducted by DIMENSIONS. 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
3 contact hours per session, 5-8 sessions per week (Total: 15-24 contact hours per week)
Full-time
Monday to Friday: 9.30am-12.30pm and/or 1.45pm-4.45pm
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
Examination Period
End of each module
Assessment Methods
Formative: On-going knowledge and skills evaluation throughout the training period.
Summative: Quiz/Test, Assignment and/or Practical performance in varied weightage of each Module.
Assessment Grading Criteria
| Modules | Assessment Methods (Weighting) | Grading Criteria |
| Kitchen Safety at Work | Quiz/Test (100%); | A : (80 marks and above) B : (70 – 79 marks) C : (60 – 69 marks) D : (50 – 59 marks) F : Fail (49 marks and below)Note 1: This Grading Criteria does not apply to the Unit “Food and Beverage Safety and Hygiene Policies and Procedures” which is subject to WDA/WSQ requirement and criteria. Note 2: A student who fails with average mark less than 30 is required to retake the module. Note 3: A student who fails more than half of the total number of modules is required to retake the whole course. |
| Kitchen Maintenance and Design | Quiz/Test (100%); | |
| Menu Planning, Cost and Costing Control | Quiz/Test (100%); | |
| Food Product Knowledge | Quiz/Test (100%); | |
| Food and Beverage Safety and Hygiene Policies and Procedures | Examination (100%) | |
| Prepare, Cook and Serve: Stocks, Sauce and Soup | Practical Performance (100%) | |
| Prepare, Cook and Serve: Cold Preparation Dishes | Practical Performance (100%) | |
| Prepare, Cook and Serve: Rice, Eggs, Farinaceous and Vegetable Dishes | Practical Performance (100%) | |
| Prepare, Cook and Serve: Pastry and Bakery Products | Practical Performance (100%) | |
| Prepare, Cook and Serve: Fish and Shellfish Dishes | Practical Performance (100%) | |
| Prepare, Cook and Serve: Meat and Poultry Dishes | Practical Performance (100%) | |
| Prepare, Cook and Serve: Asian and Local Cuisines | Practical Performance (100%) | |
| Internship / Industrial Attachment | Practical Performance (100%) |
Full-time
| 1. Application Fee (Non – refundable) | S$500.00 |
| 2. Tuition Fee | S$8,500.00 |
| 3. Administrative Fee | S$435.00 |
| 4. Examination Fee | S$500.00 |
| 5. Course Material | S$800.00 |
| 6. Uniform | S$200.00 |
| 7. Medical Check-Up Fee | S$60.00 |
| 8. International Student Management Fee | S$500.00 |
| 9. ICA Processing and Student’s Pass Fee | S$120.00 |
| 7% GST | S$813.05 |
| TOTAL | S$12,428.05 |
| 1. Application Fee (Non – refundable) | S$500.00 |
| 2. Tuition Fee | S$8,500.00 |
| 3. Administrative Fee | S$400.00 |
| 4. Examination Fee | S$300.00 |
| 5. Course Material | S$500.00 |
| 6. Uniform | S$200.00 |
| 7% GST | S$700.00 |
| TOTAL | S$10,700.00 |
| 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 Module | S$160.50 |
| 6. Academic Status Certification Fee Per Certification Letter | S$53.50 |
| 7. Late Payment Fee | S$107.00 |
| 8. Documents Courier Services Fee Per Delivery | S$53.50 |
| 9. Re-enrolment Fee | S$535.00 |
| 10. Additional Uniform Fee Per Piece | S$53.50 |
| 11. Course Deferment Fee | S$374.50 |
| 12. Graduation Ceremony Fee | Subject to University / DIMENSIONS’ prevailing charges |
| 13. Re-assessment Fee Per Module | S$214.00 |
| 14. Re-take Fee Per Module | S$1070.00 |
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