Eastern and Western Cuisine With a unique Study & 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 & 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 consists 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 consists of 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).

Passion for Culinary Arts At least 17 years old At least 1 week industry experience in any F&B establishments Possess leadership qualities, artistic and disciplined Required to undergo an interview and online profile test At-Sunrice graduates of WSQ CCA / CPB / CFBO / CBO with a minimum average grade of B and above