(SCTP) Diploma in Food Services (Culinary Arts) (Eligible for Full-Time TA)
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2025056683
S$4,221
Original: S$14,070
Save S$9,849
About This Course
This program equips learners with advanced culinary skills and comprehensive F&B operations management knowledge, including cost control, data analytics, sustainability, strategic financial planning, human resource management, and productivity optimization. Designed for upgraders seeking hands-on industry experience, this program includes a six-month internship to apply theoretical and practical concepts in real-world settings. Graduates will be prepared to take on supervisory and managerial roles within the foodservice sector, enhancing both their technical expertise and operational leadership capabilities.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Develop advanced culinary skills across diverse cuisines and techniques.
- Apply effective food and beverage operations management practices, including cost control and productivity optimization.
- Utilize data analytics to support decision-making and improve operational performance.
- Implement sustainable practices within food production and service.
- Conduct strategic financial planning and manage budgets effectively.
- Demonstrate human resource management skills, including staff development and team leadership.
-Gain practical industry experience through a six-month internship, applying knowledge in real-world foodservice environments.
- Develop advanced culinary skills across diverse cuisines and techniques.
- Apply effective food and beverage operations management practices, including cost control and productivity optimization.
- Utilize data analytics to support decision-making and improve operational performance.
- Implement sustainable practices within food production and service.
- Conduct strategic financial planning and manage budgets effectively.
- Demonstrate human resource management skills, including staff development and team leadership.
-Gain practical industry experience through a six-month internship, applying knowledge in real-world foodservice environments.
Entry Requirements
Secondary
Course Details
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