Diploma in Baking & Culinary Science (T44)

Course details

Future Master Chefs, take note. If you dream of creating the perfect dish, sweet or dessert, stop dreaming and let science help you. Take the guesswork out of baking and culinary work and uncover the science behind the recipes and techniques that you do: from tampering chocolate, reducing sauces to roasting the perfect duck. With the scientific know-how, you'll be able to create innovative recipes ready for production scale up, improving productivity through technology whilst ensuring consistent quality for the food and beverage (F&B) industry. 

This course will teach you to scientifically evaluate the sensory and food quality aspects of the dishes you prepare. Right from your first year, comprehensive hands-on training on culinary and baking skills sets your foundation, followed by an intensive yet interactive second year with more advanced techniques and skill-based experiences coupled with the science behind the techniques. The curriculum encompasses chemistry, microbiology, food safety, product development, as well as baking and culinary technology. Part of the uniqueness of this course is that you will undergo a truly Asian culinary experience with a touch of your local heritage too. 

During the third year, you will apply your acquired scientific knowledge and culinary skills to manage and operate various real-life F&B Learning Enterprises on campus, as well as undergo a student internship to gain and further develop your career-specific skills in the diverse food and beverage (F&B) industry or food/ ingredients companies.