Diploma in Restaurant and Culinary Operations North

Course details

The food and beverage (F&B) industry is flourishing in Singapore, with new restaurants, food outlets, and themed dining concepts constantly popping up across the island. Would you like to build a career in this vibrant industry? 

With the Diploma in Restaurant and Culinary Operations (DRCO), you can make this happen. This programme will equip you with core knowledge and technical skills ranging from culinary science to restaurant operations. You will be taught by a team of instructors with a wealth of experience, ensuring that what you learn is highly relevant to the F&B industry.

Do you know that we have two fully operational and well-equipped training restaurants on campus — Oliva and waters edge? These restaurants provide the ideal setting for you to gain extensive hands-on training in kitchen, dining, and bar operations. In addition, our Industry Immersion Programme will provide you with opportunities to gain valuable realworld experience through internships at top F&B companies.

Course Outcomes

• Understanding the business of restaurant operations and management, and gain insights into food service facilities design
• Build knowledge and skills related to culinary science, kitchen operations, and catering management
• Learn wine and beverage management
• Undergo a 24-week Industry Immersion Programme with food and beverage outlets, leading restaurant chains, and catering companies

Career Opportunities

DRCO graduates can pursue a variety of interesting roles within the F&B sector, working anywhere from critically acclaimed restaurants to international food chains. You will be able to take up positions such as:

• Food and Beverage Captain
• Restaurant Manager
• Restaurateur
• Sommelier

Course Structure

General Modules (16 MC)  

4 compulsory modules: 

• Organisational Behaviour 
• Marketing 
• Cognitive Processes and Problem Solving 
• Effective Communication 

Discipline Modules (36 MC)  

9 compulsory modules: 

• Management Accounting 
• Financial Accounting 
• Business Statistics 
• Microeconomics 
• Macroeconomics 
• Hospitality and Tourism Management 
• Strategic Thinking Skills 
• Service Quality and Professional Etiquette 
• Hospitality Revenue Management 

Specialisation Modules (36 MC)  

9 compulsory modules: 

• Food and Beverage Management 
• Restaurant and Culinary Practicum 
• Restaurant and Culinary Practicum II 
• Culinary Science and Kitchen Operations 
• Restaurant and Culinary Operations 
• Restaurant and Culinary Operations II 
• Restaurant Operation Analysis 
• Restaurant Development 
• Wine and Beverage Management 

Industry Orientation Programme (24 MC)  

2 compulsory modules: 

• Character and Citizenship Education 
• Industry Immersion Programme (20 MC)

Elective Module (4 MC)  

Select 1 module from the following list: 

• Entrepreneurship 
• Catering Management 
• Foodservice Facilities Design 

Freely Chosen Module (4 MC)  

Obtain a total of 4 modular credits from the prescribed range of freely-chosen modules offered by the Schools and Centres in RP