Prior to establishment of ICASTEC, we were the education arm under the International Cuisine Association of Singapore (ICAS). In 2005, ICAS Training & Education College (ICASTEC) was hived off as a private entity with the aim to impart knowledge and skills for employees and to prepare students for their future career path in the Hospitality and Food Service industry. We are proud to be among the foremost organizations in teaching of Food & Beverage and Culinary Skills (Western) in Singapore.
Throughout the years, we have built close rapport with our other educational partners; the Institute of Technical Education (ITE, Singapore), City & Guilds (C&G), Business and Hotel Management School (BHMS), and more recently; The Confederation of Tourism and Hospitality (CTH), Teesside University and Association of Business Executives (ABE), South Essex College of Further and Higher Education (SEC) and BTEC. Some of the notable pioneering achievements include:
- Collaborated with Institute of Technical Education (ITE) to run culinary courses
- Selected by our Workforce Development Agent (WDA) to design short F&B courses
- Worked with National Environment Agency (NEA) to pilot-test the Food Hygiene course
- Start Award recognition for our training café by Singapore Tourism Promotion Board (STB)
Over the years, ICASTEC positioned as a vocational school with great passion and enthusiasm for hospitality, food and beverage, culinary and pastry with focus on leadership, entrepreneurship and management, and be recognized as one of the world-class quality education institution. Since 2011, the recognition for quality training and development has brought our academy to the next level and opened doors to greater future involvement in activities organized by the World Association of Chef’s Societies (WACS).
- 2005-09: Achieves CASEtrust Accreditation
- In 2010, Edutrust award by Council for Private Education, Singapore
- Since 2011, the World Association of Chef’s Societies (WACS) Recognition of Quality Culinary Education
- Since 2017, 4-years Enhanced Registration Framework (ERF) by Committee for Private Education Singapore
- Since 2018, Achieved 4 years edutrust
- Since 2021, 4-years Enhanced Registration Framework (ERF) by Committee for Private Education Singapore
Our curriculum is innovatively designed to match the exciting and fast-paced Hospitality and Food Service Industry. Focusing on career building, ICASTEC is taking the extra mile in championing the success of our students.
Welcome to ICAS Training & Education College (ICASTEC).
Prior to establishment of ICASTEC, we were the education arm under the International Cuisine Association of Singapore (ICAS). In 2005, ICAS Training & Education College (ICASTEC) was hived off as a private entity with the aim to impart knowledge and skills for employees and to prepare students for their future career path in the Hospitality and Food Service industry. We are proud to be among the foremost organizations in teaching of Food & Beverage and Culinary Skills (Western) in Singapore.
Over the years, ICASTEC positioned as a vocational school with great passion and enthusiasm for hospitality, food and beverage, culinary and pastry with focus on leadership, entrepreneurship and management, and be recognized as one of the world-class quality education institution.
At ICASTEC, we offer quality education programs as well as “after study” opportunities and progression, including internship.
- ICASTEC recognises the importance of Holistic Education and preparation of our students for personal development, career and life
- ICASTEC offer opportunities for “After-School” Progressions
ICASTEC has developed transparent redress policies to allow every students feedback and issues be addressed as promptly as possible. Concerns raised by our students will be acknowledged immediately and within 3 working days and the resolution process will be from 14-21 working days.
We also have also put in place a Fee Protection Scheme – Group (FPS-G), which serves to protect the student’s fees. Our course fee structure and all the fee components are fully made known to the students at the point of enrolment and during pre-course counselling of our authorized list of approved recruitment agents.
I welcome prospective student to navigate our website (www.icastec.com.sg) for important and up-to-date information with regards to our Management, Faculty, Course Fee Details, Refund Policy and Fee Protection Scheme – Group (FPS-G).
We continue to review and upgrade our facilities as the school grows and develops.
Mr. Wymen Lew Sui Siong Managing Director
*Note:
Manager: Mr. Lew Sui Siong, Wymen
Management Representative: Ms. Taj Sayyed
Our Vision Our Vision is to provide quality education to foster continual growth and development for the community. Our Mission We are committed to impart quality skills to our students and to work in partnership with our accredited partners to meet students’ aspirations and goals beyond post-secondary education and to finally, provide an avenue towards a rewarding career path. Core Values
- Be committed to our student’s performance
- Life-long learning
- Integrity & Ethics
- Care for the the Environment and Community
Our Culture We serve from our hearts with confidence and maturity. We embrace continuous improvements and changes that help us and others to get the job done. We want to make a difference to our stakeholders. We add meaning to what we do daily and align our purpose to the larger mission and goals of the organization we belong to. ” We serve with pride, we lead the change.”
ICASTEC Academic Board The Academic board consists of academic leaders from institutions of higher Learning, Industry practitioners & professionals. The Academic board was formed with the aim of providing academic oversight throughout the School. It develops and sets directions, standards, provides academic leadership and educational ethos for all programme offerings. The long-term goal of the Academic Council is to imbue a strong culture of tertiary education for students and aims to develop students with global talents.The academic board consists of the following members:
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Mr. Francis Tan Pee Kwang Chairman – Academic Board, ICAS Training & Educational College Master of Science major in Training and Human Resource Management – Leicester, UK |
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Rear Admiral(Retired) Lim Cherng Yih Richard Master of Science in Management – London Business School, UK |
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Professor Walter Lim Swee Huat Ph.D. – University of Toronto, Canada |
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Chef Sady Cerna Culinary Arts Degree – Hudson County Community College, USA |
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Mr.Wymen Lew Managing Director – ICAS Training & Education College Master of Business Administration – University of Western Sydney, Australia |
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Mr. Allan Chong Chee Song Academic Manager (Acting) – ICAS Training & Education College Master of Business Administration – (major in Hospitality and Tourism Management), Columbia Southern University Alabama, |
ICASTEC Examination Board
The Examination Board ensures that the high level of academic standards is maintained in assessments for all programs awarded by ICAS Training & Education College & its Academic Partners. The Board will meet twice a year on advisory services and guidance in areas of assessment, exam policy and standards. Roles and responsibilities include: • Determining the performance of candidates • Ensuring assessment of processes are adhered to • Confirming results and graduates roll • Hearing cases of unfair practices, appeals, coursework omissions, loss of certificates • Advising on examination policy, system and procedures, assessment practice and standards, security and integrity The Examination Board convenes to approve graduate lists and considers graduate moderation. The examination board consists of the following members:
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Chef Sady Cerna Chairman – Examination Board, ICAS Training & Education College Culinary Arts Degree – Hudson County Community College, USA |
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Mr. Wymen Lew Managing Director – ICAS Training & Education College Master of Business Administration – University of Western Sydney, Australia |
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Mr. Allan Chong Chee Song Academic Manager (Acting)– ICAS Training & Education College Master of Business Administration – (major in Hospitality and Tourism Management), Columbia Southern University Alabama, |
We deliver quality education to realise our mission, vision and values via Holistic Education of “Connecting to the Real-World”, and Culture for student experience, performance and outcome, which is also our brand and branding focus. Therefore, our school culture as “Serve with Pride, Lead the Change”. We aim to impart in them professional skills and sense of professionalism and pride in their career pursuit. Students are encouraged and guided to change for the better for themselves and life. Our key focuses include:
- From Personal Development to Personal Ability
- From Communication to Problem-Solving
- From Care for Environment to Care for Community
- From Lead-the-Change to Leadership & Entrepreneurship
| Measures | Goals | Learning Experience |
| (1) Holistic Learning | Students develop personal motivation in choice of career, & life-skills for continuous learning and growth | Reinforcement through culture & values: – Personal Development & Personal Ability – Communication & Problem-Solving – Leadership & Entrepreneurship |
| (2) Student Performance | Students achieve high passing & graduation rates | – Demonstrate knowledge & skills via Module & Exam Results -Recognising Outstanding Student Performance (through Commendations and Showcases) |
| (3) School Environment | Students enjoy conducive overall school & learning environment | Positive learning experience throughout the course: – Pre-school services – Student Service & Counseling – Facilities – Study Corner , Computer , Library, Culinary & Pastry Labs, Food & Beverage (Coffee Training) Labs and Classrooms |
| (4) Continuing Progression & Success | Students continue to pursue & achieve progression in Academic &/or Career | Stayed connected beyond school after graduation |
Mr. Allan Chong Chee Song - Academic Manager (Acting)
(Food & Beverage Service, and Hospitality) Academic Qualifications Master of Business Administration – (major in Hospitality and Tourism Management), Columbia Southern University Alabama, 2006 Bachelor of Business Administration, University of Western Sydney Australia, 1999 Postgraduate Diploma in Marketing, Chartered Institute of Marketing, UK, 1995 Postgraduate Diploma in Management Studies, University of East London, UK, 1994 Diploma in Hotel Management, Hotelconsult School Hotels, Switzerland, 1983 WSQ Diploma in Food and Beverage Management, WDA, 2014 Professional Experiences/Awards:
- Sep 2006 to present: Dnata (S) Pte Ltd : Assistant Manager Catering Operations
- Oct 2003 to Aug 2006: Bradford Rex Group of Schools: Senior Lecturer
- Oct 2001 to Sep 2003: P-Serv Pte Ltd :Project Manager
- Dec 1999 to Sep 2001: Seng Hua Hng Pte Ltd: Production/Factory Manager
- Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Work Experience Customer Care and Experience Billing and Checking Procedure Understanding Basic Cooking Methods Providing Different Types of Services Preparation; Serving of Alcoholic Beverages Preparation; Serving of Non-Alcoholic Beverages |
| Certificate in Culinary Skills | Personal Development and Hospitality English |
| Certificate in Patisserie | Personal Development and Hospitality English |
| Diploma in Food & Beverage and Catering Management | Food and Beverage Service and Operation Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management Gastronomy / Pastry Studies Entrepreneurship Work Experience Foundation Barista Skills |
| Diploma in Patisserie and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food & Beverage Management Nutrition Safety Hygiene and Sanitation Internship Preparatory Training Pastry Skills & Studies |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Food and Beverage Operation and Development Customer care and Experience Room Division Operations Gastronomy / Pastry Studies Entrepreneurship Work Experience (Industrial Attachment) Finance in the Hospitality Industry |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Marketing Policy; Planning and Communication Organizational Behavior Advanced Operation Finance in Food and Beverage Management Food Safety Management Cuisine Studies with Central Kitchen Production System |
| Advanced Diploma in Hospitality and Hotel Management | The Contemporary Hospitality and Tourism Industry Foundations of MICE Management Quality Management in Hospitality Business Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems Food Safety Management |
| Foundation Certificate In Higher Learning | Computer Applications Learning Skills Critical Thinking Mathematics |
Mdm. Taj Sayyed - Trainer
(Strategic Management & Leadership)
- Academic Qualifications
- Master in Computer Management from University of Pune, India
- Master of Commerce from University of Pune, India
- Professional Experiences/Awards:
- Present- Systems & Publication Executive cum Trainer – ICASTEC
- 2010-2013 Registrar, Academic and operation department, Stamford Raffles College
- 2010-2012 Program Leader for BSC and IT lecturer at Stamford Raffles College
- Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English |
| Certificate in Culinary Skills | Personal Development and Hospitality English |
| Certificate in Patisserie | Personal Development and Hospitality English |
| Diploma in Food & Beverage and Catering Management | Hospitality and Business Communication |
| Advanced Diploma in Restaurant and Catering Management | Marketing Policy; Planning and Communication Organizational Behavior |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Finance in the Hospitality Industry |
| Diploma in Patisserie and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food & Beverage Management |
| Diploma in Culinary and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality And Business Communication Nutrition Safety Hygiene and Sanitation Operation Finance In Food & Beverage Management Internship Preparatory Training |
| Advanced Diploma in Hospitality and Hotel Management | The Contemporary Hospitality and Tourism Industry Quality Management in Hospitality Business Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems Food Safety Management |
Mr. Soo Soon Lea Kelvin - Associate Trainer (Part Time)
(Food & Beverage, Culinary and Hospitality)
- Academic Qualifications
(BSC) Bachelor of Science in Business, UniSim, Singapore (06/2012) National ITE Certificate in Baking, ITE, Singapore (03/2003) Diploma in Culinary Skills, SHATEC, Singapore (05/1997) Implement Advanced Food Hygiene Practices, Singapore Polytechnic, Singapore (09/2018) Advance Certificate in Training & Assessment, IAL, Singapore (05/2018)
- Professional Experiences/Awards:Mr Kelvin Soo has a vast of experience in the F&B industry. He possesses a wealth of hospitality industrial experiences covering all sectors in the industry. Kelvin holds a Degree in Business from UniSim and also a Diploma in Culinary Skills from Shatec.
- Started off as a chef and moved to the F&B operations Kelvin has developed a rare mix of hospitality experience that understands the whole hospitality business as a whole. He has also held regional work experiences as regional sales manager and application chef covering ASEAN countries for food commercial equipment. He has also taught in many institutes which includes Berjaya University in Kuala Lumpur, SHATEC, AIRASIA Academy and Kaplan.
- Kelvin is also a certified food hygiene officer and has holds Implement Advance Food Hygiene Practices from Singapore Polytechnic as well as the Advanced Certificate in Training and Assessment from IAL
- Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Work Experience Customer Care and Experience |
| Certificate in Culinary Skills | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Work Experience Customer Care and Experience Understanding Mise en Place Preparation, Cooking of Stocks, Sauces and Soups Preparation, Cooking of Meat, Poultry and Seafood Preparation, Cooking of Starch and Vegetables Asian Cuisine Work Experience |
| Certificate in Patisserie | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Customer Care and Experience Understanding Mise en Place Prepare and Bake Cake and Sponge Prepare Hot and Cold Sauce Prepare and Bake Classic French Pastry and Dessert Prepare and Bake Basic Bread Prepare and Bake Asian Pastry and Dessert Work Experience |
| Diploma in Food & Beverage and Catering Management | Food and Beverage Service and Operation Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Gastronomy / Pastry Studies Entrepreneurship Work Experience Foundation Barista Skills |
| Diploma in Patisserie and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Nutrition Safety Hygiene and Sanitation Internship Preparatory Training Pastry Skills & Studies |
| Diploma in Culinary and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Gastronomy Skills & Studies Internship Preparatory Training (IPT) |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Food and Beverage Operation and Development Customer care and Experience Room Division Operations Gastronomy / Pastry Studies Entrepreneurship Work Experience (Industrial Attachment) |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Marketing Policy; Planning and Communication Organizational Behavior Food Safety Management Cuisine Studies with Central Kitchen Production System |
| Advanced Diploma in Hospitality and Hotel Management | Quality Management in Hospitality Business Food Safety Management |
| Graduate Diploma in Food Services | Identify, Develop, Lead and Manage Business Opportunities Manage and Develop Risk Management Plan Leadership and People Management Work Based Learning Food and Beverage Management (Specialization Module) Manage and Lead Kitchen Operations (Specialization Module) /td> |
| Certificate in Housekeeping and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Work Experience (Industrial Attachment) Work-Based Learning |
Chef Sady Cerna - Associate Trainer (Part Time)
(Culinary, Food & Beverage Service, and Hospitality)
- Academic Qualifications
- Culinary Arts Degree, Hudson County Community College
- Major Professional Experiences/Awards
- 2014: Executive Chef Garde Manger, Gourmet Dining LLC Chartwells, Member of Compass Group.
- 2009: Owner Culinary Director, Sady’s Diner
- Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Work Experience Customer Care and Experience Billing and Checking Procedure Understanding Basic Cooking Methods Providing Different Types of Services Preparation; Serving of Alcoholic Beverages Preparation; Serving of Non-Alcoholic Beverages |
| Certificate in Culinary Skills | Work Experience Garde Manger Understanding Mise en Place Preparation; Cooking of Stocks; Sauces and Soups Preparation; Cooking of Meat; Poultry and Seafood Preparation; Cooking of Starch and Vegetables Asian Cuisine Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Customer Care and Experience Personal Development and Hospitality English |
| Certificate in Patisserie | Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Customer Care and Experience Personal Development and Hospitality English Work Experience Understanding Mise en Place Prepare and bake cake and sponge Prepare hot and cold sauce Prepare and bake classic French Pastry and dessert Prepare and bake basic bread Prepare and bake Asian Pastry and Dessert |
| Diploma in Food & Beverage and Catering Management | Food and Beverage Service and Operation Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management Gastronomy / Pastry Studies Work Experience Foundation Barista Skills |
| Diploma in Hospitality and Hotel Management | Food and Beverage Operation and Development Gastronomy / Pastry Studies Business and Management in Hospitality Industry Customer care and Experience Room Division Operations Finance in the Hospitality Industry |
| Diploma in Patisserie and Catering Management | Pastry Skills & Studies Internship Preparatory Training Nutrition Safety Hygiene and Sanitation Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food & Beverage Management |
| Diploma in Culinary and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality And Business Communication Nutrition Safety Hygiene and Sanitation Operation Finance In Food & Beverage Management Internship Preparatory Training Gastronomy Skills & Studies |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Food Safety Management Cuisine Studies with Central Kitchen Production System Intermediate Wine and Spirit Provision |
| Advanced Diploma in Hospitality and Hotel Management | The Contemporary Hospitality and Tourism Industry Foundations of MICE Management Quality Management in Hospitality Business Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems Food Safety Management |
| Graduate Diploma in Food Services | Manage and Develop Finance in Food Services Food and Beverage Management (Specialization Module) Manage and Lead Kitchen Operations (Specialization Module) |
| Certificate in Housekeeping and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Housekeeping Operation Work Experience (Industrial Attachment) Billing and Checking Procedure Understanding Basic Cooking Methods Providing different Types of Services Preparation Serving of Alcoholic Beverages Preparation Serving of Non-Alcoholic Beverages Work-Based Learning |
Ms. Koh Yun Claudia - Associate Trainer (Part Time)
(Food & Beverage, Culinary and Hospitality)
- Academic Qualifications
June 2013 Institute of Adult Learning Diploma in Adult Continuing Education May 2010 Institute of Adult Learning Advanced Certificate in Training and Assessment March 2006 International Cuisine Association of Singapore (ICASTEC) UK City & Guild Diploma in Food & Beverage Service December 2002 Chung Cheng High School (Branch)
- Professional Experiences/Awards:
February 2016 : Crab in Da Bag Pte Ltd – Operation Executive, DACE and ACTA Certified May 2015: Amara Sanctuary Resort Sentosa – Assistant Outlet Manager June 2014: Cold Storage Singapore (1983) Pte Ltd – Senior Learning and Development Specialist DACE and ACTA Certified November 2013: Restaurant Association of Singapore – Assistant Manager, Events and Training DACE and ACTA Certified February 2012: Harry’s International Pte Ltd – Human Resource Development Executive February 2011: Jardin Enchante Pte Ltd – Training and Development Executive, ACTA Certified December 2009: BMC Academy – Freelance Associate Lecturer cum Trainer December 2008: ORITON SCHOOL PTE LTD – Freelance Associate Lecturer cum Trainer September 2008: AMARA SANCTUARY RESORT SENTOSA – F&B cum Chef Secretary May 2007 : PAN PACIFIC SINGAPORE – Catering & Banquet Coordinator May 2005: RITZ CARLTON MILLENIA, SINGAPORE – Part Time Banquet Coordinator October 2004: KENTUCKY FRIED CHICKEN MANAGEMENT PTE LTD – Restaurant Activities Representative
- Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Work Experience Customer Care and Experience Billing and Checking Procedure Understanding Basic Cooking Methods Providing Different Types of Services Preparation; Serving of Alcoholic Beverages Preparation; Serving of Non-Alcoholic Beverages |
| Diploma in Food & Beverage and Catering Management | Food and Beverage Service and Operation Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management Gastronomy / Pastry Studies Entrepreneurship Work Experience Foundation Barista Skills |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Food and Beverage Operation and Development Customer care and Experience Room Division Operations Finance in the Hospitality Industry Gastronomy / Pastry Studies Entrepreneurship Work Experience (Industrial Attachment) |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Food Safety Management Cuisine Studies with Central Kitchen Production System |
Mdm. Sherin Banu Batcha - Associate Trainer (Part Time)
(Food & Beverage Service, and Hospitality) Academic Qualifications 2014 ACTA 2014 Cert IV Training and Assessment, Australia 2009 Master of Business Administration (MBA) from Stamford College, Malaysia 2003 Master of Computer Applications (MCA) from Fatima College, First Class with Distinction Professional Experiences/Awards March 2016 – Present Senior Lecturer (Dimension International College) May 2013 – February 2016 Senior Lecturer (Academies Australasia College) July 2010 – May 2013 Lecturer (Auston Institute of Management) May 2007 – May 2009 Lecturer & Program Coordinator (Stamford College Sdn Bhd) Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English |
| Certificate in Culinary Skills | Personal Development and Hospitality English |
| Certificate in Patisserie | Personal Development and Hospitality English |
| Diploma in Food & Beverage and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food and Beverage Management |
| Diploma in Patisserie and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food & Beverage Management |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Customer care and Experience Finance in the Hospitality Industry |
| Diploma in Culinary and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food & Beverage Management |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Marketing Policy; Planning and Communication Organizational Behavior Advanced Operation Finance in Food and Beverage Management |
| Advanced Diploma in Hospitality and Hotel Management | The Contemporary Hospitality and Tourism Industry Foundations of MICE Management Quality Management in Hospitality Business Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems |
Mr. Wee Chong Jin Augustus - Associate Trainer (Part Time)
(Food & Beverage Service, and Hospitality) Academic Qualifications Higher Diploma in Hotel Management | SHATEC Specialist Diploma in Applied Learning & Teaching [SDALT] | Republic Polytechnic, Singapore Professional Experiences/Awards Jun 2018 – Present: TOUCHSTONE INTERNATIONAL INSTITUTE: Programme Coordinator-cum-Lecturer Jan 2016 – Mar 2017: COLEMAN COLLEGE: Lecturer Jun 2013 – Dec 2014: STEi INSTITUTE: Academic Manager Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Customer Care and Experience Billing and Checking Procedure Understanding Basic Cooking Methods Providing Different Types of Services Preparation; Serving of Alcoholic Beverages Preparation; Serving of Non-Alcoholic Beverages |
| Diploma in Food & Beverage and Catering Management | Food and Beverage Service and Operation Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management Entrepreneurship |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Food and Beverage Operation and Development Customer care and Experience Room Division Operations Finance in the Hospitality Industry Entrepreneurship |
Mr. Loy Kai Meng, Andrew
(Food & Beverage Service, and Hospitality) Academic Qualifications Master’of Business Administration, University of Leicester Professional Experiences/Awards Lecturer/ Operation Manager / Restaurant Manager Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Work Experience Introduction to Food and Beverage and Kitchen Operation Customer Care and Experience Billing and Checking Procedure Understanding Basic Cooking Methods Providing Different Types of Services Preparation; Serving of Alcoholic Beverages Preparation; Serving of Non-Alcoholic Beverages |
| Diploma in Food & Beverage and Catering Management | Food and Beverage Service and Operation Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management Entrepreneurship |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Food and Beverage Operation and Development Customer care and Experience Room Division Operations Gastronomy / Pastry Studies Entrepreneurship Work Experience (Industrial Attachment) Finance in the Hospitality Industry |
| Diploma in Patisserie and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Nutrition Safety Hygiene and Sanitation Operation Finance in Food and Beverage Management Internship Preparatory Training Pastry Skills & Studies |
| Diploma in Culinary and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management Gastronomy Skills & Studies Internship Preparatory Training (IPT) |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Marketing Policy; Planning and Communication Organizational Behavior Advanced Operation Finance in Food and Beverage Management Food Safety Management Cuisine Studies with Central Kitchen Production System |
| Advanced Diploma in Hospitality and Hotel Management | The Contemporary Hospitality and Tourism Industry Foundations of MICE Management Quality Management in Hospitality Business Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems Food Safety Management |
Transfer & Deferment, Withdrawal & Refund
Examination Results Announcement & Appeal Process
Industrial Attachment (IA) Program
Dispute Resolution Policy and Procedure
Year 2021
- Appreciation letter by WISENET (Australia) for successfully applied our Learning Relationship Management System since 2013 for more automation processes implementation over the years
- New Partners
- WILLING HEARTS
- Achieved 4 years ERF
Year 2020
- New Partners
- Italian Chef Academy
Year 2019
- A strong improvement of IA (Industrial Attachment) partners to 178 in 2019
- Commendation and letter of appreciation from our consortium Partner ST Electronics (Training and Simulation Systems) Pte Ltd for delivering high quality training to the Naval and Maritime Communities.
- Appreciation letter by WISENET (Australia) for successfully applied our Learning Relationship Management System since 2013 for more automation processes implementation over the years.
Year 2018
- New Partners
- Oct 2018 – ICASTEC Advanced Diploma students can progress to ICHM degree, Australia.
- June 2018 – ICASTEC received Certificate of Appreciation 2018 from Public Hygiene Council (PHC), Singapore
- Feb 2018 – Awarded with 4 years of Edu Trust Certification by Committee for Private Education Singapore (CPE) is part of SkillsFuture Singapore (SSG)
Year 2017
- Feb 2017 – Contract Renewal for Training of RSN Chef
- Apr 2017 – Agreement on Joint Education between WuHu Business & Information Technology school, Anhui, China and ICAS Training & Education College (ICASTEC), Singapore
- May 2017 – Launched DCCM & DPCM
- Sept 2017 – We renewed our 4-years ERF ERF by Committee for Private Education (CPE) is part of SkillsFuture Singapore (SSG)
Year 2016
- Articulation to Institute in Australia
- Signed MOU with University of Sarjanawiyata Yamansiswa (UST), Jogyakarta
- Visit by Master Program of Education Management from Universitas Kristen Satya Wacana (Satya Wacana Christian University – SWCU) Salatiga, Indonesia
- Launched Diploma and Advanced Diploma in Hospitality and Hotel Management (DHHM/ADHHM) programs
- Shifted to premises at Shenton House (SH)
- MOU for Friendship and Collaboration with Wuhu Business & Information Technology School, Anhui, China
Year 2015
- Recognition for “Holistic Learning“
- Reference Site for Wise.net
- Customer Satisfaction Index of Singapore 2015 – Private Education Sector Study by Singapore Management University (SMU)
- Launch of ICASTEC2.0 with new School Logo, and enhanced Mission
- Celebration of CTH Graduation from Diploma in Hospitality Management (DHM) Program
Year 2014
- Launch of ICASTEC Vocational Program (IVP) Launch
- Articulation of IVP ADRCM to Edinburgh Napier University
Year 2013
- Awarded StarChef Champion (Aspiring Chefs Category), organised by the Restaurant Association of Singapore (RAS)
Year 2012
- Featured in World Chef, January – June Edition 2012(Official Magazine of the World Association of Chefs Societies)
- Visit by President (Chef Gissur), World Association of Chef (WACS)
Year 2011
- Awarded The Best of Singapore Service Star Award’ for the ICASTEC training café (Oriton Café) by the Singapore Tourism Board
- Awarded the WACS Recognition of Quality Culinary Education by WACS (World Association of Chef’s Societies)
- Articulation to Teesside University
ICASTEC Location & Facilities
Address: ICASTEC Main Office@ 141 Cecil Street, #03-01, Tung Ann Association Building, Singapore – 069541
Facilities at ICASTEC
- An administrative office to provide support services to students
- Student corner with library facility and Computers
Classroom No Floor Area (in m2) Maximum Capacity CLASSROOM 1 45.14 30 CLASSROOM 2 20.31 13 CLASSROOM 3 17.92 11 PRACTICAL KITCHEN TRAINING 1 46.85 31 PRACTICAL KITCHEN TRAINING 2 48.59 32
