Our History

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 sponged 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
  • Since 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 2013, 4-years Enhanced Registration Framework (ERF) by Council 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.

MANAGING DIRECTOR’S MESSAGE

Foreword of the Managing Director

Welcome to ICAS Training & Education College (ICASTEC).wymenpic

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 sponged 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, higher study progression locally and/or 3rd-country, and career counselling.

  • Programs at ICASTEC are internationally recognised with and progression pathways
  • 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 (FPS), 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 (FPS).

We continue review and upgrade our facilities as the school grows and develops.

wymen-signature

Mr. Wymen Lew Sui Siong
Managing Director

www.icastec.com.sg

Organization Chart

Slide1
*Note:
Manager: Mr. Lew Sui Siong, Wymen
Management Representative: Mr. Ng Kok Chuan

MESSAGE FROM THE PRINCIPAL

Welcome to ICAS Training & Education College (ICASTEC).kcpic

At ICASTEC, we are committed to impart quality skills to our students and to work in partnership with our accredited partners to meet the students’ aspirations and goals beyond post-secondary education and to finally, provide an avenue towards a rewarding career path.

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).

We continue to innovate and improve our curriculum and learning experience. 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.

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

The school learning experience is designed around the holistic education with a culture of “Serve with Pride, Lead the Change”.  Students are encouraged and guided to change for the better for themselves and life. Our special programs include:

  • Personal development
  • Life Skills
  • Community outreach
  • Environmental education
  • Industrial Visits
  • Showcases

Our trainers and lecturers are selected based on their subject’s expertise and their dedication to education. They are motivated, committed and professional in their own fields.  We look forward to hearing from you.

 

Mr. Ng Kok Chuan
Principal
www.icastec.com.sg
kcng@icastec.com

Vision, Mission & Values

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.

Our Culture

“Serve with pride, lead the change”.

Core Values

  • Be committed to our student’s performance
  • Life-long learning
  • Integrity & Ethics
  • Care for the community and Environment

Academic & Examination Board

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:

 Francis Tan Pee Kwang Mr. Francis Tan Pee Kwang

Chairman – Academic Board, ICAS Training & Educational College

Master of Science major in Training and Human Resource Management – Leicester, UK

 Lim CherngYih Richard Rear Admiral (Retired) Lim Cherng Yih Richard

Master of Science in Management – London Business School, UK

 Walter Lim SweeHuat Professor Walter Lim Swee Huat

Ph.D. – University of Toronto, Canada

 Sady Cerna Chef Sady Cerna

Culinary Arts Degree – Hudson County Community College, USA

 Wymen Lew Mr.Wymen Lew

Managing Director – ICAS Training & Education College

Master of Business Administration – University of Western Sydney, Australia

 Ng Kok Chuan Mr. Ng Kok Chuan

Head of School of Hospitality – ICAS Training & Education College

Master of Science – Nanyang Technological University, Singapore

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:

 Sady Cerna Chef SadyCerna

Chairman – Examination Board, ICAS Training & Educational College

Culinary Arts Degree – Hudson County Community College, USA

 Ng Kok Chuan Mr Ng KokChuan

Vice Chairman – Examination Board, ICAS Training & Educational College

Head of School of Hospitality – ICAS Training & Education College

Master of Science – Nanyang Technological University, Singapore

Holistic Education

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 “Service 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, including computer & library

(4)  Continuing Progression & Success Students continue to pursue & achieve progression in Academic &/or Career Stayed connected beyond school for at least 1-2 years after school

– Industrial Attachment (IA) program

– Online survey & recognizing good role models

– Rewarding career & progression pathway

Our Trainers & Lecturers

Mr. Ng Kok Chuan - Principal

2016-06-17_131954

(Strategic Management & Leadership)

  • Academic Qualifications
    • 1985: Bachelor of Engineering (Mechanical Engineering) (Second Lower Hons), National
      University of Singapore (NUS)
    • 1991: MSc(Operations Research) with Distinctions, Naval Post-graduate School (NPS),
      CA
    • 2012: MSc in Technopreneurship & Innovation Program, Nanyang Technological
      University (NTU)
  • Professional Experiences/Awards:
    • 2000 -06: Member, Consultative Committee, the Industrial and Systems Engineering (ISE)
      Departmental, NUS
    • 2007-08: Adjunct Faculty, Lee Kong Chian School of Business, Singapore Management
      University (SMU)
    • 2004 to 2010: Deputy Director, Corporate Knowledge Management Program, Defence
      Science & Technology Agency
    • 2009-11: President, the Information and Knowledge Management Society (IKMS)
    • 2010: Management Consulting, Managing Partner, xi3 Consulting LLP
    • 2011: Head, Singapore Culinary Institute (SCI)
    • Since 2011: Principal, School of Hospitality, ICAS Training & Education College
  • Trainer Roles
Programs  Modules
Preparatory Course for Singapore – Cambridge General Certificate of Education (Normal Level) Examination English Language
Preparatory Course for Singapore – Cambridge General Certificate of Education (Ordinary Level) Examination English Language
Diploma in Hospitality and Hotel Management Business and Management in Hospitality Industry
Finance in the Hospitality Industry
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
Foundation Certificate in Higher Learning Critical Thinking
Computer Applications
Learning Skills
BTEC Level 5 Higher National Diploma in Hospitality Management The Contemporary Hospitality Industry
Finance in Hospitality Industry
Customer Service
Research Project
The Developing Manager
Conference and Banqueting Management
Sales Development and Merchandising
Quality Management in Business
Food Safety Management

Mdm. Taj Sayyed - Trainer

2016-06-17_132012

(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 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
BTEC Level 5 Higher National Diploma in Hospitality Management The Contemporary Hospitality Industry
Finance in Hospitality Industry
Customer Service
Research Project
The Developing Manager
Conference and Banqueting Management
Sales Development and Merchandising
Quality Management in Business
Preparatory Course for Pearson LCCI JETSET Foundation Listening (JETSET Foundation)
Reading (JETSET Foundation)
Writing (JETSET Foundation)
Speaking (JETSET Foundation)
Preparatory Course for Pearson LCCI JETSET Level 1 Listening (JETSET Level 1)
Reading (JETSET Level 1)
Writing (JETSET Level 1)
Speaking (JETSET Level 1)
Preparatory Course for Pearson LCCI Entry 1 Certificate in ESOL International (CEFR A1) Listening (JETSET Level 2)
Reading (JETSET Level 2)
Writing (JETSET Level 2)
Speaking (JETSET Level 2)
Preparatory Course for Pearson LCCI Entry 2 Certificate in ESOL International (CEFR A2) Reading (JETSET Level 3)
Writing (JETSET Level 3)
Speaking (JETSET Level 3)
Preparatory Course for Pearson LCCI Entry 3 Certificate in ESOL International (CEFR B1) Listening (JETSET Level 4)
Reading (JETSET Level 4)
Writing (JETSET Level 4)
Speaking (JETSET Level 4)
Preparatory Course for Pearson LCCI Level 1 Certificate in ESOL International (CEFR B2) Listening (JETSET Level 5)
Reading (JETSET Level 5)
Writing (JETSET Level 5)
Speaking (JETSET Level 5)
Preparatory Course for Pearson LCCI Level 2 Certificate in ESOL International (CEFR C1) Listening (JETSET Level 6)
Reading (JETSET Level 6)
Writing (JETSET Level 6)
Speaking (JETSET Level 6)
Preparatory Course for Pearson LCCI Level 3 Certificate in ESOL International (CEFR C2) Listening (JETSET Level 7)
Reading (JETSET Level 7)
Writing (JETSET Level 7)
Speaking (JETSET Level 7)

Mr. Art Peterson - Course Lead Cum Trainer

2016-06-17_132046
(Food & Beverage Service, and Hospitality)

  • Academic Qualifications
    • 1992: Diploma in HR Development
    • 1996: ITE full industry certificate
    • 1970: GCE O Level
  • Professional Experiences/Awards:
    • 2005-Present: Food & Beverage, and Hospitality Trainer
    • 2001-2004: HR/Training Manager, Albert Court Hotel
    • 1999-2001: Assistant HR Manager, Meritus Negara, Singapore
    • 1977-2000: F&B and Hospitality Industry, including Airline, Ski and Golf Resort, Hotel,
      Restaurant, HR and Training Management
  • 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
Food Safety and Hygiene
Kitchen Safety
Introduction to Food and Beverage and Kitchen Operation
Work Experience
Customer Care and 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
Operation Finance in Food and Beverage Management
Work Experience
Foundation Barista Skills
Diploma in Patisserie and Catering Management 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
Preparatory Course for Pearson LCCI JETSET Foundation Listening (JETSET Foundation)
Reading (JETSET Foundation)
Writing (JETSET Foundation)
Speaking (JETSET Foundation)
Preparatory Course for Pearson LCCI JETSET Level 1 Listening (JETSET Level 1)
Reading (JETSET Level 1)
Writing (JETSET Level 1)
Speaking (JETSET Level 1)
Preparatory Course for Pearson LCCI Entry 1 Certificate in ESOL International (CEFR A1) Listening (JETSET Level 2)
Reading (JETSET Level 2)
Writing (JETSET Level 2)
Speaking (JETSET Level 2)
Preparatory Course for Pearson LCCI Entry 2 Certificate in ESOL International (CEFR A2) Listening (JETSET Level 3)
Reading (JETSET Level 3)
Writing (JETSET Level 3)
Speaking (JETSET Level 3)
Preparatory Course for Pearson LCCI Entry 3 Certificate in ESOL International (CEFR B1) Listening (JETSET Level 4)
Reading (JETSET Level 4)
Writing (JETSET Level 4)
Speaking (JETSET Level 4)
Preparatory Course for Pearson LCCI Level 1 Certificate in ESOL International (CEFR B2) Listening (JETSET Level 5)
Reading (JETSET Level 5)
Writing (JETSET Level 5)
Speaking (JETSET Level 5)

Chef. Esther Qiu Yiwen - Course Lead Cum Trainer

(Culinary, Patisserie and Hospitality)

  • Academic Qualifications

2009 – Bachelor of the Arts in European Culinary Management (Honours)
2003 – Diploma in Culinary Skills
2010 – Certified Service Professional
Awarded a Culinary Scholarship from International Tourism Hotel and Culinary Management (IMI)
Awarded by Singapore Institute of Management (SIM)

 

  • Professional Experiences/Awards:
    • Franchise Operation Trainee at Papitos PTE LTD from Nov 2015
    • Operations Executive at Munch Salad  Smith Pte Ltd from June to Nov 2015
    • Kitchen Associate at Petit Bowl from Jan 2014 to May 2015
    • Pastry Chef at Betel Box Living Bistro from Sep 2011 to June 2013
    • Chef de Partie at Wave Grill & Chill from Jan 2010 to Aug 2012
    • Pastry Cook at Marina Mandarin Jul 2003 to Dec 2008
  • 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 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
Garde Manger
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
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
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 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
Finance in the Hospitality Industry
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
Marketing Policy; Planning and Communication
Organizational Behavior
Food Safety Management
Advanced Operation Finance in Food and Beverage Management
Cuisine Studies with Central Kitchen Production System
Work Experience
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

Mr. Kenneth Ang Chee Kiat - Associate Trainer

 

 

(Food & Beverage Service, and Hospitality)

Academic Qualifications

1998 National University of Singapore – Graduated with BBA (Merit), double majored in   Marketing and Operations Management & Information Systems
1992 Temasek Junior College – GCE ‘A’ Level, 3 ‘A’ and 1 ‘AO’ passes
1990 Dunman High Secondary School – GCE ‘O’ Level, 9 Distinctions
1986 Red Swastika Primary School PSLE, 4 Distinctions

 

 

Professional Experiences/Awards:

  • Managing Director – Smartpay Singapore Pte Ltd  – Jan. 2016 to Oct. 2016
  • Chief Executive Officer – Association of Aerospace Industries (Singapore) (AAIS) – Sep. 2013 to Dec. 2015
  • Chief Executive Officer – Restaurant Association of Singapore (RAS)  – Nov. 2010 to Jan. 2013
  • Managing Director – City Golf Holdings Pte Ltd  –  Sep. 2009 to Oct. 2010
  • Vice President, Strategic Business Development – Council for Third Age (C3A) – Jul. 2007 to Aug. 2009
  • Assistant Director, Department Head – Adult Sport Promotion Division – Singapore Sports Council (SSC) – Jul. 2005 to Jun. 2007
  • Business Head (eNETS) – Small and Medium Businesses – Network for Electronic Transfers (S) Pte Ltd (NETS) – Jul. 2003 –Jul. 2005

 

  • 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
Nutrition; Safety; Hygiene and Sanitation
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
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
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
Nutrition Safety Hygiene and Sanitation
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
Food Safety Management
Foundation Certificate In Higher Learning Computer Applications
Learning Skills
Critical Thinking
Mathematics
Preparatory Course for Pearson LCCI JETSET Level 1 Listening (JETSET Level 1)
Reading (JETSET Level 1)
Writing (JETSET Level 1)
Speaking (JETSET Level 1)
Preparatory Course for Pearson LCCI Entry 1 Certificate in ESOL International (CEFR A1) Listening (JETSET Level 2)
Reading (JETSET Level 2)
Writing (JETSET Level 2)
Speaking (JETSET Level 2)
Preparatory Course for Pearson LCCI Entry 2 Certificate in ESOL International (CEFR A2) Listening (JETSET Level 3)
Reading (JETSET Level 3)
Writing (JETSET Level 3)
Speaking (JETSET Level 3)
Preparatory Course for Pearson LCCI Entry 3 Certificate in ESOL International (CEFR B1) Listening (JETSET Level 4)
Reading (JETSET Level 4)
Writing (JETSET Level 4)
Speaking (JETSET Level 4)
Preparatory Course for Pearson LCCI Level 1 Certificate in ESOL International (CEFR B2) Listening (JETSET Level 5)
Reading (JETSET Level 5)
Writing (JETSET Level 5)
Speaking (JETSET Level 5)
Preparatory Course for Pearson LCCI Level 2 Certificate in ESOL International (CEFR C1) Listening (JETSET Level 6)
Reading (JETSET Level 6)
Writing (JETSET Level 6)
Speaking (JETSET Level 6)
Preparatory Course for Pearson LCCI Level 3 Certificate in ESOL International (CEFR C2) Listening (JETSET Level 7)
Reading (JETSET Level 7)
Writing (JETSET Level 7)
Speaking (JETSET Level 7)

Mr. Allan Chong Chee Song - Associate Trainer

(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
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
Gastronomy / Pastry Studies
Finance in the Hospitality Industry
Advanced Diploma in Restaurant and Catering Management Restaurant Strategy Planning and Design
Marketing Policy; Planning and Communication
Organizational Behavior
Food Safety Management
Advanced Operation Finance in Food and Beverage Management
Cuisine Studies with Central Kitchen Production System
Work Experience
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
BTEC Level 5 Higher National Diploma in Hospitality Management The Contemporary Hospitality Industry
Finance in Hospitality Industry
Customer Service
Research Project
Food and Beverage Operations Management
Rooms Division Operations Management
The Developing Manager
Conference and Banqueting Management
Sales Development and Merchandising
Quality Management in Business
Menu Planning and Product Development
Food Safety Management
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
Foundation Certificate in Higher Learning Critical Thinking
Computer Applications
Mathematics
Learning Skills

Mdm. Koh Yun Claudia - Academic Manager

(Food & Beverage Service, 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) Secondary 3 (NA)

 

Professional Experiences/Awards:

  • February 2016 Crab in Da Bag Pte Ltd – Operative Executive, DACE and ACTA Certified
  • May 2015 Amara Sanctuary Resort Sentosa – Assistant Outlet Manager
  • June 14 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
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
Foundation Barista Skills
Work Experience
Diploma in Hospitality and Hotel Management Business and Management in Hospitality Industry
Customer care and Experience
Room Division Operations
Gastronomy / Pastry Studies
Finance in the Hospitality Industry
Diploma in Patisserie and Catering Management Nutrition Safety Hygiene and Sanitation
Introduction to Business in Food & Beverage and Catering Industry
Hospitality and Business Communication
Operation Finance in Food & Beverage Management

Mdm. Rashmi KulKarni - Associate Trainer

2016-06-17_132117

(Food & Beverage Service, and Hospitality)

  • Academic Qualifications
    • 1993: Diploma in Hotel Management and Catering Technology, Institute of Hotel
      Management and Catering Tech., Pune, India
    • 1994: Bachelor of Arts with specialization in English Literature, Pune University, India
  • Professional Experiences/Awards:
    • 1998-01: Housekeeping with various Hotels
    • 2004: Assistant Housekeeper, Trader Hotel
    • 2007-13: Adjunct Lecturer (Hotel Operations Management)
    • 2013-14: Centre Manager cum Trainer, ICAS Training and Education College
  • 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
Food Safety and Hygiene
Kitchen Safety
Introduction to Food and Beverage and Kitchen Operation
Customer Care and Experience
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
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
Operation Finance in Food and Beverage Management
Foundation Barista Skills
Work Experience
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
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 & Beverage Management
Internship Preparatory Training
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
Finance in the Hospitality Industry
Advanced Diploma in Restaurant and Catering Management Restaurant Strategy Planning and Design
Marketing Policy; Planning and Communication
Organizational Behavior
Food Safety Management
Advanced Operation Finance in Food and Beverage Management
Cuisine Studies with Central Kitchen Production System
Work Experience
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
BTEC Level 5 Higher National Diploma in Hospitality Management The Contemporary Hospitality Industry
Finance in Hospitality Industry
Customer Service
Research Project
Food and Beverage Operations Management
Rooms Division Operations Management
The Developing Manager
Conference and Banqueting Management
Sales Development and Merchandising
Quality Management in Business
Menu Planning and Product Development
Contemporary Gastronomy
Food Safety Management
Foundation Certificate in Higher Learning Computer Applications
Learning Skills
Critical Thinking
Preparatory Course for Singapore – Cambridge General Certificate of Education (Normal Level) Examination English Language
Preparatory Course for Singapore – Cambridge General Certificate of Education (Ordinary Level) Examination English Language
Preparatory Course for Pearson LCCI JETSET Foundation Listening (JETSET Foundation)
Reading (JETSET Foundation)
Writing (JETSET Foundation)
Speaking (JETSET Foundation)
Preparatory Course for Pearson LCCI JETSET Level 1 Listening (JETSET Level 1)
Reading (JETSET Level 1)
Writing (JETSET Level 1)
Speaking (JETSET Level 1)
Preparatory Course for Pearson LCCI Entry 1 Certificate in ESOL International (CEFR A1) Listening (JETSET Level 2)
Reading (JETSET Level 2)
Writing (JETSET Level 2)
Speaking (JETSET Level 2)
Preparatory Course for Pearson LCCI Entry 2 Certificate in ESOL International (CEFR A2) Listening (JETSET Level 3)
Reading (JETSET Level 3)
Writing (JETSET Level 3)
Speaking (JETSET Level 3)
Preparatory Course for Pearson LCCI Entry 3 Certificate in ESOL International (CEFR B1) Listening (JETSET Level 4)
Reading (JETSET Level 4)
Writing (JETSET Level 4)
Speaking (JETSET Level 4)
Preparatory Course for Pearson LCCI Level 1 Certificate in ESOL International (CEFR B2) Listening (JETSET Level 5)
Reading (JETSET Level 5)
Writing (JETSET Level 5)
Speaking (JETSET Level 5)
Preparatory Course for Pearson LCCI Level 2 Certificate in ESOL International (CEFR C1) Listening (JETSET Level 6)
Reading (JETSET Level 6)
Writing (JETSET Level 6)
Speaking (JETSET Level 6)
Preparatory Course for Pearson LCCI Level 3 Certificate in ESOL International (CEFR C2) Listening (JETSET Level 7)
Reading (JETSET Level 7)
Writing (JETSET Level 7)
Speaking (JETSET Level 7)

Chef Sady Cerna - Associate Trainer

chef-sady
(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 Dinning LLC Chartwells, Member of Compass Group.
    • 2009: Owner Culinary Driector, 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
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

Chef Daniel Grobnik - Associate Trainer

chef-daniel
(Culinary, Food & Beverage Service)

  • Academic Qualifications
  • Certificate of apprenticeship ‘Cook’ , Austria
  • Major Professional Experiences/Awards
    • Chef de Cuisine with more than 16 years international experience
  • Trainer Roles
Programs Modules
Certificate in Culinary Skills Food Safety and Hygiene
Kitchen Safety
Introduction to Food and Beverage and Kitchen Operation
Customer Care and 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
Work Experience
Advanced Diploma in Restaurant and Catering Management Restaurant Strategy Planning and Design
Cuisine Studies with Central Kitchen Production System

Chef Koh, Shu Pei - Associate Trainer

 

(Culinary and Pastry)

Academic Qualifications

Jan. 2001: Diploma in Pastry and Bakery SHATEC – Hotel and Tourist Education Centre Singapore

March 2001: Attachment as a trainee at Hotel Inter-Continental Singapore.

 

 

  • Major Professional Experiences/Awards
    • Assistant Pastry chef – Mandarin Oriental Singapore – Sep 2011 to Apr. 2014
    • Chef de Partie – The Yachts of Seabourn – Feb 2011 to Jun 2011
    • Junior Sous Chef – Conrad Centennial Singapore – Dec 2007 to Mar 2011
    • Chef de Partie – Chocolate Factory – Jul 2006 to Jul 2007
    • Junior Sous Chef – Swiss Hotel Merchant Court – Jun 2004 to Jun 2006
    • Pastry Cook – Les Amis, Group of Restaurants – Jul 2001 to Apr 2004
  • 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 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
Garde Manger
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
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 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
Diploma in Patisserie and Catering Management Pastry Skills & Studies
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 Hospitality and Hotel Management Business and Management in Hospitality Industry
Customer care and Experience
Room Division Operations
Gastronomy / Pastry Studies
Finance in the Hospitality Industry

Mr. Chu Pui Hong - Associate Trainer

(Food & Beverage Service, and Hospitality)

Academic Qualifications

2016-Diploma in Food & Beverage Management
1992-Master of Science in Food Technology
1993-Post Graduate Diploma in Postharvest Food Technology
1992-Higher National Diploma in Food Science
2016- Implement Advanced Food Hygiene Practices
2016-Advanced Certificate in Training & Assessment
2016-Food Safety Management for Food Service Establishments
2014-Conduct Food & Beverage Hygiene Audit

  • Major Professional Experiences/Awards
    • 3 years of Food & Beverage Operations, Customer Service, Food Safety & Hygiene
    • 5 years of Product & Customer Service

     

  • 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 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
Garde Manger
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
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
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 and Beverage Management
Diploma in Hospitality and Hotel Management Business and Management in Hospitality Industry
Customer care and Experience
Room Division Operations
Gastronomy / Pastry Studies
Finance in the Hospitality Industry
Food and Beverage Operation and Development
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
Marketing Policy; Planning and Communication
Organizational Behavior
Food Safety Management
Advanced Operation Finance in Food and Beverage Management
Cuisine Studies with Central Kitchen Production System
Work Experience
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
BTEC Level 5 Higher National Diploma in Hospitality Management The Contemporary Hospitality Industry
Finance in Hospitality Industry
Customer Service
Research Project
Food and Beverage Operations Management
Rooms Division Operations Management
The Developing Manager
Conference and Banqueting Management
Sales Development and Merchandising
Quality Management in Business
Menu Planning and Product Development
Food Safety Management

College Policies

Transfer & Deferment, Withdrawal & Refund

Examination Results Announcement & Appeal Process

Industrial Attachment (IA) Program

Grievance and Complaint

Accolades & Achievement

Year 2017

          • Jan 2017 – Success of VISA Grant to Institute in Australia
          • 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

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

          • Achieved 4-year ERF by Council for Private Education (CPE), Singapore
          • 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

Our Facilities

ICASTEC Location & Facilities

Address:
ICASTEC@
3 Shenton Way, #03-01,
Shenton House
Singapore – 068805

Nearest MRT Stations: Downtown / Tanjong Pagar / Raffles Place

Bus Stop – 03129
Bus No.: 
NR6, NR1, 10, 10e, 57, 70, 75, 97e, 97, 100, 106, 107, 128, 130, 131, 970,
162, 167, 186, 196e, 196, 530, 531, 546, 587, 588, 590, 599, 700

Facilities at ICASTEC

3 Shenton Way #03-01/12 Shenton House, Singapore 068805

          • 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 50.50 33
            Classroom 2 71.80 47

1 Short Street Campus #01-07 1A Singapore 188210

          • Classroom No Floor Area (in m2) Maximum Capacity
            Classroom  46.45 30
            Classroom 46.45 30
            Others: Training Kitchen 66.02
facilities01

ICASTEC located at Shenton Way, Heart of Central Business District (CBD), Singapore

facilities02

Classroom 1

facilities03

Classroom 2

classroom1

Classroom

Classroom1

Classroom

Kitchen outside

Training Kitchen

La Cabra Kitchen 02

Training Kitchen

La Cabra Kitchen 01

Training Kitchen

Certifications