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.
Foreword of the Managing Director
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 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.
Mr. Wymen Lew Sui Siong
Managing Director
*Note:
Manager: Mr. Lew Sui Siong, Wymen
Management Representative: Ms. Angela Liaw
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
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:
 |
Mr. Francis Tan Pee Kwang
Chairman – Academic Board, ICAS Training & Educational College Master of Science major in Training and Human Resource Management – Leicester, UK |
 |
Professor Lim Cherng Yih Richard
Master of Science in Management – London Business School, UK |
 |
Professor Walter Lim Swee Huat
Ph.D. – University of Toronto, Canada |
 |
Chef Sady Cerna
Culinary Arts Degree – Hudson County Community College, USA |
 |
Mr.Wymen Lew
Managing Director – ICAS Training & Education College Master of Business Administration – University of Western Sydney, Australia |
 |
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:
|
Chef SadyCerna
Chairman – Examination Board, ICAS Training & Education College Culinary Arts Degree – Hudson County Community College, USA |
|
Mr.Wymen Lew
Managing Director – ICAS Training & Education College Master of Business Administration – University of Western Sydney, Australia |
|
Mr. Ng Kok Chuan
Vice Chairman – Examination Board, ICAS Training & Education College Head of School of Hospitality – ICAS Training & Education College Master of Science – Nanyang Technological University, Singapore |
 |
Mdm. Koh Yun Claudia
Academic Manager, ICAS Training & Education College International Cuisine Association of Singapore (ICASTEC) UK City & Guild Diploma in Food & Beverage Service |
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, 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 |
Mr. Ng Kok Chuan - Trainer
(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)
- 1985: Bachelor of Engineering (Mechanical Engineering) (Second Lower Hons), National
- 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)
- 2011-17: Principal, School of Hospitality, ICAS Training & Education College
- 2000 -06: Member, Consultative Committee, the Industrial and Systems Engineering (ISE)
- 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
(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 |
| 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 - Associate Trainer
(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 - Associate 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
(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
- 1993: Diploma in Hotel Management and Catering Technology, Institute of Hotel
- 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
(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 |
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
- 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 |
Mr. Khoo Kwang Chong, Octavious - Associate Trainer
(Food & Beverage Service, and Hospitality)
Academic Qualifications
1998 Bachelor of Science in Business Administration (BsBA) Major in Travel Industry
1993 Certificate in Front Office Operations (NTC-2)
Professional Experiences/Awards
January 2015 – Present Part Time Associate Lecturer (OSAC International College)
May 2011 – Present Part Lecturer (MDIS College, Queenstown)
April 2016 – Present Part Time Speaker (Asian International Speaker)
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 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 |
Mr. Wong Liang Peng - Associate Trainer
(Food & Beverage Service, and Hospitality)
Academic Qualifications
UNLV – WSQ Diploma in F&B Management
Professional Experiences/Awards
Associate Trainer since 2017
F&B Area Manager/ Training Restaurant Manager for 12 Years
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 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 Food and Beverage Operation and Development |
Mdm. Sherin Banu Batcha - Associate Trainer
(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 |
| 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 |
Mr. Ng Shi Xian - Associate Trainer
(Food & Beverage Service, and Hospitality)
Academic Qualifications
2008 Diploma in Culinary Craft & Service Excellence
Professional Experiences/Awards
September 2016 – Present Sales Manager / Culinary Adviser (Cuisine Service Pte Ltd)
November 2015 – August 2016 Sales Executive (Far Ocean Seafood Pte Ltd)
November 2014 – September 2015 Head Chef (The Bank Bar & Bistro)
August 2011 – October 2014 Sous Chef (The Bank Bar & Bistro)
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 | 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 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 Gastronomy Skills & Studies |
Mr. Nelson Ho Wei Siong - Associate Trainer
(Food & Beverage Service, and Hospitality)
Academic Qualifications
Feb 2017- Feb 2018 – Diploma in Food and Beverage Management – SHRM College
Professional Experiences/Awards
Mar 2017 – Freelancing
Jan 2016 – Feb 2017 – Exec Chef of the Group – Barrio by Mexout
Jan 2015 – May 2016 – Head Chef – Dong Yuan Hotel
June 2013 – Dec 2014 – Head Chef – House @ Dempsey
Feb 2012 – June 2013 – Sous Chef – Apple Inc, Caffe Mac
Oct 2010 – Jan 2012 – Head Chef – The Loft Fusion Cuisine
Jan 2009 – Sep 2010 – Kitchen In charge – Urban Kitchen
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 Foundation Barista Skills 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 |
Mr. Samuel SNG Jin Kiat - Associate Trainer
(Food & Beverage Service, and Hospitality)
Academic Qualifications
Jan 2011 – Diploma in Food and Beverage Management – University of Nevada, Las Vegas – Singapore
Nov 2013 – Advance Certificate in Training and Assessment (ACTA)
WSQ Qualifications:
Dec 2013 – Certificate in Food and Beverage Operations
Sep 2014 – Certificate in Beverage Operations
Apr 2014 – Certificate in Culinary Arts
Apr 2014 – Certificate in Food Preparation
Apr 2014 – Certificate in Food Production
May 2016 – Certificate in Service Excellence
June 2016 – Diploma in Adult and Continuing Education
Apr 2017 – Certificate in Pastry and Bakery
May 2018 – Certificate in Security Operations
Professional Experiences/Awards
Jan 2018 – Present – Associate Trainer – City Cab PTE LTD Singapore
Nov 2017 – Present – WSQ Associate Trainer – AT Sunrise Global Chef Academy
May 2014 – Present – WSQ Associate Trainer – Eduquest International Institure
May 2014 – Present – WSQ Associate Trainer – Project Dignity
Jan 2014 – Present – Associate Trainer GNS School of Business & Technology
Apr 2014 – May 2017 – Trainer – Joe and Dough Singapore
Aug 2013 – Apr 2014 – Operation Manager – Duck & Hippo Tour Singapore
Oct 2012 – Jul 2013 – Area Manager – Mr Bean Singapore
Dec 2005 – Sep 2012 – Store Manager – Starbuck Coffee Singapore
Jan 2005 – Nov 2005 – Captain – The Regent Singapore
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 Foundation Barista Skills 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 |
Transfer & Deferment, Withdrawal & Refund
Examination Results Announcement & Appeal Process
Industrial Attachment (IA) Program
Dispute Resolution Policy and Procedure
Year 2018
- Feb 2018 – Awarded with 4 years of EduTrust Certification by Committee for Private Education Singapore (CPE) is part of SkillsFuture Singapore (SSG)
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
- Sep 2017 – Renewal of ERF and achieved 4-year 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
- 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
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 Others: Training Kitchen 66.02 –
7 Jurong West Avenue 5 #02-03/04, Singapore 649486
-
Classroom No Floor Area (in m2) Maximum Capacity Classroom 3 25.60 17 Classroom 4 24.60 16
ICASTEC located at Shenton Way, Heart of Central Business District (CBD), Singapore
Classroom 1
Classroom 2
Training Kitchen
Training Kitchen
Training Kitchen
Classroom 3
Classroom 4
Enhanced Registration Framework (ERF) Certificate
EduTrust Certificate