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 Committee for Private Education Singapore (CPE)
- Since 2017, 4-years Enhanced Registration Framework (ERF) by Committee for Private Education Singapore (CPE)
- Since 2018. awarded with 4 years of EduTrust Certification by Committee for Private Education Singapore (CPE)
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 |
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 |
 |
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 |
Ms. 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
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 |
| Diploma in Culinary and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality And Business Communication Nutrition Safety Hygiene and Sanitation Operation Finance In Food & Beverage Management Internship Preparatory Training Gastronomy Skills & Studies |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Food Safety Management |
| Graduate Diploma in Food Services | Internship Preparatory Program Food and Beverage Management (Specialization Module) Manage and Lead Kitchen Operations (Specialization Module) |
Mdm. Taj Sayyed - Trainer
(Strategic Management & Leadership)
- Academic Qualifications
- Master in Computer Management from University of Pune, India
- Master of Commerce from University of Pune, India
- Professional Experiences/Awards:
- Present- Systems & Publication Executive cum Trainer – ICASTEC
- 2010-2013 Registrar, Academic and operation department, Stamford Raffles College
- 2010-2012 Program Leader for BSC and IT lecturer at Stamford Raffles College
- Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English |
| Certificate in Culinary Skills | Personal Development and Hospitality English |
| Certificate in Patisserie | Personal Development and Hospitality English |
| Diploma in Food & Beverage and Catering Management | Hospitality and Business Communication |
| Advanced Diploma in Restaurant and Catering Management | Marketing Policy; Planning and Communication Organizational Behavior |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Finance in the Hospitality Industry |
| Diploma in Patisserie and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food & Beverage Management |
| Diploma in Culinary and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality And Business Communication Nutrition Safety Hygiene and Sanitation Operation Finance In Food & Beverage Management Internship Preparatory Training |
| Advanced Diploma in Hospitality and Hotel Management | The Contemporary Hospitality and Tourism Industry Quality Management in Hospitality Business Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems Food Safety Management |
Mr. Wong Shing Yi - Associate Trainer
(English Language, Food & Beverage and Hospitality)
- Academic Qualifications
-
- 1988 National University of Singapore – Bachelor of Arts in Political Science and Economics
- 1996 Master of Business Administration – Monash University, Australia
- 2000 Diploma in Hospitality – The Blue Mountains International Hotel Management School, Australia
- 2002 Graduate Diploma in the Teaching of English as a Foreign Language – The University of Sydney
-
- Professional Experiences/Awards:
-
- 2011 – 2013 – Lecturer – WDA (Workplace Development Agency for Hotels in Singapore)
- 2000 – 2012 – Lecturer – Linguaphone
- 2013 – Lecturer – Kaplan International
- 2013 – Lecturer – Shelton International
- 2014 – Lecturer – Donga University, Vietnam
- 2015 – Lecturer – University for Economcs, Vietnam
- 2016 – 2017 – Lecturer – IEP Tri Duc Education, Vietnam
-
- 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 Business Communication Introduction to Business in Food & Beverage and Catering Industry Operation Finance in the F&B Industry |
| Advanced Diploma in Restaurant and Catering Management | Marketing Policy Planning and Communication Organizational Behaviour Advanced Operation Finance in Food and Beverage Management |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Finance in the Hospitality Industry Customer care and Experience |
| 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 Operation Finance In Food & Beverage Management |
| 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 |
| Graduate Diploma in Food Services | Identify, Develop, Lead and Manage Business Opportunities Manage and Develop Risk Management Plan Leadership and People Management Manage and Develop Finance in the Food Services |
| Foundation Certificate in Higher Learning | Computer Applications Learning Skills Mathematics Critical Thinking |
Chef. Tan Boon Hwa - Associate Trainer
(Food & Beverage Service, and Culinary)
Academic Qualifications9 July 2016 – 30 September 2016 – Certificate in Asian Pastry Making – Baking Industry Training College4 December 2017 – Diploma in Culinary Skills – ShatecProfessional Experiences/Awards:1984 – Thano Café – Family Restaurant Owner2002 – Thano Café @ East-coast – Restaurant Owner
2003 – Café DE Thano – Café Owner
2003 – Hunter Pub – Bar Manager
2004 – Morningten Club – Partnership
2004 – Best Food Singapore – Restaurant Exhibitor
2006 – IT Show – Appoint Café Owner
2007 – QQ Pub – Bar Manager
2008 – L’Artistsan – Assistant Chef
2010 – Shanghai World Expo India Pavillion Jhankar – Restaurant Manager
2011 – Xian Garden Expo Himalayan Restaurant & Philippines Garden – Managing Director
2011 – Chongqing Garden Expo Hainan Garden Pavillion – Assistant Manager
2013 – Beijing Garden Expo – Representative of Malaysia, Indonesia & Thailand Garden
2014 – Qingdao Garden Expo Singapore Garden – Assistant Manager
2015 – Craft Print Ltd – Logistics Supervisor
2015 – Hoshino Coffee – Kitchen Manager
2016 – Broadway F&B Management Pte Ltd – Operation 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 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 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 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 |
| 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. 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, 19991990 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 Patisserie and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food & Beverage Management Nutrition Safety Hygiene and Sanitation Internship Preparatory Training PAstry Skills & Studies |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Food and Beverage Operation and Development Customer care and Experience Room Division Operations Gastronomy / Pastry Studies Finance in the Hospitality Industry |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Marketing Policy; Planning and Communication Organizational Behavior Advanced Operation Finance in Food and Beverage Management Food Safety Management Cuisine Studies with Central Kitchen Production System |
| Advanced Diploma in Hospitality and Hotel Management | The Contemporary Hospitality and Tourism Industry Foundations of MICE Management Quality Management in Hospitality Business Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems Food Safety Management |
| Foundation Certificate In Higher Learning | Computer Applications Learning Skills Critical Thinking Mathematics |
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 |
Mr. Goh Choo Seng - Associate Trainer
(LCCI Accounts)
Academic Qualifications
1979 – Diploma in Business Studies – Ngee Ann Technical College
1981 – Certificate in Industrial Management – Institution of Industrial Managers
1982 – Diploma Supervisory Management – Institute of Supervisory Management
1983 – Certified Diploma in Accounting & Finance – Chartered Association of Certified Accountants
1986 – Bachelor of Arts (Hons) Accountancy – Newcastle upon Tyne Polytechnic
2002 – Master in Bus International Marketing – Curtin University of Technology
2008 – Post Graduate Certificate in Higher Education – East Asia Institute of Management
2013 – ACTA – WDA
2018 – Diploma in Leadership, People and Management
Professional Experiences/Awards:
- 1986 – 1988 – Executive Director – Singapore Inst of Purchasing and Supply
- 1988 – 1991 – Head Executive Division – Stamford College Group
- 1992 – 1998 – Executive Director – Master Printers Association
- 1998 – 2018 – Managing Consultant – DG Management Consultants
- Trainer Roles
| Programs | Modules |
| PREPARATORY COURSE FOR PEARSON LCCI LEVEL 2 DIPLOMA IN BOOKKEEPING & ACCOUNTING | PEARSON LCCI LEVEL 2 CERTIFICATE IN BOOKKEEPING AND ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 2 CERTIFICATE IN BUSINESS CALCULATIONS (VRQ) PEARSON LCCI LEVEL 2 CERTIFICATE IN BUSINESS STATISTICS (VRQ) PEARSON LCCI LEVEL 2 CERTIFICATE IN COST ACCOUNTING (VRQ) PEARSON LCCI LEVEL 2 AWARD IN COMPUTERISED BOOKKEEPING (VRQ) |
| PREPARATORY COURSE FOR PEARSON LCCI LEVEL 3 DIPLOMA IN ACCOUNTING AND FINANCE | PEARSON LCCI LEVEL 3 CERTIFICATE IN ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN COST AND MANAGEMENT ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN BUSINESS STATISTICS (VRQ) PEARSON LCCI LEVEL 3 CERTIFICATE IN ADVANCED BUSINESS CALCULATIONS (VRQ) PEARSON LCCI LEVEL 3 AWARD IN COMPUTERISED ACCOUNTING SKILLS (VRQ) |
| PREPARATORY COURSE FOR PEARSON LCCI LEVEL 4 DIPLOMA IN ACCOUNTING AND FINANCE | PEARSON LCCI LEVEL 4 CERTIFICATE IN FINANCIAL ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN MANAGEMENT ACCOUNTING (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN ORGANISATIONAL BEHAVIOUR AND PERFORMANCE (VRQ) (CORE MODULE) |
| Graduate Diploma in Food Services | Identify, Develop, Lead and Manage Business Opportunities Manage and Develop Risk Management Plan Leadership and People Management Manage and Develop Finance in the Food Services |
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 Director, Sady’s Diner
- Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Work Experience Customer Care and Experience Billing and Checking Procedure Understanding Basic Cooking Methods Providing Different Types of Services Preparation; Serving of Alcoholic Beverages Preparation; Serving of Non-Alcoholic Beverages |
| Certificate in Culinary Skills | Work Experience Garde Manger Understanding Mise en Place Preparation; Cooking of Stocks; Sauces and Soups Preparation; Cooking of Meat; Poultry and Seafood Preparation; Cooking of Starch and Vegetables Asian Cuisine Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Customer Care and Experience Personal Development and Hospitality English |
| Certificate in Patisserie | Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Customer Care and Experience Personal Development and Hospitality English Work Experience Understanding Mise en Place Prepare and bake cake and sponge Prepare hot and cold sauce Prepare and bake classic French Pastry and dessert Prepare and bake basic bread Prepare and bake Asian Pastry and Dessert |
| Diploma in Food & Beverage and Catering Management | Food and Beverage Service and Operation Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management Gastronomy / Pastry Studies Work Experience Foundation Barista Skills |
| Diploma in Hospitality and Hotel Management | Food and Beverage Operation and Development Gastronomy / Pastry Studies Business and Management in Hospitality Industry Customer care and Experience Room Division Operations Finance in the Hospitality Industry |
| Diploma in Patisserie and Catering Management | Pastry Skills & Studies Internship Preparatory Training Nutrition Safety Hygiene and Sanitation Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food & Beverage Management |
| Diploma in Culinary and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality And Business Communication Nutrition Safety Hygiene and Sanitation Operation Finance In Food & Beverage Management Internship Preparatory Training Gastronomy Skills & Studies |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Food Safety Management Cuisine Studies with Central Kitchen Production System Intermediate Wine and Spirit Provision |
| Advanced Diploma in Hospitality and Hotel Management | The Contemporary Hospitality and Tourism Industry Foundations of MICE Management Quality Management in Hospitality Business Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems Food Safety Management |
| Graduate Diploma in Food Services | Internship Preparatory Program Manage and Develop Finance in Food Services Food and Beverage Management (Specialization Module) Manage and Lead Kitchen Operations (Specialization Module) |
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 |
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 |
Mr. Yeoh Yao Kun - Associate Trainer
(LCCI Accounts)
Academic Qualifications
DEGREE IN ACCOUNTING (till 2015) – Murdoch University
DIPLOMA IN BUILDING & REAL ESTATE MANAGEMENT (till 2004) – Ngee Ann Polytechnic
GCE O’ LEVEL EXAMINATION (till 2000) – Monk’s Hill Secondary School
Professional Experiences/Awards
SINGAPORE ARMED FORCES (TILL 2006)
PEOPLE ASSOCIATION (till 2010)
FREELANCE PRIVATE TUTOR (2011-2015)
MEGATRONS PTE LTD (2016 – Current)
SPRING INTERNATIONAL COLLEGE (2016 – current)
Trainer Roles
| Programs | Modules |
| PEARSON LCCI LEVEL 2 CERTIFICATE IN BOOKKEEPING AND ACCOUNTING (VRQ) (CORE MODULE) | PEARSON LCCI LEVEL 2 CERTIFICATE IN BUSINESS CALCULATIONS (VRQ) PEARSON LCCI LEVEL 2 CERTIFICATE IN BUSINESS STATISTICS (VRQ) PEARSON LCCI LEVEL 2 CERTIFICATE IN COST ACCOUNTING (VRQ) PEARSON LCCI LEVEL 2 AWARD IN COMPUTERISED BOOKKEEPING (VRQ) |
| PREPARATORY COURSE FOR PEARSON LCCI LEVEL 3 DIPLOMA IN ACCOUNTING AND FINANCE | PEARSON LCCI LEVEL 3 CERTIFICATE IN ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN COST AND MANAGEMENT ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN BUSINESS STATISTICS (VRQ) PEARSON LCCI LEVEL 3 CERTIFICATE IN ADVANCED BUSINESS CALCULATIONS (VRQ) PEARSON LCCI LEVEL 3 AWARD IN COMPUTERISED ACCOUNTING SKILLS (VRQ) |
| PREPARATORY COURSE FOR PEARSON LCCI LEVEL 4 DIPLOMA IN ACCOUNTING AND FINANCE | PEARSON LCCI LEVEL 4 CERTIFICATE IN FINANCIAL ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN MANAGEMENT ACCOUNTING (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN ORGANISATIONAL BEHAVIOUR AND PERFORMANCE (VRQ) (CORE MODULE) |
Mr. Koh Kok Siong - Associate Trainer
(LCCI Accounts)
Academic Qualifications
University of London (Jul 2004 – Jun 2006)
Bachelor of Science Banking and Finance (2nd Upper Honours)
Ngee Ann Polytechnic (Jul 1998 – Jun 2001)
Diploma in Banking and Financial Services
Cambridge Diploma for Teachers and Trainer
Professional Experiences/Awards
Victoria Eduhub Pte Ltd – Management Team and Academic & Examination Board Member (Dec 2013 – Present
Ocean Business School – Part Time Lecturer (Feb 2016 – Present)
Trainer Roles
| Programs | Modules |
| PEARSON LCCI LEVEL 2 CERTIFICATE IN BOOKKEEPING AND ACCOUNTING (VRQ) (CORE MODULE) | PEARSON LCCI LEVEL 2 CERTIFICATE IN BUSINESS CALCULATIONS (VRQ) PEARSON LCCI LEVEL 2 CERTIFICATE IN BUSINESS STATISTICS (VRQ) PEARSON LCCI LEVEL 2 CERTIFICATE IN COST ACCOUNTING (VRQ) PEARSON LCCI LEVEL 2 AWARD IN COMPUTERISED BOOKKEEPING (VRQ) |
| PREPARATORY COURSE FOR PEARSON LCCI LEVEL 3 DIPLOMA IN ACCOUNTING AND FINANCE | PEARSON LCCI LEVEL 3 CERTIFICATE IN ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN COST AND MANAGEMENT ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN BUSINESS STATISTICS (VRQ) PEARSON LCCI LEVEL 3 CERTIFICATE IN ADVANCED BUSINESS CALCULATIONS (VRQ) PEARSON LCCI LEVEL 3 AWARD IN COMPUTERISED ACCOUNTING SKILLS (VRQ) |
| PREPARATORY COURSE FOR PEARSON LCCI LEVEL 4 DIPLOMA IN ACCOUNTING AND FINANCE | PEARSON LCCI LEVEL 4 CERTIFICATE IN FINANCIAL ACCOUNTING (VRQ) (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN MANAGEMENT ACCOUNTING (CORE MODULE) PEARSON LCCI LEVEL 3 CERTIFICATE IN ORGANISATIONAL BEHAVIOUR AND PERFORMANCE (VRQ) (CORE MODULE) |
Chef. Low Hing Hock Gray - Associate Trainer
(Food & Beverage, and Culinary)
Academic Qualifications
2018: Institute of Adult Learning – Advanced Certificate in Training and Assessment
1994: Pasir Ris Secondary School – GCE ‘N’ Level
Professional Experiences/Awards
2017-2018 RND Chef and Production Frosts Food and Beverage Pte Ltd
2015-2016 Executive Chef Klapsons, The Boutique Hotel
2013-2015 Executive Chef
Three Bistro, Wine and Bar
2011-2012 Director of Operations Meathaven Restaurant and Bar
2010-2011 Executive Sous Chef Swiss Club Singapore
2009-2010 Sous Chef Novus Fine Dining Restaurant
2007-2009 Director. Chef Gourmet Productions
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 Nutrition; Safety; Hygiene and Sanitation Gastronomy / Pastry Studies Foundation Barista Skills |
| Diploma in Patisserie and Catering Management | Pastry Skills & Studies Internship Preparatory Training Nutrition Safety Hygiene and Sanitation |
| Diploma in Hospitality and Hotel Management | Customer care and Experience Gastronomy / Pastry Studies Food and Beverage Operation and Development |
| Diploma in Culinary and Catering Management | Nutrition Safety Hygiene and Sanitation Internship Preparatory Training Gastronomy Skills & Studies |
| Advanced Diploma in Restaurant and Catering Management | Food Safety Management Cuisine Studies with Central Kitchen Production System |
| Graduate Diploma in Food Services | Food and Beverage Management (Specialization Module) Manage and Lead Kitchen Operations (Specialization Module) |
Transfer & Deferment, Withdrawal & Refund
Examination Results Announcement & Appeal Process
Industrial Attachment (IA) Program
Dispute Resolution Policy and Procedure
Year 2019
- A strong improvement of IA (Industrial Attachment) partners to 178 in 2019
- Commendation and letter of appreciation from our consortium Partner ST Electronics (Training and Simulation Systems) Pte Ltd for delivering high quality training to the Naval and Maritime Communities.
- Appreciation letter by WISENET (Australia) for successfully applied our Learning Relationship Management System since 2013 for more automation processes implementation over the years.
Year 2018
- New Partners
- Oct 2018 – ICASTEC Advanced Diploma students can progress to ICHM degree, Australia.
- June 2018 – ICASTEC received Certificate of Appreciation 2018 from Public Hygiene Council (PHC), Singapore
- Feb 2018 – Awarded with 4 years of Edu Trust Certification by Committee for Private Education Singapore (CPE) is part of SkillsFuture Singapore (SSG)
Year 2017
- 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 Main Office@
1 Sophia Road,
#07-06/07/19, Peace Centre,
Singapore – 228149
Facilities at ICASTEC
1 Sophia Road, #07-06/07, Peace Centre, Singapore 228149
- An administrative office to provide support services to students
- Student corner with library facility and Computers
Classroom No Floor Area (in m2) Maximum Capacity Conference / Classroom 1 23.50 15 Hospitality Room 21.27 14 Food and Beverage Room 25.82 17 Hotel and Management Room 25.82 17 Tourism Room 15.79 10 Creative Room 23 15 Creation Room 38 25
1A Short Street #01-05 Singapore 188210
-
Classroom No Floor Area (in m2) Maximum Capacity Others: Training Kitchen 66.02 –
ICASTEC located at 1 Sophia Road, Central Business District, Singapore
Training Kitchen
Training Kitchen
Training Kitchen
Enhanced Registration Framework (ERF) Certificate
EduTrust Certificate