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 |
 |
Rear Admiral(Retired) 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 | 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. Lee Thian Guan, Jerry - Trainer
(Food & Beverage and Hospitality)
- Academic Qualifications
- Advanced Certificate in Training and Assessment, Institute for Adult Learning, Singapore (10/2019)
Diploma in Adult and Continuing Education, Institute for Adult Learning, Singapore (02/2018)
Diploma in Hospitality Management, American Hotel & Lodging Association Education Institute, Singapore (09/2017)
Industry Trainer Certificate, Institute of Technical Education, Singapore (11/2017)
Planning & Implementing OJT, Institute of Technical Education, Singapore (12/2016)
Test Construction, Institute of Technical Education, Singapore (04/2016)
Instructional Skills, Institute of Technical Education, Singapore (01/2016)
Coaching Skills, Institute of Technical Education, Singapore (12/2005 – 01/2016)
- Advanced Certificate in Training and Assessment, Institute for Adult Learning, Singapore (10/2019)
- Professional Experiences/Awards:
- Mr. Lee Thian Guan, Jerry has a Diploma in Hospitality Management. He has vast experiences in the Hotel Industry as a learning & development manager with Movenpick Heritage Hotel Sentosa as well as being F&B manager for the past 25 years. He is also a highly dedicated trainer in the field of adult training including leadership development, people management and coaching skills.
- Trainer Roles
| Programs | Modules |
| Certificate in Food & Beverage and Catering Operation | BILLING AND CHECKING PROCEDURE CUSTOMER CARE AND EXPERIENCE FOOD SAFETY AND HYGIENE INTRODUCTION TO FOOD AND BEVERAGE AND KITCHEN OPERATION KITCHEN SAFETY PERSONAL DEVELOPMENT AND HOSPITALITY ENGLISH PREPARATION; SERVING OF ALCOHOLIC BEVERAGES UNDERSTANDING BASIC COOKING METHODS PREPARATION; SERVING OF NON-ALCOHOLIC BEVERAGES PROVIDING DIFFERENT TYPES OF SERVICES WORK EXPERIENCE |
| Certificate in Culinary Skills | CUSTOMER CARE AND EXPERIENCE FOOD SAFETY AND HYGIENE INTRODUCTION TO FOOD AND BEVERAGE AND KITCHEN OPERATION PERSONAL DEVELOPMENT AND HOSPITALITY ENGLISH |
| Certificate in Patisserie | CUSTOMER CARE AND EXPERIENCE INTRODUCTION TO FOOD AND BEVERAGE AND KITCHEN OPERATION PERSONAL DEVELOPMENT AND HOSPITALITY ENGLISH FOOD SAFETY AND HYGIENE |
| Diploma in Food & Beverage and Catering Management | FOOD AND BEVERAGE SERVICE AND OPERATION FOUNDATION BARISTA SKILLS HOSPITALITY AND BUSINESS COMMUNICATION INTRODUCTION TO BUSINESS IN FOOD AND BEVERAGE AND CATERING INDUSTRY NUTRITION; SAFETY; HYGIENE AND SANITATION |
| Diploma in Hospitality and Hotel Management | BUSINESS AND MANAGEMENT IN HOSPITALITY INDUSTRY CUSTOMER CARE AND EXPERIENCE FOOD AND BEVERAGE OPERATION AND DEVELOPMENT ROOM DIVISION OPERATIONS |
| Diploma in Patisserie and Catering Management | HOSPITALITY AND BUSINESS COMMUNICATION INTERNSHIP PREPARATORY TRAINING INTRODUCTION TO BUSINESS IN FOOD & BEVERAGE AND CATERING INDUSTRY NUTRITION SAFETY HYGIENE AND SANITATION |
| Diploma in Culinary and Catering Management | HOSPITALITY AND BUSINESS COMMUNICATION INTERNSHIP PREPARATORY TRAINING INTRODUCTION TO BUSINESS IN FOOD & BEVERAGE AND CATERING INDUSTRY NUTRITION SAFETY HYGIENE AND SANITATION |
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 |
| Certificate in Housekeeping and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Housekeeping Operation Work Experience (Industrial Attachment) Billing and Checking Procedure Understanding Basic Cooking Methods Providing different Types of Services Preparation Serving of Alcoholic Beverages Preparation Serving of Non-Alcoholic Beverages Work-Based Learning |
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 Entrepreneurship Work Experience Foundation Barista Skills |
| Diploma in Patisserie and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food & Beverage Management Nutrition Safety Hygiene and Sanitation Internship Preparatory Training Pastry Skills & Studies |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Food and Beverage Operation and Development Customer care and Experience Room Division Operations Gastronomy / Pastry Studies Entrepreneurship Work Experience (Industrial Attachment) Finance in the Hospitality Industry |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Marketing Policy; Planning and Communication Organizational Behavior Advanced Operation Finance in Food and Beverage Management Food Safety Management Cuisine Studies with Central Kitchen Production System |
| Advanced Diploma in Hospitality and Hotel Management | The Contemporary Hospitality and Tourism Industry Foundations of MICE Management Quality Management in Hospitality Business Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems Food Safety Management |
| Foundation Certificate In Higher Learning | Computer Applications Learning Skills Critical Thinking Mathematics |
Mr. Goh Choo Seng - Associate Trainer
(F&B, Hospitality and Accounting)
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 |
| Diploma in Food & Beverage and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management Entrepreneurship |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Customer care and Experience Finance in the Hospitality Industry Entrepreneurship Work Experience (Industrial Attachment) |
| Diploma in Culinary and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management |
| Diploma in Patisserie and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Marketing Policy; Planning and Communication Organizational Behaviour Advanced Operation Finance in Food and Beverage Management |
| Certificate in Housekeeping and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Housekeeping Operation Work Experience (Industrial Attachment) Billing and Checking Procedure Understanding Basic Cooking Methods Providing different Types of Services Preparation Serving of Alcoholic Beverages Preparation Serving of Non-Alcoholic Beverages Work-Based Learning |
Mr. Yeo Pin Kevin - Associate Trainer
(Food & Beverage and Hospitality)
Academic Qualifications:
June 2012 – Dimensions International College, Singapore
Certificate in Bart ending from International Bartenders Association.
April 2012 – Sigma Solutions HRD consultant Private Ltd – Singapore
Advanced Certificate in Training and Assessment (ACTA)
2007 – Tourism Institute Australia, Adelaide – South Australia
Master of Business Administration (MBA)
Majority in Tourism & Hospitality Management with a major project in Casino Management
1999 – Hawaii Pacific University, Honolulu – Hawaii
Bachelor of Science in Business Administration (BScBA)
Majority in Travel Industry Management
Professional Experience:
Mr. Kvein has vast experience in training and education for more than 10 years. He is also holding a Master of Business Administration (MBA), Majority in Tourism & Hospitality Management with a major project in Casino Management.He loved sharing his knowledge and imparting technical skills to his students and scaling them up to new heights.
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 Patisserie |
Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Work Experience Customer Care and Experience |
| Certificate in Culinary Skills |
Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Work Experience Customer Care and Experience |
| Diploma in Food & Beverage and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Entrepreneurship Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management Food and Beverage Service & Operation Work Experience |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Customer care and Experience Finance in the Hospitality Industry Food and Beverage Operation and Development Entrepreneurship Work Experience (Industrial Attachment) |
| Diploma in Culinary and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management |
| Diploma in Patisserie and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Operation Finance in Food and Beverage Management |
| Advanced Diploma in Restaurant and Catering Management | Restaurant Strategy Planning and Design Marketing Policy; Planning and Communication Organizational Behaviour Food Safety Management 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 |
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 | Manage and Develop Finance in Food Services Food and Beverage Management (Specialization Module) Manage and Lead Kitchen Operations (Specialization Module) |
| Certificate in Housekeeping and Catering Operation | Personal Development and Hospitality English Food Safety and Hygiene Kitchen Safety Introduction to Food and Beverage and Kitchen Operation Housekeeping Operation Work Experience (Industrial Attachment) Billing and Checking Procedure Understanding Basic Cooking Methods Providing different Types of Services Preparation Serving of Alcoholic Beverages Preparation Serving of Non-Alcoholic Beverages Work-Based Learning |
Mr. Ong Lay Hock - Associate Trainer
(Food & Beverage and Hospitality)
Academic Qualifications:
1990 – University of Oregon, Eugene – USA, Bachelor of Science cum Laude, Majoring in Finance and Management
Professional Experience:
Mr Ong Lay Hock has 20 years’ experience as a finance and general management executive in public and private companies of service, retail and manufacturing industries. He has demonstrated success sales and marketing plans, client development and relations, operations, cost control, product quality control and process improvement.
Trainer Roles:
| Programs | Modules |
| Diploma in Food & Beverage and Catering Management | Introduction to Business in Food and Beverage and Catering Industry Operation Finance in Food and Beverage Management |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Finance in the Hospitality Industry |
| Diploma in Culinary 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 and Beverage and Catering Industry Hospitality and Business Communication Operation Finance in Food and Beverage Management |
| Advanced Diploma in Restaurant and Catering Management | Marketing Policy; Planning and Communication Advanced Operation Finance in Food and Beverage Management |
| Advanced Diploma in Hospitality and Hotel Management | Marketing and Sale Development in Hospitality Industry Business Communication and Information Systems |
Mr. Aric Chong - Associate Trainer
(Food & Beverage Service, and Hospitality)
- Academic Qualifications
July 2009 Nottingham Trent University, World Education Council
Master of Arts in Total Quality Management
November 2005 Nottingham Trent University, World Education Council
Advanced Diploma in Teaching Higher Education
March 1991 The Educational Institute of the American Hotel & Motel Association
Diploma in Hotel Management
January 1991 Hotel Institute for Management, Montreux – Switzerland
Diploma in Hotel Operational Management
- Professional Experiences/Awards
Mr. Aric Chong who obtained a Master of Arts in Total Quality Management has more than 20 years of Training and Education experiences who manage a school and hold keys position. He also has a strong background in the Hospitality industry. He is a strong believer of training and/of education who are able to share his experience and impact the students to become better and more responsible staff
- 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 Work Experience |
| 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 | 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 |
| 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 Food Safety 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 |
| Graduate Diploma in Food Services | Identify, Develop, Lead and Manage Business Opportunities Manage and Develop Finance in the Food Services Manage and Develop Risk Management Plan Work Based Learning Leadership and People Management Food and Beverage Management (Specialization Module) |
Mr. Venkateswaran Mageswaralingam - Associate Trainer
(Food & Beverage Service, and Hospitality)
- Academic Qualifications
January 2013 Management Development Institute of Singapore
Graduate Diploma in Human Resource Management
August 2014 New South Wales Technical and Further Education Commission Australia
Certificate IV in Training and Assessment
- Professional Experiences/Awards
Mr. Venkat has a Graduate Diploma in Human Resource Management. He is highly dedicated trainer in the adult training. He is specialized in leadership development, people management and coaching skills. He has more than 10 years of training experiences in various industry as well as professional soft skills. He has been a key curriculum developer who adds value to every individual class by customizing material.
- 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 | 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 |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Customer care and Experience 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 |
| Advanced Diploma in Restaurant and Catering Management | Marketing Policy; Planning and Communication Organizational Behavior Advanced Operation Finance in Food and Beverage |
| Graduate Diploma in Food Services | Identify, Develop, Lead and Manage Business Opportunities Manage and Develop Finance in the Food Services Manage and Develop Risk Management Plan Work Based Learning Leadership and People Management |
Mr. George Chong - Associate Trainer
(Food & Beverage Service, and Hospitality)
- Academic Qualifications
November 2009 Dimension International College
Level 2 IVQ Diploma in Food and Beverage Service
June 2009 Singapore Training and Development Association
Advanced Certificate in Training and Assessment
- Professional Experiences/Awards
Mr. George Chong is a Food & Beverage veteran with more than 20 years of experience in the industry. He is an expert in setting up restaurants with well-known brands, involve in recruitment, training of staff locally and overseas. With his extensive knowledges, he is willing to share and nurture the next aspire young generation.
- 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 | Introduction to Business in Food and Beverage and Catering Industry Hospitality and Business Communication Nutrition; Safety; Hygiene and Sanitation Food and Beverage Service and Operation |
| Diploma in Hospitality and Hotel Management | Business and Management in Hospitality Industry Customer care and Experience Food and Beverage Operation and Development |
| Diploma in Patisserie and Catering Management | Nutrition Safety Hygiene and Sanitation Introduction to Business in Food & Beverage and Catering Industry Hospitality and Business Communication |
| Diploma in Culinary and Catering Management | Introduction to Business in Food & Beverage and Catering Industry Hospitality And Business Communication Nutrition Safety Hygiene and Sanitation |
Mr. Chiam Tuck Boon, William - Associate Trainer
(Food & Beverage Service, and Hospitality)
- Academic Qualifications
2014 Institute of Adult Learning – Advance Certificate Training and Assessment
1990 SHATEC – Certificate in Food and Beverage Management
- Professional Experiences/Awards
Mr. William Chiam is a veteran in the hospitality industry with a strong portfolio with many years of experience in Food & Beverage Catering and Restaurant business. He has a strong operation background as an operation manager with several renowned chain of restaurants. He develops, coach and motivate junior staff to meet restaurant expected standard and nurture them to foster better team spirits.
- 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 |
Mr. Ho Wei Cheong Allan - Associate Trainer
(Culinary, Food & Beverage Service, and Hospitality)
- Academic Qualifications
Implement Advanced Food Hygiene Practices, Singapore Polytechnic (03/19)
Advanced Certificate in Training and Assessment, Institute for Adult Learning, Singapore (10/18)
WSQ higher certificate in Culinary Arts(Assessment only pathway), At-Sunrice Global chef academy, Singapore (11/16)
Hygiene Officers, Singapore Environment Institute (07/08)
Thai cooking, Wandee Culinary School, Bangkok, certified by Ministry of Education of Thailand (03/02)
Certificate Cuisine and Culture, Institute Paul Bocuse, Ecully, France (03/98-06/98)
Train-the-Trainer, Stamford-City Business Institute, Yangon (1997) - Professional Experiences/Awards
Mr. Ho Wei Cheong, Allan is certified in French, Italian and Mediterranean cuisines. and also have knowledge in south-east Asian cooking. Managed kitchens of hotels and resorts in most parts of south-east Asia and the middle east. Training and development of kitchen staff is an important aspect of his job, to improve efficiency and provide a life-skill to the local staff.
- 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 Nutrition; Safety; Hygiene and Sanitation Gastronomy / Pastry Studies Work Experience Foundation Barista Skills |
| Diploma in Hospitality and Hotel Management | Food and Beverage Operation and Development Gastronomy / Pastry Studies |
| Diploma in Patisserie and Catering Management | Pastry Skills & Studies Internship Preparatory Training Nutrition Safety Hygiene and Sanitation |
| Diploma in Culinary and Catering Management | Nutrition Safety Hygiene and Sanitation 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 |
| Advanced Diploma in Hospitality and Hotel Management | Food Safety Management |
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. 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