The objective of the Certificate in Culinary Skills is to develop student knowledge in the field of culinary arts with strong emphasis on practical skills and requisite knowledge and understanding in the operational level of hot kitchen environment.

At the end of the program, the students will have acquired:

  • Fundamental skills in Culinary Arts and Hot Kitchen operations
  • Understanding of Food Preparation and Cooking environment and operations.

Mode of Delivery

Face to face

Teaching Method

  • Theory lessons
  • Practical lessons
  • Workshops
  • Role Play
  • Activities

Course Duration & Method of Assessment


The total duration of the program is 6 months full-time comprising 3 months of theory and practical training in school and 3 months of Industrial Attachment.

  • 3 months of Work Experience (Industrial Attachment) is mandatory

*Industrial Attachment is subject to academic performance, interview by employer and approval from Ministry of Manpower. Should student fail to get an Industrial Attachment placement, student will have to undertake an Industrial Project under the supervision of trainer from the College and subject to the approval from Examination Board.


i) Each module will be assessed via the coursework in the following formats:

  • Assignments and/or Practical Examinations;

ii) The assignment and practical examinations will be set and marked by ICASTEC.

iii) 3-months Work Experience is assessed through an “Industrial Attachment” Logbook.

Course Syllabus / Content:

  • Personal Development and Hospitality English
  • Food Safety and Hygiene
  • Kitchen Safety
  • Introduction to Food and Beverage and Kitchen Operation
  • Customer Care and Experience
  • Garde Manger
  • Understanding Mise en Place
  • Preparation Cooking of Stocks, Sauces and Soups
  • Preparation Cooking of Meat, Poultry and Seafood
  • Preparation Cooking of Starch and Vegetables
  • Asian Cuisine
  • Work Experience

Entry Requirements

  • Minimum Age: At least 16 years old for local, 18 years old for foreigner
  • Academic Level: Secondary School education, High School or equivalent
  • Language Proficiency: IELTS 3.5 or equivalent

Course Fee

  • S$4,700.00 (inclusive of other fee S$1,780.00)

(Total course fee inclusive of 9% GST)

Course fee excludes miscellaneous fee which are non-compulsory or non-standard fees payable only when necessary.  A breakdown of course fee is given in the PEI-Student contract.  In accordance with the PEI-Student contract, course fee is refundable but miscellaneous fee is not refundable.

Progression Path

Students are able to progress to any ICASTEC Diploma program


WorldChefs Recognition of Quality Culinary Education

We meet the global standards for quality culinary education as established by the WorldChefs Education Commitee (WACS).

Click HERE to visit WACS

Eligibility of Graduation

  • Students are expected to attain a minimum of 40% in order to pass each module.
  • Students who have successfully passed all required modules and achieve minimum average score of
    50% will be eligible for graduation.
  • Should students fail in any module, one can re- register for followings with costs:
    – Re-assessment without revision
    – Re-module with assessment