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Advanced Diploma in Food Technology & Operations

The Advanced Diploma in Food Technology & Operations integrates science and technology with hospitality business management and marketing to develop and provide products and processes for the food industry. This program equips learners with advanced knowledge of food production, innovation, nutrition, and food science, focusing on the business aspects and legislation governing the industry.

Program Highlights

  • Duration: 8 months of coursework plus a 6-month industrial attachment.
  • Intakes: Monthly, from January to December.
  • Delivery Mode: Blended learning, including classroom sessions, self-study, group work, and coursework.

Curriculum Overview

The curriculum covers essential topics such as:

  • English for Professional Communications 2: Enhancing professional communication skills within the industry.
  • Food Processing Technology: Understanding technologies and equipment used in food production.
  • Introduction to Food Science and Nutrition: Gaining insights into nutrition and food science principles.
  • Product Development and Marketing: Innovating and creating new food products, with a focus on advertising and branding.
  • Food Packaging and Legislation 2: Learning about laws governing food packaging and addressing issues like mislabeling.
  • Current Issues and Critical Thinking: Developing problem-solving skills and applying critical thinking to industry-relevant issues.
  • Food and Beverage Operations: Understanding the operations within the food and beverage industry.
  • Internship: Gaining hands-on experience in the industry through a practical attachment for 24 weeks.

Note: Students unable to undertake the internship are required to submit a research project.

Career Opportunities

Graduates of this program are well-positioned for high-demand roles, such as:

  • Hotel Server/Kitchen Staff
  • Restaurateur
  • Host/Hostess
  • Food Production Staff
  • Food Technologist
  • Consumer Product Manufacturing Assistant
  • Food Retail Associate
  • Central Kitchen Staff

Admission Criteria

  • Academic Requirements: AAt least a pass in any two GCE 'A' Level subjects or a minimum Diploma or equivalent qualification.
  • Language Proficiency: C6 in GCE 'O' Level English or equivalent qualifications, or a pass in the English placement test by the college.
  • Minimum Age: 18 years old.

Assessment & Attendance

  • Attendance Requirements: 90% for student pass holders, 75% for non-pass holders.
  • Assessment Criteria: Minimum passing mark of 40% per module.

Why Choose This Program?

This advanced diploma offers a blend of theoretical knowledge and practical skills, providing a solid foundation for those seeking to advance in the food technology and operations industry. It serves as a pathway to further studies and enhances career prospects in various sectors of the food and hospitality industry.

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