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Diploma in Food Technology & Catering

The Diploma in Food Technology & Catering provides students with a comprehensive understanding of food production processes and catering operations. The program focuses on food preservation, safety, packaging, and central kitchen operations, equipping students with the skills necessary for a successful career in the food and hospitality 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: Developing effective communication skills for professional settings.
  • Central Kitchen and Catering Operations: Understanding the processes involved in large-scale food production and catering services.
  • Food Preservation: Learning various methods to preserve food and extend shelf life.
  • Food Safety Management: Implementing practices to ensure food safety and compliance with regulations.
  • Food Packaging Technology: Exploring materials and techniques used in food packaging to maintain quality and safety.
  • Career Readiness and Professional Development: Preparing for employment through resume building, interview skills, and professional networking.
  • 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: At least a pass in 3 GCE 'O' Level subjects or equivalent qualifications.
  • Language Proficiency: C6 in GCE 'O' Level English or equivalent qualifications, or a pass in the college’s English placement test.
  • Minimum Age: 17 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 diploma offers a blend of theoretical knowledge and practical skills, providing a solid foundation for those seeking to enter the food technology and catering industry. It serves as a pathway to advanced studies, such as the Advanced Diploma in Food Technology & Operations, and enhances career prospects in various sectors of the food and hospitality industry.

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