Higher National Diploma in Professional Cookery in Singapore

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Dimensions International College

Higher National Diploma in Professional Cookery

Higher National Diploma in Professional Cookery

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Study Level

Diploma

School

Dimensions International College

Awarded By

Scottish Qualifications Authority (UK)

Available to

Local & International Student

Duration

24 Months

Course Fees

$23800 (SGD)

Delivery Mode

Full-time/Part-time

Commencement Dates

January

Are you endowed with the interest and passion in whipping up delectable meals for the crowd? Cooking spells a labour of love and thence, the Higher National Diploma in Professional Cookery is a course you shouldn’t miss. Distinctively designed to furnish you with the professional culinary knowledge and skills, you will be wellprepared to forge well ahead in the competitive food and beverage industry.

This course covers the units in food hygiene, hospitality supervision, food classification and purchase, kitchen planning and design, professional cookery, gastronomy and more. Following the theoretical and practical lessons, you will undergo a 6-month Industrial Attachment (IA) / Work Experience* to enhance your food preparation techniques in a real-life work environment.

In addition, this course aims to equip students with the knowledge and skill-sets to excel in the culinary and catering sector. The cutting-edge curriculum enables students to acquire exemplary leadership skills and a customer focused attitude through an in-depth understanding of effective leadership qualities and visionaries. Moreover, students get to develop a wide range of competencies and expanded knowledge in areas such as specialist culinary skills, accounting, and human resource management.

Upon successful completion of the course, you will be awarded with the Higher National Diploma in Professional Cookery by the Scottish Qualifications Authority (SQA). This qualification sets the tone for your culinary career, heightening your opportunities to stand out as a key asset.

Objectives

To provide students with the opportunity to apply their learned knowledge and integrate their skills across the culinary operational areas
To acquire exemplary leadership skills and develop a customer-focused mind set through the understanding of the prime elements of a leadership/supervisory role
To develop a broad range of proficiencies and expanded knowledge in areas such as accounting, human resource management, management concepts as well as menu compilation and design
To prepare students with the fundamental abilities to plan and manage a food and beverage operation

Designed for

Aspiring hospitality students
Individuals who set their sights on earning a degree in the near future
Working adults who wish to hone their knowledge and skill-sets on a more seasoned level

Academic Requirements

GCE O-Level with at least 2 subjects pass or 11 years of formal education or relevant Level 3 Diploma or its equivalent. Mature applicants with relevant working experience may be considered on a case-bycase basis.
At least IELTS 5.5 or CAE Level 4 or pass the English Proficiency Test at equivalent level conducted by DIMENSIONS or its equivalent.

Non-Academic Requirements

At least 17 years old

Modules Covered

Food Hygiene Intermediate
Hospitality: Financial and Control Systems
Hospitality Supervision
Food Classification and Purchase
Kitchen Planning and Design
Gastronomy
Management of Food and Beverage Operations
Professional Cookery: Graded Unit 1
Professional Cookery: Graded Unit 2
Production Cookery: Cold Kitchen
Production Cookery: Hot Kitchen
Patisserie
Management of Human Resources in Hospitality 1
Specialised Patisserie
Specialised Patisserie: Advanced
Production Cookery: Sweets and Desserts
Pastry
Health and Safety Legislation: An Introduction
Work Experience

Delivery Mode

Full-time/Part-time

Delivery Methods

Lectures, tutorials, discussions and researches

Duration

Full-time: 24 Months (18 months Institutional Training and 6 months Industrial Attachment)
Part-time: 24 Months (18 months Institutional Training and 6 months Industrial Attachment)

Timetable

Full-time
- Monday to Friday
- 9.30am-12.30pm AND/OR 1.45pm-4.45pm
- 3 hours per session, 5-6 sessions per week
- Total: 15-18 hours per week
Part-time
- Weekday (Monday to Friday). Sessions will be conducted in the evening AND/OR
- Weekend (Saturday and/or Sunday). Sessions will be conducted within 9.00am to 6.00pm
- 3 hours per session, 4-6 sessions per week
- Total: 12-18 hours per week

Commencement Dates

January

Assessment Methods

Examinations, coursework, project, portfolio and practical performance
Assessment by Modules
- Food Hygiene Intermediate: Examination 100%
- Hospitality: Financial and Control Systems: Examination 30%, Coursework 70%
- Hospitality Supervision: Coursework 100%
- Food Classification and Purchase: Coursework 100%
- Kitchen Planning and Design: Coursework 100%
- Gastronomy: Coursework 100%
- Management of Food and Beverage Operations: Coursework 100%
- Professional Cookery: Graded Unit 1: Practical Performance 100%
- Professional Cookery: Graded Unit 2: Project 100%
- Production Cookery: Cold Kitchen: Coursework 100%
- Production Cookery: Hot Kitchen: Coursework 100%
- Patisserie: Practical Performance 100%
- Management of Human Resources in Hospitality 1: Examination 30%, Coursework 70%
- Specialised Patisserie: Coursework 100%
- Specialised Patisserie: Advanced: Practical Performance 100%
- Production Cookery: Sweets and Desserts: Practical Performance 100%
- Pastry: Practical Performance 100%
- Health and Safety Legislation: An Introduction: Coursework 100%
- Work Experience: Portfolio 100%

Grading Criteria

A: (70 marks and above)
B: (60 – 69 marks)
C: (50 – 59 marks)
Fail: (49 marks and below)

Graduation Criteria

A “Pass” in all assessments of all units, including Industrial Attachment (IA) / Work Experience*
International Student must achieve at least 90% attendance rate (ICA Requirement).
International Student must not be absent for more than 7 consecutive days without valid reason (ICA Requirement).
Students who do not require ICA’s student’s pass must achieve at least 80% attendance rate.Our College only accept medical certificates as proof for absenteeism. Any other documents should only be accepted on a case-by-case basis with full justification and be acceptable by ICA.
DIMENSIONS has the right to cancel a class/an intake if the minimum number of students enrolled is less than 10 for any programme per class. Students may enroll into a later intake, if any, or withdraw from course. (For refund, please refer to our Refund Policy).
Students (both international and local) must achieve an attendance rate of 80% and above in order to qualify for examinations.

Awards

Higher National Diploma in Professional Cookery awarded by the Scottish Qualifications Authority, UK

Full-time

	Amount	Remarks
Application Fee	$500.00	Non-refundable, payable upon application
Course Fee	$23,800.00
Registration Fee For Scottish Qualification Authority	$800.00
Administrative Fee	$635.00
Examination Fee	$1,000.00
Course Material	$1,400.00
Uniform	$200.00
Kitchen-based Practical Fee	$2,000.00
Medical Check-Up	$60.00
International Student Management Fee	$500.00
ICA Processing and Student Pass	$120.00
7% GST	$2.171.05
Total	$33,186.05

Part-time

	Amount	Remarks
Application Fee	$100.00	Non-refundable, payable upon application
Course Fee	$23,800.00
Registration Fee For Scottish Qualification Authority	$800.00
Administrative Fee	$450.00
Examination Fee	$1,000.00
Course Material	$1,400.00
Uniform	$200.00
Kitchen-based Practical Practice	$2,000.00
7% GST	$2,082.50
Total	$31,832.50

Note: Local Students may use their SkillsFuture credits to pay for the course.

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