This course will provide the basic knowledge and skills about food preparations and techniques for people who work in the kitchen section of the food and beverage industry. It also provides the hands-on training of some basic food preparations and techniques that will gives the benefits to the students who would like to work in the kitchen.

Entry Requirements

  • Above 16 years old
  • Basic literacy and numeracy skills, and interest in food and beverage work
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Course Outline

On completion of this module, students will be able to:

  • Determine the different positions and function of kitchen production.
  • Identify and properly operate equipment & common culinary hand tools.
  • Productively apply appropriate cooking skills
  • Identify various cooking techniques.
  • Comply with and practice safe work habits, identify safety hazards, employ preventative safety measures.
  • Exhibit appropriate work habits and attitudes; demonstrate a willingness to compromise.
  • Demonstrate a positive attitude, conversation skills, & personal hygiene
  • Utilize portion control, work flow, plating and garnishing principles.
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Course Duration

20 Hours

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Method of Delivery

  • Lecture
  • Demonstration
  • Practical
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Award Criteria

Students, who satisfy the minimum attendance requirements (75%) will be issued with the ‘Certificate of Attendance’ by BMC.

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Grading System

No assessment

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Assessment Information

No assessment

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Appeal Process

Not applicable

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Expected date of release of Assessment result

Not applicable

Note: Course syllabus will be provided upon registration.

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Fee Structures

  1. All fees are subject to the prevailing Goods and Services Tax (GST) unless specified otherwise.
  2. Course Application Fee is NOT REFUNDABLE.
  3. Do not pay your school fees before you have signed the standard student contract.
  4. All fees quoted are in Singapore Dollar (S$).
  5. Fees are subject to periodic changes without prior notice.
  6. BMC accepts the following methods of payment:
    1. Cash
    2. Cashier’s order payable to BMC International College Pte Ltd
    3. Cheque payable to BMC International College Pte Ltd
    4. NETS
    5. Credit cards (VISA & Mastercard)

“ALL FEES ARE SUBJECT TO GST UNLESS STATED OTHERWISE”

Part Time Structure

1-Payment Structure

Fees Breakdown
(shows the full breakdown of total payable fees)
Total Payable
(S$)
Course Application Fee (not covered under FPS and not refundable) $50.00
Tuition Fee($500.00- $200.00 Discount) $300.00
Course Material Fee $20.00
Total Course Fees Payable $370.00
Total Course fee after Goods and Services Tax (GST) with Course Application Fee $395.90
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COURSE DURATION TABLE:

TYPE PART-TIME
Local 20 hours

View Ang Mo Kio Commencement Dates

 

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View Jurong East Commencement Dates

PART TIME (WEEKEND CLASS)

COURSE COMMENCEMENT DATES TIME DAYS
7 Mar 2020 10.00am-12.30pm Sat
5 Apr 2020 10.00am-12.30pm Sun
9 May 2020 10.00am-12.30pm Sat
13 Jun 2020 10.00am-12.30pm Sat
Commencement dates after the last available date are yet to be scheduled.
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Hospitality & Tourism

ANNALYN DE GUZMAN
Senior Programme Manager
HP: (+65) 9366 2722
Telephone: (+65) 6565 5655
Email: annalyn@bmc.edu.sg

Ms. Annalyn De Guzman is currently the Senior Programme Manager in the department of Hospitality & Tourism Management. She started her career with BMC as a programme manager in 2011. She holds Bachelor of Science in Hotel and Restaurant Management from Polytechnic University of the Philippines and attained the Advanced Certificate in Training and Assessment (ACTA) in Singapore.

She worked in Restaurant and Hotel Industry upon graduation and has been lecturing for more than 10 years imparting both her industry and academic experiences in the broad field of Hospitality & Tourism Industry.

Educational Qualifications
BSc (Hotel and Restaurant Management ),
Polytechnic University of the Philippines

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