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
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.
Course Duration
20 Hours
Method of Delivery
- Lecture
- Demonstration
- Practical
Award Criteria
Students, who satisfy the minimum attendance requirements (75%) will be issued with the ‘Certificate of Attendance’ by BMC.
Grading System
No assessment
Assessment Information
No assessment
Appeal Process
Not applicable
Expected date of release of Assessment result
Not applicable
Note: Course syllabus will be provided upon registration.
Fee Structures
- All fees are subject to the prevailing Goods and Services Tax (GST) unless specified otherwise.
- Course Application Fee is NOT REFUNDABLE.
- Do not pay your school fees before you have signed the standard student contract.
- All fees quoted are in Singapore Dollar (S$).
- Fees are subject to periodic changes without prior notice.
- BMC accepts the following methods of payment:
- Cash
- Cashier’s order payable to BMC International College Pte Ltd
- Cheque payable to BMC International College Pte Ltd
- NETS
- Credit cards (VISA & Mastercard)
“ALL FEES ARE SUBJECT TO GST UNLESS STATED OTHERWISE”
Part Time Structure
1-Payment Structure
| Fees Breakdown (shows the full breakdown of total payable fees) |
Total Payable (S$) |
| 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 |
COURSE DURATION TABLE:
| TYPE | PART-TIME |
|---|---|
| Local | 20 hours |
View Ang Mo Kio Commencement Dates
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 |
| 25 Jul 2020 | 10.00am-12.30pm | Sat |
| 16 Aug 2020 | 10.00am-12.30pm | Sun |
| 12 Sep 2020 | 10.00am-12.30pm | Sat |
| 24 Oct 2020 | 10.00am-12.30pm | Sat |
| Commencement dates after the last available date are yet to be scheduled. |
Hospitality & Tourism
MRS MINU K R
Programme Manager
Department of Hospitality and Tourism Management
Mrs Minu K R is the Program Manager in the department of Hospitality and Tourism Management. She started her journey with BMC International College as a student in the hospitality department and excelled in her academic endeavours. She returned to BMC as an Assistant Program Manager in 2019 and advanced successfully to become in-charge of managing the same department.
She has completed the Diploma in Hotel Management, awarded by the Confederation of Tourism and Hospitality, London, UK and holds a Master in Business Administration.
She gives her best in running the program efficiently, by being approachable to all students and providing them continuous support throughout their tenure at BMC.
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