DESIGN AND SPECIALISED BUSINESSES

PROGRAMME OVERVIEW
The Culinary Institute of America

Bachelor of Professional Studies in
Culinary Arts Management

Offering the proven curriculum the CIA delivers at its United States campuses, The Culinary Institute of America's Bachelor of Professional Studies in Culinary Arts Management will build students' command of global product knowledge, business skills, and an in-depth understanding of the culinary and catering industries.

The programme will also cover more advanced areas of study such as revenue management and marketing for the foodservice and hospitality industries. Throughout the programme, theoretical components of the programme such as business theory and language lessons will be balanced with the honing of culinary and service skills through hands-on learning and projects in the state-of-the-art kitchens and public restaurants at the CIA's Singapore campus.

Graduates can expect to have a wide range of career options, including executive chef, entrepreneur, hospitality management professional, restaurant and bakery owner, food critic, and much more.

Learn more about SIT-CIA's Bachelor of Professional Studies in Culinary Arts Management.

The Culinary Institute of America Academic Calendar AY2016/17

  • Bachelor of Professional Studies in Culinary Arts Management

Academic Calendar AY2016/17

Pre-semester

(only applicable for those who are required to do top-up modules during pre-semester)

Block 0.1.1

1 Aug 2016 – 19 Aug 2016

Year 1

Semester 1

 

 

 

 

 

Block 1.1.1

23 Aug 2016 – 9 Sep 2016

Block 1.1.2

13 Sep 2016 – 30 Sep 2016

Block 1.1.3

4 Oct 2016 – 21 Oct 2016

Block 1.1.4

25 Oct 2016 – 11 Nov 2016

Block 1.1.5

15 Nov 2016 – 2 Dec 2016

Break 1

3 Dec 2016 – 2 Jan 2017

Year 1

Semester 2

 

 

 

 

 

Block 1.2.1

3 Jan 2017 – 20 Jan 2017

Block 1.2.2

23 Jan 2017 – 10 Feb 2017

Block 1.2.3

14 Feb 2017 – 3 Mar 2017

Block 1.2.4

7 Mar 2017 – 24 Mar 2017

Block 1.2.5

27 Mar 2017 – 13 Apr 20177

Break 2

14 Apr 2017 – 23 Apr 2017

 

Academic Calendar AY2017/2018

Year 2

Semester 1

 

 

 

 

 

 

Block 2.1.1

Overseas Immersion Programme

24 Apr 2017 – 12 May 2017

Break 3

13 May 2017 – 22 May 2017

Block 2.1.2

23 May 2017 – 9 Jun 2017

Block 2.1.3

12 Jun 2017 – 30 Jun 2017

Block 2.1.4

4 Jul 2017 – 21 Jul 2017

Block 2.1.5

24 Jul 2017 – 11 Aug 2017

Break 4

12 Aug 2017 – 21 Aug 2017

Year 2

Semester 2

 

 

 

 

 

 

 

Block 2.2.1

22 Aug 2017 – 8 Sep 2017

Block 2.2.2

12 Sep 2017 – 29 Sep 2017

Block 2.2.3

2 Oct 2017 – 20 Oct 2017

Block 2.2.4

24 Oct 2017 – 10 Nov 2017

Block 2.2.5

13 Nov 2017 – 1 Dec 2017

Break 5

2 Dec 2017 – 1 Jan 2018

Block 2.2.6

2 Jan 2018 – 11 May 2018

Break 6

12 May 2018 – 20 May 2018

Block 2.2.7

21 May 2018 – 1 Sep 2018

 

The Culinary Institute of America Academic Calendar AY2015/16

  • Bachelor of Professional Studies in Culinary Arts Management

Academic Calendar AY2015/16

Pre-semester

(only applicable for those who are required to do top-up modules during pre-semester)

Block 0.1.1

3 Aug 2015 – 21 Aug 2015

Year 1

Semester 1

 

 

 

 

 

Block 1.1.1

25 Aug 2015 – 11 Sep 2015

Block 1.1.2

14 Sep 2015 – 2 Oct 2015

Block 1.1.3

6 Oct 2015 – 23 Oct 2015

Block 1.1.4

26 Oct 2015 – 13 Nov 2015

Block 1.1.5

17 Nov 2015 – 4 Dec 2015

Break 1

5 Dec 2015 – 4 Jan 2016

Year 1

Semester 2

 

 

 

 

 

Block 1.2.1

5 Jan 2016 – 22 Jan 2016

Block 1.2.2

25 Jan 2016 – 12 Feb 2016

Block 1.2.3

16 Feb 2016 – 4 Mar 2016

Block 1.2.4

7 Mar 2016 – 24 Mar 2016

Block 1.2.5

29 Mar 2016 – 15 Apr 2016

Break 2

16 Apr 2016 – 24 Apr 2016

 

Academic Calendar AY2016/2017

Year 2

Semester 1

 

 

 

 

 

 

Block 2.1.1

Overseas Immersion Programme

25 Apr 2016 – 13 May 2016

Break 3

14 May 2016 – 23 May 2016

Block 2.1.2

24 May 2016 – 10 Jun 2016

Block 2.1.3

14 Jun 2016 – 1 Jul 2016

Block 2.1.4

4 Jul 2016 – 22 Jul 2016

Block 2.1.5

25 Jul 2016 – 12 Aug 2016

Break 4

13 Aug 2016 – 22 Aug 2016

Year 2

Semester 2

 

 

 

 

 

 

 

Block 2.2.1

23 Aug 2016 – 9 Sep 2016

Block 2.2.2

13 Sep 2016 – 30 Sep 2016

Block 2.2.3

4 Oct 2016 – 21 Oct 2016

Block 2.2.4

24 Oct 2016 – 11 Nov 2016

Block 2.2.5

15 Nov 2016 – 2 Dec 2016

Break 5

3 Dec 2016 – 2 Jan 2017

Block 2.2.6

3 Jan 2017 – 12 May 2017

Break 6

13 May 2017 - 21 May 2017

Block 2.2.7

22 May 2017 – 1 Sep 2017

 

The Culinary Institute of America Academic Calendar AY2014/15

Academic Calendar AY2014/15

Pre-semester

(only applicable for those who are required to do top-up modules during pre-semester)

Block 0.1.1

4 Aug 2014 – 22 Aug 2014

Year 1

Semester 1

 

 

 

 

 

Block 1.1.1

26 Aug 2014 – 12 Sep 2014

Block 1.1.2

16 Sep 2014 – 3 Oct 2014

Block 1.1.3

7 Oct 2014 – 24 Oct 2014

Block 1.1.4

28 Oct 2014 – 14 Nov 2014

Block 1.1.5

18 Nov 2014 – 5 Dec 2014

Break 1

6 Dec 2014 – 2 Jan 2015

Year 1

Semester 2

 

 

 

 

 

Block 1.2.1

6 Jan 2015 – 23 Jan 2015

Block 1.2.2

27 Jan 2015 – 13 Feb 2015

Block 1.2.3

16 Feb 2015 – 6 Mar 2015

Block 1.2.4

10 Mar 2015 – 27 Mar 2015

Block 1.2.5

31 Mar 2015 – 17 Apr 2015

Break 2

18 Apr 2015 – 25 Apr 2015

 

Academic Calendar AY2015/2016

Year 2

Semester 1

 

 

 

 

 

 

Block 2.1.1

Overseas Immersion Programme

27 Apr 2015 – 15 May 2015

Break 3

16 May 2015 – 23 May 2015

Block 2.1.2

26 May 2015 – 12 Jun 2015

Block 2.1.3

16 Jun 2015 – 3 Jul 2015

Block 2.1.4

6 Jul 2015 – 24 Jul 2015

Block 2.1.5

27 Jul 2015 – 14 Aug 2015

Break 4

15 Aug 2015 – 24 Aug 2015

Year 2

Semester 2

 

 

 

 

 

 

 

Block 2.2.1

25 Aug 2015 – 11 Sep 2015

Block 2.2.2

14 Sep 2015 – 2 Oct 2015

Block 2.2.3

6 Oct 2015 – 23 Oct 2015

Block 2.2.4

26 Oct 2015 – 13 Nov 2015

Block 2.2.5

17 Nov 2015 – 4 Dec 2015

Break 5

5 Dec 2015 – 3 Jan 2016

Block 2.2.6

(those with no top-up module will do professional bridge / externship)

4 Jan 2016 – 13 May 2016

Break 6

14 May 2016 - 29 May 2016

Block 2.2.7

(professional bridge / externship - applicable to those who did top-up module(s) in Stage 2.2.6)

30 May 2016 – 9 Sep 2016

The Culinary Institute of America Academic Calendar AY2013/14

Academic Calendar AY2013/14

Pre-semester

(only applicable for those who are required to do top-up modules during pre-semester)

Block 0.1.1

5 Aug - 23 Aug 2013

Year 1

Semester 1

 

 

 

 

 

Block 1.1.1

27 Aug - 13 Sep 2013

Block 1.1.2

17 Sep - 4 Oct 2013

Block 1.1.3

7 Oct - 25 Oct 2013

Block 1.1.4

28 Oct - 15 Nov 2013

Block 1.1.5

19 Nov - 6 Dec 2013

Break 1

7 Dec - 31 Dec 2013

Year 1

Semester 2

 

 

 

 

 

Block 1.2.1

2 Jan - 17 Jan 2014

Block 1.2.2

20 Jan - 7 Feb 2014

Block 1.2.3

11 Feb - 28 Feb 2014

Block 1.2.4

4 Mar - 21 Mar 2014

Block 1.2.5

25 Mar - 11 Apr 2014

Break 2

12 Apr - 20 Apr 2014

 

Academic Calendar AY2014/2015

Year 2

Semester 1

 

 

 

 

 

 

Block 2.1.1

Overseas Immersion Programme

21 Apr - 9 May 2014

Break 3

10 May - 19 May 2014

Block 2.1.2

20 May - 6 Jun 2014

Block 2.1.3

10 Jun - 27 Jun 2014

Block 2.1.4

1 Jul - 18 Jul 2014

Block 2.1.5

21 Jul - 8 Aug 2014

Break 4

9 Aug - 25 Aug 2014

Year 2

Semester 2

 

 

 

 

 

 

 

Block 2.2.1

26 Aug 2014 - 12 Sep 2014

Block 2.2.2

16 Sep - 3 Oct 2014

Block 2.2.3

7 Oct - 24 Oct 2014

Block 2.2.4

28 Oct - 14 Nov 2014

Block 2.2.5

18 Nov - 5 Dec 2014

Break 5

6 Dec 2014 - 2 Jan 2015

Block 2.2.6

(those with no top-up module will do professional bridge / externship)

5 Jan - 8 May 2015

Break 6

9 May - 24 May 2015

Block 2.2.7

(professional bridge / externship - applicable to those who did top-up module(s) in Stage 2.2.6)

25 May - 6 Sep 2015

Grading System

  •  Culinary Arts Management, BPS
     

Comprehensive Examinations

There are two sets of comprehensive examinations built into the degree programme.

    1. Cooking, costing, and written examinations – administered in the second semester
    2. Cooking and costing examinations – administered in the fourth semester
       

All of these examinations are mandatory.

During your weekly classes and meetings with your tutor, you will have the opportunity to prepare and complete practice exercises for the second and fourth semester costing exams.


Grading System 

The CIA operates on a quality-point alpha grading system as follows:

Grade / Symbol

Numeric Range

Quality Points

A

95 – 100

4.00

A-

90 – 94

3.66

B+

87 – 89

3.33

B

84 – 86

3.00

B-

80 – 83

2.66

C+

77 – 79

2.33

C

74 – 76

2.00

C-

70 – 73

1.66

D

65 – 69

1.00

F

Below 65

 0.00

P

N/A

0.00

HP

N/A

0.00

NS

N/A

0.00

AW

N/A

0.00

I

N/A

0.00

TC

N/A

0.00

AU

N/A

0.00

W

N/A

0.00

IP

N/A

0.00

P – Pass: Given for costing and culinary practical examinations and some pass-fail courses.

HP – High Pass: Given for costing and culinary practical examinations.

NS – No Show: It is given only for costing, and culinary practical exams if the student never showed up to take them. Note: if students miss a practical exam for this reason, it is recorded as an absence.

AW – Administrative Withdrawal from Programme: Indicates that students have properly requested and have been granted an administrative withdrawal from the course. It does not include absences and isn’t included in student's grade point average.

I – Incomplete: Indicates that students have yet to complete all the course requirements. It may also indicate students have failed to master specific course competencies. Students who do not complete the work required to finish this course by the established deadline given by the instructor will fail the course and will be required to make up the course at the cost of full tuition.

TC – Transfer Credit: Indicates that credit for a course was transferred from another college.

AU – Audit: Indicates that students did not take the course for credit and the instructor did not evaluate to issue a grade.

W – Withdrawal: Indicates students have withdrawn from the college. This grade does not include absences and is not computed into the grade point average.

IP – In Progress: Indicates that grades have not been submitted and/or processed.

Calculating a Grade Point Average (GPA)

Example:

MATH 110                        1.5 credits—grade: B+
INTCOOK 122                  3.0 credits—grade: C     
1.5 credits x 3.33 (B+) = 4.995 Quality Points
3.0 credits x 2.00 (C)   = 6.00 Quality Points         
4.5 total credits            = 10.995 total QPs                  

10.995 (total QPs) ÷ 4.5 (total credits) = 2.44 GPA

In order to calculate the GPA, students must multiply the credits earned by the grade points for each course separately to calculate the quality points. Then add all the quality points together and divide total quality points by credits earned, including credits for “F” grades that have not been repeated.


Policy on Satisfactory Academic Progress

Academic Performance

Students are expected to do well in their modules and move efficiently through the academic programme. If students demonstrate poor academic performance and fail to maintain satisfactory academic progress, they will be placed on academic probation, suspended, or dismissed.

Satisfactory Progress

Students are making satisfactory academic progress if they:

    1. Pass all modules and comprehensive examinations; and
    2. Maintain a cumulative GPA of 1.75 during their first semester and a 2.0 (“C”) in all remaining semesters.

Academic Probation

Students will be placed on academic probation to warn them of the need to improve their academic performance if they wish to continue at their degree programme. Students will be placed on academic probation, and notified in writing by the CIA managing director and SIT, under the following conditions:

    1. If the student's GPA falls below 1.75 in the first semester.
    2. If the student's GPA falls below 2.0 in the second through fourth semesters.


When students are placed on probation, they will be encouraged to meet with their faculty members and the managing director to address study skill issues.

Academic Suspension

The individual records of students who are on academic probation will be reviewed.

The following conditions will result in academic suspension:

    1. The student has been on academic probation during the last semester completed and is unable to maintain a GPA of 2.0 in the current semester.
    2. Failing a course three times.


If the student is on academic probation, they will have their GPA audited for one block prior to the end of the semester. If their cumulative GPA is less than 2.0 by the end of the semester during which they are on academic probation, they will be suspended from classes, placed under academic review, and must submit a written request for reinstatement to the CIA managing director a minimum of six weeks prior to their return to the programme.

Graduation Criteria

Completed all degree requirements (courses, comprehensive examinations and other requirements)

Earned a cumulative GPA of at least 2.0

MODULE SYNOPSIS

The Culinary Institute of America 
Culinary Arts Management, BPS

Overview

As a CIA student, you'll come to understand food in a way that will perfectly complement your previous management studies. You will learn cooking and baking methods, gain leadership skills, and develop an understanding of the business of food that will serve you well in everything you do. You will explore subjects that will broaden your mind and grow your critical thinking skills. Your CIA culinary education will not just change the way you think about food; it will change the way you think about the world.

Highlights of the CIA bachelor’s degree programme:

  • A proven curriculum that gives you well-rounded knowledge and skills you need to succeed in the food profession
  • 1,300-plus hours of hands-on culinary training
  • Front- and back-of-the-house experience in an on-campus public restaurant, in both a casual and formal setting
  • An overseas immersion programme focusing on Food, Wine, and (Agri)culture.

 


Programme Structure

Year 1 Semester 1

• CULS-100 Culinary Fundamentals

An introduction to the application and development of fundamental cooking theories and techniques. Topics of study include tasting, kitchen equipment, knife skills, classical vegetable cuts, stock production, thickening agents, soup preparation, grand sauces, timing and multi-tasking, station organization, palate development, culinary French terms, and food costing. The course also introduces the student to fundamental concepts and techniques of basic protein, starch, and vegetable cookery. Emphasis is placed upon the study of ingredients and an introduction to small sauces will be given.

• CULS-151 Culinary Practical Examination I (Cooking Practical)

This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods-roasting, sautéing, frying, stewing, poaching, braising, and broiling. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading).

• CULS-152 Culinary Practical Examination I (Written Exam)

This culinary examination tests knowledge and proficiency in the principles of cooking and certain fundamental cooking methods-roasting, sautéing, frying, stewing, poaching, braising, and broiling. Students will be given an assignment (which includes a soup, protein, vegetable, and starch) to prepare, present, taste, and explain. (High Pass/Pass/Fail grading).

• CULP-115 Introduction to À La Carte Cooking

The foundation of cooking techniques and theories from Culinary Fundamentals will be applied in a production setting. Emphasis is placed on individual as well as team production. The focus is on cooking fundamentals, ratios, and formulas in a professional kitchen. Multi-course menus will be prepared, with a focus on batch cooking as executed in an à la carte-style service. (Prerequisite: Culinary Fundamentals)

• ARTS-111 Introduction to Gastronomy

An introduction to the social, historical, and cultural forces that have affected or will affect the culinary as well as the baking and pastry professions. Topics include the contemporary challenges facing food professionals in the twenty-first century and etiquette as a social and professional discipline. Students will be expected to complete several written assignments and present a group research project.

• CULS-115 Meat Identification, Fabrication and Utilization

This course will introduce the student to the subject of meats and their application in food-service operations, building a strong foundation that supports the principles to be learned in the cooking courses to follow. Through lectures, demonstrations, hands-on activities, and reviews, students will learn about the muscle and bone structure of beef, veal, pork, lamb, and poultry; fabrication methods for sub-primal and foodservice cuts; and proper tying and trussing methods. Lectures will introduce meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, and basic information concerning the farm-to-table trail. Discussions will include preferred cooking methods for all meats, proper knife selection, and butchery equipment. Sanitation and safety standards will be stressed throughout. (Prerequisite: Culinary Fundamentals)

• ARTS-243 Nutrition

Examine the basic concepts and principles of nutrition. In this course, students learn about basic nutrients, food labeling, nutritional principles, current issues in nutrition, and the application of nutritional principles to menu development. Students will also be involved in nutritional analysis of recipes.

• CULS-116 Seafood Identification and Fabrication

An overview of the principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. Topics include knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underutilized species of fish, fishing and aquaculture techniques, and how to choose sustainable species.{article_slider_end}

Year 1 Semester 2

• BAKE-241 Baking and Pastry Skill Development

An introduction to the principles and techniques used in the preparation of high-quality baked goods and pastries, with an emphasis on fundamental production techniques and evaluation of quality characteristics. Topics include bread fermentation and production, ingredient functions, and custard ratios and preparations.

• BPSE-316 Global Cuisine and Culture US Northern California

The study of global cuisines and cultures allows us to develop a greater understanding of the human condition. Through experiential learning, we will examine the connection between gastronomy, culture, society, and local and global food systems of the selected country or region. We will visit farms, wineries, food processing plants, restaurants, museums, and historical and educational sites and institutions to learn about food production and consumption, and culinary tradition.

• CULP-225 Garde Manger

An introduction to three main areas of the cold kitchen: reception foods, plated appetizers, and buffet arrangements. Students learn to prepare canapés, hot and cold hors d’oeuvre, appetizers, forcemeats, pâtés, galantines, terrines, salads, and sausages. Curing and smoking techniques for meat, seafood, and poultry items will be practiced, along with contemporary styles of presenting food and preparing buffets.

• CULP-130 High-Volume Production Cookery

An overview of the food preparation and serving techniques used by the casual dining, on-site catering, non-commercial, and retail segments. This course emphasizes high-volume food production, station setup, timing, service, and menu concept development and execution. Basic cooking and serving competencies will be reinforced and new skills specific to high production preparation and serving are taught. Menu items consistent with the retail and noncommercial segments and also common to the casual dining segment of foodservice will be covered. Cooking competencies include egg cookery, grain cookery, sandwich preparation, pasta cookery, and preparation of simple and composed salads, moderate-cost entrées, and cooking with consideration for dietary needs and restrictions.

• HIST-302 History and Cultures of the Americas

An examination of the major historical and cultural underpinnings of the societies that constitute the Americas. Inherent in this endeavor is an effort to understand not only the culture of the United States but also those of Latin America. As we proceed through the twenty-first century, the global community takes on increased significance; therefore, it is imperative that we understand the historical and cultural developments of other nations.

• HOSP-210 Introduction to Catering: Hospitality and Service Management

An overview of traditional and contemporary banquet menus with an emphasis on quality, quantity, setup, timing, service, event planning, and execution of large-volume-cooking and catering. Basic cooking and serving competencies will be reinforced and new skills specific to banquet preparation and serving will be taught. Topics to be covered include contemporary American banquets, classical cuisine events, hot and cold buffet stations, special events, various styles of service, psychology of service, guest relations, the sequence of service, and professional standards for dining room personnel.

• CULA-110 Modern Banquet Cookery

This course examines the varied ways in which banquets and catering events may be executed. Terms relating to equipment, food preparation, service, and presentation will be discussed. Students will prepare a menu each day, following the principles and techniques associated with preparing and serving food to large groups, as well as concentrating on principles of modern batch cookery. An emphasis will be placed on maintaining quality and foundational cooking methodology. Students will also learn how to organize, plan, and operate a banquet kitchen. Cooking applications are at a beginning level in preparation for increased understanding of food production. (Prerequisite: Culinary Fundamentals)

• HOSP-240 Wine Studies

An examination of the roles that wines play as quality beverages in professional foodservice operations. The course will emphasize styles of wine from around the world, the theory and practice of matching wine with food, tasting wines, and organizing wine service. Subjects to be explored include wines of the New World (Northern and Southern Hemispheres) and the Old World (Europe) as well as purchasing, storing, marketing, and serving wines in a restaurant environment. Students will also participate in a restaurant-based wine and food tasting, which will be used as the basis for a wine and food pairing essay.{article_slider_end}

Year 2 Semester 1

• ADVC-301 Advanced Cooking

This course is designed to integrate students’ culinary training, academic studies, and field experience using fundamental cooking techniques, topics of contemporary significance, food science, aesthetics, and sensory perception as frameworks. Advanced Restaurant Cooking is an examination of taste, cooking techniques, ingredients, and flavoring techniques. Building on previous cooking courses, students will research and prepare representative regional menu items as well as complete an intensive analysis of the principles of cuisine. Short papers, a detailed project, menu development, and service reflective of a specific cuisine will be part of this course. (Prerequisite: Formal Hospitality and Service Management)

• BUSM-245 Controlling Costs and Purchasing Food

Examine the information and skills necessary to analyze and improve the profitability of a foodservice establishment. Topics include the flow of goods, income statements, forecasting sales, and controlling labor and food costs. Students will also analyze the complete purchasing cycle of a restaurant, beginning with product and vendor selection and ending with actual orders.

• CULS-250 Costing Examination

This written examination tests knowledge of controlling costs in foodservice organizations and solving problems using quantitative reasoning. (Pass/Fail grading).

• CULP-222 Cuisines and Cultures of Asia

Prepare, taste, serve, and evaluate traditional and regional dishes of Asia. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from China, Korea, Japan, Vietnam, Thailand and India. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

• CULP-221 Cuisines and Cultures of the Americas

Prepare, taste, serve, and evaluate traditional regional dishes of the Americas. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques for cuisines representative of the United States, Mexico, South America, and the Caribbean. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

• CULA-242 Cuisines and Cultures of the Mediterranean

Prepare, taste, serve, and evaluate traditional, regional dishes of Europe and the Mediterranean. Emphasis will be placed on ingredients, flavor profiles, preparations, and techniques representative of the cuisines from Spain, France, Italy, Morocco, Tunisia, Greece, and Egypt. The course develops an expanded understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.

• FREN-310 Elementary French I

For students who have had little or no previous exposure to the language. This course is a foundation in spoken and written French, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in French and students will spend weekly sessions in a language laboratory.

This course advances critical reading, thinking, and writing abilities through the study of literature. While acquiring requisite vocabulary, skills, and background knowledge, students will learn how to read literary texts more perceptively and how texts generate meaning. Students will communicate this learning through critical essays exploring specific literary texts. Readings may include novels, essays, short fiction, poetry, and drama. Class sessions will introduce and enforce key elements of information literacy.

• BUSM-242 Menu Development

An analysis of menu development for foodservice establishments. Topics to be covered include: menu development, descriptions, layout, design, and pricing; sales mix; and station balance. Students will critique and create menus from the perspective of concept, clarity, cost, price, and efficiency.{article_slider_end}

Year 2 Semester 2

• HOSP-250 Contemporary Hospitality and Service Management

An exploration of table service principles and skills with an emphasis on customer service in a public restaurant. The focus will be placed on wine, beer, coffee, tea, and non-alcoholic beverage service. Topics include guest relations, professional communications, order taking in an à la carte environment, service sequence, point-of-sale systems, cash handling, beginning merchandising, table skills, and dining room preparation.

• CULA-252 Contemporary Restaurant Cooking

This restaurant experience concentrates on previously learned cooking fundamentals and techniques and applies them to the cuisine of a terroir, utilizing à la carte menu preparation in a contemporary restaurant setting. Students will further develop their ability to organize an assigned station based on preparation methods while focusing on the production of menu items, plate presentations, and cooking techniques as applied to specific cuisines. Emphasis will be placed on sourcing, storage, uses, and nutritional aspects of key ingredients.

• CULS-251 Culinary Practical Examination II

This culinary examination tests students' understanding of fundamental and more advanced proficiency in the principles of cooking. Students will prepare a menu for two that will include a fish starter and a main course. They are also tested on station setup, preparation skills, product presentation and flavor, and ability to answer a range of questions posed by the faculty member. (High Pass/Pass/Fail grading)

• FREN-320 Elementary French II

A continuation of Elementary French I. This course is a foundation in spoken and written French, listening and reading comprehension, grammatical usage, and cultural backgrounds. Class will be conducted in French and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary French I or equivalent)

• HOSP-255 Formal Hospitality and Service Management

Concentrating on the application of service principles of fine dining and hospitality in an à la carte restaurant open to the public, the course will emphasize customer service, restaurant operations, sales, and beer, wine, and spirits. Students will study and engage in critical-thinking topics that are relevant to providing high-quality formal table service and customer service. (Prerequisite: Contemporary Hospitality and Service Management)

• CULA-255 Formal Restaurant Cooking

Learn to prepare modern and seasonal dishes in a restaurant setting and put previously learned skills into practice. This course will emphasize cooking techniques and ingredients used in contemporary and classical cuisines and cover planning and ordering, station organization, preparation and plating, timing, palate development, and other production realities of a restaurant.{article_slider_end}

Stage 2.2.6

• HIST-301 History and Cultures of Europe

An exploration of the major historical and philosophical developments that have shaped the European and western experience. Topics will include the European Union, Christianity, systems of government, Enlightenment, Revolution, and Nationalism.

• MGMT-307 Human Resource Management

An analysis of the legal, operational, and psychological considerations in recruiting, selecting, hiring, training, compensating, developing, disciplining, evaluating, and terminating employees. Other topics will include workforce demographics, employee illiteracy, substance abuse in the workplace, affirmative action, workers with disabling conditions, workforce stress, human resource planning, collective bargaining, and safety and equity considerations. Students will also analyse cases, solve actual or simulated personnel problems, and investigate successful practices in these areas.

• FWAG-350 Intermediate French

This course focuses on the development of listening, speaking, reading, and writing skills through conversation, written assignments, and selected readings on a variety of topics. Students also gain knowledge of French vocabulary, grammar, and culture. Class will be conducted in French and students will spend weekly sessions in a language laboratory. (Prerequisite: Elementary French II)

• SOCS-306 Psychology of Human Behavior

An introduction to various schools of thought that explain why people behave the way they do. Topics covered in the course include personality, motivation, memory, learning, perception, nature, nurture, and adaptation.{article_slider_end}

Top-Up Modules

Students without relevant diplomas, or a minimum "C" grade in relevant courses for credit transfer will be required to take additional top-up modules in order to complete the required 132-credit programme.

Pre-semester

• ENGL-120 College Writing

Students will write and revise essays that demonstrate their ability to read and think critically, to incorporate evidence into the development of their ideas, and to articulate their responses persuasively. Readings may include essays, articles, literature, or literary criticism. Basic concepts of information literacy will be introduced. Grammar, usage, and mechanics will be reviewed as necessary.

• MATH-110 Culinary Math

An exploration of standard units of measure and unit conversion estimation, percents, ratios, yield tests, recipe scaling, and recipe costing as they relate to the food industry. Students will develop projections and analyze costs in yield tests and recipe pre-costing.

• ARTS-112 Food Safety

An introduction to food production practices governed by changing federal and state regulations. Topics to be covered include prevention of food-borne illness through proper handling of potentially hazardous foods, HACCP procedures, legal guidelines, kitchen safety, facility sanitation, and guidelines for safe food preparation, storing, and reheating. Students will also take the National Restaurant Association ServSafe examination for certification.

• CULS-114 Product Knowledge

An introduction to the identification and use of vegetables, fruits, herbs, nuts, grains, dry goods, prepared goods, dairy products, and spices in various forms. Explore both fresh and prepared foods and learn to identify, receive, store, and hold products. Students will also learn to evaluate products for taste, texture, smell, appearance, and other quality attributes.

Year 1 Semester 1

• BUSM-240 Introduction to Management

An investigation of various management topics including leadership, training, motivation, delegation, problem solving, decision making, and conflict resolution as they relate to foodservice establishments.

• MGMT-410 Leadership and Ethics

This course will examine the intersection of leadership and ethics in business. Students will examine the skills needed for effective leadership, the ethical dilemmas of leadership, the foundation and context of moral choice, the moral implication of decision making, and the impact upon staff morale, personal integrity, and citizenship. The purpose of the course is to develop an understanding of the student's own leadership style and preferences, make visible the ethical challenges and decisions facing leaders, examine the leadership role in sharing the organization's ethical culture and explore several alternative methods of ethical decision making.

• SOCS-310 Principles of Microeconomics

This is a survey course in the theory and application of microeconomics. In contrast to macroeconomics, microeconomics focuses on individual decision-making. The focus throughout the semester will be the understanding of the relationship between economics and policy, which requires an understanding of history and institutions. The course topics focus on microeconomic issues and problems such as competition and monopoly, pricing, consumer demand, and producer supply. The course develops a theoretical framework for microeconomic analysis and applies this theory to practical domestic and international economic policy problems.

• MTSC-305 Survey of Mathematics

This course is an introduction to selected topics in college-level mathematics. Topics discussed will include, but are not limited to: logic, algebra, graphing and modeling, probability, and statistics. Specialized topics may be included at the discretion of the instructor. This is one of the courses students can choose to satisfy the math/science component of the required liberal arts distribution.

Year 1 Semester 2

• SOCS-320 Principles of Macroeconomics

This is a survey course in the theory and application of macroeconomics. In contrast with microeconomics, macroeconomics focuses on aggregate behavior, or the behavior of the economy as a whole. The student will be introduced to methods of economic reasoning and the variety of ways economists develop models based on observed behavior. The focus throughout the semester will be the understanding of the relationship between economics and policy, which requires an understanding of history and institutions. The course develops a theoretical framework for macroeconomic analysis and applies this theory to practical domestic and international economic policy problems, specifically: unemployment, inflation, business cycles (fluctuations in the economy), and growth.

Year 2 Semester 2

• HSBV-305 Beverage Operations Management

This upper-level course incorporates theoretical and practical information on the organization and creation of a beverage program within the overall operation of a hospitality business. Planning topics will include concept, identification of target market, and creation of a beverage inventory. Management topics will include bar layout and operations, trend identification and product selection, costing and pricing, purchasing and inventory methods, and human resources management. Emphasis will be placed on cost-control measure for beverages, inventory, and sanitation laws and practices. In addition, responsible beverage service will be stressed in the form of a required TIPS certification.

• MGMT-310 Financial Accounting

This course provides an introduction to accounting theory and concepts that will lay the foundation for the preparation of financial statements. Students will learn how to record, process, and summarize financial transactions. Emphasis is placed on the preparation of the income statement, balance sheet, statement of owner's equity, and statement of cash flows for a sole proprietorship, partnership, and corporation. This course includes an interactive component using accounting software to reinforce the concepts discussed.

• HIST-300 History and Cultures of Asia

An examination of the major historical and geographical developments in Asia and ways in which these developments have affected the creation of various cultural patterns. Topics will include the plurality of cultures of Asia, and global interdependency and reactions to it.

Year 2 Semester 2 - Stage 2.2.6

• MGMT-450 Foodservice Management

This course will integrate material taught in many other classes into a capstone project. Guided by their professor, students will design and execute an event that is marketed to the public. They will also analyze case studies distributed by the instructor. Class topics will include menu design, beverage trends, marketing strategies, facilities design, energy management, budgeting, forecasting, purchasing, inventory control, and the history of hospitality in the United States. This course is designed to expose the student to the skills needed to be an effective leader within the hospitality industry. (Prerequisites: Financial Accounting and Marketing and Promoting Food)

• MGMT-365 Managerial Accounting

This course involves the interpretation and analysis of financial reports used in business organizations. It covers various topics such as implementing internal controls, budgeting, conducting break-even analysis, and performing financial statement analysis. Emphasis is placed on how management uses financial data to support business decisions related to the hospitality industry. (Prerequisite: Financial Accounting)

• MGMT-302 Marketing and Promoting Food

An examination of the principles of pricing, placing, product development and enhancement, market planning, target marketing, and purchasing. Topics will include forecasting, market research, competitive analysis, market segmentation, and promotional mix as they affect marketing food, restaurants, and services. The challenges and opportunities of advertising, public relations, sales promotion, and personal selling will also be covered. Students will develop a specific marketing plan as well as analyze current merchandising plans for food products and services.

• MGMT-416 Organizational Behavior

Organizational behavior (OB) is the study of people at work, as well as group behavior in the workplace and the culture of the organization itself. These are all seen as contributing factors to three measures of employee performance: productivity, absenteeism, and turnover. The OB discipline is based on a large number of scientifically based research studies used to accurately predict “cause and effect” of certain individual and group behaviors that occur in the workplace. By its very nature, it is a deliberate blend of the scientific and the practical-an applied science in the truest sense. Classes will combine these two components of OB-the research and its applications-to understand how they improve the functioning of organizations and the satisfaction of people who work there. (Pre-requisite: Human Resource Management MGMT 307)

• FRSH-100 Professionalism and Life Skills

The focus of this course is to promote student success as learners and citizens of the world. Throughout this course, students will recognize the qualities of, and develop as, informed, responsible, and empowered learners. Course objectives will cover topics related to personal, intellectual, and social development. The academic and life skill sets emphasized throughout this course are transferable to the workplace.

Year 2 Semester 2 - Stage 2.2.7

• EXTN-100 Externship

A supervised work experience designed to expand career knowledge while increasing speed, timing, organization, and ability to handle cooking in an approved commercial foodservice and hospitality establishment. Students on externship will receive feedback from their supervisor and keep an externship manual to record and reflect on their work experience.

ELIGILIBITY

The Culinary Institute of America Culinary Arts Management, BPS

Full-time diplomas awarded by the five local polytechnics in Culinary Catering Management, Hospitality and Tourism Management and Leisure and Resort Management.

Other diploma graduates in hospitality, tourism, culinary management, food science and nutrition may also be considered. Credit transfers and bridging will be reviewed on a case-by-case basis. 

Applicants who are not graduates from a Polytechnic in Singapore, but have completed a formal 12-year education equivalent to A-Levels, are eligible to apply for the following degree programme at SIT.

Overseas University Partner

Degree Programmes

Subject Requirement(s)

The Culinary Institute of America

Bachelor of Professional Studies in Culinary Arts Management

Please see additional requirements

OIP

The Culinary Institute of America Culinary Arts Management, BPS

All students will have to complete a 3-week immersion programme that comprises a unique and enriching travel experience across Northern California. The Food, Wine and (Agri)culture Trip begins at the home campus of the CIA in Greystone at St Helena, California.  From there, students embark on a road trip through the Napa Valley, with stop-overs and visits to wineries and vineyards, food processing plants, speciality restaurants and a broad variety of food-related businesses to deepen the students’ knowledge in the culinary culture of America.

The estimated cost of this overseas immersion programme ranges from S$8,500 - S$9,500.

Note: Estimated costs are dependent on prevailing currency exchange rate and flight ticket prices.

CONTACT US / LOCATION

The Culinary Institute of America Culinary Arts Management, BPS

For admission-related queries, please email to Adm@SingaporeTech.edu.sg

For general and programme-related queries, please email to AcdPrg@SingaporeTech.edu.sg


Xiang Ning

Associate Professor Xiang Ning
Programme Director

choo geok cheng
 

Ms Choo Geok Cheng
Assistant Manager, Academic Programmes

Location:

Temasek Polytechnic
21 Tampines Avenue 1
Singapore 529757

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