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Design, Education & Social Science

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.

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

Year 1 Semester 2

Year 2 Semester 1

Year 2 Semester 2

Stage 2.2.6

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

Year 1 Semester 1

Year 1 Semester 2

Year 2 Semester 2

Year 2 Semester 2 - Stage 2.2.6

Year 2 Semester 2 - Stage 2.2.7

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

TUITION 
FEES

The Culinary Institute of America
Culinary Arts Management, BPS

AY2015/16 – Fee structure for normal candidature period of study

Year  Semester and Date Possible no. of maximum credits to take per semester
Year 1 Pre-Semester 3 Aug to 21 Aug 2015 7.5 credits (top-up module*)
Semester 1 25 Aug to 4 Dec 2015

15 credits (core module)

10.5 credits (top-up module*)

Semester 2  5 Jan to 15 Apr 2016

21.5 credits (core module)

3 credits (top-up module*)

Year 2 Semester 1 25 Apr to 12 Aug 2016 22 credits (core module)
Semester 2  23 Aug to 2 Dec 2016

15 credits (core module)

9 credits (top-up module*)

Stage 2.2.6
3 Jan to 12 May 2017

12 credits (core module)

13.5 credits (top-up module*)

Stage 2.2.7
22 May to 1 Sep 2017
3 credits (top-up module* - Externship)

Those not required to do Externship will do Professional Bridge (non-credit bearing)


* 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. Please refer to the Module Synposis tab for details of the top-up modules.

The fees for each semester will be charged based on the following:

Credits < 16 – credit charging applies
16 ≤ credits ≤ 22 – normal semester fees applies
Credits > 22 - normal semester fees + credit charging for additional credits 

Fees will be billed in advance for each semester. Adjustments will be made in the next billing if there should be changes to the number of credits taken in the prevailing semester

Per Semester rate for AY2015-16 (S$)
SC fees                    – 6,075 per semester
SPR fees                  – 11,750 per semester 
IS fees                     – 15,200 per semester
Non-subsidised fees   – 20,100 per semester

Credit rates for AY2015-16 (S$)
SC credit rate            – 310 per credit
SPR credit rate          – 600 per credit
IS credit rate             – 760 per credit
Non-subsidised rate    – 1,005 per credit


Legend
SC: Singapore Citizens
SPR: Singapore Permanent Residents
IS: International Students
NC: Non-credit bearing

Note:  

1. All amounts quoted are exclusive of GST.
2. For students paying subsidised fees, GST on the tuition fees will be subsidised by MOE.
3. For students paying non-subsidised fees, GST on the tuition fee is to be borne by the student.

For students admitted to SIT in AY2015/16, the annual tuition fee is fixed at the AY2015/16 rate for the duration of their degree programme.

Financial Assistance (eg. CPF, PSEA, TFL, SL) are available if the necessary criteria are met for the tuition fees. SIT has the discretion to invoice students based on the credit rates accordingly if the financial assistance do not apply.

Find out more »

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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