Hospitality Business
Programme Overview
Qualification
Bachelor of Business Administration
Provider
The Culinary Institute of America
Duration
2 years
Total credits
132
Application period
11 January to 19 March 2021
Next intake
Campus location
Presented by the world leader in culinary education, the BBA Food Business Management (Baking and Pastry Arts) programme will provide students with an in-depth understanding of the baking and pastry world and valuable hands-on bakeshop experience.
Expert pastry chefs and instructors will help undergraduates learn baking and cooking methods, gain leadership skills and acquire valuable knowledge about the business that is relevant to a wide variety of food careers. Offering the same proven curriculum the college delivers at its United States campuses, the programme builds students’ understanding and command of bread, cake, and pastry production; business skills; and the catering industry. Covering advanced areas such as revenue management and marketing for catering and hospitality businesses, students will be well-prepared to become valued, forward-thinking professionals wherever they go in the food world.
Overseas Immersion Programme
All students will have to complete a three-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 the prevailing currency exchange rate and flight ticket prices.
Career Options
- Executive Chef
- Entrepreneur
- Hospitality Management Professional
- Restaurant and Bakery Owner
- Food Critic
Eligibility and Exemption
Diploma holders from any of the five local polytechnics and A-level graduates are welcome to apply.
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 degree programme at SIT.
View additional requirements and mandatory Medical Clearance for admission.
Fees and Finances
Singapore Citizen
Fees structure for Food Business Management (Baking and Pastry Arts)
Based on a normal candidature period of study, the fees for each semester will be charged according to the number of credits taken. Credit charging applies for credits less than 16. Semester fees apply for credits between 16 and 22. For credits more than 22, semester and credit charging for additional credits.
|
Citizenship |
Credits |
Fees |
|
Singapore Citizen (with Tuition Grant)1 |
< 16 credits |
$360 per credit |
|
16-22 credits |
$6,255 per semester |
|
|
> 22 credits |
$6,255 per semester + $360 per additional credit |
|
|
Non-Subsidised2 |
< 16 credits |
$1,070 per credit |
|
16-22 credits |
$22,246 per semester |
|
|
> 22 credits |
$22,246 per semester + $1,070 per additional credit |
1 Singapore Citizen fees are exclusive of GST and subsidized by the Ministry of Education.
2 Non-Subsidised fees are inclusive of 7% GST.
Semester Structure
|
Year |
CIA Academic Year (Block)1 |
SIT Acad Year2 |
Maximum Credits Per Semester3 |
|
1 |
Pre-Semester (0.1.1) |
0 |
|
|
Semester 1 (1.1.1 – 1.1.5) |
1 |
|
|
|
Semester 2 (1.2.1 – 1.2.5) |
2 |
|
|
|
2 |
Semester 3 (2.1.1 – 2.1.5) |
3 |
|
|
Semester 4 (2.2.1 – 2.2.5) |
4 |
|
|
|
Semester 4 (2.2.6– 2.2.7) |
5 |
|
1 Please refer to the Culinary Institute of America’s (CIA) Academic Calendar.
2 Students will be billed for each semester under the SIT Academic Calendar.
3 Modules that are not listed as core modules are top-up modules. For 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 Synopsis (Baking and Pastry Arts) for details of the top-up modules.
4 Those not required to do Externship will do Professional Bridge (non-credit bearing).
Illustration of Tuition Fees breakdown by semester for Singapore Citizen (with Tuition Grant) without Exemption
|
Year |
CIA Academic Year (Block)1 |
No of credits |
Tuition Fees |
|
1 |
Pre-Semester (0.1.1) |
6 |
$ 2,160.00 |
|
Semester 1 (1.1.1 – 1.1.5) |
25.5 |
$ 7,515.00 |
|
|
Semester 2 (1.2.1 – 1.2.5) |
24 |
$ 6,975.00 |
|
|
2 |
Semester 3 (2.1.1 – 2.1.5) |
21 |
$ 6,255.00 |
|
Semester 4 (2.2.1 – 2.2.5) |
24 |
$ 6,975.00 |
|
|
Semester 4 (2.2.6– 2.2.7) |
31.5 |
$ 9,675.00 |
|
|
|
|
132 |
$ 39,555.00 |
Permanent Resident
Fees structure for Food Business Management (Baking and Pastry Arts)
Based on a normal candidature period of study, the fees for each semester will be charged according to the number of credits taken. Credit charging applies for credits less than 16. Semester fees apply for credits between 16 and 22. For credits more than 22, semester and credit charging for additional credits.
|
Citizenship |
Credits |
Fees |
|
Permanent Resident (with Tuition Grant)1 |
< 16 credits |
$600 per credit |
|
16-22 credits |
$11,750 per semester |
|
|
> 22 credits |
$11,750 per semester + $600 per additional credit |
|
|
Non-Subsidised2 |
< 16 credits |
$1,070 per credit |
|
16-22 credits |
$22,246 per semester |
|
|
> 22 credits |
$22,246 per semester + $1,070 per additional credit |
1 Permanent Resident fees are exclusive of GST and subsidized by the Ministry of Education.
2 Non-Subsidised fees are inclusive of 7% GST.
Semester Structure
|
Year |
CIA Academic Year (Block)1 |
SIT Acad Year2 |
Maximum Credits Per Semester3 |
|
1 |
Pre-Semester (0.1.1) |
0 |
|
|
Semester 1 (1.1.1 – 1.1.5) |
1 |
|
|
|
Semester 2 (1.2.1 – 1.2.5) |
2 |
|
|
|
2 |
Semester 3 (2.1.1 – 2.1.5) |
3 |
|
|
Semester 4 (2.2.1 – 2.2.5) |
4 |
|
|
|
Semester 4 (2.2.6– 2.2.7) |
5 |
|
1 Please refer to the Culinary Institute of America’s (CIA) Academic Calendar.
2 Students will be billed for each semester under the SIT Academic Calendar.
3 Modules that are not listed as core modules are top-up modules. For 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 Synopsis (Culinary Arts) for details of the top-up modules.
4 Those not required to do Externship will do Professional Bridge (non-credit bearing).
International Student
Fees structure for Food Business Management (Baking and Pastry Arts)
Based on a normal candidature period of study, the fees for each semester will be charged according to the number of credits taken. Credit charging applies for credits less than 16. Semester fees apply for credits between 16 and 22. For credits more than 22, semester and credit charging for additional credits.
|
Citizenship |
Credits |
Fees |
|
International Student (with Tuition Grant)1 |
< 16 credits |
$760 per credit |
|
16-22 credits |
$16,264 per semester |
|
|
> 22 credits |
$16,264 per semester + $760 per additional credit |
|
|
Non-Subsidised1 |
< 16 credits |
$1,070 per credit |
|
16-22 credits |
$22,246 per semester |
|
|
> 22 credits |
$22,246 per semester + $1,070 per additional credit |
1 International Student and Non-Subsidised fees are inclusive of 7% GST.
Semester Structure
|
Year |
CIA Academic Year (Block)1 |
SIT Acad Year2 |
Maximum Credits Per Semester3 |
|
1 |
Pre-Semester (0.1.1) |
0 |
|
|
Semester 1 (1.1.1 – 1.1.5) |
1 |
|
|
|
Semester 2 (1.2.1 – 1.2.5) |
2 |
|
|
|
2 |
Semester 3 (2.1.1 – 2.1.5) |
3 |
|
|
Semester 4 (2.2.1 – 2.2.5) |
4 |
|
|
|
Semester 4 (2.2.6– 2.2.7) |
5 |
|
1 Please refer to the Culinary Institute of America’s (CIA) Academic Calendar.
2 Students will be billed for each semester under the SIT Academic Calendar.
3 Modules that are not listed as core modules are top-up modules. For 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 Synopsis (Baking and Pastry Arts) for details of the top-up modules.
4 Those not required to do Externship will do Professional Bridge (non-credit bearing).
- Tuition fees shown is the total cost based on the completion of the study.
- Singapore Citizens and Permanent Residents fees are exclusive of GST and subsidised by the Ministry of Education.
- International Students and Non-Subsidised fees are inclusive of 7% GST.
