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Programme Overview
Qualification
Bachelor of Business Administration
Provider
The Culinary Institute of America
Duration
2 years
Total credits
132
Application period
8 January to 19 March 2026
Next intake
Campus location
Temasek Culinary Academy
Offering the proven curriculum the CIA delivers at its United States campuses, The Culinary Institute of America's Bachelor of Business Administration (BBA) in Food Business Management will build students' command of global product knowledge, business skills, and 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 food service 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 media, and much more.
Learn more about SIT-CIA's Bachelor of Business Administration in Food Business Management.
Prior to AY2017/2018, the programme was known as the Bachelor of Professional Studies in Culinary Arts Management.
Overseas Immersion Programme
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$10,500.
Note: Estimated costs are dependent on prevailing currency exchange rate and flight ticket prices.
Curriculum changes regarding Externship-2025
Commencing with the 2025 intake to The Culinary Institute of America, Singapore/Singapore Institute of Technology. Students will have a choice of a 15 week or 12-month externship.
The local externship in Singapore is 15 weeks. Upon successful completion, the student will receive 3 credits. The student who chooses a local externship, is required to complete 9 credits of history modules, History and Cultures of Asia (HIST-200), History and Cultures of the Americas (HIST-201) and History and Cultures of Europe (HIST-205)
The international externship is 12 months. Upon successful completion, the student will receive 6 credits. The student who chooses an international externship is required to complete 6 credits of history modules, History and Cultures of Asia (HIST-200) and History and Cultures of the Americas (HIST-201).
Career Options
- Executive Chef
- Entrepreneur
- Hospitality Management Professional
- Restaurant and Bakery Owner
- Food Media
Programme Structure (AY2026/27)*
Programme Structure (AY2025/26)
| Module Title | Credits |
|---|---|
| Pre-semester | 7.5 |
| Food Safety | 1.5 |
| College Writing | 3 |
| Mathematical Foundations | 1.5 |
| Introduction to Food Systems | 1.5 |
| Trimester 1 | 15 |
| Introduction to Gastronomy | 1.5 |
| Nutrition | 1.5 |
| Culinary Fundamentals | 6 |
| Meat Identification and Fabrication | 1.5 |
| Seafood Identification and Fabrication | 1.5 |
| Introduction to À La Carte Cooking | 3 |
| Culinary Practical Examinatin I (Cooking Practical) | - |
| Culinary Practical Examination I (Written Exam) | - |
| Trimester 1 Top-Up Modules | 10.5 |
| Survey of Mathematics | 3 |
| Principles of Microeconomics | 3 |
| Introduction to the Hospitality Industry | 1.5 |
| Leadership & Ethics | 3 |
| Trimester 2 | 22.5 |
| History and Cultures of the Americas | 3 |
| Global Cuisines and Culture: NCAL | 3 |
| Wine Studies | 3 |
| Modern Banquet Cookery | 3 |
| Garde Manger | 3 |
| High Volume Production Cookery | 3 |
| Baking and Pastry Skill Development | 3 |
| Introduction to Hospitality and Customer Service | 1.5 |
| Trimester 2 Top-Up Modules | 3 |
| Principles of Macroeconomics | 3 |
| Trimester 3 | 18 |
| Principles of Menus and Managing Profitability in Foodservice Operations | 3 |
| Elementary French I | 3 |
| Cuisines and Culture of the Mediterranean | 3 |
| Advanced Cooking | 3 |
| Cuisines and Culture of the Americas | 3 |
| Cuisines and Culture of Asia | 3 |
| Trimester 3 Top-Up Modules | 3 |
| Literature and Composition | 3 |
Learn more about SIT-CIA's module synopses.
* The programme structure is subject to change without prior notice. SIT regularly reviews its curriculum to ensure that it remains industry-relevant and prepares our students for the evolving needs of industry.
Eligibility and Exemption
Diploma holders from any local polytechnic 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 (Culinary Arts)
Based on a normal candidature period of study, the fees for each semester will be charged according to the number of credits taken.
|
Citizenship |
Credits |
Fees |
|---|---|---|
|
Singapore Citizen (with Tuition Grant)1 |
< 16 credits |
$360 per credit |
|
16-22 credits |
$6,285 per semester | |
|
> 22 credits |
$6,285 per semester + $360 per additional credit | |
|
Non-Subsidised2 |
< 16 credits |
$1,166.30 per credit (inclusive of GST) |
|
|
16-22 credits |
$22,776 per semester (inclusive of GST) |
|
|
> 22 credits |
$22,776 per semester + $1,166.30 per additional credit (inclusive of GST) |
Permanent Resident
Fees structure for Food Business Management (Culinary Arts)
Based on a normal candidature period of study, the fees for each semester will be charged according to the number of credits taken.
|
Citizenship |
Credits |
Fees |
|---|---|---|
|
Singapore PR (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 |
$1,166.30 per credit |
|
|
16-22 credits |
$22,776 per semester |
|
|
> 22 credits |
$22,776 per semester + $1,166.30 per additional credit (inclusive of GST) |
International Student
Fees structure for Food Business Management (Culinary Arts)
Based on a normal candidature period of study, the fees for each semester will be charged according to the number of credits taken.
|
Citizenship |
Credits |
Fees (inclusive of GST) |
|---|---|---|
|
International Student (with Tuition Grant)1 |
< 16 credits |
$828.40 per credit |
|
|
16-22 credits |
$16,568 per semester |
|
|
> 22 credits |
$16,568 per semester + $828.40 per additional credit |
|
Non-Subsidised2 |
< 16 credits |
$1,166.30 per credit |
|
|
16-22 credits |
$22,776 per semester |
|
|
> 22 credits |
$22,776 per semester + $1,166.30 per additional credit |
