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Culinary Professional Diploma Programme

18 months - 3 Certificates
In this programme, trainees will acquire the competencies and knowledge to be fully operational in different kitchens following the standards of first-class culinary operations. Trainees will have a deep understanding of how the management of a kitchen is conducted, and which tools are used by industry professionals to do so.

Trainees graduating from this programme will have the capacity to successfully work independently in the kitchen and be well-equipped to enter the industry and reach a supervisory position in a short period of time.
Class Enrolment Date: TBA
Duration: 6 months per certification (2 days per week)
Fee: TBA
Classes are conducted in English
Foundation Certificate
Trainees will acquire the basic skills required to be operational in a professional kitchen.
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Trainees will acquire the basic skills required to be operational in a professional kitchen.
6 months
Working individuals with less than 1 year of work experience.

21 years old and above.
‘O’ or ‘N’ Levels school certificate or equivalent.
Must be employed in the hospitality or F&B sectors.
Basic Culinary Techniques: Theory
Basic Culinary Techniques: Practical
Introduction to Nutrition & Dietetics
Stewarding Theory
Hygiene & Occupational Health Practices
Goods Management
Introduction to Hospitality Operations
Mathematics Fundamentals
English Essentials
Intermediate Certificate
Trainees will be exposed to different types of cuisine and kitchen operations.
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Trainees will be exposed to different types of cuisine and kitchen operations.
6 months
Completed Foundation.
OR
Working individuals with 1 to 2 years of work experience.

21 years old and above.
‘O’ or ‘N’ Levels school certificate or equivalent.
Must be employed in the hospitality or F&B sectors.
Intermediate Culinary Techniques: Theory
Intermediate Culinary Techniques: Practical
Goods Management & Purchasing
F&B Service Basics
Introduction to Customer Service for Kitchen Staff
Kitchen Department Operations
Introduction to Office Tools
Applied English
Advanced Certificate
Trainees will focus on advance culinary and kitchen management skills.
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Trainees will focus on advance culinary and kitchen management skills.
6 months
Completed Intermediate.
OR
Working individuals with 3 or more years of work experience.

21 years old and above.
‘O’ or ‘N’ Levels school certificate or equivalent.
Must be employed in the hospitality or F&B sectors.
Advanced Culinary Techniques: Theory
Advanced Culinary Techniques: Practical
Gastronomic Trends and Innovation
Goods Management and Inventory Systems
Hotel and Restaurant Concept Foundation
Kitchen Administration Principles
Menu Engineering and Cost Control
Customer Service Excellence
Business English

What you will learn from the programme?

- Prepare hot and cold food dishes following different recipes and different methods of cooking
- Ability to work in kitchen operations independently and in a team
- Operate with the consideration of guests' preferences while also balance economical and ecological mindset
- Master the principles of occupational health and safety and environmental protection

How are the classes delivered?

A blend of knowledge and skills trainings through:

- Digital learning which trainees need to complete before attending the physical class trainings
- Active learning activities in class facilitated by licensed trainers who are certified by EHL Advisory Services
- Guided practical sessions with supervision in a real kitchen and restaurant environment

Diploma Certification

Trainees who wish to obtain a Culinary Professional Diploma will need to complete all 3 certificates or satisfy the requirements of the Recognition of Experiential Learning course to fast-track.

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