Academic Requirements

• Completion of GCE O-Level with 1 subject pass at C6 or Level 2 qualification or completion of 10 years of education with 1 subject pass or its equivalent.
• At least IELTS 5.5 or CAE Level 4 or pass the English Proficiency Test at equivalent level conducted by DIMENSIONS or its equivalent.

Non-Academic Requirements

• At least 16 years old

Modules Covered

• Kitchen Safety At Work
• Kitchen Maintenance & Design
• Menu Planning, Cost & Costing Control
• Food Product Knowledge
• Food and Beverage Safety and Hygiene Policies & Procedures
• Prepare, Cook and Serve: Stocks, Sauces and Soups
• Prepare, Cook and Serve: Cold Preparation Dishes
• Prepare, Cook and Serve: Rice, Eggs, Farinaceous and Vegetable Dishes
• Prepare, Cook and Serve: Pastry and Bakery Products
• Prepare, Cook and Serve: Fish and Shellfish Dishes
• Prepare, Cook and Serve: Meat and Poultry Dishes
• Prepare, Cook and Serve: Asian and Local Cuisines
• Internship / Industrial Attachment

Delivery Mode

• Full-time/Part-time

Delivery Methods

• Lectures, tutorials and practical

Duration

• Full-time: 12 Months (6 months Institutional Training and 6 months Industrial Attachment)
• Part-time: 12 Months (6 months Institutional Training and 6 months Industrial Attachment)

Timetable

• Full-time
  • Monday to Friday 
  • 9.30am-12.30pm AND/OR 1.45pm-4.45pm
  • 3 hours per session, 5-8 sessions per week
  • Total: 15-24 hours per week
• Part-time
  • Weekday (Monday to Friday). Sessions will be conducted from 7.00pm to 10.00pm AND/OR
  • Weekend (Saturday and/or Sunday). Sessions will be conducted within 9.00am to 6.00pm
  • 3 hours per session, 5-8 sessions per week
  • Total: 15-24 hours per week

Commencement Dates

• January
• April
• July
• October

Assessment Methods

• Formative: On-going knowledge and skills evaluation throughout the training period.
• Summative: Quiz/Test, Assignment and/or Practical performance in varied weightage of each Module.
• Assessment by Modules
  • Kitchen Safety At Work: Quiz/Test 100%
  • Kitchen Maintenance & Design: Quiz/Test 100%
  • Menu Planning, Cost & Costing Control: Quiz/Test 100%
  • Food Product Knowledge: Quiz/Test 100%
  • Food and Beverage Safety and Hygiene Policies & Procedures: Examinations 100%
  • Prepare, Cook and Serve: Stocks, Sauces and Soups: Practical Performance 100%
  • Prepare, Cook and Serve: Cold Preparation Dishes: Practical Performance 100%
  • Prepare, Cook and Serve: Rice, Eggs, Farinaceous and Vegetable Dishes: Practical Performance 100%
  • Prepare, Cook and Serve: Pastry and Bakery Products: Practical Performance 100%
  • Prepare, Cook and Serve: Fish and Shellfish Dishes: Practical Performance 100%
  • Prepare, Cook and Serve: Meat and Poultry Dishes: Practical Performance 100%
  • Prepare, Cook and Serve: Asian and Local Cuisines: Practical Performance 100%
  • Internship / Industrial Attachment: Practical Performance 100%

Grading Criteria

• A: 80-100 marks 
• B: 70 – 79 marks
• C: 60 – 69 marks
• D: 50 – 59 marks
• F: Fail 0-49 marks

Graduation Criteria 

• A “Pass” in all assignments of all modules, including Internship / Industry Attachment. Student who have passed all the theoretical units under the institutional training but fail in Industrial Attachment/Research Project can only be entitled to award the Certificate in Professional Cookery & Food Preparation.
• International Student must achieve at least 90% attendance rate (ICA Requirement).
• International Student must not be absent for more than 7 consecutive days without valid reason (ICA Requirement).
• Students who do not require ICA’s student’s pass must achieve at least 80% attendance rate.Our College only accept medical certificates as proof for absenteeism. Any other documents should only be accepted on a case-by-case basis with full justification and be acceptable by ICA.
• DIMENSIONS has the right to cancel a class/an intake if the minimum number of students enrolled is less than 10 for any programme per class. Students may enroll into a later intake, if any, or withdraw from course. (For refund, please refer to our Refund Policy).
• Students (both international and local) must achieve an attendance rate of 80% and above in order to qualify for examinations.

Awards

• Diploma in Professional Cookery & Food Preparation awarded by DIMENSIONS International College

Full-time

Part-time