Discover a recipe for success with the Diploma in Restaurant and Culinary Operations and join the ranks of talented restaurateurs and culinary experts.
Our fully operational training restaurant, Oliva, is where you will fine-tune your kitchen, dining and bar operation skills under the mentorship of instructors who come with a wealth of experience under their belts. You can expect lots of hands-on experience through internships and practicum modules.
At the end of the course, you will have the basic skills and knowledge to successfully prepare you for the food and beverage industry.
The food and beverage (F&B) is one of the most flourishing industries in Singapore, with new restaurants, food outlets, and dining concepts being established across the island.
The Diploma in Restaurant and Culinary Operations will give you an edge in this exciting industry. Learn from a team of instructors who comes with a wealth of experience in a fully functioning training restaurant Oliva. A fine dining restaurant on campus, Oliva provides the ideal setting to help hone your skills in the kitchen, dining and bar operations.
Through this programme, you will gain hands-on experience through internships and practicum modules, and be equipped with the fundamental skills to run a profitable and efficient F&B operation of any size.
From entrepreneur to sommelier, graduates can look forward to establish themselves in the local and international restaurant and culinary landscape.
RP’s restaurant and culinary graduates can pursue a variety of interesting roles across F&B operations, from critically acclaimed restaurants to international food chains. Graduates can take up positions such as:
For more information about university pathways, visit RP's Further Studies.
To find out more about how you can apply for this diploma, visit Republic Poly's Admissions page.
Want to find out more about the school that offers this diploma? Then drop by the School of Hospitality's homepage now!
The course consists of general modules such as Mathematics, discipline modules such as Service Quality and Professional Etiquette, and specialisation modules such as Wine and Beverage Management.
Each module is equivalent to 4 modular credits (MC).
6 compulsory modules:
B102 Organisational Behaviour
G101 Cognitive Processes and Problem Solving
G107 Effective Communication
9 compulsory modules:
B209 Management Accounting
B215 Financial Accounting
B218 Business Statistics
H102 Hospitality and Tourism Management
H203 Strategic Thinking Skills
H208 Service Quality and Professional Etiquette
H323 Hospitality Revenue Management
8 compulsory modules:
H213 Food and Beverage Management
H218 Culinary Science and Kitchen Operations
H230 Restaurant and Culinary Operations I
H231 Restaurant and Culinary Operations II
H232 Restaurant Operation Analysis
H233 Restaurant Development
H234 Wine and Beverage Management
H327 Quick Service Restaurant Operations
2 compulsory modules:
G901 Character and Citizenship Education
H931 Industry Immersion Programme (20 MC)
Select 1 module from the following list:
H207 Project Management and Scheduling
H330 Catering Management
H331 Foodservice Facilities Design
Obtain a total of 4 modular credits from the prescribed range of modules offered by the Schools and Centre in RP.
Table 1: Minimum Entry Requirements
Any three other subjects
To be eligible for admission, you must also have sat for one subject listed in the 2nd group of relevant subjects for the ELR2B2-B Aggregate Type.
Table 2: Aggregate Type
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To graduate with a Diploma in Restaurant and Culinary Operations, you must complete a total of 124 modular credits. You should be able to do this within three years of enrolment if you successfully complete on average five modules, or its equivalent, per semester.