These modules incorporate both culinary and restaurant
practical skills where students will have the opportunity
to work in a professional kitchen and restaurant
environment. Students will learn the various foundational
skills such as western culinary, pastry and baking, food
safety and hygiene, F&B service in a restaurant setting,
wine knowledge, menu design, and teamwork. These
modules will be conducted in two semesters so that all
students will have the opportunity to be exposed to both
areas. Upon completion of the modules, students will
accumulate a total of 210 practical hours.
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