These modules incorporate both restaurant and culinary
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. Topics
such as menu planning and sourcing of ingredients and
costing will be taught. 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 training hours.
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