Bachelor of Engineering (Electrical Engineering)
Course Type: Bachelor Degree | Study Mode: Full-Time
Keywords: Undergraduate | Full-time | Engineering | Electrical Engineering
Course Detail
Introduction
Ideal for: Aspiring chefs with a passion for cooking and service, a motivation to excel and dreams for a global career in fine dining. Graduates may progress to our degree pathway with Johnson & Wales University (USA) or William Angliss Institute (Australia), University of West London (UK) and The Technological and Higher Education Institute of Hong Kong (Hong Kong).
Eastern and Western Cuisine
Learn the basic to advanced skills and knowledge of culinary craft and service in Eastern and Western cuisines through theory, practical workshops and immersion in the rich and diverse heritage of culture of food.
Study and Work
Term 1 comprises full day classroom learning and hands-on practicum in At-Sunrice. There is no allowance in term 1.
Term 2 onwards is a 1-week classroom learning (study) and 2-week apprenticeship (work) rotation with a monthly allowance of S$800 and an additional S$600 from Singapore Workforce Development Agency (WDA) for Singapore Citizens and Singapore Permanent Residents. Students apprentice at one Asian and one Western restaurant for a period of 6 months each.
Course Duration
18 months
Entry Requirements
Passion for Culinary Arts; Pastry and Bakery; Food & Beverage Management / Operations or Beverage Operations
Possess leadership qualities; be artistic and disciplined.
All applicants are required to undergo the interview process and online profile testing
Singapore Students:
- N Level (at least 3 credits with English component) or WPLN Level 5.
International Students:
- High school diploma or its equivalent
At-Sunrice graduates of WSQ-CCA/CPB/CFBO/CBO, minimum average grade must be B and above.
Be able to speak, read and write English or possess a score of IELTS 5.5 / TOEFL iBt 46-59 or WPLN Level 5
At least 17 years old upon programme commencement.
Singapore males must have already completed or be completely exempted from National Service
Be of good moral character
* Applicants who are below 17 years upon programme commencement date may be considered on a case-by-case basis.
Fees
SkillsFuture Credit can be applied. Please click on ""Request Info"" to understand more.
Next Intake: September
Eastern and Western Cuisine
Learn the basic to advanced skills and knowledge of culinary craft and service in Eastern and Western cuisines through theory, practical workshops and immersion in the rich and diverse heritage of culture of food.
Study and Work
Term 1 comprises full day classroom learning and hands-on practicum in At-Sunrice. There is no allowance in term 1.
Term 2 onwards is a 1-week classroom learning (study) and 2-week apprenticeship (work) rotation with a monthly allowance of S$800 and an additional S$600 from Singapore Workforce Development Agency (WDA) for Singapore Citizens and Singapore Permanent Residents. Students apprentice at one Asian and one Western restaurant for a period of 6 months each.
Course Duration
18 months
Entry Requirements
Passion for Culinary Arts; Pastry and Bakery; Food & Beverage Management / Operations or Beverage Operations
Possess leadership qualities; be artistic and disciplined.
All applicants are required to undergo the interview process and online profile testing
Singapore Students:
- N Level (at least 3 credits with English component) or WPLN Level 5.
International Students:
- High school diploma or its equivalent
At-Sunrice graduates of WSQ-CCA/CPB/CFBO/CBO, minimum average grade must be B and above.
Be able to speak, read and write English or possess a score of IELTS 5.5 / TOEFL iBt 46-59 or WPLN Level 5
At least 17 years old upon programme commencement.
Singapore males must have already completed or be completely exempted from National Service
Be of good moral character
* Applicants who are below 17 years upon programme commencement date may be considered on a case-by-case basis.
Fees
SkillsFuture Credit can be applied. Please click on ""Request Info"" to understand more.
Next Intake: September
Keyword(s)
