Study Awards – Diploma in Culinary Studies


Diploma in Culinary Studies course is designed to produce graduates who shall eventually pursue a career in the culinary industry whether to own a food business or achieve a managerial position within the culinary industry. 

The course equips students with essential food knowledge and contemporary skills in food preparation and presentation; bread, pastries and desserts; and kitchen management through classroom learning, e-learning and practical. 

To graduate successfully, students must pass all 10 modules. Upon successful completion, students will be awarded the Diploma in Culinary Studies 

Cooking Methods (Greens and Sauces)

In this module, students will be expose with the fundamentals of knife handling, basic vegetable cuts, and cooking principles. Students will learn to correctly hold and use a knife to cut various vegetables; and will also learn about the effects of heat on food, the proper way of making stock, and the essentials of seasoning and flavouring.

Cooking Techniques (Greens and Sauces)

Cooking Techniques (Greens and Sauce) provide students with practical training on knife handling and major vegetable cuts. Demonstrations of various cooking methods will be conducted, after which students will have hands-on training. This module is fundamental for more challenging cooking tasks in the following modules.

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Cooking Methods (Seafood and Meat)

Cooking methods for seafood and meats provide students on the underpinning knowledge of cooking eggs, meat and poultry, fish, and shellfish, as well as baking. Students will learn to apply the knowledge gained in this module to cooking.

Cooking Techniques (Seafood and Meat)

Cooking Techniques provides students with practical training on various cooking methods. Students will be trained on egg cooking and meat cooking. Demonstrations of various cooking methods will be conducted, after which students will have hands-on training. This module is fundamental for more challenging cooking tasks in following modules.

Menu Engineering

This module provides the students with the advanced knowledge required to create menu and evaluate menu pricing using the restaurant data. Students will be looking into a few aspects such as the menu design and planning, menu pricing, food and beverage production that is in-line with the digital transformation.

Essentials Knowledge in Foods

This module provides students with the important knowledge of food nutrition; as well as the composition and structure of meat, poultry, fish, shellfish, and vegetables. It also covers issues such as grading, inspection, basic cuts, and appropriate cooking and storage methods.

Bakery Production

This module focuses on the basic techniques and methods of bread dough production of a basic range of bread products. 

Pastries and Desserts

The Pastries and Desserts module focuses on the basic techniques and methods of different pastries and desserts production.

Food and Beverage Budgeting Management

Food and Beverage budgeting equips students with knowledge of the procedures and principles for effective food and beverage control. The module covers issues such as standard determination, operating budget, cost-volume-profit analysis, income and cost control, menu pricing, theft prevention, and labour cost control. Students will understand the interrelationship between food and beverage costing, labour costing, and control in the food and beverage sector. 

Organisation Management

This module introduces students the fundamentals theories of both management and organizational behaviour with application of business management system. Topics covered include planning and decision making; leadership and interpersonal relations; methods to motivate employees and etc.  Students will also learn the organisation’s structure and the cause of management change. 

The 10 modules are conducted over 4 terms in 6 months via Classroom, Zoom and E-Learning. Classes are conducted on a part-time basis (3 sessions / week, 2.30 p.m.- 5.30 p.m.) between Mondays to Thursdays

Upon passing all the modules in the course, students will be awarded the Diploma in Culinary Studies.


Entry Requirements


GCE O’Level. Pass in 3 subjects

Students are assessed with a mixture of continuous assessments throughout each term in the form of case studies, discussions, presentations, group and individual assignments and practical tests.

·   Students must maintain a minimum attendance of 75% of classes for the module in order to pass the module.

·   There will be an opportunity to sit for a supplementary paper if the student fails a module.

·  If a student misses a supplementary paper without a valid reason, the student will have to re-module that particular module.

SHRM College