Nitec in Asian Culinary Arts

Course Overview

Still trying to figure out what ingredients that went into the fantastic dinner you had last night? 

Fire up taste buds with the Nitec in Asian Culinary Arts course! Learn to cook exciting Asian cuisine, such as Chinese, Japanese and South East Asian dishes! You will be trained in an Asian kitchen (non-halal) using various cooking methods such as braising, steaming, deep-frying, pan-frying and stir-frying with a wide range of meats and alcoholic items.

This course includes a six months industry attachment at one of the many renowned restaurants and hotels that the school partners with.

Acquire knowledge and skills which are highly relevant to the industry

  • Clean and prepare ingredients for cooking.
  • Cut and debone meat and seafood.
  • Cook dishes using various methods such as braising, steaming, deep-frying, boiling/poaching, pan-frying and stir-frying.
  • Prepare a range of basic Chinese recipes.
  • Prepare a range of basic Japanese recipes.
  • Prepare a range of basic Southeast Asian recipes (eg Malay, Indian, Peranakan, local delights).
  • Store ingredients.
  • Maintain stock.

Gain valuable first-hand experience

  • Opportunity for real-work exposure through a 6-month industry attachment


Entry Requirements

To apply for the Nitec in Asian Culinary Arts course, you need to have:

Subject Grade
Completed GCE ‘N’ or GCE ‘O’ Level –

Note: Shortlisted applicants for this course must undergo pre-course interview and clear a pre-entry medical check-up .This course comprises full-time campus training and company-based training.

Duration and Venue

This is a two-year course and is available at :


Progression Opportunities

Nitec in Asian Culinary Arts graduates with a GPA of 2.8 and above may also apply for progression to related Higher Nitec courses offered by ITE.
Nitec in Asian Culinary Arts graduates with a GPA of 3.0 and above may apply for progression to Technical Diploma in Culinary Arts course conducted by ITE in collaboration Institut Paul Bocuse, France. For more details on the diploma course, please refer to the course webpage.


Career Prospects

Nitec in Asian Culinary Arts graduates are employed by establishments in restaurants and food and beverage outlets in hotels.  Some of the job titles held by graduates include Chef, Assistant Chef and Commis Cook.

There are excellent opportunities for career advancement to supervisory positions and beyond. The challenge is for students to upgrade  their technical skills and knowledge by taking up higher-level courses.


Videoclip on Learning Environment


Course Structure

To obtain the Nitec in Asian Culinary Arts certification, you need to accumulate at least 65 credits.

Core Modules 47
Life Skills Modules 12
Elective Modules 6
Total 65
Core Modules (Click here to view module description) Credits
Introduction to Asian Kitchen Practice 4
Principles of Asian Cooking 5
Chinese Cuisine 6
Southeast Asian Cuisine 6
Food Culture and Trends 4
Kitchen Practicum 3
Japanese Cuisine 6
Interpersonal Skills for Food & Beverage Professionals 5
Industry Attachment 8
Life Skills Modules Credits
Personal and Professional Development I 2
Interdisciplinary Studies I 2
Personal and Professional Development II 2
Interdisciplinary Studies II 2
Sports and Wellness I 2
Sports and Wellness II 2
Electives
Course Specific Credits
Introduction to Food and Beverage 3
Food and Beverage Event Coordination 3
Recipe Planning and Costing 3
Small Business Management 3
Inter-Disciplinary Credits
Workplace First Aid and CPR 2
General Credits
Overseas Experiential Programme 2 or 3
Overseas Institution Elective 2 or 3
Overseas Work Attachment 2 or 3

Note: The offer of electives is subject to the training schedule of respective ITE Colleges. Students are advised to check with their Class Advisors on the availability of the elective modules they intend to pursue.

Occupation Traits and Functional Ability Requirements

Nature of Work Functional Abilities Remarks
Cooks prepare raw ingredients, cook and present a specified range of main meal courses as well as pastry and desserts according to recipe specifications and use a range of cooking methods and techniques. This course is less suitable for students who do not possess the functional abilities indicated.  If in doubt, please consult your school career guidance officer or visit ITE College for further academic advising.
They rely on their various sensory abilities to check for freshness of the ingredients in terms of the smell, colour, taste as well as appearance of the prepared food.  They are required to present them creatively using appropriate colour combination for eye appeal. sensory abilities (sight, smell, touch, taste), finger dexterity, colour recognition ability, attentiveness to safety and hygiene
They are required to work with sharp kitchen tools and equipment to carry out basic butchery and cut ingredients. In the course of their work, they often have to handle hot ovens and hot pots of stocks, gravies and soups. physical mobility, hand & finger dexterity, physical strength, attentiveness to safety & hygiene
Cooks need to work quickly in response to given instructions in a fast-paced kitchen environment.  Communication with vendors and suppliers and handling guest enquiries on food-related concerns are part of the day’s work. mental agility, sensory ability (hearing), communication skills, interpersonal skills

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