The Culinary Institute of America, Singapore
www.ciachef.edu 
 

 About The Culinary Institute of America
 

About The Culinary Institute of America, Singapore

At The Culinary Institute of America (CIA), our mission is to provide the world's best professional culinary education. Our core values of excellence, leadership, professionalism, ethics, and respect for diversity guide the content and delivery of our degree programs.

Thanks to the college's historic partnership with the Singapore Institute of Technology, the CIA is offering its renowned degree program in Asia. Students have the opportunity to earn a Bachelor of Professional Studies (BPS) degree in culinary arts management from the world's premier culinary college, in the state-of-the-art facilities on the campus of Temasek Polytechnic.

The objectives for the bachelor's degree program at the CIA Singapore are ambitious—to build essential knowledge and skills, foster the ability to solve problems and think creatively, and prepare our students for future leadership in the foodservice and hospitality industry.

The CIA has had a teaching presence in Singapore since 2007 when it partnered with Temasek Polytechnic to co-teach the Diploma in Culinary & Catering Management program.



 
Singapore Institute of Technology in Partnership with The Culinary Institute of America
 

INQUIRE
Have questions about attending the CIA at SIT? Please e-mail e_felder@culinary.edu for more information.

APPLY
Apply Online today by visiting the Singapore Institute of Technology website.

CONTACT INFORMATION
CIA, Singapore
Temasek Polytechnic
21 Tampines Avenue 1
Block 31 (West Gate/Swimming Complex)
Singapore 529757

For enquiries please contact:
Tel: +65 6592 1189 (Main Line)
+65 6592 1136 (Undergraduate Student Admission Matters)
+65 6592 1150 (Financial Aid, Scholarships & Pre-Matriculated Students)


 
 
 
   
©2013 The Culinary Institute of America. All rights reserved.
Privacy Policy Terms of Use


     
The Culinary Institute of America Food is Life. Create and Savor Yours at The Culinary Institute of America