The Culinary Institute of America, Singapore 

 Culinary Arts Management Program Curriculum Chart

Bachelor of Professional Studies Curriculum Chart

First Semester

  • Introduction to Gastronomy
  • Nutrition
  • Culinary Fundamentals
  • Meat Identification, Fabrication, and Utilization
  • Seafood Identification and Fabrication
  • Introduction to À La Carte Cookery
  • Elementary French I
  • Psychology of Human Behavior
  • Culinary Practical Examination I

Second Semester

  • High-Volume Production Cookery
  • Garde Manger
  • Baking and Pastry Skill Development
  • Modern Banquet Cookery
  • Introduction to Catering: Hospitality and Service Management
  • Wine Studies
  • Elementary French II
  • History and Cultures of the Americas

Global Cuisines and Cultures Trip (Overseas Immersion Program)

Third Semester

  • Cuisines and Cultures of the Americas
  • Cuisines and Cultures of the Mediterranean
  • Cuisines and Cultures of Asia
  • Advanced Cooking
  • Controlling Costs and Purchasing Food
  • Menu Development
  • Costing Examination
  • Intermediate French
  • Literature and Composition

Fourth Semester

  • Contemporary Restaurant Cooking
  • Contemporary Hospitality and Service Management
  • Culinary Practical Examination II
  • Formal Restaurant Cooking
  • Formal Hospitality and Service Managemen
  • History and Cultures of Asia or History and Cultures of Europe
  • Human Resource Management

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

Have questions about attending the CIA at SIT? For local students please e-mail: For International Students please e-mail:

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

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)

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