The college has a selective admissions process whereby each
candidate is evaluated individually. The basic requirements are as follows:
1. A diploma from a
Transfer credits have already been mapped out for students with a diploma in
culinary & catering management, hospitality & tourism management, or
leisure & resort management. If graduates of these programs satisfy the
transfer credit policy of the CIA, they will receive credit for the courses
already completed during their polytechnic education. These students will
follow a typical
sequence of courses.
Any other students who apply must have their transfer
credits mapped specific to their previous diploma program, and may be required
to take additional courses. Non-relevant diplomas and other applicants will be
considered on a case-by-case basis.
2. Work experience at
a non-fast-food establishment with a professional kitchen
The CIA requires that students gain relevant experience before enrolling by
working in a foodservice operation, by completing culinary classes during secondary
school, or by completing college- or polytechnic-level culinary courses. Time
requirements vary by type of experience. This experience requirement is
designed to help students understand the realities of working in the
Foodservice and hospitality is a rewarding and challenging
profession, and we want to make sure our students are confident in their career
choice. The following describes some of the ways prospective students can gain
Relevant Work Experience
- Work in the back-of-the-house (prep cook, line cook, pastry
cook, or dishwasher) or the front-of-the-house (server, hostess, expeditor,
bartender, or busser) at a non-fast-food establishment with a professional
kitchen, such as a restaurant, café, bakery, hospital, or corporate foodservice
environment for at least six months for 10–15 hours per week.
- Do a culinary/baking apprenticeship for at least six months
for 10–15 hours per week.
- Work for a caterer—their hours are usually more flexible—in a
back-of-the-house or front-of-the-house position for at least six months for 10–15
hours per week.
- Volunteer to work for a soup kitchen, hospital, or the like
in a back-of-the-house or front-of-the-house position for at least six months
for 10–15 hours per week.
- Successfully complete a diploma in culinary and catering management, leisure and resort management, or hospitality and tourism management.
- Attend a secondary school or post-secondary culinary/baking
program that operates a restaurant that is open to the public, faculty/staff,
or students a minimum of two days per week for at least six months of the
school year for at least one school year.
- Attend a secondary school culinary/baking program that is active
in ProStart, FCCLA, or SkillsUSA for at least one school year.
- Complete 12 credits of college- or polytechnic-level
courses, including at least six credits
from hands-on culinary/baking courses. The official college transcript will
need to show a grade of at least C+ for these hands-on culinary courses in
order for the CIA to accept these courses as fulfilling the foodservice
- For each of the ways to fulfill the experience through
work, a letter of recommendation from either the supervisor or mentor is
required discussing the work fulfilled by the student and length of time
worked. This letter satisfies the letter of recommendation requirement under “Application Procedure.”
- For the college classwork alternative to fulfill the
requirement, the official college transcript will verify the student’s
- This experience is not required to apply for admission—the
requirement must be met before the student enters the CIA.
The steps to apply for admission to the bachelor’s degree program
in Singapore are as follows:
- Review the admissions procedure on the Singapore Institute of Technology’s website
Admissions will be open for three months, January–March. During this time,
prospective students will apply and their applications will be reviewed. If the
Admissions Committee approves a student’s application, he or she will be
invited for a face-to-face interview. The purpose of the interview is to meet
the student, get to know him or her, and better understand his or her passion
for the food and hospitality industry.
- Ask for
Two recommendations are required, one from an industry employer that describes
the applicant’s foodservice experience. The second must be a recommendation
from a professional contact (e.g., employer, business associate, mentor), in
order to give the Admissions Committee a greater understanding of your
character and abilities.
To make it easier for a foodservice employer or professional
contact to write the letter of recommendation, applicants can download and
print our Letter of
Recommendation Guidelines (PDF) and pass them along to the