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Food technology and Operations is the application of science and technology integrated with hospitality, business management and marketing to develop and provide products and processes for the industry. This course aims to equip students with advanced knowledge of food production and innovation, as well as understanding nutrition and food science. This course will also focus heavily on the business aspect of food technology including the legislation that governs over the industry. The course will include practical elements and core competencies that will imbue students with knowledge in food and beverage operations, food product development as well as advertising and marketing while understanding the scientific components and the technology behind the production of each product.

This course will be vital to students who wish to enter the industry with a deeper understanding of what it entails to deliver good products safely and effectively to the consumers.


January, March, May, July and September, November


8 months + 6 months Industrial Attachment (Full Time)

Course Delivery: The course will be delivered in a formal classroom setup, self-study, group work and presentations, and coursework.

8 months (Part Time)

Course Delivery: The course will be delivered in a formal classroom setup, self-study, group work and presentations, and coursework.

This course is currently offered in Full-Time.


English for Professional Communications 2Food Processing TechnologyIntroduction to Food Science and NutritionProduct Development and MarketingFood Packaging and Legislation 2Current Issues and Critical ThinkingFood and Beverage OperationIndustry Attachment-Internship (24 Weeks)

In this module students will be equipped with further necessary skills and knowledge in effective communication in the workforce environment. Students will also expand their vocabulary by acquiring a better understanding of terminologies used in the industry.

In this module students will learn about the current technology and equipment for food production, in addition to processing conditions for selected foods and commercial products. This module will also introduce students to engineering principles of important unit operations in the food industry to better understand the technology utilized.

This module provides students with an understanding of food science and nutrition. Students will learn about career options as nutritionists and dieticians and the roles of food scientists in different organizations in varied industries.

The module involves design, management and evaluation of a food product concept as well as the marketing plan for
it. This module will enhance innovation and creativity in students by allowing them to conceptualize a food product based on acquired knowledge on food handling, preservation, processes and packaging.

In this module students will learn about the properties of packaging materials and requirements of labelling in
accordance with legislation as well as the significance of choice on product shelf life, transport and information systems. This module will also touch on Advertising and advertising practices in terms of product packaging.

This module provides students with insight into current local and international issues and how they may impact the industry. Students will learn to apply critical thinking and problem solving skills to examine current issues analyze situations in real time and articulate an informed opinion. These skills are necessary in any supervisorial or managerial position. Students will learn how to assess situations which may occur or affect the food industry and with the basic knowledge
from other facets of the course, derive solutions to impact the organization and/or industry.

Students will be able to list the functional areas of Food and Beverage operations and food production systems. They will learn about cost control methods used in food and beverage operations, and further expand on knowledge learned in food processing and packaging.

The industry attachment provides students with an opportunity to gain work life experience in the food industry. Students will be attached to one of the sectors of food technology or catering industries to carry out job functions and get hands-on experience.

Assessments/Written Examination

Coursework and Written Examinatons.

Progression Requirements

  • A minimum of 90% attendance is required for international students and 75% attendance is required for local students
  • Minimum mark of 50% is required to pass each module


  • Hotel Servers/Kitchen Supervisor
  • Restauranteur
  • Host / Hostess
  •  Central Kitchen Staff/Supervisor
  • Food Production Manager
  • Food Technologist
  • Nutritionist
  • Consumer Product Manufacturing Assistant
  • Food Retail Supervisor

Admission Criteria

  • Minimum Age: 18
  • Academic Level : At least PASS in any 2 GCE ‘A’ Level subject or Minimum Diploma or equivalent qualifications
  • Language Proficiency: C6 in GCE ‘O’ Level English or equivalent qualifications or a pass in the English placement test by the college


Programme Fees (Full-Time)

S$ 6,100 (Exclusive GST)*

Application Fee: S$120 (Non-refundable)

Administrative Fee: S$150

* Fees are subjected to change without notice

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