hotels registered under singapore hotel association

Albert Court Village Hotel Amara Singapore Amara Sanctuary Resort Sentosa Ascott Raffles Place Singapore Bayview Hotel Singapore Beach Hotel Bencoolen Hotel Berjaya Hotel Best Western Jayleen 1918 Broadway Hotel Capella Hotel, Singapore Carlton hotel Changi Village Hotel Concorde Hotel Singapore Conrad Centennial Singapore Copthorne Kings Hotel Singapore Copthorne Orchid Hotel Singapore Crowne Plaza Changi Airport The Elizabeth Hotel Fairmont Singapore Fortuna Hotel Four Seasons Hotel Hotel Fort Canning Singapore Fragrance Hotel Ruby Fragrance Hotel Sapphire The Fullerton Hotel The Fullerton Bay Hotel Furama City Centre Singapore

Furama Riverfront Singapore The Gallery Hotel Goodwood Park Hotel Hotel Grand Central Hotel Grand Chancellor Grand Copthorne Waterfront Hotel Grand Hyatt Singapore Grand Mercure Roxy Hotel Hotel Grand Pacific Grand Park City Hall Grand Park Orchard Hangout @ Mount Emily Hilton Singapore Holiday Inn Atrium Singapore Holiday Inn Singapore Orchard City Centre Hotel 1929 Hotel 81 (Dickson) Hotel 81 (Geylang) Hotel 81 (Star) ibis Singapore on Bencoolen Innotel Hotel InterContinental Singapore Klapsons, The Boutique Hotel Landmark Village Hotel Link Hotel Singapore Lion City Hotel M Hotel Singapore Mandarin Orchard Singapore Mandarin Oriental, Singapore Marina Bay Sands Marina Mandarin Singapore

Hotel Miramar (S) Ltd Naumi Hotel Singapore New Majestic Hotel Nostalgia Hotel Novotel Clarke Quay Singapore Orchard Hotel Orchard Parade Hotel Pan Pacific Orchard Pan Pacific Singapore Paramount Hotel Parkroyal on Beach Road Parkroyal on Kitchener Road Park Hotel Clarke Quay Park Regis Singapore Peninsula.Excelsior Hotel Perak Hotel Quality Hotel Singapore The Quincy Hotel Raffles Hotel Rasa Sentosa Resort, Singapore Hotel Re! @ Pearls Hill The Regent Singapore RELC International Hotel Hotel Rendezvous Resorts World at Sentosa (Crockfords Tower, Festive Hotel, Hard Rock Hotel Singapore, Hotel Michael) The Ritz-Carlton, Millenia Singapore River View Hotel Robertson Quay Hotel Hotel Royal Hotel Royal @ Queens

Royal Plaza on Scotts The Saff The Scarlet Hotel The Sentosa Resort & Spa A Beaufort Hotel Shangri-La Hotel Sheraton Towers Singapore Singapore Marriott Hotel Sloane Court Hotel South East Asia Hotel The St Regis Singapore Studio M Hotel Hotel Supreme Swissotel Merchant Court, Singapore Swissotel The Stamford, Singapore Traders Hotel Mvenpick Heritage Hotel Sentosa Value Hotel Thomson Wanderlust Hotel Wangz hotel York Hotel

DIPLOMA IN CULINARY SKILLS

(International)

CONTACT US
Telephone Facsimile Email Address : (65) 6415 3515 / 504 / 512 / 555 : (65) 6415 3530 : enrolment@shatec.sg : 21 Bukit Batok Street 22, Singapore 659589
West Mall Bukit Batok MRT

GROOMING CULINARY TALENTS

You have a real ambition to succeed. You want to study not just because you have the passion, but because you want an exciting career that builds a livelihood. Here at Shatec Institutes, we will provide you with a host of opportunities to grow your potential, enhance your capabilities and skills to excel in your choice career. You will be groomed to become a confident and professional individual with flair and a distinctive edge that will take you further. Well make sure you stand out from the crowd. You will be outstanding.

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Office Hours Mondays Thursdays : 8.30am 6.00pm Fridays : 8.30am 5.30pm Closed on Saturdays, Sundays and Public Holidays

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Bukit Batok St 21

Bukit Batok Ave 6 Swimming Complex

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GPR Industrial Building

www.facebook.com/Shatecinstitutes www.twitter.com/myshatec

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SHATEC INSTITUTES

Information in this brochure may be subjected to change. For the latest information and updates, please visit www.shatec.sg. Shatec Institutes reserves the right to alter, amend or delete any programme, fee, admission requirement, mode of delivery or other arrangements without prior notice. The information in this brochure is correct at time of printing (February 2011). BRN: 198301550C

Im glad to be studying in a recognised and reputed hospitality institution like Shatec Institutes. I have heard of many positive reviews about Shatec Institutes before joining and have been encouraged by plenty of people to join Shatec institutes if I am planning to pursue a career in the hospitality industry.

Shatec Institutes offers a combination of theory, practical lessons and 6 months internship programme which has the ideal combination of curriculum components and I knew I had made the right choice when I was told that Shatec Institutes is well recognised in the industry.

Akram Mohammed Jaldin 10 Diploma in Culinary Skills

Eric Wardhana 11 Diploma in Culinary Skills

about us

our programme

SHATEC INSTITUTES
Creative and forward-looking, Shatec Institutes is about providing opportunities through a dynamic curriculum that combines practical skills, theoretical knowledge and personal development. In fact, students are referred to as hosts, testament to our philosophy that establishing qualities of an exceptional host is pivotal in building careers in the industry. Our contribution to Singapores tourism manpower development is recognised and accoladed by the industry and country when we were conferred the Most Outstanding Contribution to Tourism award by the Singapore Tourism Board. We like to inspire this same sense of purpose in our hosts, and are proud to have produced more successful professionals in the industry than any other institution in the region.

VISION
To be Asias foremost institution for human capital development and thought leadership

OVERVIEW
A diverse discipline covering both western and asian cuisines, the Diploma in Culinary Skills programme is built on our unique expertise and the experience of established chefs who will provide you with an intellectually challenging and vocationally relevant education. Shatec Institutes is the only institution to have been inducted into the World Gourmet Summit Hall of Fame for winning the Culinary Institution of the Year award for four consecutive years. This programme provides our hosts with a holistic overview of the world of culinary arts as they learn culinary principles, management science, contemporary dining concepts and cuisines with real-life practice in industrial and commercial kitchens. You will be introduced to subjects that cover essentials in professional kitchen management, menu conceptualisation and development, food cost management, and appreciation of basic Japanese cooking.

MISSION
To establish livelihoods and facilitate industry betterment in order to enrich society

OUR ACADEMIC PARTNERS

Our graduates may choose to seek credits transfer for degree programmes at renowned overseas institutions and universities. Switzerland: Swiss Hotel Management School Hotel Institute Montreux School of Hotel Management, Neuchtel Les Roches International School of Hotel Management Glion Institute of Higher Education The United States of America: Johnson & Wales University University of Massachusetts Amherst United Kingdom: Oxford-Brookes University Australia: Blue Mountains International Hotel Management School International College of Hotel Management New Zealand: Lincoln University

BRINGING LEARNING TO LIFE

All our programmes feature two components institutional training and an internship in the hospitality and tourism industry. Institutional training gives hosts academic grounding at our in-campus training restaurants and our commercial restaurant. The 6-month internship provides hosts with the opportunity to apply theoretical knowledge to real situations, develop their analytical competences and acquire business acumen. Hosts who do well during internships often are offered employment by the same hotels.

STRUCTURE
With this programme, you will also embark on a 6-month internship that provides relevant experience in a fast-paced commercial kitchen. This is where you will better understand professional kitchen dynamics, all while learning from some of the most talented culinary greats in the industry. The curriculum is taught over 4 terms of 10 to 12 weeks, each with a 1- to 2-week break between terms, and provides an average of 330 contact hours per term.

DURATION
1.5 years (1-year Institutional Training, 6-month Internship).

FACULTY
Shatec Institutes believes that a people-centred approach shapes the industry's future. We nurture you through a faculty of over 50 academic associates with strong global experiences in various industry sectors. They are dedicated to creating high-quality learning with innovative teaching techniques and mentoring eager young minds passionately. Conducting regular reviews, formal discussions and sharing sessions with leaders in the hospitality and tourism industry, we are committed to keeping ourselves abreast of best industry practices and standards, and imparting our knowledge to you.

INSTITUTIONAL TRAINING
Basic Japanese Cooking This subject aims at introducing Basic Japanese Cuisine to Hosts, giving them a better understanding of Japanese basic ingredients, methods of cooking and variation of menu from the main item.

ALUMNI
25,000 aspiring individuals (and still counting) from over 20 countries have graduated from our programmes to pursue their careers. Regular networking activities allow our alumni to catch up with old friends and seek career opportunities. 25,000 alumni from 20 countries Networking activities Career opportunities

Communication Skills This subject aims at providing hosts with the mechanics of hospitality communication skills. It discusses the basics, from defining the communication process model, reading non-verbal cues to handling conflicts and stress. The subject also emphasises a mock interview session for all hosts in preparation for their Work Experience interview. English This subject deals with the tools, skills, and knowledge required by hosts to undertake oral presentation and written communication projects, especially memorandum, job application letter, and rsum writing. It also prepares hosts for successful spoken and written communication by providing opportunities for fine-tuning their English grammar and use. Essentials in Food Knowledge This subject deals with the knowledge required to understand the components in food, the nature of its interaction with other food and the different cooking methods, which will in turn enhance their understanding on food knowledge in the hospitality industry. Event Catering This subject is a capstone and allows hosts to apply all the knowledge and skills learnt during the programme. Hosts are required to work as a group to develop an original menu, market and produce the menu to customers. Food Science and Hygiene This subject deals with skills and knowledge required to undertake hygiene practices and standards which are applicable in the food and beverage industry. It examines the techniques used in processing and preparation of food, and explains the essential functions of specific nutrients of food and their functions to the human body after digestion. It further illustrates the nutrition throughout the life-cycle from childhood to adulthood, and also the relationship between nutrition and fitness. Fundamentals of Beverage Knowledge Alcoholic beverages such as beer and liquor have been fermented and distilled for thousands of years. Over the millennia, different regions and countries have developed their own unique styles of alcoholic beverages. This module explores a wide range of beverages to give hosts an appreciation of the rich history, production processes and characteristics of each beverage, including popular brands and current trends. Fundamentals of Western Cooking (Demonstration/Individual Stove) This subject deals with the tools, skills and knowledge required in the art of preparing Western food. It also provides an understanding of the art and science of food preparation and presentation. Introduction to Information Technology This subject examines the tools, skills and knowledge required to apply the know-how of Microsoft Office software programmes in the present working environment. It examines the basic knowledge used to facilitate the usage of such software in the present workplace, especially in the hospitality industry. The emphasis is on knowing how to apply the Microsoft programmes effectively and efficiently. Kitchen Organisation This subject explains the organisational structures and functions for different types of kitchen planning and managing projects that are carried out by head chefs or restaurant owners. It examines the tools that are used to analyse the kitchen on how such tools facilitate the decision-making processes in planning. The emphasis is on setting up of a kitchen based on the correct tools and knowledge.

Menu Planning & Pricing Menu planning is a subject that is crucial in scribing the ideas of the chefs creativity and putting it in proper descriptive words, areas where a planner has to be concise in and also eliminate the common errors seen in the industry. Other than being able to cook, a chef must be able to plan a well-balanced and attractive menu to cater to the needs of a customer. Pastry & Baking (Demonstration/Individual Stoves) This subject provides an appreciation to the art of pastry and baking. It deals with the tools, skills and knowledge required to understand baking. It introduces the fundamentals of basic baking knowledge and understanding of how ingredients function in recipes. Principles of Supervision This subject provides tools, skills and knowledge required to supervise human capital in the hospitality industry. It examines the tools that are used to supervise the human capital on whom the success of every enterprise depends upon. It also analyses an industrys environment and how such tools facilitate the decision-making process in an organisation. The emphasis is on applying the wisdom of management theory and experience for first-line hospitality supervisors. Principles of Western Cooking (Demonstration/Individual Stoves) This subject builds on the Fundamentals of Western Cooking. Hosts will be required to prepare elaborate western dishes in addition to creating an original recipe for the final assessment.

CAREER PATH FOR A KITCHEN BRIGADE

Executive Chef Executive Sous Chef Executive Pastry Chef Pastry Chef / Chief Baker Chef de Cuisine Sous Chef* Junior Sous Chef Chef de Partie Commis Cook 1 Commis Cook 2 Commis Cook 3 Diploma in Culinary Skills Diploma in Pastry & Baking Chef de Partie Assistant Pastry Chef / Sous Chef* Assistant Chief Baker / Sous Chef*

**

**

Fundamentals of Hospitality Hosting Hosting is the cornerstone of the Shatec Institutes philosophy. We believe that the essence of hospitality lies within hosts that are hospitable, gracious, refined and confident. Hosts need to be instinctively and genuinely welcoming and caring towards their guests in order to create and offer exceptional experiences based on each individual guests needs and preferences. Being an exceptional host is not incidental. It takes learning and practice. Hosts learn that the hospitality and tourism industry is about people and that they should be people-oriented. This subject instills fundamental host characteristics essential to shape hosts mindsets and develop host behaviours. With an experiential-based pedagogy, hosts are actively engaged in role-plays and participatory exercises that are based on practical workplace scenarios. Application of Hosts Communications This subject covers various techniques of speech construction and delivery. It aims to develop hosts communication skills, specifically in public speaking, as well as in small group conversations so as to help students gain confidence to communicate effectively, make positive connections and leave lasting impressions with guests. Practicum (Food Production at Outlets) This subject deals with the tools, skills and knowledge required to undertake basic kitchen planning and operations. It examines the equipment and the processes and workflow that enable a commercial kitchen to operate. The hosts are led through a journey of comprehensive practicum training, not just simply to acquire the basic kitchen skills and knowledge but also to provide them a platform where they can nurture their confidence and adopt the right attitudes that are expected from a professional chef.

*To be eligible for positions beyond the Sous Chef level, a diploma qualification is required. **In some cases, hosts who have performed exceptionally well in their internship have been offered Chef de Partie positions upon graduation from Shatec Institutes.

PROGRAMME STRUCTURE

WSQ HIGHER CERTIFICATE IN CULINARY SKILLS

INTERNSHIP

SHATEC INSTITUTES DIPLOMA

6 months

6 months

6 months

admission

application

ENTRY REQUIREMENTS
Minimum entry requirements exist as a guide to the level of education required to enrol into each programme. It is important for our applicants to realise that our decision is based on your overall suitability for the programme and not solely on meeting the minimum entry requirements. WSQ Higher Certificate in Culinary Skills At least 10 years of formal education Band 5.0 in the international English Language Test System (IELTs) or a minimum score of 61 points (Internet-based total) or 173 points (computer-based total) in the TEST of English as a Foreign Language (TOEFL) or a pass in Shatec Institutes Certificate in Hospitality English* Successful interview with a Shatec Institutes host mentor Shatec Institutes Diploma Attain GPA of 2.0 Pass in internship Pass in WSQ Higher Certificate in Culinary Skills

MISCELLANEOUS FEES1
Purpose of Fee*
Application Fee (Non-refundable) English Proficiency Exam Re-Examination (Theory per subject) Re-Examination (Practical) Re-Examination (Tutorial) Late Payment Fee

APPLICATION PROCEDURE
When Payable
During application Upon registration exam Upon registration exam Upon registration exam Upon registration exam

Amount (S$)w/o GST

200.00 50.00 75.00 200.00 300.00

How do I apply? To have a better understanding of our programmes and how they can benefit you in establishing a rewarding career in the hospitality and tourism lifestyle industry, you may contact our sales and marketing department for a programme consultation prior to submitting your application. Here are the steps to apply: 1. Download the application form from www.shatec.sg. 2. Complete all sections in the application form fully. 3. Attached a recent passport-sized photograph of yourself. 4. Make a copy of the completed application form and your Passport 5. Make a copy of result slip(s) and/or academic transcript(s) and testimonial(s) from schools(s) and/or employer(s). Please submit the English version. If not, a certified English translation copy must be included. 6. Submit the afore-mentioned documents with a nonrefundable application fee of S$200 nett and submit it to Shatec Institutes Pte Ltd, 21 Bukit Batok Street 22, Singapore 659589 via post or in person. (No cash should be enclosed with your mail and only local cheques can be included in applications ent by post. We accept payment in cash, NETS or local cheque (made payable to Shatec Institutes Pte Ltd) at the Finance division
*Shatec Institutes is committed to maintain the confidentiality of the prospective applicants personal information and undertake not to divulge any of the prospective applicants personal information to any third party without prior written consent from the prospective applicant.

FEE PROTECTION SCHEME (FPS)

Hosts studying at Shatec Institutes are covered by the Fee Protection Scheme (FPS) by way of a programme fee insurance. Endorsed by the Council for Private Education (CPE) and provided by HSBC Insurance, this scheme seeks to enhance the confidence of applicants investing in a quality education. For more information on FPS, please visit us at www.shatec.sg, or visit CPE at www.cpe.gov.sg.

MEDICAL INSURANCE SCHEME

1% per month on amount One-months grace outstanding, payable period after due together with the amount date outstanding 5.00 10.00 Upon provision of service Upon provision of service

Replacement of Student ID Replacement of Work Experience Log Book

Hosts studying at Shatec Institutes are covered by a medical insurance scheme that provides for an annual coverage of S$20,000, at least B2 ward in government and restructured hospitals and 24 hours coverage in Singapore and overseas (if student is involved in school-related activities) throughout the course duration. Hosts are encouraged to seek advice on whether more comprehensive insurance cover is required or desired. HSBC Insurance is the appointed medical insurance provider.

REFUND, TRANSFER AND WITHDRAWAL

Goods & Services Provided by Third Party Vendors

*Applicants who failed English at GCE O/ N Level or those who do not possess IELTS or TOEFL certification may opt to take the English Proficiency Examination at Shatec Institutes for a fee of S$50 (inclusive of prevailing Goods & Services Tax). All fee payments can be made by cash, NETS, or cheque (made payable to Shatec Institutes Pte Ltd). Please enquire with the sales and marketing division during your programme consultation.

Medical Related Expenses* Course Materials* Training Uniform* School Uniform* Lockers* Safety Shoes* Knife Set*

300.00 100.00 77.00 per set 52.00 per set 36.00 50.00 250.00

Upon provision of service Upon provision of service Upon provision of service Upon provision of service Upon provision of service Upon provision of service Upon provision of service

Requests for deferment, transfer and withdrawal of programme shall be submitted through the Withdrawal and Refund form duly completed and submitted to the Student Services & Administration department. Shatec Institutes shall process such requests in accordance with the guidelines stipulated in Section 2.4, 2.6 and 2.7 of the Standard PEI-Student Contract signed between the host and Shatec Institutes. Refund of programme fee (where applicable) will also be handled in accordance with Shatec Institutes refund policy as spelled out in Section 2.4 of the CPE Standard PEI-Student Contract, as illustrated: Where the Student withdraws from the Course for any reason other than those set out in Clause 2.2, Shatec Institutes shall, subject to Clause 3.5 of the CPE Standard PEI-Student Contract, as soon as practisable after receiving the Students written notice of withdrawal (and in any event no more than seven (7) working days after receiving such notice) refund to the Student the following sums (less any applicable bank administrative charges properly paid/payable under Clause 3):
% of (the aggregate amount of the fees paid under Clause 1.11 and 1.12)

ADMISSION INTERVIEW
We understand that the ability to succeed is not always reflected solely in academic qualifications. That is why we look carefully at the full profile of all applicants, including information in personal statements and academic references. Your performance during the one-on-one interview is an essential part of the application process. The interview component allows us to assess your fit as an applicant against our education philosophy, as well as the industry. It is also a good opportunity for you to speak to our host mentors, share your concerns and gain insights into the challenges of the industry. If you are an international applicant who is not based in Singapore, the interview may be conducted via video conferencing.

7. Upon receipt of your application materials, a Shatec representative will contact you to arrange for a suitable date and time for an interview.

STUDENT PASS

*Estimated costs that are subjected to change and can only be established nearer to the commencement date of the programme or established at point of provision of service. Notes: Medical Related Expenses: Estimated costs of pre-enrolment medical check-up, related X-rays and a typhoid vaccination provided by a third party service provider and borne by the Student. Course Materials: Estimated cost of textbooks, manuals and/or other learning materials that the Student will require in the course of studies. Uniforms: Estimated cost of uniforms from a third party vendor. Rental of Locker: Estimated cost of locker rental from a third party vendor. Actual cost depends on duration of rental and size of locker selected. Safety Shoes: Estimated cost of safety boots from a third party vendor. Knife Set: Estimated cost of knife set from a third party vendor. English Proficiency Exam: Registered only if the student does not fulfill the English requirements required by the PEI at point of applications.
1

Student pass application is subjected to Immigration and Checkpoint Authority (ICA) approval.

APPLICATION CHECKLIST
One set of application form A photocopy of your passport (front and back) Photocopied result slip(s) and/or academic transcript(s), testimonial(s) from your school(s) and/or employer(s) One recent passport-sized photograph Application fee Essay of minimum 200 words in English Please ensure your application is complete and includes all necessary documentation and payment. Any application that is not accompanied with the required documents and application fee will not be accepted.

If Students written notice of withdrawal is received

[80%]

(Maximum Refund) More than (60) days before the programme commencement date Before, but not more than (60) days before the programme commencement date After, but not more than (Not Applicable) days after the programme commencement date More than (not applicable) days after the programme commencement date, but not more than (not applicable) days after the programme commencement date More than (not applicable) days after the programme commencement date

[20%]

PROGRAMME INTAKE
We have four programme intakes a year January, April, July and October. The number of intakes for each programme may differ. For full details on programme commencement date and end date, view our programme intake calendar and / or programme schedule on.

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PROGRAMME FEE
WSQ Higher Certificate in Culinary Skills and Shatec Institutes Diploma- S$ 10,700
Excluding the prevailing Goods and Services Tax (GST).

Refunds are in Singapore Dollars and Shatec Institutes shall refund the fees paid to the Student or the payee as authorised by the Student.

Miscellaneous Fees refer to any non-compulsory and non-standard fees which the student will pay only when necessary or applicable. Such fees are normally collected on an ad-hoc basis by the PEI when the need arises.