CTH Level 2 Diploma in Culinary Skills provide a great opportunity for learners to gain the required knowledge to work in a professional kitchen; with a specific focus on the skills associated with the production of Dishes.

The Level 2 Diploma in Culinary Skills strengthens learners’ ability in the kitchen by introducing dishes and techniques that require a higher level of skill. Students can build their confidence by becoming familiar with vaster amounts of food and gaining an understanding of senior tasks in a professional kitchen environment.

FULL TIME: Twelve (12) months 

(6 Months Training + 6 Months Industrial Attachment)

PART TIME: Eighteen (18) months (Only for Singaporean’s & Singapore PR’s)

Mode of Teaching:

• Classroom-based (Face to face)
• Medium of Instruction: English

Click to view the Master course schedule2024

Click to view the Master course schedule 2025

The Industrial Attachment program allows learners to gain industry experience and acquire industry-relevant and workplace skill sets. It will provide a real-life organisational context for students to develop specific or generic skills, valuable to their professional development.

During this 6-month industrial attachment students will apply their skills and knowledge they have learned during their training.

A training work permit is required to undertake the Industrial Attachment. The application for training work permit is subject to approval by the Ministry of Manpower. Students who do are unable to secure the training work pass will have to successfully complete and submit assignments for the modules under IA.

25 pax

Teacher Student Ratio –  1: 25

Applicants should meet the following entry requirements:

• Age: 16 years old
• Language: Minimum (C6) in English ‘O’ Levels or equivalent; or Pass in English Proficiency Test.
• Academic: Minimum 3 GCE O Level credits (minimum C6 in any 3 subjects) or NITEC (in any field) or an equivalent professional qualification will be assessed on a case-by-case basis

Miscellaneous Fees

Applicants should meet the following entry requirements:

• Age: 16 years old
• Language: Minimum (C6) in English ‘O’ Levels or equivalent; or Pass in English Proficiency Test.
• Academic: Minimum 3 GCE O Level credits (minimum C6 in any 3 subjects) or NITEC (in any field) or an equivalent professional qualification will be assessed on a case-by-case basis

Students will be awarded the CTH Level 2 Diploma in Culinary skills by CTH, if they achieve the passing grades in all modules of the examination and successfully completed IA.

1. Applicants are required to submit the following documents to admin1@allspice.edu.sg

2. Application fee of $109 (inclusive of Gst) is non-refundable and non-transferable.

3. We offer multiple payment options including cheque, credit card, debit card, and other payment methods. For bank drafts and telegraphic transfers (TT) to the Allspice Institute Singapore Bank Account, please refer to the following details.

(Note: Kindly indicate the applicant’s full name and Passport number/NRIC/FIN on the payment slip and email the proof of payment to admin1@allspice.edu.sg)

4. Applicants must submit the required documents at least two months before the course commencement date. It is not mandatory for applicants to be physically present in Singapore while their application is being reviewed by the ICA. Please note that no extension of stay will be provided during the processing of the application.

Important In-house Policy

• Enrolment is subject to course availability
• Incomplete applications will not be processed
• Course is conducted in English, therefore proficiency in the language is a requirement
• Course content and fees are subject to change
• Learners who drop out prior to successful course completion are still required to pay the full course fee and will not receive any SOAs or Certificate
• The Fee Protection Scheme (FPS) and Medical Insurance must be purchased prior to course commencement
• Due to strict food safety requirements all food items from practical classes can only be consumed at the institute. In the event, if you are packing to take-home, must follow the food safety guidelines

Please refer to our Student Handbook

• For Course transfer, deferment, withdrawal and refund policies
• Abide to the student code of conduct

Learners are required to meet the following criteria in order to obtain their relevant certificates:

• Minimum attendance of 90% for student pass holders and 75% for non-student pass holders;
• Pass all the assessments required by the course