SkillsFuture Work-Study Certificate leading to Diploma in Applied Science (Food Technology)

The course aims to equip participants with the necessary skills and knowledge to support the food sector. It allows participants to gain valuable work experience and reinforce classroom learning.

You can sign up for this course…

via the Work-Study Progamme (fully sponsored with full-time employment and on-the-job training (OJT) with participating company)
Or as an individual (self-funded)
Each Modular Certificate is 180 hours comprising four / five modules and an OJT (institution-company led) project
Classes for Modular Certificates 1, 2 & 3 will be conducted on 1 weekday for 18 months
Upon completion of the WSCert, participants may continue with two stackable Modular Certificates 4 & 5 to obtain the Diploma in Applied Science (Food Technology)
Classes for Modular Certificates 4 & 5 will be held on 1 weekday per week over a 12-month period
Total duration of the part-time Diploma is 2.5 years

What You'll Study

Modular Certificate 1 in Fundamentals of Food Science & Technology

Module 1 : Engineering Mathematics [30 hours]

This module teaches basic mathematical knowledge and skills to solve problems encountered in the applied science. Topics covered include Algebra, Calculus and Graphs.

Module 2 : Principles of Biostatistics [30 hours]

This module teaches the fundamentals of biostatistics, which encompasses the concept of probability, and the application of basic statistical methods. Concepts to be covered include probability, data analysis and formulating hypothesis.

Module 3 : Physics for Food Science [30 hours]

This module introduces to students the concepts of general physics used in food science, physical principles and material properties of food. It enables students to gain understanding of the principles governing the unit operations in food industry.

Module 4 : Unit Operations in Food Processing [30 hours]

This module aims to provide students with insight of the unit operations involved in the preparation of raw materials for food processing. It provides students with broad overview of equipment used in various unit operations and the working principles of the equipment.

Module 5 : Unit Operations in Food Manufacturing Project [30 hours]

This module is delivered through integrated and structured on-the-job training. Participants will undertake an assignment to draw the process flow diagram of an existing production line. The participants will identify the equipment used for processing, outline the work principles of these equipment and justify the selection of these equipment.

Module Certificate 2 in Food Safety & Quality Management

Module 1 : Fundamentals of Food Microbiology [30 hours]

This module aims to provide students with fundamental microbiological knowledge in food science. This module will introduce to students various groups of microorganism, factors affecting their growth and the methods of cultivation.

Module 2 : Techniques in Food Microbiology [30 hours]

This module aims to equip students with basic laboratory skills and techniques in food microbiology. It will equip students with the ability to determine general populations of microbes in foods through laboratory exercises.

Module 3 : Quality Management Systems [30 hours]

This module will provide students with an overview of quality management systems by introducing the concepts of total quality management and ISO 9001. Students will learn statistical quality control tools such as data sheet, cause-and-effect diagram, scatter diagram and flowchart.

Module 4 : Food Safety Management Systems [30 hours]

This module will provide students with an overview of the HACCP & ISO 22000 system by introducing food hazards, pre-requisite programme and good hygiene practices. It will also equip students with practical knowledge and application skills in implementing HACCP system in food processing establishments.

Module 5 : Food Regulations & Labelling [30 hours]

This module will provide students with an overview of general labelling requirements and development of food labels in pre-packaged food products for sale in Singapore. General food regulation and food factory legislation in Singapore will also be taught.

Module 6 : HACCP Project [30 hours]

This module is delivered through integrated and structured on-the-job training. Participants will be undertake an assignment to design the HACCP for an identified production/ process in the company.

Module Certificate 3 in Principles of Food Processing

Module 1 : Fundamentals of Food Ingredients [30 hours]

This module examines the characteristics, functions and effects of various food ingredients/additives commonly found in processed foods, such as acidulants, antioxidants, colourings, flavourings, emulsifiers, leavening agents, stabilizers and sweeteners. An overview of regulations, safety and consumer appeal will also be studied

Module 2 : Food Ingredients Applications [30 hours]

Students will apply the knowledge of food ingredients in practical sessions. This module examines the applications of food ingredients such as fats, flavours, colours, starches and hydrocolloids.

Module 3 : Food Processing [30 hours]

This module provides an overview of food processing in an industrial scale and the key elements of an integrated food processing system that is applied in the food industries. The theoretical training is supported by hands-on experience in food processing at a semi-industrial (pilot plant) level. Students will also be introduced to the fundamental principles of hygienic design of food equipment, operation of a plant and thermal processing.

Module 4 : Application of Food Processing [30 hours]

Students will apply food processing knowledge into specific food processing domains such as milk and dairy processing, cereal base processing and sea food processing. Students will be acquire hands-on technique at a semi-industrial (pilot plant) level.

Module 5 : Food Preservation [30 hours]

This module aims to provide an overview on food spoilage and the various methods and applications used to preserve and extend the shelf-life of food products.

Module 6 : Food Packaging Improvement Project [30 hours]

This module is delivered through integrated and structured on-the-job training. Participants will undertake an assignment to design or to improve on the existing product packaging.

Module Certificate 4 in Food Science

Module 1 : Principles of Food Science [30 hours]

This module is a general introductory course to provide students an overview of food science. It is designed to foster a comprehensive understanding of general characteristics of raw food materials and quality evaluation of various food groups such as beverage, cereal, egg and dairy, meat and seafood, and fruit and vegetable.

Module 2 : Sensory Evaluation [30 hours]

This module equips students with skills and knowledge to create testing protocols, set up own sensory tests and interpret results

Module 3 : Fundamental in Food Chemistry [30 hours]

This module aims to provide students with the fundamental knowledge of food chemistry. Students will study about the states of water and the effect of different dispersed systems on food, various nutrient components such as carbohydrates, protein and lipid chemistry.

Module 4 : Applied Food Chemistry [30 hours]

This module enhances students’ food chemistry knowledge through basic laboratory skills and techniques. Students will study the application of chemistry concepts in food.

Module 5 : Analytical Methods in Food Science [30 hours]

This module aims to provide students with an understanding of the theory and practice of analytical methods of food nutrition and additive analyses. These include a spectrum of sample preparation, extraction methods, texture analysis and colorimetry.

Module 6 : Instrumental Analysis in Food Science [30 hours]

This module aims to provide students with an understanding of the theory and practice of instrumental analysis of food nutrition and additive analyses. These include a separation techniques based on spectroscopy & chromatography principles.

Module Certificate 5 in Applied Food Technology

Module 1 : Mass and Energy Balance [30 hours]

This module extends the key concepts acquired from Unit Operations in Food Processing module. It aims to deepen student’s understanding of engineering principle including mass and energy balances. Work examples with descriptive background of different food processes are included for students to apply the concepts and develop problem-solving skills.

Module 2 : Fluid Flow and Heat Transfer in Food Processing [30 hours]

This module focuses on the fundamentals of fluid flow to deepen student understanding from Physics for Food Science. Student will also study the fundamentals of heat transfer and under how heat transfer affects the design and operation of food processing equipment. Example problems with descriptive background of different food processes are included for students to apply the concepts and develop problem-solving skills.

Module 3 : Food Packaging [30 hours]

This module provides student with basic understanding of food packaging. Upon completion of this module, the student will be familiar with the functions food packaging, properties of packaging materials and implication of packaging material on product shelf life.

Module 4 : Food Packaging Application and Safety [30 hours]

This module is designed to provide students an overview of the current food packaging trends, safety aspect of food packaging and the environmental impacts of packaging. The focus of this module is to provide prospective food technician with fundamental knowledge to ensure that the requirements are met for food packaging, product safety, suitability of use and sustainability initiatives.

Module 5 : Product Design [30 hours]

This module provides an overview on the various concepts that play a role throughout the food product development process. Topics covered include market research, brand name and packaging development.

Module 6 : Product Development [30 hours]

This module provides an overview on the various concepts that play a role throughout the food product development process. Topics covered include product and concept testing as well as end process of product development.

Certification

Participants who meet the assessment and attendance requirements of the three modules under the WSCert will be awarded the respective modular certificates.

Participants will be awarded the CET Diploma in Applied Science (Food Technology) upon successful completion of the two additional modular certificates. The award of the CET Diploma is governed by the Polytechnic’s examinations rules and regulations.

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Work-Study Certificate leading to Diploma in Applied Science (Food Technology)