Chairman's Message

Since time immemorial, culinary arts which embodies the preparation, presentation and appreciation of food and beverages was well established in most cultures. Confucius (551 BC – 479 BC) remarked that culinary arts contributes to one of life’s finest enjoyments and the search for good food and fine music is a natural instinct of mankind. The finesse of culinary arts and F&B services hence necessitates an in-depth knowledge, the observation and practice of the selection of choice ingredients, careful preparation and presentation of cuisines, proper table etiquette and exceptional service.

At SCI, our apprentices are schooled and skilled in the culinary arts and/or F&B service under the structured and effectual tutelage of experienced trainers. The latter are experts in their respective fields who possessed substantial industry experience. Besides teaching the requisite knowledge and skills, our trainers also inspire the apprentices towards a gainful career in the F&B and Hospitality industries.

In addition to serving members of RAS, SCI also collaborates with the government and key stakeholders to train and up-skill potential and in-employment employees to raise professionalism in the industry. I encourage you, therefore, to peruse our website and explore the opportunities SCI could offer you. Happy surfing.

Mr Han Jin Juan
Chairman, Singapore Culinary Institute

Vision:

“To be the regional culinary institute in teaching the fine art of Asian cuisine and hospitality”

Mission & Values:

To nurture future culinary and hospitality professionals, to upgrade and professionalise the current workforce and instil the core values of

- Professionalism - Respect - Integrity - Diligence - Excellence (ie. PRIDE) in its graduates

Our Origin

Established with support from SPRING Singapore and the Singapore Workforce Development Agency (WDA) in May 2007, the Singapore Culinary Institute (SCI) is the first and leading culinary institute that equips and updates its trainees on culinary skills and hospitality services focusing primarily on Chinese/Asian cuisine.

SCI originally existed as the training arm of the Restaurant Association of Singapore (RAS) which was established in 1980. To promote cooperation amongst restaurant owners and to enhance the skills of restaurant employees, the RAS Training Centre was set up in 1983. With the construction of two world-scale integrated resorts (IRs) in Singapore, it is important to ensure a supply of suitably trained and skilled manpower in the hospitality and food and beverage (F&B) industries.

Collaborating with the government to realize this national agenda, SCI took on a bigger and more pro-active role in recent years to up-skill aspiring and in-employment professionals to meet the requirements of the burgeoning domestic and regional F&B and hospitality industries. Inevitably, SCI relocated to a bigger site at Redhill, from its previous abode at the NTUC Income House at Prinsep Street, to cater to the increase in demand for professional training and upgrading in this area.

Singapore Culinary Institute Board

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