3 highlights of Temasek Polytechnic’s refreshed culinary training facility
The TL;DR: Temasek Polytechnic has launched its refreshed Temasek Culinary Academy (TCA), which includes five specialised kitchens, a fresh herb garden and a chocolate-making studio.
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Third-year students Nigel Seah and Ong Yi Fen at the baking and pastry kitchen of Temasek Culinary Academy.
ST PHOTO: LUTHER LAU
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SINGAPORE – After four years of renovation works, Temasek’s refreshed $11 million culinary academy facility is up and running with student-staffed restaurants, five specialised kitchens, a fresh herb garden and a chocolate studio.
The Temasek Culinary Academy (TCA) will be used primarily by students in the Diploma in Culinary and Catering Management course. The programme, which welcomed its first intake in 2006, will also be rebranded as the Diploma in Culinary Arts and Management in the next academic year. Its annual cohort comprises around 70 students.
Fully operational since April, the 1,260 sq m facility is the same size as before, but is now equipped with state-of-the-art, industry-grade equipment and features five specialised kitchens that focus on different cuisines and culinary themes.
The 1,260 sq m facility is equipped with state-of-the-art, industry-grade equipment and features five specialised kitchens.
ST PHOTO: LUTHER LAU
During renovations, students from the diploma programme used temporary facilities located within TP’s campus.
Third-year culinary and catering management student Ong Yi Fen, 23, said: “The new TCA is more updated and modern in the way it’s designed. For example, the (training restaurants) now feature a more modern look, with upgraded kitchen and bar spaces equipped with industry-standard appliances such as new coffee machines, ovens and stoves that more accurately reflect real-world industry settings.
“The updated space is more inviting and encourages (us) to stay focused and motivated. I’m excited to use the new kitchens during my final-year project execution week.”
1. New advanced equipment in two student-staffed restaurants
Students preparing food for customers at The Top Table fine-dining restaurant in Temasek Polytechnic.
ST PHOTO: LUTHER LAU
TCA’s two training restaurants, Sugarloaf and The Top Table, which have been around for over 17 years, have been outfitted with new, modern equipment. These include multi-purpose ovens with self-washing functions and sous vide machines that allow for precise temperature control.
Ms Grace Chia, course chair for the Diploma in Culinary and Catering Management, said the facility refresh was “necessary for the programme to keep up with industry standards”.
She added: “These upgraded spaces are designed to reflect the real-world environment of today’s top culinary establishments. The improved kitchen layout and advanced commercial equipment allow students to prepare a wider variety of cuisines and more technically complex dishes, including those seen in fine-dining, artisanal bakeries and modern cafe concepts.”
Sugarloaf, an 80-seat cafe-style casual dining outlet, offers bentos, burgers and cakes among its menu options so students learn how to make different cuisine types such as Japanese and Western. Dishes generally cost less than $6 each.
At The Top Table, the TCA’s formal dining outlet, students get practice cooking dishes such as pasta and artisanal desserts, and serving guests in a fine-dining setting. Three-course meals cost just $15 a person and the restaurant seats 60 to 70 guests.
Both dining outlets are open to the public.
Students from programmes such as the Diploma in Hospitality and Tourism Management also have the opportunity to gain work experience as service staff at the refreshed facility.
2. First chocolate studio located in a polytechnic
To keep pace with market demand, TCA has also launched Studio Cacao, the first chocolate studio located within a polytechnic.
Mr Jeremy Sim, deputy director of TP’s School of Business, said: “Singapore’s confectionery market is poised to reach US$37 billion (S$47 billion) by 2030, with the Asia-Pacific region being the fastest-growing globally, experiencing double-digit growth rates.
“By equipping students with specialised skills in (chocolate craftsmanship), culinary schools like TCA ensure graduates are prepared to meet evolving market demands and excel in a dynamic, innovation-driven sector.”
From tempering chocolate to decorating the finished product, students at TCA can gain hands-on experience creating their own chocolate and improving their knowledge on techniques such as moulding and decorating through workshops and modules taught at the studio.
3. Gardens supply around half of greens used in TP’s restaurants
The Chef’s Garden at Temasek Culinary Academy where students can grow and harvest ingredients.
ST PHOTO: LUTHER LAU
Students can grow and harvest ingredients used in their kitchens at TCA’s three on-site gardens and farms.
These include an approximately 160 sq m fresh herb garden, which features 40 to 50 varieties of different herbs and spices such as mint and basil, and indoor hydroponic facilities where salad greens are grown.
Up to 50 per cent of the produce used by TP’s two restaurants are grown in the gardens.
Farms and gardens at TCA are also supported by green initiatives, such as using coffee waste from the various food outlets as fertiliser for plants grown in the outdoor farms.
TP’s Ms Chia said: “Customers are becoming more savvy about sustainability. For example, before clients book venues for events, they may ask about whether the venues use metal straws or have food waste bins.”
“By focusing on sustainability, (TCA) will be able to equip students with the knowledge and skills necessary to keep up (with the industry).”
