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Crest Secondary School

Culinary and Restaurant Operations

Learn how the Culinary and Restaurant Operations department teaches Upper Secondary students the basic skills and knowledge of the vibrant and rewarding hospitality industry.

Last updated 8 July 2026

Objective

students using coffee machine

Culinary & Restaurant Operations (CRO) is one of the five ITE Skills Subjects (ISS) offered to Secondary 3 and Secondary 4 students in Crest Secondary School. When students select this subject as one of the two Skills Subjects to study, they will learn the basic skills and knowledge of the vibrant and rewarding hospitality industry.

CRO students will get intensive hands-on learning in two core areas. These are culinary skills and food and beverage service. Students will get to develop their skills in learning spaces such as the school’s training kitchens and bistro. They will get to prepare and serve food to real customers. Their skill sets will be further deepened with a 4-week industry experiential programme at leading hotels and restaurants.

Thumbnail for Crest - Authentic Lunch

Serve Up!

Modelled after a casual dining concept, this signature programme is a collaborative effort by the CRO students. Staff and partners are invited for a two-course set meal cooked by the students. This allows the students to practice what they have learnt in an authentic, non-scripted environment.

student talking to a table of diners
students preparing a meal in the kitchen

Crest Cook Off

students cooking in the kitchen

Cook Off is a highly anticipated annual culinary competition for Secondary 4 CRO students. This event provides a dynamic platform for students to showcase their culinary skills and knowledge acquired over the past two years. Each year brings a unique twist to the competition, ranging from the thrilling Mystery Box challenge to the innovative use of Generative AI in crafting recipes.

Synopsis Of Culinary & Restaurant Operations (Sec 3 & 4 ISSC Subject)

  • Work safely by observing good personal hygiene, safety and housekeeping rules according to the latest WSH regulations.

  • Prepare a kitchen for operations and perform all necessary mise-en-place.

  • Prepare and cook a specified range of food dishes using various cooking methods.

  • Carry out the operations in a food & beverage outlet including coffee making.

  • Welcome guests, take and place orders, followed by serving of all F&B items to guests.

  • Process payments and perform outstanding customer service to the guests throughout their dining experience.

  • Develop students’ interest in a post-secondary hospitality-based education.