Culinary and Restaurant Operations

Name	Affectionately known as	Designation	Email
Mr Lee Ching Yong	Mr Lee	Head of Department (Culinary & Restaurant Operations) (Retail & E-commerce)	lee_ching_yong@schools.gov.sg
Ms Chang Yi Ping	Ms Chang	Assistant Year Head (Secondary 2)	chang_yi_ping@schools.gov.sg
Ms Karen Ho	Ms Ho	Subject Head (Education and Career Guidance)	ho_wei_lynn_karen@schools.gov.sg
Mr Dave Yuen	Mr Yuen	Teacher (Culinary & Restaurant Operations)	yuen_wei_dong_dave@schools.gov.sg
Mr Paul Ling	Mr Ling	Teacher (Culinary & Restaurant Operations)	ling_chee_kwong@schools.gov.sg
Mr Ong Chin Koon	Mr Ong	Teacher (Culinary & Restaurant Operations)	ong_chin_koon@schools.gov.sg
Ms Cherish Law	Ms Law	Allied Educator (Culinary & Restaurant Operations)	law_zhen_xi@schools.gov.sg
Ms Natasha Qhalisha	Ms Natasha	Executive (Culinary & Restaurant Operations)	natasha_qhalisha_japri@schools.gov.sg
Ms Liyana Binte Samson	Ms Yana	Operations Support Officer (Culinary & Restaurant Operations)	liyanah@crestsec.edu.sg

Objective

Culinary and 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 authentic 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 & restaurants.

In order for the students to discover if they are suitable and have an interest in this subject, they will be expose to compulsory taster modules in Secondary 1 and 2. Details of the taster modules are as shown below.

Taster Modules

Curriculum for the lower secondary levels involves two foundation modules to equip students with basic food preparation, as well as, food and beverage skills and knowledge.

Taster Module	Description
Passion to Serve	This module is taught in Secondary 1. In this module, students will learn about basic food handling and hygiene. They will be introduced to the basics of Food and Beverage services, including making of mocktails.
Looks Good Tastes Good	This module is taught in Secondary 2. In this module, students will learn about kitchen safety and hygiene. They will be trained in basic cutting and food preparation skills

The taster modules will give students an idea of what CRO will be like in Upper Secondary if they were to select this subjects. CRO teaches the life skill of practicing good hygiene standards and cooking, while giving the students an appreciation of the Food and Beverage industry.

Authentic Lunch

Modelled after a fine dining concept, this signature programme is a collaborative effort by Secondary 3 and 4 Culinary and Restaurant Operations students. Staff and partners are invited for a two-course set meal cooked by the Secondary 3 and served by the Secondary 4 students. This allows the students to practice what they have learnt in an authentic, non-scripted environment.

Makan @ Bistro

Modelled after a casual dining establishment, this is an authentic learning event where the Secondary 4 Culinary and Restaurant Operations students cook and serve simple fare from an ala carte menu, to guests who are usually our own school staff. This allows the students to put into practice what they have learnt and acts as a lead-up to the Authentic Lunches.

Sypnosis OF Culinary & Restaurant Operations

Passion to Serve (Sec 1 Taster Modules)	Looks Good, Tastes Good (Sec 2 Taster Modules)	Culinary & Restaurant Operations (Sec 3 & 4 ISSC Subject)
Napkin Folding & Table Setting	Kitchen Hygiene & Safety	Work safely by observing good personal hygiene, safety and housekeeping rules according to the latest WSH regulations
Mocktail Making	Basic Cutting Skills & Food Preparation	Prepare a kitchen for operations and perform all neceesary mise-en-place
Basic Food Handling and Hygiene	Food & Nutrition	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