Empowering our students, the set lunch is prepared by our vocational students undergoing the ITE Skills Certificate (ISC) in Hospitality Services and Baking Practices. The 2-year programme includes training in culinary arts, Food and Beverage operations and customer service. Meanwhile, students in Baking Practices are taught to make a variety of pastries, cakes & bread.


Two Menu to select from:

Menu A (Vegetarian)

1) Soup: Smoky American Maize soup with brioche crouton

2) Main Course: Portobello stuffed with Quinoa served with Avocado Mesclun

3) Dessert: Poached pear serve with aroma flan topped with caramel sauce and a scoop of delectable chocolate gelato

4) Mocktail: Spicy Summer (spicy mango syrup, mango puree & freshly brewed ice tea)


Menu B (Non-Vegetarian)

1) Soup: Smoky American Maize soup with brioche crouton

2 ) Main Course: Pan Seared Wild Salmon with Tobiko Cream sauce topped with shaved Summer Truffles, served with Mashed Potatoes and Mixed Mesclun.

3) Dessert: Poached pear serve with aroma flan topped with caramel sauce and a scoop of delectable chocolate gelato

4) Mocktail: Spicy Summer (spicy mango syrup, mango puree & freshly brewed ice tea)


The school strives to provide as many authentic learning experiences as possible for our students so that they can better generalize their skills.