Train-and-Place Programme

A 20-day certified culinary programme for people with physical and intellectual disabilities, individuals suffering from mental issues and the socially disadvantaged. 


The "Why" of Learning

Stimulating interest and motivation for learning. Getting our trainees excited to learn basic culinary skills.


The "What" of Learning

Presenting information and content to our trainees in different ways.


The "How" of Learning

Differentiating the ways our trainees can express what they know through practical situations where they interact with the public.

Universal Design Learning (UDL)

Our approach to training is based on UDL, a framework that aims to improve and optimise learning for all people based on scientific insights into how humans learn. We use food to teach our trainees the basics of food safety and hygiene, preparing ingredients, interacting with guests and processing payments.


How it works

  • Our trainees undergo a structured vocational F&B training programme, some of whom are on the Autism Disorder Spectrum, suffering from polio, cerebral palsy and depression.
  • The curriculum is based on the Singapore Workforce Skills Qualifications (WSQ) system and integrated with Dignity Learn’s approach to training that further enhance the employability of our trainees in the F&B industry.
  • Trainees are paid a daily allowance during the programme
  • Upon graduation, we prepare them for interviews with our employment and industry partners. Some of them go on to work for us at Dignity Kitchen and Dignity Mama.
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Our team of trainers

Certified in Training and Assessment, the team comes with years of experience in the F&B industry and are passionate about imparting not just basic culinary skills, but also life skills to our trainees.

Loy Temp

Loy Teck Wee

Affectionately known to our trainees as "Uncle Loy", Loy comes with more than 40 years of culinary management and training from Bermuda, Canada, Australia, USA, and Southeast Asia.

Eng Eng Temp

Wong Eng Eng

A certified trainer for people with autism, Eng Eng graduated from the world-renowned Le Cordon Bleu in Pastry studies. She also ran her own e-commerce pastry business.

Michelle Temp

Michelle Lim

Michelle has over 20 years of experience in the hawker, F&B service, and hospitality industries. Passionate about cooking, she left Singapore Airlines to run a coffee shop for 5 years.


Assessment interviews are conducted at Dignity Kitchen together with a Dignity Learn trainer where the candidate will be assessed based on their skills, aptitude and attitude.

Before the interview, please prepare the candidate's medical records, I/C, doctor's referral letter, and SG Enable card, if any.


+65 9853 9032

Have someone you want to refer?

Drop us an email to set up an appointment with us and we will get in touch with you for an assessment interview.

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For General Enquiries

+65-8189 7678

HQ Address

Blk 267 Serangoon Ave 3 #02-02,
Singapore 550267

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