About the Programme
The 22 credit hours, 10-module course is designed to produce graduates who shall eventually take on specialized food and beverage roles in the hospitality industry.
The course equips students with hands-on knowledge in all operational aspects of the Food and Beverage sector within the hospitality industry. This is to provide students with a strong in-depth foundation of the industry sector required to manage a restaurant or food and beverage department.
This is followed by six months of internship for students to transform these skills into industry experience or students will do a project. This is to allow students to transform in-class knowledge into real-world experience.
Programme Structure
The 10 modules are conducted over 4 terms in 6 months. Each term consists of 5 study weeks and 1 break week. Classes are conducted on a full-day basis from Monday to Friday. Practical classes are capped at a maximum of 20 students per class while theory classes are capped at 40 students per class.
All students in the programme are required to be in school uniform.
Mode of Delivery
The programme is conducted on a face-to-face basis. Students will attend lectures, tutorial and practical classes. Class size is kept to not more than 20 students for practical classes and a maximum of 40 students for lecture classes.
Year 1
Term 1 |
Term 2 |
| Food and Beverage Operations I |
Food and Beverage Operations II |
| Food and Beverage Skills I (Practical) |
Food and Beverage Skills II (Practical) |
| English for Hospitality I |
Introduction to Hospitality Industry |
| |
|
| Term 3 |
Term 4 |
| Practical Restaurant Service I (Practical) |
Practical Restaurant Service II (Practical) |
| Food and Beverage Management |
Food and Beverage Control |
Module Synopsis: Diploma in Food & Beverage Management
Assessments
Students are assessed with a mixture of continuous assessments throughout each term in the form of case studies, discussions, presentations, group and individual assignments, practical and theory tests. Final examinations are conducted at the end of each term.
In the event a student fails a module, the student will be given a chance to take a supplementary paper. Failing a supplementary paper will result in the student having to retake the module again. A student is allowed to sit for a maximum of 3 supplementary papers in any given term. If a student fails more than 3 modules in a term, he/she will be required to repeat the term without the opportunity to take supplementary papers. In repeating the term, students will only be required to take the modules he/she has failed.
Grading Scheme
Grade |
Grade Point |
Module Marks |
Status |
A |
4.00 |
80%- 100% |
Pass |
B+ |
3.50 |
75% - 79% |
B |
3.00 |
65% - 74% |
C+ |
2.50 |
55% - 64% |
C |
2.00 |
50% - 54% |
D |
1.00 |
40% - 49% |
F |
|
<40% |
Fail |
SP |
1.00 |
>40% |
Supplementary Paper Pass |
Academic Requirements
Country
|
Entry Requirements
|
CHINA
|
Senior High 3 / Vocational/ Senior Middle
|
INDIA
|
High School
|
INDONESIA
|
At least 12 years of formal education
|
MALAYSIA
|
Malaysian Certificate of Education – SPM (Sijil Pelajaran Malaysia) or UEC (United Examination Certificate).
Pass in 3 subjects
|
SINGAPORE
|
GCE O'Level. Pass in 3 subjects |
VIETNAM
|
Senior High School Certificate (Bang Tot Nghiep Pho Thong Trung Hoc)
|
| OTHERS |
SHRM Certificate in Food & Beverage Operations
Applicants who do not possess the above requirements are assessed on a case-by-case basis. Students with related higher academic qualifications may be granted exemptions.
|
Applicants must be at least 17 years old by 31 December in the year of enrolment.
|
English Language Requirements
- Pass in English at GCE ‘O’ Levels
- or IELTS score of 5.5
- or TOEFL score of 530 (Paper-based test), 197 (Computer-based test), 71 (Internet-based test)
- or an equivalent English Language qualification
Applicants who do not meet the above English language requirements will have to undergo the SHRM English Placement Test. Based on the table below, you may be required to take the Preparatory English Language Programme..
SHRM English Placement Test Score (out of 150) |
Entry Level |
115 or higher |
Direct to Diploma/ Advanced Diploma |
70 to 114 |
Preparatory English Language Level 2 |
| >70 |
Preparatory English Language Level 1 |
The SHRM English Placement Test may be taken when our recruitment team visits your home country. Alternatively, you may take the test at one of our approved partner's offices listed on the Contact Us page. Please contact our Admissions Department to arrange for a placement test or alternatively, you may contact one of our approved partners directly. Please take note that if you take the placement test in one of our partner offices and pass the placement test, you will be issued a Conditional Offer Letter. You will be required to take another placement test upon arriving at the school to confirm your English language proficiency.
The Preparatory English Language Programme is a non-credit and non-award programme.
Faculty Profile
Arun Ramchand |
Arun Ramchand has over a decade of experience in the Hospitality and Tourism sector. Having graduated with a Diploma in Tourism Management from Temasek Polytechnic, Arun went on to do a Bachelor in Business, majoring in Hotel Management with Griffith University. Subsequently, he attained a Master in Commerce, majoring in Professional Accounting from Griffith University, Australia.
Some of Arun’s work experiences include supervising and managing bars, restaurants, clubs and hotels, both in Australia and Singapore. Prior to his return to Singapore in 2010, Arun was working at a four-star international resort in Australia. |
Chef Tan Ming Chau |
Chef Tan started his career in food preparation more than 20 years ago with a very prestigious private members only club in Malaysia. Thereafter, he worked in various restaurants and five star hotels including a stint on the world renowned luxury cruiser Queen Elizabeth 2, in Europe.
Prior to joining SHRM, Chef Tan taught at various institutions including Genting Centre of Excellence in Malaysia. Chef Tan possesses a Diploma in Food Preparation and Cooking (Culinary Arts) from City & Guild. |
Jane Elizabeth Warren |
A native of United Kingdom, Jane has extensive teaching experience in english and communication at a variety of learner age groups in Singapore and Hong Kong.
Jane is a graduate of the University of Newcastle upon Tyne, United Kingdom with a Bachelor of Science (Hons) Agricultural and Environmental Science and a Master of Science Transport Engineering and Operations.
She also possesses a Master of Art in Applied Linguistics from Macquarie University, Sydney, Australia. |
Rebecca Louise Chilton |
Rebecca is from Middleborough in the United Kingdom, and has extensive teaching experience in English at a variety of learner age groups in the Middle East along with professional experience in hotel and restaurant management and services while being in the UK and the Middle East. She has worked as restaurant manager for 5 star hotels in the Middle East and Europe for over 5 years.
She is a graduate of the University of Salford, United Kingdom with a Bachelor of Arts (Hons) Hospitality and Tourism Management |
Sam Mohamed Thasim |
Sam has many years of hospitality experience gained from working in Switzerland and Singapore in hotels, restaurants and exclusive members clubs in areas of front office, conference and banqueting, food and beverage service.
Sam was trained in The International Hotel Management Institute, Lucerne, Switzerland and thereafter, continued further education with The Manchester Metropolitan University, United Kingdom where he successfully completed the Bachelor of Arts in International Hospitality and Tourism Management (Second Upper Class). |
Modules Conducted by Lecturers
