About the Programme
This programme prepares students with a comprehensive set of operational and management skills required to be successful in the hospitality industry. It stresses on specialized hospitality management subject matters supported by experiential training.
The course, consisting of 22 modules totaling 47 credit hours, gives students an overall grasp of the hospitality industry. It equips students with hands-on knowledge in operational aspects of the industry with a focus on food and beverage management, and culinary skills. Students will also be exposed to fundamental business knowledge in the areas of marketing, tourism and the hospitality industry as a whole.
Programme Structure
The 22 modules are conducted over 4 terms in 12 months. Each term consists of 10 study weeks and 3 break weeks. Classes are conducted on a full-day basis from Monday to Friday. Practical classes are capped at a maximum of 15 students per class while theory classes are capped at 30 students per class.
All students in the programme are required to be in school uniform
Upon successful completion of the 4 terms, students may be progress to year 2 of the Advanced Diploma in Hospitality Management programme offered by SHRM.
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 15 students for practical classes and a maximum of 30 students for lecture classes.
Year 1
Term 1 |
Term 2 |
| Basic Cookery I |
Basic Cookery II |
| Basic Cooking Techniques I (Practical) |
Basic Cooking Techniques II (Practical) |
| Food and Beverage Operations I |
Food and Beverage Operations II |
| Food and Beverage Skills I (Practical) |
Food and Beverage Skills II (Practical) |
| Kitchen Management |
Theory of Food |
| English for Hospitality I |
Introduction to Hospitality Industry |
| Computer Applications |
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| |
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| Term 3 |
Term 4 |
| Commercial Cooking I (Practical) |
Commercial Cooking II (Practical) |
| Practical Restaurant Service I (Practical) |
Practical Restaurant Service II (Practical) |
| Food and Beverage Management |
Food and Beverage Control |
| Fundamentals of Marketing |
English for Hospitality II |
| |
Introduction to Tourism |
Module Synopsis: Diploma in Hospitality 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
|
Secondary School Certificate (Standard XII)
|
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.
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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. |
Chef Teo Guan Huat |
Chef Teo has been teaching culinary arts for the past 7 years.
He holds a Diploma in Professional Chef Training awarded by KDU College, School of Hospitality Tourism & Culinary Arts. Chef has also attended specialized courses in culinary skills including courses from the Italian Culinary Institute. |
Edwin Lim |
Edwin has many years of experience in education both as a lecturer and in general and academic management of education institution. Edwin held senior positions in one of the largest educational institution in Singapore listed on the Stock Exchange of Singapore and other large privately owned schools in Singapore.
Edwin’s other professional experience includes international business development and marketing in the areas of information technology.
Edwin graduated from Singapore Polytechnic in Electronics & Communication Engineering. Thereafter, he continued his education in the United States and completed his Bachelor of Arts, Journalism & Broadcasting (Magna Cum Laude), and his Master of Business Administration from Oklahoma State University. He was also admitted into the University’s Golden Key National Honour Society and Phi Kappa Phi Honour Society.
Edwin also is a certified trainer with a Certificate IV in Assessment & Workplace Training from Equals International, Adelaide, Australia. |
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. |
Jasmine Puah Pei Yun |
Jasmine holds a Master of Marketing from University of Western Australia and a Bachelor of Commerce majoring in Marketing and Finance.
Jasmine has been teaching for more than 3 years in various management subjects including Finance, Accounting and Marketing. Prior to entering the teaching profession she was with various Information Technology companies in their marketing department. |
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
