| |
|
| |
ACADEMIC PROGRAMS // Diploma & Advanced Diploma in Hospitality Management |
| |
|
| |
 |
|
The program is designed to produce well-rounded graduates who shall eventually take on key management roles in the hospitality industry.
The first year of study equips students with hands-on knowledge in all operational aspects of the hospitality industry, covering food and beverage management, accommodation management and culinary skills. This is to provide students with a strong in-depth foundation of the industry required to manage a hotel or resort.
In the second year of study, students will be armed with specialized business knowledge in managing hotels and resorts. It covers managing people, understanding consumers, understanding how markets evolve, interpreting financial performance as well as strategic and operations planning. Hotel management is not only about waiting on tables, cleaning rooms and cooking. It is about managing a complex multi-million dollar business.
Upon completion of the program, students will be awarded the SHRM Advanced Diploma in Hospitality Management, as well as the Genting INTI Diploma in Hotel Management.
- Continuous Assessment - 60%
- Final Assessment - 40%
|
|
| |
|
| |
|
| |
|
| |
| Advanced Diploma in Hospitality Management (27 months) |
| Diploma in Hotel Management (27 months) |
Semester 1
(12 wks) |
Semester 2
(19 wks) |
Semester 3
(19 wks) |
Semester 4
(12 wks) |
|
Semester 5
(12 wks) |
Semester 6
(19 wks) |
Semester 7
(19 wks) |
| Intermediate English I & II |
Introduction to Hospitality Industry
Theory of Food
Kitchen Management
Basic Cookery
Food & Beverage Management I
English for Hospitality II |
Commercial Cooking
Food & Beverage Control
Food & Beverage Management II
Computer Applications
English for Hospitality II |
Information Technology
Housekeeping Managenemnt
Front Office Management
|
|
Hospitality Economics
Fundamentals of Marketing
Principles of Accounting |
Hotel Law
Principles of Management
Marketing in the Hospitality Industry
Hospitality Accounting
Business Communications |
Human Resource Management
Hotel Operations Management
Introduction to Tourism
Event Management
Effective Business Communications
Project |
|
| |
|
| |
|
| |
|
| |
| |
|
| |
ENG1100 Intermediate English I & II |
| |
This module prepares students for studies
in an English-speaking environment. They can use the language competently in
familiar situations. |
| |
|
| |
ENG1101 English For Hospitality I |
| |
Students will be provided with opportunities to improve their proficiency in English, in particular, their spoken and written English. Students will also be introduced to the hospitality industry. |
| |
|
| |
HCM1101 Introduction To Hospitality |
| |
Industry Introduction on the hospitality industry as a whole, its growth, the hospitality operations in sales, tourism, human relations and the industry in future years. |
| |
|
| |
HCM1103 Theory of Food |
| |
Students will be able to comprehend all the important knowledge of food such as their food values, food roles, sources, energy balance, diseases and malnutrition related to food intake. Students will understand the impact of culture in cooking
methodologies and planning. |
| |
|
| |
HCM1104 Basic Cookery |
| |
Students will understand and comprehend the various methods of cooking of different dishes including the preparation and cooking of a four-course menu, western and continental as well as local dishes. |
| |
|
| |
HCM1105 Food and Beverage Management I |
| |
This course explains about the food and beverage industry and its roles in an organisation. It also demonstrates to students
the types of equipment, areas in the service, methods of service and practice. Students will be exposed to different practices of service, from traditional to classic to modern services, incorporating western and local food dishes. |
| |
|
| |
ENG1201 English for Hospitality II |
| |
Students will be provided with opportunities to improve their proficiency in both spoken and writtern English. The module will challenge students to think analytically and certically, further developing a better understanding of the hospitality industry. |
| |
|
| |
COM1202 Computer Applications |
| |
This course is to enable students to learn about word processing, spreadsheet, presentation and basic image editing softwares. |
| |
|
| |
HCM1204 Food and Beverage Management II |
| |
The course discusses on the various types of operations, attributes of service personnel, understanding different menus, beverages and specialised services found in the hospitality industry. |
| |
|
| |
HCM1205 Commercial Cooking |
| |
This module is a sequence from the earlier module on basic cooking. Students will be provided with the practical skills needed as well as those from kitchen management and the theory of food. Their theoretical knowledge will be put to practice in preparing and cooking in a commercial setting. A mixture of western and continental as well as local cooking is emphasized. |
| |
|
| |
COM1301 Information technology |
| |
This course explains the use of hardware, software, services and supporting infrastructure to manage and deliver information. It also includes the intermediate computing skills that is needed in the hospitality industry. |
| |
|
| |
HCM1302 Front Office Management |
| |
This module familiarized students will the rooms division of a hotel. Emph asis is placed on the various front office functions, forecasting, reservation process and guest registration, right auditing and check-out procedures. Students will learn the importance of personality presentation and guest service at the front desk. Students will also be trained on the computerised reservation system. |
| |
|
| |
HTL1304 Housekeeping Management |
| |
This module familiarised students will the role of the Housekeeping Department. Students will understand the various roles in the department, precedures at the guest floors and public areas, usage of chemicals, and inventory control. Students will need to understand the importance on hygience, sanitation and cleanliness of a hotel as a whole. |
| |
|
| |
HCM1501 Hospitality Economics |
| |
Students will learn the basic economic principles, changes of the market trends, operations and the business development
and trends that influences the hospitality industry. |
| |
|
| |
HCM1502 Fundamentals of Marketing |
| |
This module consists of a broad survey of marketing as an integral activity in business. It includes an examination and analysis of marketing activities from planning to the consumption level. Students would cover topics like consumer behaviour, target markets, adaptation of products to markets, channels of distribution, pricing policy and marketing communication. Student will learn about marketing mix and marketing plan. |
| |
|
| |
HCM1203 Food and Beverage Control |
| |
This course discusses on food and beverage costing and sales control, the control of food and beverage purchasing, receiving, storing, issung and production control. |
| |
|
| |
HCM1603 Principles of Accounting |
| |
Students will learn on the basic structure of accounting, the accounting cycle and equation, documents involved in accounting, the double-entry system and basic preparation offinancial statements. |
| |
|
| |
ENG1601 Business Communications |
| |
Students will be able to plan, organise and compose business messages, write letters, memos, short and long formal reports. |
| |
|
| |
HCM1602 Principles of Management |
| |
Students will learn the basic principles of management, the different approaches to managing people, the activities of an
organisation and the various organisation structures. In addition, various management styles are examined and its application in the real world. |
| |
|
| |
HCM1604 Marketing In The Hospitality Industry |
| |
This module specifically focused on marketing in the hospitality industry from interpreting datas collected to building a
integrated hospitality marketing plan. |
| |
|
| |
HCM1701 Hospitality Accouning |
| |
Students will learn concepts and principles of management accounting. Students will discuss sales, cost, cash management,
pricing determination, decision making in operational budgeting and investment. |
| |
|
| |
ENG1701 Effective Business Communications |
| |
Students will learn the various types of report writing, reports compilation, terms of reference, booklets and handbooks, minutes of meetings. |
| |
|
| |
HCM1703 Hotel Operations Management |
| |
Students will develop an understanding of the technical aspects of food service operations relating to food production and
service as well as basic knowledge about different sectors of the industry: marketing, human resource management and
accounting. |
| |
|
| |
HCM1704 Introduction to Tourism
|
| |
Students will be given an introductory overview of how tourism industry in Singapore and its component parts operate
and interact, and how external forces moderate and influence the industry in Singapore and abroad. |
| |
|
| |
HCM1705 Event Management |
| |
Students will learn to plan and manage an event with a themed concept. |
| |
|
| |
TRA1400A Event Management Project I & II |
| |
Students will be required to plan, organise and run two themed events. A four-course set dinner would be served in addition to various activities and performance. The projects will be real-life events wholly organised by the students themselves. |
| |
|
