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| PROGRAMMES // Advanced Diploma in Hospitality Management |
Full-time programme developed and awarded by SHRM
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About the Programme |
The 93-credit-hour, 39-module course prepares students with a comprehensive set of operational and management skills required to be successful in the hospitality industry.
The Advanced Diploma in Hospitality Management provides the learning outcomes required for a student to be successful in the hospitality industry, or progress to a top-up degree programme.
Year 1 of the course, consisting of 22 modules totalling 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.
Year 2 of the course, consisting of 17 modules totalling 46 credit hours, covers specialist management subjects, rooms division and event management. Students will also be given in-depth practical and management training in the areas of housekeeping and front office operations.
Students will also be armed with specialised business knowledge in hospitality management. It covers managing people, understanding consumers, understanding how markets evolve, interpreting financial performance as well as strategic and operations planning.
This is followed by a six-month industrial attachment or a student project. This is to allow students to transform in-class knowledge into real world experience. |
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Programme Structure |
The 39 modules are conducted over 8 terms in 24 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.
Upon successful completion of the 8 terms, students may be placed into an optional 6-month industrial attachment or progress to the final year top-up degree programme awarded by the University of Wolverhampton.
Students who have not met the minimum English language requirements are required to take the additional 6-month non-credit and non-award Preparatory English Language Programme.
All students in the programme are required to be in full uniform. |
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Modules |
Year 1 |
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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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| 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 |
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Introduction to Tourism |
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Module Synopsis: Advanced Diploma in Hospitality Management - Year 1 |
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Year 2 |
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Term 5 |
Term 6 |
| Front Office Management I |
Front Office Management II |
| Front Office Operations and Services I (Practical) |
Front Office Operations and Services II (Practical) |
| Research Methods |
Human Resources Management |
| Fundamentals of Financial and Management Accounting |
Hospitality Economics |
| Principles of Management |
Hotel Operations Management |
| Hotel Law |
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| Term 7 |
Term 8 |
| Hospitality Accounting |
Event Management |
| Business Communications |
Marketing in the Hospitality Industry |
| Housekeeping Management (Theory & Practical) |
Project |
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Module Synopsis: Advanced Diploma in Hospitality Management - Year 2 |
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Mode of Delivery of Course |
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. |
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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. |
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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 |
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<40% |
Fail |
SP |
1.00 |
>40% |
Supplementary Paper Pass |
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Promotion and Graduation |
In order to graduate, students must pass all 39 modules. Upon completion of all 39 modules, students will be awarded the Advanced Diploma in Hospitality Management. Industrial Attachments, work placements and progression to degree programmes are only available to students who have completed the full Advanced Diploma programme.
Optional component after completion: 6-month Industrial Attachment (Please see Career Progression for more details) |
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Enrolment |
The programme offers four intakes a year. In order to commence studying in the programme on time, applicants are encouraged to submit thier applications with full supporting documents at least 2 months prior to an Intake's commencement date. Students can only commence their studies upon completing their student pass formalities. The duration required to process student's passes is at the discretion of the Immigtaion and Checkpoints Authority (ICA). In the event there is a delay, students are allowed to join the class up to two weeks after the commencement of the programme. After that, late students will be enrolled into the programme at the next intake date. |
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Intakes |
Commencement date |
Last day of Application for International Students |
Last day of Enrollment |
Jan 10 |
25 Jan 2010 |
28 Dec 2009 |
7 Feb 2010 |
Apr 10 |
26 Apr 2010 |
29 Mar 2010 |
10 May 2010 |
Jul 10 |
26 Jul 2010 |
28 Jun 2010 |
9 Aug 2010 |
Oct 10 |
25 Oct 2010 |
27 Sept 2010 |
8 Nov 2010 |
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| Faculty Members Conducting the Programme |
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Hew Tze Yee |
Hew has more than 20 years senior general management corporate experience, with listed and private companies in various countries including Malaysia, Singapore and Australia. Prior to joining SHRM, he was a general partner of a private boutique investment house focusing on turnaround, technology and medical start up situations.
Hew is a graduate from Monash University, Australia with a Bachelor of Economics and Master of Business administration, University of Miami, United States. |
| Modules |
| Fundamentals of Financial and Management Accounting |
Hospitality Economics |
| Principles of Management |
Hospitality Accounting |
| Research Methods |
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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. |
| Modules |
| Computer Applications |
Research Methods |
| Fundamentals of Marketing |
Hospitality Economics |
| Fundamentals of Financial and Management Accounting |
Principles of Management |
| Hospitality Accounting |
Business Communications |
| Human Resources Management |
Marketing in the Hospitality Industry |
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Johnny Lee Goan Tze |
Johnny brings with him more than 20 years experience in the hotel industry. Prior to joining SHRM, he held senior management positions in various international hotel chains in Singapore. Johnny presented various papers in the areas of productivity in public conferences and completed the “Train the Trainer” course conducted by the Singapore National Productivity Board.
Johnny is a graduate of the University of Singapore with a Bachelor of Social Science and holds a Masters of Human Resource Management, awarded by Curtin University of Technology, Australia. |
Modules |
| Introduction to Hospitality Industry |
Hotel Operations Management |
| Hotel Law |
Event Management |
| Human Resources Management |
Project |
| Supervisor for Industrial Attachment |
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Cassandra Lua Cheng Noi |
Cassandra has extensive teaching and professional experience in hotel and restaurant management and services. She is a graduate of The International College of Tourism & Hotel Management, Sydney, Australia. Cassandra travelled extensively and has worked in major hotels and restaurants in Australia, Singapore, Scotland and the United States.
Cassandra is also a graduate of the University of Strathclyde, Glasgow, Scotland with a Bachelor of Art (Hotel & Hospitality Management). |
Modules |
| Food and Beverage Operations I |
Front Office Management I |
| Food and Beverage Skills I (Practical) |
Front Office Operations and Services I (Practical) |
Food and Beverage Operations II |
Hotel Law |
Food and Beverage Skills II (Practical) |
Front Office Management II |
| Introduction to Hospitality Industry |
Front Office Operations and Services II (Practical) |
| Practical Restaurant Service I (Practical) |
Hotel Operations Management |
| Food and Beverage Management |
Introduction to Tourism |
| Food and Beverage Control |
Housekeeping Management |
| Practical Restaurant Service II (Practical) |
Event Management |
| Project |
Supervisor for Industrial Attachment |
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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. |
Modules |
| English for Hospitality I |
Research Methods |
| English for Hospitality II |
Business Communications |
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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. |
Modules |
| Basic Cookery I |
Basic Cookery II |
| Basic Cooking Techniques I (Practical) |
Basic Cooking Techniques II (Practical) |
| Kitchen Management |
Theory of Food |
| Commercial Cooking I (Practical) |
Commercial Cooking II (Practical) |
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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. |
Modules |
| Basic Cookery I |
Basic Cookery II |
| Basic Cooking Techniques I (Practical) |
Basic Cooking Techniques II (Practical) |
| Kitchen Management |
Theory of Food |
| Commercial Cooking I (Practical) |
Commercial Cooking II (Practical) |
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Lina Yip Poh Yoke |
Lina holds an MBA from the University of Nottingham, United Kingdom and a BA (Hons) Business & Marketing from Coventry University, United Kingdom.
Lina has extensive teaching experience in management and tourism and prior to her lecturing career, she was working in the business development and customer care sector. |
Modules |
| Fundamentals of Financial and Management Accounting |
Computer Applications |
| Fundamentals of Marketing |
Principles of Management |
| Introduction to Tourism |
Research Methods |
| Hospitality Economics |
Marketing in the Hospitality Industry |
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Rosanna P. Fung (Part-Time) |
Rosanna holds a Bachelor of Science, Hospitality Adminstration from the University of Nevada, Las Vegas.
She has travelled extensively and has professional experience in the hotel and resort industry in the Middle East, Thailand and Singapore. |
Modules |
| Food and Beverage Operations I |
Front Office Management I |
| Food and Beverage Skills I (Practical) |
Front Office Operations and Services I (Practical) |
Food and Beverage Operations II |
Hotel Law |
Food and Beverage Skills II (Practical) |
Front Office Management II |
| Introduction to Hospitality Industry |
Front Office Operations and Services II (Practical) |
| Practical Restaurant Service I (Practical) |
Hotel Operations Management |
| Food and Beverage Management |
Introduction to Tourism |
| Food and Beverage Control |
Housekeeping Management |
| Practical Restaurant Service II (Practical) |
Event Management |
| Project |
Supervisor for Industrial Attachment |
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