Diploma in Food and Beverage Management

Full-time programme developed and awarded by SHRM

About the Programme

The 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 a compulsory 6-month internship for students to transform these skills into industry experience.  This is to allow students to transform in-class knowledge into real-world experience.


PROGRAMME STRUCTURE

This is a 12-month course, with 10 modules conducted over 6 months in-class theory and practical class, and followed by another module as 6-month compulsory internship. Each term consists of 5 study weeks and 1 break week.

Upon completion of 4 terms, students will be placed into a 6-month compulsory Internship.

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. Classes are conducted on Monday to Friday between 9a.m. to 6p.m. 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 66 students for lecture classes.


AWARD OF QUALIFICATION

Upon passing all the modules in the course and finishing the 6-month compulsory Internship, students will be awarded the Diploma in Food and Beverage Management.


DURATION

6 months in-class theory and practical classes plus 6 months internship*

*The internship is subject to interviews by the proposed internship company as well as approval by the relevant government authorities.

MODULES

  • Food and Beverage Operations I
  • Food and Beverage Skills I
  • English for Hospitality I
  • Food and Beverage Operations II
  • Food and Beverage Skills II
  • Introduction to Hospitality Industry
  • Food and Beverage Management
  • Practical Restaurant Services I
  • Food and Beverage Control
  • Practical Restaurant Services II
  • Internship

Please click here for module Synopsis.

ASSESSMENT

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.

GRADING SCHEME

Grading Scheme

Grade Module Marks Status
A 80%- 100% Pass
B+ 75% – 79%
B 65% – 74%
C+ 55% – 64%
C 50% – 54%
D 40% – 49%
F <40% Fail
SP >39% Supplementary Paper Pass

ACADEMIC REQUIREMENTS

Academic Requirements

Country Entry Requirements
CHINA Senior High School 3 or Equivalent
INDIA Secondary School Certificate
INDONESIA At least 12 years of formal education
MALAYSIA SPM (Sijil Pelajaran Malaysia) or UEC (United Examination Certificate)
SINGAPORE GCE ‘O’ Level
VIETNAM Senior High School
OTHERS SHRM Certificate in Foundation Studies.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.

ENGLISH LANGUAGE REQUIREMENTS

  • Pass in English at GCE ‘O’ Levels
  • or IELTS score of 5.5
  • 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 Mark (out of 100) Entry Level
Less than 45% English Level 1
Between 45% and 74% English Level 2
75% or more Exempted from Preparatory English Programme