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Entry Requirement
Completion of High School Qualification (9th year)
Attained IELTS 5.0, or pass SDH’s English Proficiency Test (Intermediate Level)
Minimum Age: Seven teen (17) Year Old
The Diploma in Hospitality Operations requires students to undergo a spectrum of competency and skill-based training, covering the operational aspects of the hospitality and food and beverage trade. Students will develop an in-depth understanding in the front-end operations and back-end processes of the hospitality, business management and tourism businesses, allowing them to gain knowledge of the fundamental concepts behind the industry.
Delivery will be focused toward instructional and practical exercises – more “hands on” learning so that students get to do more, rather than listening and absorbing facts and figures. Theoretical concepts will still be taught to provide basic knowledge of the hospitality industry. The theory/practical blend is around 30:70.
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Course Modules:
Core Module: Food and Beverage Knowledge - FT (45 Hrs) / PT (40 Hrs)
Core Module: Front Office Operations – FT (45 Hrs) / PT (45 Hrs)
Core Module: Marketing and Hospitality Events Catering - FT (45 Hrs) / PT (40 Hrs)
Core Module: Principles of Communication - FT (45 Hrs) / PT (40 Hrs)
Elective Module: Food and Beverage Operations - FT (60 Hrs) / PT (60 Hrs)
Elective Module: Housekeeping Operations – FT (45 Hrs) / PT (45 Hrs)
Elective Module: Introduction to Academic Production Skills - FT (45 Hrs) / PT (40 Hrs)
Elective Module: Introduction to Business Studies - FT (45 Hrs) / PT (40 Hrs)
Industrial Attachment - 6 Months
Front Office and Housekeeping Operations (Teach-out) - FT (45 Hrs) / PT (40 Hrs)
Food, Beverage, and Labour Cost Control (Teach-out) – FT (45 Hrs) / PT (40 Hrs)