* Supplementary Paper ( per paper), Student’s Pass, Medical Checkup, Medical Insurance, Fee Protection Scheme, Uniform
Pass in English at GCE ‘A’ 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 |
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 learning outcomes required for a student to be successful in the hospitality industry, or progress to a top-up degree programme, can only be achieved by completing all the modules prescribed for this course.
Duration: 18 months in-class theory and practical classes plus 6 months internship.
This is a 24-month course, with 28 modules conducted over 18 months in-class theory and practical class, and followed by another module as 6-month compulsory internship. Each term consists of 10 study weeks, 2 exam weeks and 1 break week.
All students in the programme are required to be in full uniform.
Modules:
Rooms Division: Front Office
Applied Learning: Front Office
Food and Beverage Business Management
Rooms Division: Housekeeping
Tourism in the 21st Century
Food and Beverage Service Operations
Applied Learning: Food and Beverage Services
Food and Beverage Cost Control
English for Hospitality
Introduction to Hospitality Industry
Culinary Arts
Applied Learning: Culinary Skills
Applied Learning: Restaurant Operations
Applied Learning: Restaurant Management
Food Sciences
Applied Learning: Culinary Arts Operations
Kitchen Management
Hospitality Services Marketing
Business Communications
Recreational, Leisure and Tourism Economics
Hotel Operations Management
Research Methods
Meetings, Incentives, Conventions & Exhibitions
Legal Aspects of Business
Hospitality Accounting
Managing Human Capital for Service Excellence
Principles of Management
Capstone Project
Internship
