Diploma in Tourism and Hospitality Management

The current globalization enhanced by rapid advancements in Technologies – enabling easier reach of overseas destinations with lower price – results in the overall increase of The Diploma in Tourism and Hospitality Management program was developed based on the result of an informal market survey undertaken by the CSM Academy International to provide local and international students with the necessary academic knowledge of subjects in Tourism and Hospitality Management so that they are enable to embark on a career in Tourism and Hospitality Industry.

Successful completion of the Diploma in Tourism and Hospitality Management leads to an Advanced Diploma in Tourism and Hospitality Management to further acquire the knowledge and skills for specific roles in Tourism and Hospitality.

Course Duration

Full time: 8 months (3-hour lessons/day, 5 days/week)
Part time: 12 months (3-hour lessons/day, 3 days/week)

Course Structure

The course structure is designed to provide students with the following necessary skills and tools:

  • Introduction in Tourism and Hospitality Management
  • Housekeeping Operations
  • Food Hygiene and Safety
  • Principles of Quality Service in Hospitality and Food & Beverage Industry
  • Front Office Operations
  • Food and Beverage Operations
  • Sales & Marketing in the Hospitality and Tourism Industry
  • Professional Development for Tourism and Hospitality Industry
  • Industrial Attachment (6 months)

Course Module and Synopsis

Food & Beverage Operations

This module seeks to equip the students to recognize the various types of food products available on the market, its use and storage.  Some of the aspects discussed are the different food types, menus and service styles. It also looks at the importance of correct food handling procedures and personal hygiene. This module also gives an introduction to beverage service. It looks at the history and characteristics of the various types of alcoholic and non-alcoholic beverages. It also looks at the various service styles available, the use of common bar equipment and tools and finally the procedures to mix and serve the different types of beverages. In addition, it looks at stock control issues associated with the hospitality industry. Student will gain practical experience in our training facilities.

Food Hygiene and Safety

This module seeks to equip students with the essential knowledge that food handlers must aware of and need for good safety practices.  Maintaining high standards of hygiene in food preparation and service is a major responsibility of the food service provider.  This workshop provides participants with crucial knowledge needed to practise high standards of hygiene and sanitation in purchasing, storage, preparation and service of food and beverages, to ensure the health and safety of its customers.  Students will also learn to develop their own Food Safety Plan in this comprehensive course which provides practical knowledge on legislation on food preparation and staff responsibilities.

Front Office Operations

This module seeks to equip students with the fundamental knowledge of Front Office, basic problems of Front Office and key principles of Front Office. It brings the students to think like hoteliers in the hospitality industry.

Furthermore, it also emphasise on the key principles of reservations, reception & cashiering, yield management etc to show them how to use these concepts in the hospitality career. As a result, they become well prepared for the more detailed and complex analysis in later front office courses.

Housekeeping Operations

This unit deals with the skills and knowledge required to provide a range of general housekeeping services to guests. It also deals with the skills and knowledge required by housekeeping attendants to prepare rooms for guests in a commercial accommodation establishment. It deals with the skills and knowledge required to work in an on-premises’ laundry in a commercial accommodation establishment. It deals with the skills and knowledge required to provide specialist valet/butler services in a commercial accommodation establishment. This role would generally be undertaken by experienced staff members with sound organisational and interpersonal skills. It also deals with the skills and knowledge required to receive and store stock in a range of tourism and hospitality enterprises. It deals with the skills and knowledge required to control and order stock in a range of tourism and hospitality enterprises. This role is generally carried out by supervisors and team leaders. It deals with the skills and knowledge required to follow key hygiene procedures which apply in hospitality and tourism enterprises.

Introduction in Tourism and Hospitality Management

This module seeks to equip students with the basic knowledge of tourism theories. It explores major tourism concepts, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. For tourism to be successful, a great variety of components must work together. Looking at the governmental and private sector organizations that provide services, products, and destinations for travellers. It discussed tourist organizations, passenger transportation, lodging and food service providers, travel agents, wholesalers and tourism attractions. It includes the learning about travel motivation and travel behaviour. It shows the understanding and the importance of tourism planning. This unit also deals with the skills and knowledge required to access, increase and update knowledge of the hospitality industry including different industry sectors and relevant industry legislation. This knowledge underpins effective performance in all sectors and applies to all people working in the hospitality and tourism industry.

Principles of Quality Service in Hospitality and Food & Beverage Industry

In this module, students will learn the skills and knowledge required to manage customer service quality in the workplace within a hospitality and/or food & beverage context. It focuses on the need to develop pro-active approaches to service quality issues with some strategic focus. Managers and some supervisors would generally undertake this role and responsibility. This module should also be of help to executives and managers who want to implement a customer-focuses service strategy in any hospitality related organization that wants to compete successfully in today’s customer-driven market.

Professional Development for Hospitality & Tourism Industry

This module seeks to equip students with the communication skills. It deals with the skills and knowledge required to manage business relationships with customers or suppliers within a tourism or hospitality context. It also aims to empower students to establish and communicate their credibility, personal and professional effectiveness through eloquent business correspondence. It focuses on the relationship building and negotiation skills required by specialised sales and marketing personnel and managers in the industry. It also deals with the skills and knowledge required by operators, supervisors and managers to prepare and produce a range of business documents in different tourism and hospitality workplaces and contexts. The unit focuses on the preparation of documents which may express complex ideas and required varying formats.

Sales & Marketing in the Hospitality and Tourism Management

This module seeks to equip students with the basic knowledge of Sales, Marketing and Personal Selling. It also provides the students with the operations and marketing information essential to driving sales. The steps to successful selling are clearly outlined and real-life situations help students learn to achieve their goals in the hospitality industry.

At same time, this unit also deals with the skills and knowledge required to promote products and services to customers. It relates to situations where the sales function is not the primary focus of work activity. It applies to those employees who deal with customers and whose job provides the opportunity to promote products and services and to ascertain changes in customer preferences, e.g. waiters, housekeepers, receptionists, etc.

Internship Programme/Industrial Attachment
(Over the period of 6 months)

Course Learning Objectives

  • Develop general food knowledge
  • Understand the importance and uses of different types of foods
  • Identify and classify the various raw food materials used in food production.
  • Demonstrate workplace health and safety procedures.
  • Develop procedures for the packaging, storage and transportation of various food types
  • Develop knowledge of alcoholic, non-alcoholic beverages and wines
  • Understand importance of providing responsible service of alcoholic beverages and wines
  • Illustrate the use of bar equipment and tools used in drink service
  • Demonstrate bar opening and closing procedures
  • Perform appropriate responsible service of alcoholic beverages
  • Demonstrate workplace health and safety procedures
  • Understand stocktaking procedures used in the hospitality industry
  • Understand procedures to process stock orders and reduce stock loss
  • Explain the basic front office problems
  • Explain the principles of front office
  • Apply the concepts of reservations, reception and cashiering in the hotel industry
  • List the different types of guests and relate them to various departmental tasks at the hotel
  • Able to perform yield management at the front office
  • Able to perform daily check—in, check—out and cashiering duties
  • Describe the fundamentals of handling Housekeeping request by the guest.
  • Illustrate and advise guest on room and Housekeeping equipment.
  • Explain and capable to set up equipment and trolleys.
  • Identify access rooms for servicing.
  • Demonstrate and capable to handle on how to make up beds, clean and clear rooms.
  • Demonstrate and capable to handle on how to clean and store trolleys and equipment.
  • Describe on the process of laundry items, package and store laundry items.
  • Display professional valet standards.
  • Show care for guest property and arrange services for guests.
  • Explain on taking delivery of stock, store stock, rotate and maintain stock.
  • Describe on maintaining stock levels and records, process stock orders and minimise stock losses.
  • Develop on how to organise and administer stocktakes and follow up orders.
  • Follow hygiene procedures
  • Identify and prevent hygiene risks
  • Explain on how to seek information on the hospitality industry.
  • Describe on how to source and apply information on legal and ethical issues for the hospitality industry.
  • Illustrate and update hospitality industry knowledge.
  • Describe the role of the Singapore Tourism Board.
  • Describe the major attractions, meetings facilities, retail and food and beverage services available to visitors in Singapore.
  • Demonstrate an understanding by establishing and conduct business relationships by means of effective communication skills and techniques.
  • Conduct negotiations in a business-like and professional manner within the relevant cultural context and current enterprise marketing focus.
  • Make formal business agreements in writing, using formal contracts where appropriate, and in accordance with enterprise requirements.
  • Develop and foster and maintain business relationships through regular contact and use of effective interpersonal and communication styles.
  • Define clearly the document requirements including purpose, audience, format, style, content and scope in consultation with relevant others.
  • Conduct research according to the requirements of the document, using informal and formal data collection methods and analyse and assess data.
  • Select and use appropriate technology and software, write the document, using a suitable format, structure and style in accordance with requirements.
  • Present and circulate documents for comment, respond to any feedback and comments received, and adjust document where required.
  • Maintain and file copies of all documents within a secure and ordered system, according to enterprise practices.
  • Outline the communications process.
  • Explain the Barriers to Communication.
  • Explain ways to overcome barriers to communication.
  • Distinguish the difference between the sales and marketing functions
  • Explain the term “service” and the characteristics that affect the marketing of a service
  • Apply the concept of marketing mix to hospitality
  • Describe the stages of personal selling
  • Identify the different opportunities to develop product/service knowledge
  • Explain the 5 gap Model of Service Quality
  • Demonstrate different up-selling skills
  • Demonstrate different suggestive selling skills

Delivery Mode

The course is delivered face-to-face in classroom mode and through e-learning.

Course Commencement

January, April, July and October

Assessment Methodology

Assessments/Exams are conducted after every module.

Assignments, assessment tasks and project

Note:
In case of cailure of a module, student is allowed to take up to 1 supplementary assessment with payment of the appropriate fee. Modules are independent of each other.

Graduation Requirements and Awards

  • To graduate, a student must pass all module end examinations and completed 6 months industrial attachment in order to be awarded the Diploma in Tourism and Hospitality Management conferred by CSM Academy International.

Career Opportunities

Employment opportunities include variety of posts in a range of hotels, resorts, tour agencies and ecotourism sites.

Entry Requirement

  • GCE ‘A’ Level with at least 3 passes or equivalent.
  • GCE ‘O’ Level holder with a minimum age of 30 at the point of application and 8 years of working experience.

 

English Requirement

GCE ‘A’ level pass in English or equivalent.

Application Fee (Non-Refundable and non-transferrable)

International student: S$600 (before GST)
Local student: S$50 (before GST)*

*Local student refers to Singaporeans/PRs/Employment Pass/Dependant pass holders

Course Fee

For local students: S$ 8,800 (before GST)
For International students: S$ 10,000 (before GST)

Insurance Fees

  • Fee Protection Scheme**: Subject to prevailing market rate
  • Medical Insurance Fee***: Subject to prevailing market rate

**The Fee Protection Scheme (FPS) serves to protect students’ paid fees.
***It is compulsory for all local and international students to purchase medical insurance which is valid throughout their course of studies with the CSM Academy International. Local students (Singaporeans, PRs & Non-student’s Pass holders) may opt-out for this scheme if they can provide the proof of adequate medical insurance coverage in Singapore.

Note:

  • Payment of fees is in Singapore Dollars.
  • Payment method only by Cheque/ Nets/ Telegraphic Transfer

Local students

Step 1 – Fill up the following online forms:

  • Application Form – CSM Academy International Pte Ltd

Step 2 – Attached the following documents:

  • A copy of passport-size photographs with white background
  • A copy of passport (must have at least 1 year validity for foreigners with valid pass) / NRIC (For Singaporean / PRs)
  • Notarised/Certified true copies of all your educational transcripts and completion certificates
  • Proof of English Proficiency; either IELTS/TOEFL score sheet or equivalent qualification (if applicable)
  • A copy of resume
  • Application fee (non-transferable and non-refundable):
  • Payment mode:
    • Via Paypal
    • Via Demand Draft / Cheque payable to “CSM Academy International Pte Ltd”; or by Telegraphic Transfer:
      • Account Name: CSM Academy International Pte Ltd
      • Company Address: 250 Sims Avenue #03-01 SPCS Building Singapore 387513
      • Account Number: 3183003044
      • Bank Name: United Overseas Bank Limited
      • Bank Address: Tanjong Pagar Blk 1 Tanjong Pagar Plaza #01-37/40 Singapore 082001
      • Bank Code: 7375
      • Branch Code: 009
    • Note:All documents must certified true copies of the original documents. If documents are not in English, official translations must be included.
      Please ensure that your application forms and documents reach us at least 2 months before course commencement.

Step 3 – Acceptance by the School
Upon receipt of your completed application, you will be notified of the outcome of your application within 2 weeks. Successful applicants will receive Letter of Acceptance via email and mail out the original copy to applicants.

Step 4: Offer Acceptance
If you decide to accept the offer, you will need to sign the Letter of Acceptance via email/post.

Step 5: Payment of Programme Fees
Upon receipt of your signed Letter of Acceptance, you will be required to bring the original certificates for verification and to sign the student contract and follow by course fee payment.

International Students

Step 1 – Fill up the following forms:

  • Application Form – CSM Academy International
  • ICA Form 16 and Form V36 (complete in English and duly signed by applicant)

Step 2 – Attach the following documents:

 

  • A copy of passport-size photographs with white background
  • A copy of passport (must have at least 1 year validity)
  • A copy of birth certificate
  • Notarised/Certified true copies of all your educational transcripts and completion certificates
  • Proof of English Proficiency; either IELTS/TOEFL score sheet or equivalent qualification (if applicable)
  • Resume or Letter from employer certifying period of employment (if applicable)
  • Bank balance to show a minimum of S$30,000 for students from visa-required countries (China, India etc)
  • Application fee (non-transferable and non-refundable):
  • Payment mode:
    • Via Paypal
    • Via Demand Draft / Cheque payable to “CSM Academy International Pte Ltd”; or by Telegraphic Transfer:
      • Account Name: CSM Academy International Pte Ltd
      • Company Address: 250 Sims Avenue #03-01 SPCS Building Singapore 387513
      • Account Number: 3183003044
      • Bank Name: United Overseas Bank Limited
      • Bank Address: Tanjong Pagar Blk 1 Tanjong Pagar Plaza #01-37/40 Singapore 082001
      • Bank Code: 7375
      • Branch Code: 009
    • Note:All documents must certified true copies of the original documents. If documents are not in English, official translations must be included.
      Please ensure that your application forms and documents reach us at least 2 months before course commencement.

Step 3 – Acceptance by the School
Upon receipt of your completed application, you will be notified of the outcome of your application within 2 weeks. Successful applicants will receive Letter of Acceptance via email and mail out the original copy to applicants.

Step 4: Offer Acceptance
If you decide to accept the offer, you will need to sign the Letter of Acceptance via email/post. Alternatively, you may also submit the documents to CSM Academy’s recruitment partner in your country.

Step 5: Application of Student Pass
Upon receipt of your signed Letter of Acceptance, CSM Academy will proceed to submit your Student’s Pass application via SOLAR+ to Singapore Immigration and Checkpoints Authority (ICA). You will know of the outcome within 1 – 2 months.

Step 6: Payment of Programme Fees
Once your Student Pass application is approved-in-principle by ICA, you will be required to bring the original certificates for verification and to sign the student contract and follow by course fee payment. Do contact our Student & Industry Outreach Executive if you require student services on arrival such as airport pick-up, accommodation, medical check-up and more.

  • Nursing in Singapore | CSM Academy International
  • Programme Enquiry

    [contact-form-7 404 "Not Found"]

© 2019 CSM Academy International Pte Ltd (Reg. No. 200505735M). All Rights Reserved

Data Protection Policy | Terms of Service
ERF Registration Number 200505735M
ERF Validity: 20 May 2018 to 19 May 2022