Certificate in Hospitality Services

Introduction

The current globalization enhanced by rapid advancements in Technologies – enabling easier reach of overseas destinations with a lower price – results in the overall increase in the Certificate in Hospitality Services 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 the Hospitality industry. Therefore enabling students to embark on a career in the Hospitality Industry.

Successful completion of the Certificate in Hospitality Services leads to a Diploma and then 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: 3 months (3-hour lessons/day, 5 days/week)
Part-time: 4 months (3-hour lessons/day, 3 days/week)

COURSE COMMENCEMENT

January, April, July, October

  • A minimum number of 15 students for the commencement of the class.
  • Students will be informed 2 weeks before the commencement of the class.

DELIVERY MODE

The course is delivered face-to-face in classroom mode.

CAREER OPPORTUNITY

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

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

ASSESSMENT METHODOLOGY

Assignments, assessment tasks and report

Note: In case of failure of a module, the student is allowed to take up to
One 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 the modules end examinations and complete 6-month industrial attachment in order to be awarded the Diploma or Advanced Diploma in Tourism and Hospitality Management conferred by CSM Academy International.

Food & Beverage Operations

This module seeks to equip the students to recognize the various types of food products available on the market, its uses 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.

This module 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. The student will gain practical experience in our training facilities.

Customer Services

In this module, students will learn the basic skills and knowledge required to manage customer service quality in the workplace within the hospitality context. It focuses on the need to develop pro-active approaches to service quality issues with some strategic focus

Housekeeping Operations

This unit deals with the skills and knowledge required to provide a range of general housekeeping services to guests. This module enhances 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.

Enhancing 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.

This module deals with the skills and knowledge required to receive and store items 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.

Entry requirement:

  • Obtained at least a C6 at GCE N-levels in any subjects or equivalent.
  • NITEC in any disciplines

English requirement

  • At least a C6 at GCE N level or Academic IELTS 4.5 or equivalent.

Fees

Application Fees

(Non-Refundable and non-transferable)

  • Local students: S$50.00 (before GST)*

*Refers to Singaporean/PRs/Employment Pass/Dependant Pass holders

  • International students: S$600 (before GST)

Course Fee

  • For Local Students: S$4,500 (before GST)
  • For International Students: $6,000 (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 valid throughout their course of studies with us.

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.

Miscellaneous Fees
Please ask for a copy of the document from our Programme Executives or Recruitment Agents.