Behind Every Happy Guest Is An Experience Worth Remembering
The Advanced Diploma in Tourism and Hospitality Management 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 enabled to embark on a career in Tourism and Hospitality Industry.
The current globalization enhanced by rapid advancements in Technologies – enabling easier reach of overseas destinations with a lower price – results in the overall increase of The Advanced Diploma in Tourism and Hospitality.
Successful completion of the Advanced Diploma in Tourism and Hospitality Management to further acquire the knowledge and skills for specific roles in Tourism and Hospitality.
The course structure is designed to provide students with the following
necessary knowledge, skills and tools:
• Banquet Management
• Bar Management
• Food and Beverage Operations Management
• Accounting and Finance in Tourism and Hospitality Industry
• Developing Managers
• Research Project in Tourism and Hospitality Industry
• Tourism Destination Management
• Meetings, Incentives, Conventions, Exhibitions
• Industrial Attachment for 6 months
Full time: 8 months (3-hour lessons/day, 5 days/week)
Part-time: 12 months (3-hour lessons/day, 3 days/week)
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.
The course is delivered face-to-face in classroom mode.
Internship/Industrial Attachment (Over the period of 6 months)
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.
Employment opportunities include a variety of posts in a range of hotels, resorts, tour agencies and eco-tourism sites.
Course Module & Synopsis
This module will prepare students to be able to cope with challenges arisen from the day to day operations of the banquet department of full-service hotels that arrange food and beverage events held in function rooms or for delivery.
This unit focuses on learners’ personal development and their career in management, especially in the areas of leadership roles. It explores a range of management behaviour principles and practices. Learners can then apply this knowledge to self-appraisal, examining their potential as a prospective manager.
Using the knowledge developed throughout this qualification, learners will have the opportunity to actively demonstrate the roles and responsibilities of a manager in an appropriate context. This may be through part-time work, work placement or simulation.
This experience will enable them to consider how the unit and the programme can contribute to their career development. Learners must ensure that their evidence relates to the hospitality industry.
Tourism Destination Management
This unit deals with the skills and knowledge required to source and provide destination information and advice including general product information (e.g. types of places of interests, local culture, geographical knowledge, as well as cuisine that the destination can offer). Selling skills of tourism products and services of the destination are covered in this topic.
This unit is also applied in a domestic or international context and is relevant for staff across multiple tourism sectors. The essential knowledge the base for this unit will vary according to the tourism sector and local industry needs, and it is vital that any training take account of these.
The module is designed to allow learners review contemporary cellar and bar management techniques, including operational aspects, staffing, quality issues, hygiene and safety; and also explore developments in technology and the benefits they provide.
It is also structured to raise awareness of the ethical issues that managers face today, relating to customers and business operations.
Learners will be given the opportunity to investigate industry practices in the context of finances, operations, management, marketing, regulation and employment and to be involved in practical activities.
Accounting and Finance in Tourism and Hospitality Industry
This module is designed to equip students with basic accounting and finance concepts knowledge, a different type of budgets, preparing and monitoring budgets, and interpreting different financial information.
At the same time, this module also covers all the key areas of financial accounting, as well as to equip students with the skills and knowledge required to take responsibility for budget management.
Meetings, Incentives, Conventions, Exhibitions (MICE) Management
This module seeks to equip students with the fundamental knowledge of meetings and conventions and key principles for event management. It brings the students to think like hoteliers in the hospitality industry.
Furthermore, it also emphasizes on the key principles of planning, organising and conducting meetings, showing 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 event management courses.
Food and Beverage Operations Management
This unit deals with the skills and knowledge required to source and provide destination information and advice including general product information (e.g. types of places of interests, local culture, geographical knowledge, as well as cuisine that the destination can offer) selling skills of tourism products and services of the destination are covered in the module.
This module is also applied in a domestic or international context and is relevant for staff across multiple tourism sectors. The essential knowledge base for this unit will vary according to specific sectors in the tourism industry and local industry needs.
Research Project in Tourism and Hospitality Industry
This research module provides students with a basic understanding of the research process and with the relevant skills necessary to produce a literature survey on their particular research areas. In particular, this module discusses how to design questionnaire, ways of collecting data, sampling methods, data analysis, interpreting and effectively delivering a presentation. It also guides students on how to write the research report and to some of the standard referencing styles will be introduced.
It is also designed for industry professionals who wish to update their skills and progress into a Degree course with renowned universities.
For Advanced Diploma:
- Diploma in Tourism and Hospitality awarded by local Polytechnic or CSM Academy International or other relevant Diploma holders
- IELTS with a minimum overall band of 5.5 OR
- GCE ‘A’ Level pass in English or equivalent.
(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)
- For Local Students: S$8,800 for Diploma or Advanced Diploma (before GST)
- For International Students: S$10,000 or Diploma or Advanced Diploma (before GST)
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.
Please ask for a copy of the document from our Programme Executives or Recruitment Agents.