Diploma in Tourism and Hospitalilty

INTRODUCTION

The 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 Diploma in Tourism and Hospitality.

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)

DELIVERY MODE

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

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.

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.

Course Module & Synopsis

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.

Food Hygiene and Safety

This module seeks to equip students with the essential knowledge that food handlers must be aware of and need for good safety practices. Maintaining high standards of hygiene in food preparation and service is a major responsibility of the foodservice 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 emphasises 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. 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.

Introduction in the Hospitality and Tourism Industry

This module seeks to equip students with the basic knowledge of tourism theories. It explores major tourism concepts, which 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 foodservice providers, travel agents, wholesalers and tourism attractions, includes 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, Food & Beverage Industry

In this module, students will learn the skills and knowledge required to manage customer service quality in the workplace within the hospitality and/or food & beverage context.

Focusing on the need to develop pro-active approaches to service quality issues with some strategic focus, manager and supervisors would generally undertake this role and responsibility.

This module helps executives and managers who want to implement a customer-focused service strategy in any hospitality related organization that wants to compete successfully in today’s customer-driven market.

Professional Development for Tourism & Hospitality

This module seeks to equip students with communication skills and 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.

Focusing on the relationship building and negotiation skills required by specialised sales and marketing personnel and managers in the industry. Enhancing 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 Tourism and Hospitality Industry

This module equips students with the basic knowledge of Sales, Marketing and Personal Selling. Providing students with the operations and marketing information essential to driving sales.

Successful selling is outlined in this module helping students achieve their goals in the hospitality industry with the skills and knowledge required to promote products and services to customers.

In this module, employees who deal with customers and whose job provides the opportunity to promote products and services ascertaining changes in customer preferences, e.g. waiters, housekeepers, receptionists, etc.

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.

For Diploma:

  • GCE A-level with at least 3 passes of equivalent or GCE O-level holder with a Minimum age of 30 years old at the point of application and 8 years of working experience.

English requirement

  • GCE ‘A’ Level pass in English 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$8,800 for Diploma or Advanced Diploma (before GST)
  • For International Students: S$10,000 or Diploma or Advanced Diploma (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.