Advanced Diploma in Hospitality Operations
Course Synopsis:
The Advanced Diploma in Hospitality Operations is designed for learners who wish to develop knowledge skills required by junior managers and entrepreneur’s learners will have the opportunity to prepare themselves for a career in the Hospitality industry. Learners will also gain valuable work experience through the 6-month internship.
Course Objectives:
Upon completion of the course, learners should be able:
- To demonstrate knowledge and understanding of different functions in Hospitality Operations
- To display soft kills such as communication, creativity, teamwork, and work ethic.
- To execute junior managerial duties in hospitality industry.
- To perform various front and back of the house functions.
- To progress to a relevant bachelor’s degree with advanced standing.
Course Structure:
Learners are required to complete 8 modules.
Core Modules
Academic and Research Skills
This unit aims to develop learners’ academic research and writing skills. Topics include academic English, primary and secondary research, writing and reading strategies, referencing, and crafting research proposal.
Business Communication
This unit introduces various communications options available in business context so that students can make appropriate choices in the workplace. Students will gain confidence in their ability to communicate by practicing and receiving feedback on business communication skills. Opportunities for improving academic language proficiency are embedded in this unit.
Front Office Operations
This unit introduce students to the systems and procedures required for front office operations. It emphasises the importance of high standards in personal qualities and the provision of customer service.
This unit aims to develop learners’ knowledge and understanding of the scope and importance of Customer Relationship Management (CRM). Learners will be equipped with skills to deliver effective CRM in the baking and food service industry.
Housekeeping Operations
This unit equip learners with necessary knowledge and skills required to work in an Housekeeping department. Students gain confidence to identify and serve the needs of the guests by providing appropriate care in Housekeeping industry.
Food and Beverage Operations
This unit aims to equip learners with knowledge and practical skills required in a food and beverage environment. Topics include food and cuisines, alcoholic and non-alcoholic beverages, table-setting and serving techniques.
Pastry and Baking Techniques
This unit aims to develop learners’ knowledge and skills in designing and producing a variety of pastries and breads.
Culinary Skills
This unit introduces the learners to the principles and practices associated with culinary operations enabling them to produce safe, sound, and wholesome food. This module will develop techniques and processes essential to culinary arts.
Meetings, Incentives, Conferences and Exhibitions (MICE) Management
This unit gives learners the understanding of the dynamic nature of the tourism and hospitality industry in Meetings, Incentives, Conventions and Events Management. It explores the importance of destination branding and uses different case studies and examples from around the world.
Industry Attachment
Learners will get to apply the knowledge and skills which they have gained in the classroom in a real work setting. Learners will be deployed as interns in retail or commercial business environment for a period of 6 months. Industrial Attachment is a compulsory and integral part of the course.
Should a learner be unable to secure a suitable internship due to circumstances beyond the control of the college, the learner will be required to complete a Project Work instead.
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Mode of Delivery |
: Blended (face-to-face & learning/ webinar) |
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Class Size |
: The number of students per class is capped at 40 |
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Duration |
: Full-time: 12 months (6 months classroom + 6 months industrial attachment) Part-time: 15 months (9 months classroom + 6 months industrial attachment) The maximum candidature period is 30 months |
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Class Frequency |
: 5 days per week x 3 hours per day (full-time) |
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Total Contact Hours |
: 360 hours |
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Attendance |
: 90% (International Students with Student Pass Holder), |
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Assessment Method |
: Students will be assessed by a variety of assignments and examinations |
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Graduation Criteria |
: In order to qualify for the course award, the student must fulfill two criteria: successfully passing all modules and ensuring a minimum class attendance rate of 75% |
Minimum Entry Requirements:
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Description |
Local |
International |
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Minimum Age |
17 years |
17 years |
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Academic Qualification |
2 GCE ‘A’ Level credits or BITC Diploma in Hospitality (Café Operations) or equivalent or matured students who are at least 30 years old with minimum 8 years of working experience will be considered on an individual basis. C6 grade in GCE ‘O’ level English or equivalent.
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Completed 12 years of formal education or equivalent or matured students who are at least 30 years old with minimum 8 years of working experience will be considered on an individual basis. Passed English in grade 10 or equivalent. |