Advanced Diploma in Retail and Supply Chain Management
The baking industry includes firms involved in the production, transportation, warehousing, distribution and retailing of baked products. Good management and integration of the entire supply chain ensures maximum efficiency and prevents delays. Retail, as the final stage of the supply chain, plays a critical role in delivering the products to the end-users.
This 120-credit BITC Advanced Diploma course gives learners a foundation in business and management knowledge and skills. It also enables learners to gain expertise in retail and supply chain management for the baking and related industry. The knowledge and skills gained from the course are transferable and can be applied to other related industries as well.
On completion of the course, learners should be able:
- To demonstrate knowledge and understanding of business and management.
- To perform basic retail and supply chain management functions.
- To display soft skills such as communication, creativity, teamwork and work ethic.
- To progress to a relevant bachelor’s degree with advanced standing.
Learners are required to complete 8 modules and a 6-month internship.
Title: Business Environment (60 hours)
This unit will develop learners’ understanding of the national and global business environment and the internal and external circumstances in which different organisations operate. Learners will also learn how to tackle the challenges faced by baking and food service operators.
Title: People in Organisations (60 hours)
This unit aims to develop learners’ knowledge and understanding of those aspects of organisations that concern and support people. This includes communication practices, teamwork, remote working and other organisational structures. Learners will also learn to develop suitable workplace strategies for baking and food service organisations.
Title: Marketing Mix (60 hours)
This unit aims to develop learners’ understanding and knowledge of the marketing mix. Learners will develop skills to apply the seven aspects of the marketing mix to businesses. Learners will also learn how to develop various types of marketing plans for baking and food service operators.
Title: Customer Relationship Management (60 hours)
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.
Title: Retail Management (60 hours)
This unit provides learners with a basic understanding of retail operations. It aims to equip learners with the knowledge, skills and techniques to operate the basic functions in physical and online stores. Learners will learn topics such as store management, visual merchandising, retail space planning and IT application tools.
Title: Electronic Commerce (60 hours)
This unit provides learners with a basic understanding of electronic commerce and electronic marketing. Learners will acquire knowledge and practical skills in operating popular social media marketing tools such as facebook, youtube, twitter and Instagram
Title: Supply Chain Management (60 hours)
This unit provides learners with a basic understanding of supply chain management (SCM). Learners will learn how to conduct supply chain capacity design and planning, as well as apply lean supply management principles. Learners will have an opportunity to examine the SCM challenges faced by baking and food service operators.
Title: Logistics Management (60 hours)
This unit introduces learners to the basic principles of logistics. It aims to provide learners with the knowledge and skills to operate basic logistical functions in purchasing, inventory, warehousing, transportation and packaging.
Title: 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 to Retail or Supply Chain Management positions for a period of 6 months. Industrial Attachment is a compulsory and integral part of the course. Should a learner be unable to complete the Industrial Attachment due to circumstances beyond the control of the college, the learner will be required to complete a Project Work instead.
|Mode of Delivery:
|The number of students per class is capped at 45
|12 months full-time (6 months classroom + 6 months industry attachment).
The maximum candidature period is 24 months (Full-time)
|5 days per week x 4 hours per day (full-time)
|Total Contact Hours:
|90% (International Students with Student Pass Holder),
75% (Local Students and Non-Student Pass Holder)
|Students will be assessed by a variety of assignments and examinations
|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:
|At least 1 GCE ‘A’ Level credit or equivalent
|Completed at least grade 12 or equivalent
|C6 grade in GCE ‘O’ level English or equivalent
|IELTS 5.5 or equivalent