Course Synopsis:

The Diploma in Hospitality Management (Patisserie & Baking) course is designed for learners who wish to work in the hospitality industry as well as gain proficiency in baking. Besides acquiring knowledge and skills required for Food & Beverage positions, learners will also be trained in the basic art of baking breads, pastries and cakes. Learners will also gain useful work experience through the 6-month industry attachment programme.

Course Objectives:

On completion of the course, learners should be able:

  • To demonstrate basic knowledge and understanding of hospitality management.
  • To design and produce basic breads, cakes and pastries.
  • To perform basic hospitality and food & beverage functions.
  • To display soft skills such as communication, creativity, teamwork and work ethic.

Course Structure:

Learners are required to complete 7 modules and a 6-month internship.

Title: Tourism and Hospitality Industry

This unit will provide learners with a basic knowledge and understanding of the tourism and hospitality industry. Topics include tour guiding, travel planning, eco-tourism and M.I.C.E.

Title: Service Marketing

This unit will equip learners with knowledge and understanding of the basic principles of marketing. Topics include the marketing mix, market research, market analysis and electronic marketing. Learners will learn how to apply marketing theories in a hospitality setting.

Title: Food & 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.

Title: Communication Skill

This unit aims to develop learners’ ability to listen, speak, read and write in basic business English. Topics include communication models, body language, oral communication, written communication. Learners will also learn English for the hospitality industry.

Title: Principles of Pastry Making

This unit aims to develop learners’ knowledge and skills in designing and producing a variety of pastries and breads.

Title: Principles of Cake Making

This unit aims to develop learners’ knowledge and skills in designing and producing a variety of pastries and breads.

Title: Principles of Bread Making

This unit aims to develop learners’ knowledge and skills in designing and producing a variety of pastries and breads.

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 front-line Food & Beverage positions in the hospitality Industry 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: Face-to-face
Class Size: The number of students per class is capped at 40
Duration: 12 months full-time (6 months classroom + 6 months industry attachment).
The maximum candidature period is 24 months (Full-time)
Class Frequency: 5 days per week x 4 hours per day (full-time)
Total Contact Hours: 420 hours
Attendance: 90% (full-time students)
Assessment Method: Students will be assessed by a variety of assignments and examinations
Graduation Criteria: Students who have successfully completed the course by passing the 6 required modules will be awarded the Diploma in Hospitality Management (Patisserie & Baking) by the Baking Industry Training College.
Minimum Entry Requirements:
Description Local International
Minimum Age 17 years 17 years
Academic Qualification 3 GCE ‘O’ levels or equivalent Completed 11 years of formal education or equivalent
English Proficiency C6 grade in GCE ‘O’ level English or equivalent IELTS 5.0 or equivalent