Retail logistic

Course Synopsis:

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. The BITC Diploma in Retail and Supply Chain Management course gives learners a foundation in retail and supply chain management. It equips learners with the skills to perform basic functions in retail, distribution, purchasing and warehousing.

Course Objectives:

On completion of the course, learners should be able:

  • To describe the basic theories, principles and concepts of supply chain management and logistics.
  • To describe the basic theories, principles and concepts of retail and electronic commerce.
  • To perform basic operations in supply chain management, logistics, retail and electronic commerce.

Course Structure:

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

Retail Operations

This module provides learners with a broad understanding of the major activities in a retail environment. Learners will learn how to perform maintain a professional image, sell goods and services, and interact with different types of customers.

Retail Marketing

This module provides learners with a broad overview of marketing theories, principles and techniques. Learners will learn how to apply the marketing mix of product, price, place and promotion in a retail environment.

Electronic Commerce

This module provides learners with a basic understanding of the world of electronic commerce. Learners will learn how to leverage on website and social media tools such as facebook, youtube, twitter and Instagram to buy and sell products.

Supply Chain Management

This module provides learners with a broad overview of supply chain management. Learners will acquire knowledge and skills in supply chain design and planning, agile supply management, lean supply management, and supplier selection.

Introduction to Logistics

This module will introduce learners to the fundamentals of logistics. It examines key logistical functions such as order processing, inventory control, warehousing, transportation, materials handling and packaging.

Warehouse Operations

This module will introduce learners to the basics of warehousing operations. Learners will learn about warehouse location, warehouse space and layout planning, storage management, materials tracking and shipping.

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 baking 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.

Mode of Delivery: Blended (through face-to-face, online learning and webinar)
Class Size: The number of students per class is capped at 40
Duration: Full-time: 6 months study + 6 months industrial attachment. The maximum candidature period is 24 months
Part-time: 8 months study + 6 months industrial attachment. The maximum candidature period is 28 months
Class Frequency: Full-time: 5 days per week x 3 hours per day
Part-time: 3 days per week x 3 hours per day
Total Contact Hours: 270 hours of classroom training
Attendance: 90% (full-time students)
75% (part-time students)
Assessment Method: Students will be assessed 100% by assignments.
Graduation Criteria: Students who have successfully completed the course by passing every module and the industrial attachment will be awarded the Diploma in Retail and Supply Chain Management by the Baking Industry Training College.
Minimum Entry Requirements:
Description Local International
Minimum Age 16 years 16 years
Academic Qualification At least 1 GCE ‘O’ Level or equivalent Completed 10 years of formal education or equivalent
English Proficiency C6 grade in GCE ‘O’ level English or equivalent Passed English in grade 10 or equivalent