Postgraduate 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 Postgraduate Diploma course aims to prepare graduates from any disciple who wish to start a career in retail or supply chain management in the baking and related industries. Besides learning how to manage retail and supply chain management operations, learners will also acquire proficiency in management and marketing.
On completion of the course, learners should be able:
- To demonstrate comprehensive knowledge and understanding of business and management.
- To develop and execute marketing strategies.
- To perform retail and supply chain management functions at the managerial level.
- To display soft skills such as leadership, problem-solving, communication, creativity, teamwork and work ethic.
- To progress to a relevant master’s degree with advanced standing.
Learners are required to complete 8 modules and a 6-month internship.
Title: Strategic Planning
This unit will develop learners’ knowledge, understanding and skills necessary to develop an effective organisational strategic plan. Topics include business environment analysis and strategic planning options. Learners will learn how to construct a comprehensive strategic plan for a café or hospitality business.
Title: Organisational Behaviour
In this unit, learners will develop an understanding of how organisational behaviour, structure, culture, motivation, creativity and leadership impact on an organisation’s effectiveness and efficiency. Learners will study in-depth how hospitality organisations can motivate their employees to greater heights.
Title: International Marketing
This unit aims to provide learners with knowledge and understanding of marketing at the international level. Learners will learn how to construct effective international marketing plans for hospitality, baking and food service organisations.
Title: Corporate Communication
This unit aims to impart learners with knowledge and understanding of the importance of corporate communication to the achievement of corporate objectives. Learners will acquire useful skills in auditing corporate communication strategies as well as developing corporate communication strategies for hospitality, baking and food service organisations.
Title: Retail Management
This unit provides learners with an overview of retail operations and management. It aims to equip learners with the required knowledge and skills to perform managerial roles in physical and online stores. Learners will also learn how to design retail space and deploy visual merchandising techniques to attract customers.
Title: Electronic Commerce
This unit provides learners with an overview of electronic commerce and electronic marketing. It aims to equip learners with the required knowledge and skills to develop and manage e-commerce platforms. Learners will learn how to develop e-commerce strategies using popular social media marketing tools such as facebook, youtube, twitter and Instagram.
Title: Supply Chain Management
This unit provides learners with an overview of supply chain management (SCM). Learners will learn how to develop strategies for areas such as procurement, strategic alliance, distribution, supply chain integration and information technology. Other topics include lean supply management and agile supply chain management.
Title: Logistics Management
This unit introduces learners to the principles of logistics. It aims to provide learners with knowledge and skills to manage logistical functions such as purchasing, inventory, warehousing, transportation and packaging. Learners will also learn how to analyse and solve logistical problems faced by baking and food service operators.
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 in a related-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 45|
|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:||480 hours|
|Attendance:||90% (International Students with Student Pass Holder),
75% (Local Students and Non-Student Pass Holder)
|Assessment Method:||Students will be assessed by a variety of assignments and examinations|
|Graduation Criteria:||Students who have successfully completed the course by passing every module will be awarded the Postgraduate Diploma in Retail and Supply Chain Management by the Baking Industry Training College.|
Minimum Entry Requirements:
|Minimum Age||21 years||21 years|
|Academic Qualification||Recognised Bachelor’s degree or equivalent||Recognised Bachelor’s degree or equivalent|
|English Proficiency||C6 grade in GCE ‘O’ level English or equivalent||IELTS 6 or equivalent|