Academic Requirements

• Diploma in F&B, or Hospitality or equivalent
• Work Experience (If applicable):  Mature candidate who is above 18 years old with at least secondary school education and at least 5 years of relevant working experiences (with 1 year of experience in supervisory role)
• Englis Language Proficiency: A pass in English with Grade C6 and above at GCE O Level, or IELTS 5.5, or equivalent

Non-Academic Requirements

• Local Students: At least 16 years old
• International Students: At least 18 years old

Modules Covered

• Restaurant Strategy Planning and Design
• Marketing Policy, Planning and Communication
• Organizational Behaviour
• Food Safety Management
• Advanced Operation Finance in Food and Beverage Management
• Cuisine Studies with Central Kitchen Production System
• Intermediate Wine and Spirit Provision (Elective)
• Work Experience

Delivery Mode

• Full-time

Delivery Methods

• Theory Lessons
• Practical Lessons
• Work Experience

Duration

• 12 months
  • 6 months of theory and practical training in school
  • 6 months of Industrial Attachment

Class Timetable

• Monday to Friday
• 3 hours per day

Commencement Dates

• January
• February 
• March
• April 
• May 
• June 
• July
• August
• September
• October
• November 
• December

Teacher Student Ratio

• Theory Lesson: 1:40
• Practical Lesson: 1:20

Assessment Methods

• The examinations could cover both written and practical examinations, where applicable. The written paper shall comprise multiple-choice and open-ended questions.
• Each Module will be assessed via the coursework in the following formats: 
  • Class Participation; 
  • Assignments; 
  • Written and/or Practical Examinations
• The examinations will be set and marked by ICASTEC. 
• 6-month Work Experience is assessed through an “Industrial Attachment” Logbook, and a 1,500-word research report.

Graduation Criteria

Students are expected to attain a minimum of 40% in order to pass each examination paper. Students who have successfully passed all required modules and achieve minimum average score of 50% will be eligible for graduation. Should students fail in any module, one can re-register for the following with costs: 

•  Re-examination with revision
•  Re-take entire module (with exam and revision)

Awards

• Advanced Diploma in Restaurant and Catering Management

Academic Progression

• BTEC Level 7 in Strategic Management & Leadership. Students can justify with a related first degree in Business or Management.
• Third year of BA in Business Management, Edinburgh Napier University
• Third (final BA) year of the BHMS BA in hotel and Hospitality Management awarded by the Robert Gordon University, UK.

As for those without a first degree must have at least a 3-5 years of background in a related work field in the business industry to meet the prerequisites of BTEC. Or students with a polytechnic qualification who have the work experience may be considered.

Local Students

International Students