Academic Requirements

• Obtained at least a pass at GCE O Level in any three subjects or Pass in placement test or equivalent
• At least a pass at GCE O Level English or Pass in placement test or equivalent

Non-Academic Requirements

• At least age of 16 or above

Modules Covered

• The Tourism/Hospitality Industry (DHM-01)
• Room Division Operations (DHM-02)
• Food & Beverage Operations Management (DHM-03)
• Food Safety Management (DHM-04)
• Menu Planning & Product Development (DHM-05)
• Hospitality Cost Control (DHM-06)
• Language Skills for Restaurant Personnel (DHM-07)
• Customer Services (DHM-08)
• Industrial Internship (DHM-09)

Delivery Mode

• Full-time

Delivery Methods

• Lectures
• Tutorials
• Discussion strategies
• Teamwork

Duration

• 12 months: 6 months (theory) + 6 months (internship)

Timetable

• Mondays to Fridays
• 5 hours per session 

Commencement Dates

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

Teacher Student Ratio

• 1:32

Teacher Qualifications

Trainers are qualified and experienced teachers

Manner of assessment / examination

• End-of-module written examination

Criteria for Graduation

Complete course and all modules must obtained at least 50%

Progression Requirement

• Complete course and at least 6 modules obtained at least 50%
• Meet Minimum Attendance Requirement
  • Foreign Student: At least 90% attendance (absence with valid reasons)
  • Local Student: At least 75% attendance (absence with valid reasons)

Criteria for award

• Complete course and all modules must obtained at least 50%
• Meet Minimum Attendance Requirement
  • Foreign Student: At least 90% attendance (absence with valid reasons)
  • Local Student: At least 75% attendance (absence with valid reasons)

Awards

• Diploma in Hospitality Management