Academic Requirements

• Diploma or
• Chinese Senior Secondary Year 3 or
• SMU 3 or
• GCE ‘A’ Levels – at least two (2) Grade E or
• ITE Higher NITEC 2.5 or
• STPM – 2 passes or
• Vietnam Grade 12 or
• Any other equivalent qualification
• Applicants with foreign qualifications equivalent to the above may be admitted provided they are proficient in the English Language, and possess IELTS 5.5 or equivalent qualifications or
• a Pass in English Proficiency Assessment Test determined by the college.
• Those without IELTS 5.5 are required to attend an English Course at a fee.
• More mature learners may present a more varied profile of achievement that is likely to include extensive work experience of paid and/or unpaid employment and/or achievement of a range of professional qualifications in their work sector.

Non-Academic Requirements

• At least 18 years old

Modules Covered

• Core Units
  • The Contemporary Hospitality Industry
  • Finance in the Hospitality Industry
  • Customer Service
  • Research Project
  • Food and Beverage Operations Management
  • Rooms Division Operations Management
  • The Developing Manager
  • Work-based Experience
• Specialist Units
  • Hospitality Operations Management
  • Conference and Banqueting Management
  • Hospitality Contract and Event Management
  • Small Business Enterprise
  • Cellar and Bar Operations Management
  • Menu Planning and Product Development
  • The Travel and Tourism Sector
  • Personal and Professional Development
  • Employability Skills
  • Marketing in Hospitality
  • Tourist Destinations
  • Quality Management in Business
  • Human Resource Management for Service Industries

Delivery Mode

• Full-time

Delivery Methods

• The course is modular in nature, the units may be delivered in any sequence.
• The course is mainly conducted in the classroom via face-to-face learning which encourages student-teacher interaction.
• Students are encouraged to attend field trips and bazaars organised by the school to encourage experiential learning.

Duration

• 18 Months

Timetable

• Total 960 Hours excluding development and implementation of coursework

Commencement Dates

• January
• February
• March
• May
• July
• October
• December

Assessment Methods

• In-course assessments will be conducted only. In-course assessments may include quizzes, class tests, class participation in question and answer sessions, oral presentation, project, subject assignments including assignment reports and demonstrations where relevant, valid and appropriate

Award Criteria 

• The Pearson BTEC Level 5 HND Diploma in Hospitality Management is a 240-credit qualification that consists three mandatory core units plus specialist units that provide for a combined total of 240 credits. The rules for combination for this qualification are as specified as follows:

  • Qualification credit value: a minimum of 240 credits.
  • Minimum credit to be achieved at the level of the qualification (level 5): 125 credits.
  • Mandatory core unit credit: 125 credits.
  • Specialist unit credit: 115 credits.

Awards

• Pearson BTEC Level 5 HND Diploma in Hospitality Management awarded by Pearson International (UK).

Local Students

International Students