Diploma in Hospitality and Tourism Management

 

IIHM Education Pte Ltd. conducts 1 year Diploma in Hotel and Hospitality Operations, to prepare for this dynamic and versatile industry. The Course promotes soft skills along with the important operational knowledge in Hospitality and Tourism.

Minimum Requirement :

Academic/Work Experience Requirements
Obtained at least three (3) GCE N-Level credits (including English)

Minimum Age Requirements
17 years

Language Proficiency Requirements
Obtained at least an IELTS score of 5.5 / TOEFL (internet-based total) score of 46-59 / WPLN Level 5; AND

* Completed/exempted from National Service (for Singaporean males only)

 

Curriculum :

The Course is divided into 2 semesters, the details of which are given below

Semester 1 :

 

Module 1 : Accommodation Operations I

Introduction to Housekeeping

Safety in Housekeeping

Organization of Chambermaid’s Trolley

Public Area Cleaning and Workflow

Linen Room and Laundry Procedures

 

Module 2: Etiquette, Communication and Grooming I

Greetings & Professional Communication

Professional Appearance

Telephone Etiquette

Hospitality Grooming

Health & Wellness

Personal Presentation

 

Module 3 : Culinary & Patisserie I

Introduction to Culinary Arts and Food Production Business

Kitchen Essentials/ Attitude and Behaviour in the Kitchen

Kitchen Equipment and Appliances

Introduction to Cooking and Cooking Methods

Classification of Ingredients: Fruits, Vegetables, Poultry

 

Module 4 : Food & Beverage Service I

Introduction to Hotels/ Restaurants and F&B Industry

F&B Service Areas

Introduction to F&B Service Equipment

Menus & Covers and Types of Meals

Room Service Operations

Introduction to Non Alcoholic Beverages

 

Module 5 :  Front Office Management

Introduction to Front Office Management

Customer Service

Preparing for Front Office Operations

Preparing for Guest Arrival

Handling Reservations

 

Module 6 : Technology Applications in Hospitality & Tourism

Introduction to Hospitality Technology

Hospitality Technology Systems

Trends and Innovations

 

Module 7 : Tourism & Hospitality Universe I

Introduction to Luxury Hospitality

Hospitality Brands and Marketing

Hospitality Services : Facilities and Amenities

Revenue Management

 

Semester 2 :

 

Module 1 : Accommodation Operations II

Cleaning Agents, Equipment and Procedures

Pest Control

Flower Arrangements and Interior Decorations

Housekeeping Control Desk Operations

Lost and Found

 

Module 2 : Etiquette, Communication and Grooming II

Cultural Awareness

Table Etiquette

Conflict Resolution & Service Recovery

Time Management & Punctuality

Personal Branding and Professionalism

Stress Management

Handling Criticism and Feedback

 

Module 3 : Culinary and Patisserie II

Introduction to French Cuisine

Classification of Ingredients – Cereals, Rice and Legumes

Classification of Ingredients – Lamb and Mutton

Classification of Ingredients – Pork, Ham and Bacon

Classification of Ingredients – Fish and Shellfish

Introduction to Baking

 

Module 4 : Food & Beverage Service II

Simple Control Systems

Introduction to Alcoholic Beverages and Wines

Beer

Spirits and Cocktails

Functions and MICE Catering

 

Module 5 : Front Office Management

Activities of Handling Guest Services

Registration and Check In Procedures

Check Out Procedures

Night Audit

 

Module 6 : Marketing Policy, Planning, Digital Marketing

Hospitality Sales and Marketing

4 P’s of Marketing

Introduction to Digital Marketing

Tools of Digital Marketing

 

Module 7 : Tourism and Hospitality Universe II

Introduction to Tourism

Types of Tourism

Tourism and Revenue Building

Tourism and Sustainability

 

• Duration : 1 Year (975 Hours)
  

• Fees : SGD 9,950

• Faculty : Student = 1:16