Diploma in Hospitality & Tourism Management
IIHM Education Pte Ltd. conducts 1 year Diploma in Hospitality & Tourism Management, 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 3 GCSE O level passes (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;
Important Information regarding the course
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 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
Industrial Attachment :
Students must complete and pass a 6-month IA in order to graduate from the course with a full qualification.
The final grading of the IA shall be recorded in the transcript.
The final grading of the IA shall be recorded in the transcript.
Course Assessment Plan for Each Semester
