Who is this course suitable for?
The Diploma in Hospitality and Tourism Operations is designed to provide learners with the knowledge, practical skills and professional competencies required to operate effectively within the hospitality and tourism industry.
The programme emphasises service excellence, operational efficiency, problem-solving and real-world industry scenarios, rather than focusing solely on theoretical knowledge.
The Diploma in Hospitality and Tourism Operations aims to equip learners with the knowledge, practical skills and professional competencies required to operate effectively in the hospitality and tourism industry.
The course provides learners with a broad understanding of hospitality and tourism operations, including accommodation, food and beverage, customer service, tourism operations, marketing, and talent management. It emphasises the application of industry knowledge to real-world operational situations, enabling learners to develop effective communication, problem-solving, teamwork and service-anagement skills.
Minimum Age: 17 years old
Academic:
Minimum 2 GCE ‘A’ Level Credits (Grade D and above), excluding all languages OR equivalent Year 12 qualification from the applicant’s home country OR Diploma from PEI whose minimum entry requirements is at least GCE ‘O’ Level or equivalent; OR Nitec or equivalent OR Mature candidates aged 30 and above with at least 8 years of working experience.
Language:
Grade C6 pass for English at GCE ‘O’ Levels or equivalent OR
IELTS 5.5 or equivalent OR Pass the English Entrance Test conducted by Forbell International Institute OR Letter from College/University clearly stating the Medium of Instruction of the highest qualification to be English OR Achieve a minimum score of 95 and above in Duolingo English Test
Graduation Requirement:
Student must achieve at least 90% attendance for all modules and a minimum passing of 50% for all assessments to be awarded the Diploma in Hospitality and Tourism Operations
- Fundamentals of Hospitality Operations
- Talent Acquisition and Performance
- Fundamentals of Tourism Service Operations
- Food and Beverage Management
- Marketing for Hospitality and Tourism
- Customer Service and Service Excellence
- Industrial Attachment / *Integrated Project
Face to face
Teaching methods: Classroom
Average Teacher – Student Ratio: 1:20
Mode of Assessment: Assignment
Full-time :
6 months of classroom training
Conducted Mondays to Fridays (Daytime)
And another 6 months of industrial attachment
Part-time :
12 months of classroom training
Conducted 2 or 3 times a week in evening
And another 6 months of industrial attachment
Application Fees- $200
Tuition Fees-$7800
Total $8000