The current globalization enhanced by rapid advancements in Technologies – enabling easier reach of overseas destinations with lower price – results in the overall increase of The Diploma in Tourism and Hospitality Management program was developed based on the result of an informal market survey undertaken by the CSM Academy International to provide local and international students with the necessary academic knowledge of subjects in Tourism and Hospitality Management so that they are enabled to embark on a career in Tourism and Hospitality Industry.
Successful completion of the Diploma in Tourism and Hospitality Management leads to an Advanced Diploma in Tourism and Hospitality Management to further acquire the knowledge and skills for specific roles in Tourism and Hospitality.
- Full-time: 8 months (3-hour lessons/day, 5 days/week)
- Part-time: 12 months (3-hour lessons/day, 3 days/week)
The course structure is designed to provide students with the following necessary skills and tools:
- Introduction in Tourism and Hospitality Management
- Housekeeping Operations
- Food Hygiene and Safety
- Principles of Quality Service in Hospitality and Food & Beverage Industry
- Front Office Operations
- Food and Beverage Operations
- Sales & Marketing in the Hospitality and Tourism Industry
- Professional Development for Tourism and Hospitality Industry
- Industrial Attachment (6 months)
Course Learning Objectives
- Develop general food knowledge
- Understand the importance and uses of different types of foods
- Identify and classify the various raw food materials used in food production.
- Demonstrate workplace health and safety procedures.
- Develop procedures for the packaging, storage and transportation of various food types
- Develop knowledge of alcoholic, non-alcoholic beverages and wines
- Understand the importance of providing responsible service of alcoholic beverages and wines
- Illustrate the use of bar equipment and tools used in drink service
- Demonstrate bar opening and closing procedures
- Perform appropriate responsible service of alcoholic beverages
- Demonstrate workplace health and safety procedures
- Understand stocktaking procedures used in the hospitality industry
- Understand procedures to process stock orders and reduce stock loss
- Explain the basic front office problems
- Explain the principles of front office
- Apply the concepts of reservations, reception and cashiering in the hotel industry
- List the different types of guests and relate them to various departmental tasks at the hotel
- Able to perform yield management at the front office
- Able to perform daily check—in, check—out and cashiering duties
- Describe the fundamentals of handling Housekeeping request by the guest.
- Illustrate and advise guest on room and Housekeeping equipment.
- Explain and capable to set up equipment and trolleys.
- Identify access rooms for services.
- Demonstrate and capable to handle on how to make up beds, clean and clear rooms.
- Demonstrate and capable to handle how to clean and store trolleys and equipment.
- Describe the process of laundry items, package and store laundry items.
- Display professional valet standards.
- Show care for the guest property and arrange services for guests.
- Explain on taking delivery of stock, store stock, rotate and maintain stock.
- Describe maintaining stock levels and records, process stock orders and minimize stock losses.
- Develop on how to organize and administer stocktakes and follow up orders.
- Follow hygiene procedures
- Identify and prevent hygiene risks
- Explain how to seek information on the hospitality industry.
- Describe how to source and apply information on legal and ethical issues for the hospitality industry.
- Illustrate and update hospitality industry knowledge.
- Describe the role of the Singapore Tourism Board.
- Describe the major attractions, meetings facilities, retail and food and beverage services available to visitors in Singapore.
- Demonstrate an understanding by establishing and conduct business relationships by means of effective communication skills and techniques.
- Conduct negotiations in a business-like and professional manner within the relevant cultural context and current enterprise marketing focus.
- Make formal business agreements in writing, using formal contracts where appropriate, and in accordance with enterprise requirements.
- Develop and foster and maintain business relationships through regular contact and use of effective interpersonal and communication styles.
- Define clearly the document requirements including purpose, audience, format, style, content and scope in consultation with relevant others.
- Conduct research according to the requirements of the document, using informal and formal data collection methods and analyze and assess data.
- Select and use appropriate technology and software, write the document, using a suitable format, structure and style in accordance with requirements.
- Present and circulate documents for comment, respond to any feedback and comments received, and adjust the document where required.
- Maintain and file copies of all documents within a secure and ordered system, according to enterprise practices.
- Outline the communications process.
- Explain the Barriers to Communication.
- Explain ways to overcome barriers to communication.
- Distinguish the difference between the sales and marketing functions
- Explain the term “service” and the characteristics that affect the marketing of a service
- Apply the concept of the marketing mix to hospitality
- Describe the stages of personal selling
- Identify the different opportunities to develop product/service knowledge
- Explain the 5 gap Model of Service Quality
- Demonstrate different up-selling skills
- Demonstrate different suggestive selling skills
The course is delivered face-to-face in classroom mode and through e-learning.
January, April, July and October
Assessments/Exams are conducted after every module.
Assignments, assessment tasks and project
In case of failure of a module, the student is allowed to take up to 1 supplementary assessment with payment of the appropriate fee. Modules are independent of each other.
Graduation Requirements and Awards
- To graduate, a student must pass all module end examinations and completed 6 months industrial attachment in order to be awarded the Diploma in Tourism and Hospitality Management conferred by CSM Academy International.
Employment opportunities include a variety of posts in a range of hotels, resorts, tour agencies and ecotourism sites.
- GCE ‘A’ Level with at least 3 passes or equivalent.
- GCE ‘O’ Level holder with a minimum age of 30 at the point of application and 8 years of working experience.
GCE ‘A’ level pass in English or equivalent.
Application Fee (Non-Refundable and non-transferrable)
- International student: S$600 (before GST)
- Local student: S$50 (before GST)*
*Local student refers to Singaporeans/PRs/Employment Pass/Dependant pass holders
- For local students: S$ 8,800 (before GST)
- For International students: S$ 10,000 (before GST)
- Fee Protection Scheme**: Subject to prevailing market rate
- Medical Insurance Fee***: Subject to prevailing market rate
**The Fee Protection Scheme (FPS) serves to protect students’ paid fees.
***It is compulsory for all local and international students to purchase medical insurance which is valid throughout their course of studies with the CSM Academy International. Local students (Singaporeans, PRs & Non-student’s Pass holders) may opt-out of this scheme if they can provide the proof of adequate medical insurance coverage in Singapore.
- Payment of fees is in Singapore Dollars.
- Payment method only by Cheque/ Nets/ Telegraphic Transfer