Diploma in Hospitality Management (BAC College)

• 18 years of age and above; and
• GCE A-Level; or
• Completion of Year 12; or
• Completion of less than Year 12 will be considered if it is an official completion of High School in the country of origin; or
• IB Diploma; or
• Pre-university certifications; or
• Polytechnic Diploma; or
• BAC Foundation Diploma; or
• Mature candidates (30 years old or older with 8 years of work experience); or
• Other private or foreign qualifications will be assessed on a case-by-case basis

Language Proficiency

• Pass BAC English Placement Test; or
• IELTS 5.5 or equivalent

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Business Environment

• This module introduces the nature of, and range of business formats and functions which contribute to effective enterprises. It presents the complexities and categories which contextualise the contemporary business environment and the variety of ways in which they may be used and applied.

Food Nutrition, Safety and Hygiene

• This module will provide you with the requisite knowledge of nutrition. You will also learn specific food handling controls related to hazards and safety measure, receiving, storage, processing and displaying of food. You will also learn about the safety, health and hygiene of food handlers, and cleaning and maintenance of food equipment.

Food and Beverage Service Skills

• This module has been designed in line with the food service industry, and will equip students with fundamental knowledge to perform basic food and beverage service, identify food and beverage equipment in a restaurant, menu planning and principle technical skills necessary for operating a restaurant.

Event Creation

• This module provides an insight into the rich, colourful and diverse nature and make-up of contemporary events and festivals. It introduces the constituent elements required for effective event planning and helps you develop practical skills in creating and planning an event.

Commercial Food Production

• This module involves theory and practical sessions to give students information about commercial food production management and operation skills. This entails menu planning, recipe formulation, and organisational design to food production, including the production of appetizers, main courses and desserts.

Principles of Accounting

• In this module, you will learn the basic subjects in financial accounting. The topics discussed include introduction to financial accounting, the accounting cycle, recording processes and the presentation of financial accounting.