Diploma in Hotel and Restaurant Management (TMC Academy)
Course Information
Description
Course Overview
The aim of the Diploma in Hotel and Restaurant Management course is to provide students with the basic knowledge and skills in hotel and restaurant industry and also to provide students with the necessary foundation for undergraduate studies in related field. After successful completion of the course, students will be able to progress to the TMC Higher Diploma in Hospitality and Tourism Management or Higher Diploma in Tourism, Hospitality and Leisure Management.
Entry Requirements
Entry Requirements (Local)
Minimum Age Requirement
Applicants must be 16 years and above
Academic Entry Requirements
Any of the following:
- Obtained at least a C6 at GCE O level in any 1 subjects
- NITEC or Higher NITEC
- Integrated Programme (1 passes at a level equivalent to Secondary 4)
- TMC Certificate in Tertiary Foundation Programme
Language Requirement
Any of the following:
- At least a C6 at GCE O level English
- Completed TMC Certificate in Tertiary Foundation Programme
- Completed a prior Diploma where medium of instruction is English
- Pass an English online test and an interview with the Dean/HOD/designate
Mature Candidates
- Mature Candidates of ≥30 years old with 8 years of work experience may be admitted in lieu of academic qualification
Entry Requirements (International)
Age
16 years old*
Academic Qualification
Completed Secondary Education or Year 9
English Proficiency
Any of the following:
- IELTS 5.5 or TOEFL (Paper) ≥ 525 or, TOEFL (Computer) ≥ 195 or,
- TOEFL (Internet) ≥ 70 or, TOEIC ≥ 750
- Completed TMC Certificate in Tertiary Foundation Programme
- Completed a prior Diploma where the medium of instruction is English
- Attend and pass Certificate in English up to Upper Intermediate A level
Mature Candidates
Mature candidates of ≥ 30 years old with 8 years of work experience may be admitted in lieu of academic qualifications
Career Opportunities
Information not available.
Modules
- Introduction to Study Skills
- Introduction to Hospitality and Tourism
- Food and Beverage Operation
- Accommodation Operation
- Service Excellence
- Managing People in the Hospitality