Diploma in International Hotel and Tourism Management (Educare Global Academy)

Age Requirements: At least 17 years old.

Academic Requirements: At least 2 passes at GCE ‘A’ level; or Year 12 High School; or Existing Diploma from another local polytechnic or PEIs PP; or Educare Global Academy Foundation Course programme; or other foreign qualifications shall be assessed on a case by case basis.

Language Proficiency: Minimum of Band 5.5 IELTS; or Pass Educare Global Academy English Placement Test; or Letter from College/University clearly stating the Medium of Instruction of the highest qualification to be English; or C6 pass in English GCE ‘O’ level; or equivalent.

Information not available

Academic and Business English

Communication is a key skill essential for the management of teams and for establishing good relationships with guests, an important aspect of the international hospitality industry.

This module enables students to enhance their written and spoken English and acquire the skills necessary for effective communication in the English language in various settings.

Food and Beverage Cost Control

This module is specific to the F&B operations and control systems within 5-star hotels and resorts.

This module allows students to understand the importance of internal food and beverage control and acquire the knowledge to manage the financial aspects of controlling the entire process of acquisition, storage, processing and accounting for food and beverage inventories. These are common and important functions in a quality restaurant of a 5-star hotel or resort.

Gastronomy Food Service

This module enables learners to learn basic concepts of food service skills, knowledge and responsibilities required in food service. The practical knowledge and skills acquired in this module will prepare students for roles in food service outlets.

Students will learn about the factors involved in the meal experience. They will have the opportunity to relate issues concerning value, quality, skill levels, satisfaction, service and environment to customer expectations in various operations.

In this module, students will need to organise the preparation and layout of a food service operation, taking into account various factors such as equipment, staff organisation and particular customer needs.

Upon completion, students will demonstrate a professional approach towards practical customer care and demonstrate good food service skills. Throughout the module, students will have the opportunity to develop the skills appropriate to a range of different outlets settings, such as restaurants – fine dining, brasserie, café, room service, pool, spas and banqueting.

Students will better appreciate and understand the factors essential to customer satisfaction and the consequences of these needs not being fully met.

Introduction to Research Methods

This module will allow students to apply their theoretical knowledge of the research process as part of their professional development. Students will choose a research area that interests them and conduct their secondary research to produce an independent literature review. It enable students to acquire research skills for progressive development towards the Advance Research Methods module.

IT in Hospitality and Tourism

This module introduces the students to the basics of information technology. Students will be introduced to the school’s computer network. Students will understand the possibilities and be prepared to use some important applications unique to the hospitality industry, for example, HOTS or Opera.

Students will acquire more profound knowledge about mobile and tablet applications in the hospitality industry and unveil the strong connection between technology and hospitality.

Marketing for Tourism and Hospitality

This module allows students to explore the marketing principles of understanding the customer, ensuring that products and services meet customer needs and how marketing can influence customer behaviour. Students will have the chance to research the marketing strategies of various hospitality operations. They will investigate the basic principles of marketing by understanding marketing objectives, marketing mix, market segmentation and marketing communications. Students will also identify the constraints that affect marketing for hospitality organisations.

Rooms Division Operations

This module will enable students to develop skills in front office operations, including advance (future) reservations, guest registration and guest accounting procedures. This module will be a platform for students to build up skills and habits that promote best practices in managing housekeeping operations. Students will have opportunities to work within accommodation areas to demonstrate cleaning and servicing skills using appropriate cleaning agents, equipment, resources and methods.

This module will allow students to acquire skills to work effectively in the Front Office department of a 5-star hotel or resort and support the knowledge required for the Front Office Management course in Advanced Diploma in International Hotel and Tourism Management.

Industrial Attachment/Integrated Project

This module enables students to gain practical work experiences in the functional departments of the hospitality industry. Students will be deployed over 6 months in food and beverage establishments, hotel front office, accommodation, front office, travel and event agencies, tourist attractions and theme parks, and entertainment and recreation facilities.

Students may also opt to complete an integrated project in place of the industrial attachment. Students will have to formulate a research topic based on the hospitality curriculum and present it as a project. This will allow students the opportunity to research, engage in higher-level thinking and reflect on their learning.

Mode of Delivery: The Diploma programme consists of 9 modules and may be completed after 8 months of lessons and an additional 6 months of industrial attachment/integrated project. Lessons will commence 5 days a week for a maximum of 6 hours per day with a total of 416 learning hours.

Assessment Method: Written Exams, Practical Assessments/Presentations and Projects.

Graduation Requirements: 50%

Duration: 8 months and 6 months industrial attachment / integrated project.

Lecturer – Student Ratio: 1:30