Higher Diploma in Hospitality and Tourism Management (Baking Industry Training College)

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Learners are required to complete 11 modules.

Academic and Research Skills

This unit aims to develop learners’ academic research and writing skills. Topics include academic English, primary and secondary research, writing and reading strategies, referencing, and crafting research proposal

Business Communication

This unit introduces various communication options available in business context so that students can make appropriate choices in the workplace. Students will gain confidence in their ability to communicate by practising and receiving feedback on business communication skills. Opportunities for improving academic language proficiency are embedded in this unit.

Economics

This unit provides the students with a comprehensive knowledge on how the economy works and how it affects different types of businesses. It covers topics like supply and demand, elasticity, money market and output determination, national economy, unemployment and inflation, economic role of government, international trade, and other related matters.

Human Resource Management

This unit aims to develop learners’ knowledge and understanding of human resources in the workplace. Learners gain knowledge of human resource management theory and link it with organisations’ current human resource management practices.

Financial Decision Making

This unit equips learners with a set of accounting and financial tools that enables them to interpret financial information from variety of sources and to make informed and effective financial decisions that directly impact their company operations and stakeholders within.

Retail Management

This unit provides learners with a basic understanding of retail operations. It aims to equip learners with the knowledge, skills, and techniques to operate the basic functions in physical and online stores.

Rooms Division Management

This unit aims to equip learners with a comprehensive understanding of the function,organization, and management of the rooms division department. The focus is on the core activities of the rooms divisions like front office, housekeeping and the related activities such as security and engineering operations.

Food and Beverage Operations

This unit aims to equip learners with knowledge and practical skills required in a food and beverage environment. Topics include food and cuisines, alcoholic and non-alcoholic beverages, table-setting and serving techniques. Learners will also learn basic skills to make espresso and cappuccino to core standards.

Meetings, Incentives, Conferences and Exhibitions (MICE) Management

This unit gives learners the understanding of the dynamic nature of the tourism and hospitality industry in Meetings, Incentives, Conventions and Events Management. It explores the importance of destination branding and uses different case studies and examples from around the world.

Tourism Management

This unit equips learners to understand the nature of tourism industry. It will allow learners to understand how tourism as a business has evolved, how the tourism and travel industry is structured and how tourism business operate within their political, economic and socio-cultural environments.

Industrial Attachment

Learners will get to apply the knowledge and skills which they have gained in the classroom in a real work setting. Learners will be deployed as interns in retail or commercial business environment for a period of 6 months. Industrial Attachment is a compulsory and integral part of the course. Should a learner be unable to secure a suitable internship due to circumstances beyond the control of the college, the learner will be required to complete a Project Work instead.