Programmes
Diploma In Hospitality Management (Patisserie & Baking)
Overview
The Diploma in Hospitality Management (Patisserie & Baking) course is designed for learners who wish to work in the hospitality industry as well as gain proficiency in baking. Besides acquiring knowledge and skills required for Food & Beverage positions, learners will also be trained in the basic art of baking breads, pastries and cakes. Learners will also gain useful work experience through the 6-month industry attachment programme.
Course Objectives:
On completion of the course, learners should be able:
- To demonstrate basic knowledge and understanding of hospitality management.
- To design and produce basic breads, cakes and pastries.
- To perform basic hospitality and food & beverage functions.
- To display soft skills such as communication, creativity, teamwork and work ethic.
Course Duration
Learners Are Required To Complete 7 Modules And A 6-Month Internship.
Modules
Food and Beverage Modules
Title: Tourism and Hospitality Industry
This unit will provide learners with a basic knowledge and understanding of the tourism and hospitality industry. Topics include tour guiding, travel planning, eco-tourism and M.I.C.E.
Title: Service Marketing
This unit will equip learners with knowledge and understanding of the basic principles of marketing. Topics include the marketing mix, market research, market analysis and electronic marketing. Learners will learn how to apply marketing theories in a hospitality setting.
Title: Food & 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.
Title: Communication Skill
This Unit Aims To Develop Learners’ Ability To Listen, Speak, Read And Write In Basic Business English. Topics Include Communication Models, Body Language, Oral Communication, Written Communication. Learners Will Also Learn English For The Hospitality Industry
Baking Modules
Title: Principles of Pastry Making
This unit aims to develop learners’ knowledge and skills in designing and producing a variety of pastries and breads.
Title: Principles of Cake Making
This unit aims to develop learners’ knowledge and skills in designing and producing a variety of pastries and breads.
Title: Principles Of Bread Making
This Unit Aims To Develop Learners’ Knowledge And Skills In Designing And Producing A Variety Of Pastries And Breads.
On-Job-Training
Title: Industry 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 to front-line Food & Beverage positions in the hospitality Industry for a period of 6 months. Industrial Attachment is a compulsory and integral part of the course. Should a learner be unable to complete the Industrial Attachment due to circumstances beyond the control of the college, the learner will be required to complete a Project Work instead.
Modes & Methods of Delivery
- Mode of Delivery : Face-to-face
- Duration : 12 months full-time (6 months classroom + 6 months industry attachment).
- Class Frequency : 5 days per week x 4 hours per day (full-time)
- Total Contact Hours : 420 hours Attendance : 90% (full-time students)
- Assessment Method : Students will be assessed by a variety of assignments and examinations
- Graduation Criteria : Students who have successfully completed the course by passing the 6 required modules will be awarded the Diploma in Hospitality Management (Patisserie & Baking) .
Entry Requirements
International Minimum Age 17 Years Academic Qualification Completed 12 Years Of Formal Education Or Equivalent English Proficiency IELTS 5.0 Or Equivalent
FeesInternational Students
SGD $6500.00
- Miscellaneous Notes
- All Fees Stated Are Inclusive Of 7% GST
- All Fees Are Subject To Change Without Prior Notice.
- Application Fee Of SGD $299.00 Is Payable This Fee Is Non-Refundable Under All Circumstances
- Student Can Make Payment Via TT, Bank Draft Or Cheque.