Advanced Diploma in Hospitality and F&B Services (8 months)

Why Study Hospitality and F&B Services at DIMENSIONS?

Best Private Education Institution Award in Hospitality and Tourism

 

As a second-time recipient of the prestigious and highly coveted Best Private Education Institution Award in Hospitality and Tourism – JobsCentral Learning Training & Education Development (T.E.D.) Awards (2017 and 2018), it bears ample testimony to our pedagogical excellence and the remarkable quality in the effective delivery of our Hospitality and Tourism programmes.

 

DIMENSIONS’ Hospitality and Tourism programmes are officially endorsed by our in-house Hospitality Advisory Board (HAB) that is actively supporting our students’ educational journey through continuously improved syllabus, significant industry inputs, best practices in the industry, and analysis of the future trends. In addition to that, students are richly supported with our bespoke training facilities, such as the bar and restaurant training room as well as guest room to help them develop their practical skills.

 

Gold Standard Service Provider Award in Food and Beverage

 

In 2018, DIMENSIONS was honoured as the sole recipient of the Gold Service Standard Provider Award in Food and Beverage (F&B) by JobsCentral Learning, Singapore. Adding yet another feather in our cap, this award bears testimony to our successful curricula and effective pedagogical techniques along with our lifelong commitment to educational excellence.

 

With a rapidly growing presence of catering and F&B enterprises in Singapore, DIMENSIONS’ well-furnished bar and restaurant training room is specifically designed to equip students with the sought-after industry-based knowledge and practical skills through outcome-oriented training sessions, up-to-date and high-quality instructional materials, and vivid demonstrations by our seasoned practitioners to ensure the effectiveness of our training programmes.

Programme Introduction

With the steady increase in international travel, the demand for individuals who are proficient in providing specialised F&B and hospitality services has significantly heightened as well. The Advanced Diploma in Hospitality and F&B Services programme will be of great interest to learners who wish to enrich themselves with in-depth F&B and hospitality-related knowledge.

 

Consisting of eight (8) months of institutional training, this programme broadens the learners’ competencies and equips them with the necessary experiences and skills to provide excellent customer care, customer-focused leadership, professional F&B services, etc. in hotels, restaurants, and other hospitality establishments.

 

Upon successful completion of the programme, learners will be awarded the Advanced Diploma in Hospitality and F&B Services by DIMENSIONS International College. The vocational competence acquired through the rigorous curriculum greatly prepares learners for the different facets of the F&B and hospitality sectors.

Objective

• To facilitate learners’ acquisition of a broad range of knowledge and skills applicable to the field of hospitality and F&B operations
• To pave the way for our learners’ future employment in hospitality and tourism establishments

Designed for

• Diploma holders who are keen to gain a wide spectrum of professional knowledge and skills required for supervisory and managerial roles in the hospitality industry.
• Existing hotel operations managers, catering managers, sommeliers, restaurant managers, reservations managers, guest services executives, etc. who desire to hone their skills and deepen their expertise.

Course Structure

Advanced Diploma in Hospitality and F&B Services (8 months) consists of 8 modules.

Course Outline

• Outline for Customer Service
  This module focuses on the introduction of the principles and objectives of customer service. Students will develop an understanding of service culture and quality service in the hospitality context.
  
• Outline for Food Service Management
  This aims to provide an in-depth understanding of restaurant operations with the main focus on food service department. It will examine the role and functions of restaurant operations in facilitating efficient and effective operations serving food responsibly.
  
• Outline for Food and Beverage Operation
  The module introduces the learners to the practical aspects of food and beverage production and service. It will develop students’ understanding of a range of food and beverage production and service systems. Learners will undertake an investigation of staffing implications and the importance of cost controls and the development of recipes and menus.
  
• Outline for Personal and Professional Development
  This module intends to help students to become an effective, confident, and self-directed person. Hence, students will have confidence and professional skills to aspire for their personal and career growth.
  
• Outline for Marketing
  The aim of this module is to provide learners with the knowledge and skills relating to the fundamental concepts and principles that underpin the marketing process and activities in business organisations.
  
• Outline for Financial Accounting
  The module equips students with knowledge of the essential accounting concepts, theories and systems of preparing and generating related financial statements. Successful students will be able to interpret and analyse the essential account and financial data, the financial health such as the liquidity, solvency and profitability of the company, and information supporting day-to-day business operations and decisions.
  
• Outline for Managing Information and Technology
  The aims of the module are to introduce students to the roles and functions of management information systems in a business operation and introduce them to the techniques for the effective collection, storage and analysis of data for effective decision-making process via electronic and paper-based communication. It will require the students to develop practical applications as well as the ability to recommend how MIS should be used in business as a competitive advantage. Students will also be exposed to the technical aspects of data management.
  
• Outline for F&B Costing and Budgeting
  This aims to provide an in depth understanding of concepts and applications related to food and beverage costing and the preparation of budgets with the main focus on food and beverage department.
  

Scope of Study

Principles, theories and cases studies related to food & beverage and hospitality services

Delivery Mode

Lectures and tutorials

Commencement Date/Intakes

Click here to check the dates of Programme Intake for 2024
Click here to check the dates of Programme Intake for 2025
DIMENSIONS reserves the right to change the intakes at any time without prior notice.

Course Fees

Full-time

1.	Application Fee (Non-refundable and non-transferable)	:S$	500.00
2.	Tuition Fee	:S$	7,500.00
3.	Administrative Fee	:S$	535.00
4.	Examination Fee	:S$	600.00
5.	Course Material	:S$	400.00
6.	Uniform	:S$	200.00
7.	Medical Check-Up Fee	:S$	60.00
8.	International Student Management Fee	:S$	500.00
9.	ICA Processing and Student’s Pass Fee	:S$	135.00
	9% GST	:S$	938.70
	TOTAL	:S$	11,368.70

Part-time

1.	Application Fee (Non-refundable and non-transferable)	:S$	100.00
2.	Tuition Fee	:S$	7,500.00
3.	Administrative Fee	:S$	500.00
4.	Examination Fee	:S$	300.00
5.	Course Material	:S$	500.00
6.	Uniform	:S$	200.00
	9% GST	:S$	819.00
	TOTAL	:S$	9,919.00

Please click here for more information on the fees which are likely to be incurred during the students’ course of study. Students are expected to pay for the stipulated fee(s) incurred, if necessary.

Payment Mode

For more information on Payment Mode, please click here.
For more information on Fee Protection Scheme (FPS), please click here.
For further details, please contact your Admissions Officer at 6334 0600.

Duration

8 months of Institutional Training with the schedule and session sequence set according to the Scheme of Work.

Maximum Candidature Period

Student is not allowed to retake the course and/or request for a refund in the event if he/she fails to complete the programme within the maximum candidature period.

Opportunities for Further Education

Students may consider pursuing a Bachelor of Arts with Honours in International Hospitality Management or other options within this field of study.

Entry Requirements

Academic Level: Completion of DIMENSIONS’ Diploma in Food and Beverage Operations or DIMENSIONS’ Diploma in Hospitality Services or other Diploma of related disciplines or its equivalent.

 

English Proficiency: At least IELTS 5.5 or CAE Level 4 or pass the English Proficiency Test at equivalent level conducted by DIMENSIONS. English proficiency may be considered to have been met and an IELTS score may not be required if applicant possesses a highest qualification where English was the sole medium of instruction.

Class Periods

Full-time

Monday to Friday: 8.30am - 11.30am and/or 12.15pm - 3.15pm and/or 3.30pm - 6.30pm

3 hours per session. All specific programme schedules will be reflected in the timetable.

Part-time

Weekday (Monday to Friday)
Sessions will be held in the evening

and/or

Weekend (Saturday and/or Sunday)
Sessions will be conducted within 9.00am to 6.00pm

3 hours per session. All specific programme schedules will be reflected in the timetable.

Examination Period

At the end of each module

Assessment Methods

Combination of assignments and examinations

Assessment Grading Criteria

Module Name	Assessment Methods (Weighting)
Customer Service	Assignment (70%) Examination (30%)
Managing Information and Technology	Assignment (70%) Examination (30%)
Food and Beverage Operation	Assignment (70%) Practical Assessment (30%)
Personal and Professional Development	Assignment (70%) Examination (30%)
Marketing	Assignment (70%) Examination (30%)
Financial Accounting	Assignment (70%) Examination (30%)
Food Service Management	Assignment (70%) Examination (30%)
F&B Costing and Budgeting	Assignment (70%) Examination (30%)

Grading Criteria

A: (80 marks and above)
B: (70 – 79 marks)
C: (60 – 69 marks)
D: (50 – 59 marks)
F: Fail (49 marks and below)

Note:

• A student who fails with average mark less than 30 is required to retake the module.
• A student who fails more than half of the total number of modules is required to retake the whole course.

Qualification Award

Advanced Diploma in Hospitality and F&B Services awarded by DIMENSIONS International College

Graduation Requirements

A “Pass” in all assignments and examinations

Teacher – Student Ratio

Average teacher-student ratio is 1:35
Note: The number of students in the classroom is subject to the maximum seating capacity.