DIPLOMA IN HOSPITALITY SERVICES

Course Structure

Diploma in Hospitality Services consists of 7 modules.

Course Outline

• Outline for Hygiene, Safety and Security in the Hospitality Industry
  The module aims to inculcate the understanding of food and personal hygiene at the hospitality, food and beverage working environment, including the knowledge of fire-fighting and equipment as well as safety awareness at work place. It also intends to enable students to understand appropriate security system and procedures in dealing with hazard and suspicious items within the establishment.
• Outline for Restaurant Operations
  The module aims to provide students with the necessary knowledge and skills in operating a restaurant. Students will be taught the various positions of the Restaurant & their Job Responsibilities. In addition, they will also learn about Pre-Service Duties, conducting a Roll call, Room Set-up Requirement, Table settings, Operating a Payment Point and Modes of Billings & Payments.
• Outline for Food and Beverage Operations
  This module aims to introduce students to the tasks and procedures involved in the preparation of service, entailing the handling of relevant equipment or utensils for different cuisines, styles and events. Students will need to be familiarised with a wide range of professional practices; for example, greeting methods, seating allocation, taking order and meeting customer's request.
• Outline for Front Office Operations
  This module aims to equip students with the relevant knowledge and skills in managing guest services in the hospitality industry. Students will be able to learn and perform different types of front office duties. Besides that, they will be trained in technical skills in guest relations and expectation towards hospitality services.
• Outline for Housekeeping Operations
  This module aims to provide students with the in-house knowledge and skills to perform and provide housekeeping services. Students will need to be familiarised with a wide range of housekeeping job responsibilities and daily housekeeping operations covering guestroom cleaning procedures and performing lost and found procedures.
• Outline for Customer Service in the Hospitality Industry
  This module aims to provide students with the knowledge and competency of customer care. It will give students opportunities to explore a range of guest services in the hospitality industry. Learners will be trained to serve guests in different settings and to accommodate their needs professionally.
• Outline for Internship / Industrial Attachment*
  The aim of his component is to enrich trainees' learning experience and deepen their learning. It serves as an important component and integral part of the course with the intent to enhance and consolidate their acquired knowledge and skills by participating in the industrial attachment. The internship training deems to be significantly helpful in preparing them to work in relevant field after graduation.

*Internship / Industrial Attachment (IA) will be arranged for qualified students. Students must satisfy the following pre-qualifying requirements prior to the school’s arrangement for their Internship / IA posting:

A. Students must be at least 18 years old at the time of the IA posting
B. Complete all the practical and theory lessons
C. Achieve at least an attendance rate of 90%
D. Pass the Interview and Screening Test (comprising technical test and performance test)

 

Scope of Study

Principles, theories and case studies related to hospitality services and food and beverage operations.

Delivery Mode

Lectures, tutorials and practical

Commencement Date/Intakes

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

Course Fees

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Payment Mode

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For further details, please contact your Admissions Officer at 6334 0600.

Duration

6 months Institutional Training and 6 months Industrial Attachment (IA)*
Maximum allowed period for a student to complete the course is 24 months of Institutional Training

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/Career Pathway

Students can look forward to servicing in these industries:

• Hotels / Resorts / Restaurants / Cafés
• Travel and Tourism related jobs
• Service-oriented industry or
• General hospitality industries

Notes:
Foreigner’s application for jobs in Singapore is subject to the approval from the Ministry of Manpower of Singapore (MOM). DIMENSIONS DOES NOT GUARANTEE any success rate of approval.

Entry Requirements

Academic Level:

Local students	GCE ‘O’ level with at least 1 subject pass or other Level 2 qualification.
International students	Equivalent to Year 10 from the respective home country of the applicant. 9 years of formal education will be considered if it is equivalent to official completion of High School or secondary education in the country of origin. Other private or foreign qualifications will be assessed on case-by-case basis.

English Proficiency: At least IELTS 5.0 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

End of each module

Assessment Methods

Formative: On-going knowledge and skills evaluation throughout the training period.
Summative: Test / Assignment / Practical performance in varied weighting of each module.

Assessment Weighting

Modules	Assessment Methods (Weighting)
Hygiene, Safety and Security in the Hospitality Industry	Theory Assessment (50%); Practical Assessment (50%)
Restaurant Operations	Theory Assessment (30%); Practical Assessment (70%)
Food and Beverage Operations	Practical Assessment (100%)
Front Office Operations	Theory Assessment (50%); Practical Assessment (50%)
Housekeeping Operations	Theory Assessment (50%); Practical Assessment (50%)
Customer Service in the Hospitality Industry	Theory Assessment (70%); Practical Assessment (30%)
Internship / Industrial Attachment*	Practical Performance (100%)

Assessment Grading Criteria

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

For Practical Assessment:
C- Competent (Pass)
NYC- Not Yet Competent (Fail)

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

Diploma in Hospitality Services awarded by DIMENSIONS International College

Graduation Requirements

A “Pass” in all modules, including Internship / Industrial Attachment*. Students who have passed all the theoretical modules under the institutional training but fail in Industrial Attachment/Research Project can only be entitled to the award, Certificate in Hospitality Services.

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.