DIPLOMA IN F&B AND HOSPITALITY MANAGEMENT

Course Structure

Diploma in F&B and Hospitality Management consists of 9 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 module aims to provide an in-depth understanding of restaurant operations with the main focus on food services department. It will examine the roles 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 also investigates the importance of financial controls and the development of recipes and menus.
• 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 Personal and Professional Development
  This module intends to help students to become an effective and confident self-directed person. Hence, students will have confidence and professional skills to aspire for their personal and career growth.
• 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 as well as the techniques for the effective collection, storage and analysis of data for efficient 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 Bar and Beverage Management
  This aims to provide an in-depth understanding of bar operations with the main focus on the beverage department. It will examine the roles and functions of bar operations in facilitating efficient and effective operations serving alcohol responsibly.
• Outline for Internship / Industrial Attachment*
  The aim of this module is to enrich trainees’ learning experience and serves the important component of the course with the intent to enhance and consolidate their knowledge and skills acquired by participating in the Industrial Attachment lasting for 6 months arranged by the school.

*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, cases studies related to food & beverage, customer service and hospitality management.

Delivery Mode

Lectures, tutorials and practical

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

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Payment Mode

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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 and 6 months of Industrial Attachment

Maximum allowed period for a student to complete the course is 16 months

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:

• Operation or Management in hotels, cafés, restaurants and resorts, etc.
• Hospitality or Tourism related jobs
• Management – oriented industry

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

Local students	GCE A-Level with at least a pass in one (1) subject or DIMENSIONS’ Foundation Diploma in Business or Hospitality or other private Foundation Certificate (with equivalent entry requirements as Foundation Diploma in Business and subject to approval)
International students	Equivalent to Year 12 from the respective home countries of the applicants

English Proficiency : Obtained an IELTS score of 5.5 or CAE Level 4 or passed the English Proficiency Test at an equivalent level conducted by DIMENSIONS or its equivalent. 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

Combination of assignments, examinations and practical performance

Assessment 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.

Assessment Weighting

Modules	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%)
Marketing	Assignment (70%); Examination (30%)
Personal and Professional Development	Assignment (70%); Examination (30%)
Financial Accounting	Assignment (70%); Examination (30%)
Food Service Management	Assignment (70%); Examination (30%)
Bar and Beverage Management	Assignment (70%); Examination (30%)
Industrial Attachment	Practical Performance (100%)

Expected Examination Results Release Date

Not more than 3 months after the final assessment

Note: All assessed marks shall be deemed provisional until such time they have been confirmed by an Awards Assessment Board of the Awarding Body.

Qualification Award

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

Graduation Requirements

A “Pass” in all assignments of all modules, including Internship / Industrial Attachment*

Student who have passed all the theoretical units under the institutional training but fail in Industrial Attachment/Research Project can only be entitled to award the Higher Certificate in F&B and Hospitality Management.

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.