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.
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.
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
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
Fees
International 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.