Over the years, service sectors have assumed greater importance in our economy. In Singapore, services growth grew rather outstandingly thanks to the strong competitive advantages we possess, one of which is the community of well-educated workforce.

Hospitality is a fast-growing sector worldwide, and employment opportunities within the sector are increasing for tudents who have acquired the necessary vocational skills in this sector. The hospitality industry employs people in a range of exciting roles from small specialist independent restaurants and boutique style hotels to impressive luxury hotels all around the globe. Management in this fast-moving sector needs employees with a sound grasp of practical skills and servicing mindsets.

• Students must be ages 17 and above
• Completion of Junior Middle 3
• Completion of 9 years of education
• or its equivalent

Semester 1 : Certificate 3 Equivalent

(A) Core Units

• Work with colleagues and customers
• Work in a socially diverse environment
• Follow health, safety and security procedures
• Develop and update hospitality industry knowledge
• Follow workplace hygiene procedures
• Communicate on the telephone
• Promote products and services to customers
• Deal with conflict situations
• Coach others in job skills
• Food and Beverage Practical

(B) Bar

• Clean and tidy bar areas
• Prepare and serve cocktails
• Operate a bar
• Prepare and serve espresso coffee

(C) Restaurant

• Provide link between kitchen and service areas
• Provide food and beverage service
• Rooms Division Practical

(D) Functional Area: Concierge

• Provide porter services
• Develop and update local knowledge

(E) Functional Area: Housekeeping

• Clean premises and equipment
• Provide housekeeping services to guest
• Prepare rooms for guest

(F )Functional Area: Front desk attendant

• Provide accommodation reception services (incl fin trnx)

Semester 2: Certificate 4 Equivalent

(A) Core Units

• Receive and store stock
• Control and order stock
• Monitor work operations
• Implement workplace health, safety and security procedure
• Lead and manage people
• Interpret financial information

(B) Professional Conduct

• Plan and manage meetings
• Create electronic presentations

(C) Food and Beverage – Practical / Classroom

• Provide specialist advice on wine
• Provide specialist advice on food

(D) Room Division – Practical / Classroom

• Conduct night audit

Semester 3: Diploma Equivalent

(A) Core Units

• Develop and implement operation plans
• Establish and maintain a safe and secure workplace
• Roster staff
• Manage quality customer service
• Manage finances within a budget
• Prepare and monitor budgets
• Develop and update the legal knowledge required for business compliance
• Establish and conduct business relationships
• Manage workplace diversity