Academic Requirements

• Completed at least Secondary 3 with English as one of passed subjects or equivalent.

Non-Academic Requirements

• At least age of 16 or above

Modules Covered

• Business English
• Food and Beverage Operations
• Food Hygiene, Health and Safety
• Front Office Operations
• House Keeping
• Introduction to Business Operations

Delivery Mode

• Full-time

Delivery Methods

• Lectures
• Tutorials
• Discussion strategies
• Teamwork

Duration

• 8 months

Timetable

• Mondays to Fridays
• 5 hours per session 

Commencement Dates

• January
• February
• March
• April
• May
• June
• July
• August
• September
• October
• November
• December

Teacher Student Ratio

• 1:32

Teacher Qualifications

Trainers are qualified and experienced teachers

Manner of assessment / examination

• End-of-module written and assignment/projects examination

Criteria for Graduation

Complete course and all modules must obtained at least 50%

Progression Requirement

• Complete course and at least 4 modules obtained at least 50%
• Meet Minimum Attendance Requirement
  • Foreign Student: At least 90% attendance (absence with valid reasons)
  • Local Student: At least 75% attendance (absence with valid reasons)

Criteria for award

• Complete course and all modules must obtained at least 50%
• Meet Minimum Attendance Requirement
  • Foreign Student: At least 90% attendance (absence with valid reasons)
  • Local Student: At least 75% attendance (absence with valid reasons)

Awards

• Certificate in Hotel Management