COURSE MODULES & SYNOPSIS

Banquet ManagementThis module will prepare students to be able to cope with challenges arisen from the day to day operations of the banquet department of full service hotels that arrange food and beverage events held in function rooms or for delivery.

Developing ManagersThis unit focuses on learners’ personal development and their career in management, especially in the areas of leadership roles. It explores a range of management behaviour principles and practices. Learners can then apply this knowledge to self-appraisal, examining their potential as a prospective manager. Using the knowledge developed throughout this qualification, learners will have the opportunity to actively demonstrate the roles and responsibilities of a manager in an appropriate context. This may be through part-time work, a work placement or simulation. This experience will enable them to consider how the unit and the programme can contribute to their career development. Learners must ensure that their evidence relates to the hospitality industry.

Tourism Destination ManagementThis unit deals with the skills and knowledge required to source and provide destination information and advice including general product information (e.g. types of places of interests, local culture, geographical knowledge, as well as cuisine that the destination can offer). Selling skills of tourism products and services of the destination are covered in this topic. This unit is also applied in a domestic or international context and is relevant for staff across multiple tourism sectors. The essential knowledge base for this unit will vary according to the tourism sector and local industry needs, and it is vital that any training take account of these.

Bar ManagementThe module is designed to allow learners review contemporary cellar and bar management techniques, including operational aspects, staffing, quality issues, hygiene and safety; and also explore developments in technology and the benefits they provide. It is also structured to raise awareness of the ethical issues that managers face today, relating to customers and business operations. Learners will be given the opportunity to investigate industry practices in the context of finances, operations, management, marketing, regulation and employment and to be involved in practical activities.

ADVANCED DIPLOMA TOURISM AND HOSPITALITY

Accounting and Finance in Tourism andHospitality IndustryThis module is designed to equip students with the basic accounting and finance concepts knowledge, different type of budgets, preparing and monitoring budgets, and interpreting different financial information. At the same time, this module also covers all the key areas of financial accounting, as well as to equip students with the skills and knowledge required to take responsibility for budget management.

Meetings, Incentives, Conventions, Exhibitions (MICE) ManagementThis module seeks to equip students with the fundamental knowledge of meetings and conventions and key principles for event management. It brings the students to think like hoteliers in the hospitality industry. Furthermore, it also emphasizes on the key principles of planning, organising and conducting meetings, showing them how to use these concepts in the hospitality career. As a result, they become well prepared for the more detailed and complex analysis in later event management courses.

Food and Beverage Operations ManagementThis unit deals with the skills and knowledge required to source and provide destination information and advice including general product information (e.g. types of places of interests, local culture, geographical knowledge, as well as cuisine that the destination can offer). Selling skills of tourism products and services of the destination are covered in the module. This module is also applied in a domestic or international context and is relevant for staff across multiple tourism sectors. The essential knowledge base for this unit will vary according to specific sectors in the tourism industry and local industry needs.

Research Project in Tourism and Hospitality IndustryThis research module provides students with a basic understanding of the research process and with the relevant skills necessary to produce a literature survey on their particular research areas. In particular, this module discusses on how to design questionnaire, ways of collecting data, sampling methods, data analysis, interpreting and effectively delivering a presentation. It also guides students on how to write the research report and to some of the standard referencing styles will be introduced.

Internship Programme/Industrial Attachment (Over the period of 8 months)

DIPLOMA / ADVANCED DIPLOMA

TOURISM &HOSPITALITYMANAGEMENT

IS AN EXPERIENCE WORTH REMEMBERING.

BEHINDEVERY HAPPY GUEST

www.csmacademy.edu.sg

COURSE STRUCTUREThe course structure is designed to provide students with the following necessary knowledge, skills and tools:

• Banquet Management• Bar Management• Food and Beverage Operations Management• Accounting and Finance in Tourism and Hospitality Industry• Developing Managers• Research Project in Tourism and Hospitality Industry• Tourism Destination Management• Meetings, Incentives, Conventions, Exhibitions

(MICE) Management

It is also designed for industry professionals who wish to update their skills and progress into a Degree course with renowned universities.

CSM Academy International Pte. Ltd.250 Sims Avenue, #03-01, SPCS BuildingSingapore 387513

HOW TO APPLY (FOR LOCAL AND INTERNATIONAL STUDENTS)

Application of Student Pass – Only applicable for International Students (Skip this step for local Students)Upon receipt of your signed Letter of Acceptance, CSM Academy will proceed to submit your Student’s Pass application via SOLAR+ to Singapore Immigration and Checkpoints Authority (ICA). You will be notified of the outcome within 2 - 4 weeks.

Fill up the following online forms• Application Form - CSM Academy International Pte Ltd• ICA Form 16 and Form V36 – applicable only for International Students (complete in English and duly signed by applicant)

Attach the following documents• A copy of passport-size photograph with white background• A copy of NRIC (for Singaporeans and PR)• A copy of passport - applicable only for International Students (must have at least 1 year validity)• A copy of birth certificate - applicable only for International Students

Bring the original documents for the above items for walk-ins only.

Offer by the SchoolUpon receipt of your completed application, you will be notified of the outcome of your application within 2 weeks. Successful applicants will receive electronic version of Letter of Offer and terms and conditions page via email and the original copies via mail.

Accept OfferIf you decide to accept the offer, you will need to sign the Letter of Acceptance and terms and conditions page, then return them to the school via email/post.

Payment of Programme Fees For Local Students – Upon receipt of your signed Letter of Acceptance and terms and conditions page, you will be required to bring the original certificates for verification, make course payments, and to sign the student contract. For International Students - Once your Student Pass application is approved-in-principle by ICA, you will be required to bring the original certificates for verification and to sign the student contract, followed by course fee payment. Do contact our Student & Industry Outreach Executive if you require student services on arrival such as airport pick-up, accommodation, medical check-up and more.

Payment mode:Via Paypal (For online applications)Or Via Nets / Cheque (For counter applications only)

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06 PAYMENT

• Notarised/Certified true copies of all youreducational transcripts and completion certificates

• All documents need to be translated in English and submitted along with the original documents

• Proof of English Proficiency; either IELTS/TOEFL score sheet or equivalent qualification (if applicable)

• Resume or Letter from employer certifying period of employment (if applicable)

• Bank balance to show a minimum of S$30,000 for students from visa-required countries (China, India etc) / Evidence of study loan, sufficient enough to cover the course fees - applicable only for International Students)

• Application fee (non-transferable and non-refundable)

• Medical Insurance (Staff Pass/Contract/Medisave)

OUR VISION

OUR MISSION

OUR VALUES

OUR CULTURETo be the Premier Educator for Service Excellence

To inspire Passion for Service and Contribution to Society through Excellence in Continuous Education

Responsibility, Integrity, Passion and Excellence (RIPE)

An Open and Conducive Learning Environment, With Mutual Respect and Professionalism to Build A High Performance Organization

Tel: +(65)629 629 62 Email: csmsupport@csmacademy.edu.sg Website: www.csmacademy.edu.sg

The current globalization enhanced by rapid advancements in Technologies - enabling easier reach of overseas destinations with lower price - results in the overall increase of The Diploma in Tourism and Hospitality Management program was developed based on the result of an informal market survey undertaken by the CSM Academy International to provide local and international students with the necessary academic knowledge of subjects in Tourism and Hospitality Management so that they are enable to embark on a career in Tourism and Hospitality Industry.

Successful completion of the Diploma in Tourism and Hospitality Management leads to an Advanced Diploma in Tourism and Hospitality Management to further acquire the knowledge and skills for specific roles in Tourism and Hospitality.

INTRODUCTION

COURSE DURATIONFull time: 8 months (3-hour lessons/day, 5 days/week) Part time: 12 months (3-hour lessons/day, 3 days/week)

COURSE COMMENCEMENTJanuary, April, July, October• A minimum number of 15 students for the commencement of the class.

• Students will be informed 2 weeks before the commencement of the class.

ASSESSMENT METHODOLOGYAssignments, assessment tasks and report

Note:- In case of failure of a module, student is allowed to take up to 1 supplementary assessment with payment of the appropriate fee. Modules are independent of each other.

DELIVERY MODEThe course is delivered face-to-face in classroom mode and through e-learning.

DIPLOMA / ADVANCED DIPLOMA IN TOURISM AND HOSPITALITY MANAGEMENT

GRADUATION REQUIREMENTSAND AWARDSTo graduate, a student must pass all the modules end examinations and complete 6-month industrial attachment in order to be awarded the Diploma in Tourism and Hospitality Management conferred by CSM Academy International.

CAREER OPPORTUNITYEmployment opportunities include variety of posts in a range of hotels, resorts, tour agencies and eco-tourism sites.

COURSE DEVELOPER AND AWARDING BODYCSM Academy International, Singapore

ABOUT CSM ACADEMY

CSM Academy is an Edutrust Certified Private Education Institute with a strong focus on healthcare education. It delivers multi-level courses ranging from Certification and Diplomas to Bachelor’s and Master’s Degrees. Other than healthcare, CSM Academy also provides educational courses across a wide range of other disciplines including biomedical research, digital media, and hospitality & tourism.

CSM Academy emphasises skills competency, applied workplace knowledge and service excellence, developing several of their own intellectual property programmes in Aged Care, Therapy Services and Biomedical Science, all designed to help students make a positive impact in the lives of someone else.

CSM Academy is equipped with laboratory facilities and an elder care home to facilitate holistic curriculum for our healthcare students. Our Biomedical Laboratory is well-equipped to prepare students with the necessary skills to plan and perform their research projects and be aware of good laboratory practice and health and safety. CSM believes Life Skills is essential to meet the challenges of everyday life. To cope with the increasing pace and change of modern life, we offer healthcare courses which provides the necessary skills education not just workplace but home life.

ENTRY REQUIREMENT

Entry requirement (Local)• GCE ‘O’ Level with at least 3 passes or

equivalent.

English requirement• Pass in English at GCE “O” Level or

IELTS overall band 5.0 or equivalent

Entry requirement (International)• IELTS Overall band 5.0 or equivalent

OR CSM Proficiency Englist cert + High School Certificate (Above 18 years old)

FEES

Application Fee (Non-Refundable and non-transferrable)For local students: S$50.00 (before GST)*(*Refer to Singaporean/PRs/EmploymentPass/Dependant Pass holders)For international students: S$600 (before GST)

Course FeeFor Local Students: S$8,800 for Diploma or Advanced Diploma (before GST)

Per module: $1,100

For International Students: S$10,000 or Diploma or Advanced Diploma (before GST)

Per module: $1,250

Insurance FeesFee Protection Scheme**: Subject to prevailing market rateMedical Insurance Fee***: Subject to prevailing market rate

**The Fee Protection Scheme (FPS) serves to protect students’ paid fees.***It is compulsory for all local and international students to purchase medical insurance which is valid throughout their course of studies with the CSM Academy International. Local students (Singaporeans, PRs & Non-student’s Pass holders) may opt-out for this scheme if they can provide the proof of adequate medical insurance coverage in Singapore.

Miscellaneous FeesPlease ask for a copy from our Programme Executives or Recruitment Agents.

Food and Beverage Operations

Food Hygiene and Safety

COURSE MODULES & SYNOPSIS

Food & Beverage Operations This module seeks to equip the students to recognize the various types of food products available on the market, its uses and storage. Some of the aspects discussed are the different food types, menus and service styles. It also looks at the importance of correct food handling procedures and personal hygiene. This module also gives an introduction to beverage service. It looks at the history and characteristics of the various types of alcoholic and non-alcoholic beverages. It also looks at the various service styles available, the use of common bar equipment and tools and finally the procedures to mix and serve the different types of beverages. In addition, it looks at stock control issues associated with the hospitality industry. Student will gain practical experience in our training facilities.

Food Hygiene and Safety This module seeks to equip students with the essential knowledge that food handlers must be aware of and need for good safety practices. Maintaining high standards of hygiene in food preparation and service is a major responsibility of the food service provider. This workshop provides participants with crucial knowledge needed to practise high standards of hygiene and sanitation in purchasing, storage, preparation and service of food and beverages, to ensure the health and safety of its customers. Students will also learn to develop their own Food Safety Plan in this comprehensive course which provides practical knowledge on legislation on food preparation and staff responsibilities.

Front Office Operations This module seeks to equip students with the fundamental knowledge of Front Office, basic problems of Front Office and key principles of Front Office. It brings the students to think like hoteliers in the hospitality industry.

Furthermore, it also emphasise on the key principles of reservations, reception & cashiering, yield management etc to show them how to use these concepts in the hospitality career. As a result, they become well prepared for the more detailed and complex analysis in later front office courses.

Housekeeping OperationsThis unit deals with the skills and knowledge required to provide a range of general housekeeping services to guests. It also deals with the skills and knowledge required by housekeeping attendants to prepare rooms for guests in a commercial accommodation establishment. It deals with the skills and knowledge required to work in an on-premises’ laundry in a commercial accommodation establishment. It deals with the skills and knowledge required to provide specialist valet/butler services in a commercial accommodation establishment. This role would generally be undertaken by experienced staff members with sound organisational and interpersonal skills. It also deals with the skills and knowledge required to receive and store stock in a range of tourism and hospitality enterprises. It deals with the skills and knowledge required to control and order stock in a range of tourism and hospitality enterprises. This role is generally carried out by supervisors and team leaders. It deals with the skills and knowledge required to follow key hygiene procedures which apply in hospitality and tourism enterprises.

DIPLOMA TOURISM AND HOSPITALITYIntroduction in Hospitality and Tourism Industry This module seeks to equip students with the basic knowledge of tourism theories. It explores major tourism concepts, what makes tourism possible, and how tourism can become an important factor in the wealth of any nation. For tourism to be successful, a great variety of components must work together. Looking at the governmental and private sector organizations that provide services, products, and destinations for travellers. It discussed tourist organizations, passenger transportation, lodging and food service providers, travel agents, wholesalers and tourism attractions. It includes the learning about travel motivation and travel behaviour. It shows the understanding and the importance of tourism planning. This unit also deals with the skills and knowledge required to access, increase and update knowledge of the hospitality industry including different industry sectors and relevant industry legislation. This knowledge underpins effective performance in all sectors and applies to all people working in the hospitality and tourism industry.

Principles of Quality Service in Hospitality,Food & Beverage IndustryIn this module, students will learn the skills and knowledge required to manage customer service quality in the workplace within a hospitality and/or food & beverage context. It focuses on the need to develop pro-active approaches to service quality issues with some strategic focus. Managers and some supervisors would generally undertake this role and responsibility. This module should also be of help to executives and managers who want to implement a customer-focuses service strategy in any hospitality related organization that wants to compete successfully in today’s customer-driven market.

Professional Development for Tourism& HosptialityThis module seeks to equip students with the communication skills. It deals with the skills and knowledge required to manage business relationships with customers or suppliers within a tourism or hospitality context. It also aims to empower students to establish and communicate their credibility, personal and professional effectiveness through eloquent business correspondence. It focuses on the relationship building and negotiation skills required by specialised sales and marketing personnel and managers in the industry. It also deals with the skills and knowledge required by operators, supervisors and managers to prepare and produce a range of business documents in different tourism and hospitality workplaces and contexts. The unit focuses on the preparation of documents which may express complex ideas and required varying formats.

Sales & Marketing in the Tourism andHospitality IndustryThis module seeks to equip students with the basic knowledge of Sales, Marketing and Personal Selling. It also provides the students with the operations and marketing information essential to driving sales. The steps to successful selling are clearly outlined and real-life situations help students learn to achieve their goals in the hospitality industry.

At same time, this unit also deals with the skills and knowledge required to promote products and services to customers. It relates to situations where the sales function is not the primary focus of work activity. It applies to those employees who deal with customers and whose job provides the opportunity to promote products and services and to ascertain changes in customer preferences, e.g. waiters, housekeepers, receptionists, etc.