Introduction

The Higher National Diploma in Hospitality Management is exclusively designed to equip you with the knowledge and understanding of the service and tourism sector, developing your operational and managerial aspects.

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Curriculum Overview

Programme Structure

Programme Introduction

Interested to work in a people-oriented enterprise? The Higher National Diploma in Hospitality Management is exclusively designed to equip you with the knowledge and understanding of the service and tourism sector, developing your operational and managerial aspects. In addition, there is never a dull moment in the dynamic and robust hospitality establishments.

This course covers the units in hospitality supervision, food hygiene, food and beverage service, management of food and beverage operations, marketing planning process and so forth. Having completed the theory-based curriculum, you will undergo a 6-month Industrial Attachment (IA) / Industrial Experience*, attaining a set of readily transferrable skills.

Upon successful completion of the course, you will be awarded with the Higher National Diploma in Hospitality Management by the Scottish Qualifications Authority (SQA). This qualification enables you to develop real world competencies and at the same time, increases your chances in landing an ideal job upon graduation.

DIMENSIONS International College is an SQA Approved Centre for the above programme.

The programme consists of two components:

I. Theory and practical class lessons conducted at DIMENSIONS International College (16 months).
II. Industrial Attachment (IA) / Industrial Experience*, students will be trained at hotels, resorts, country clubs or restaurants (6 months).
Objective
This course is designed with the aim to equip students in the hospitality sector with the following learning objectives:

• To provide students with the most essential knowledge and up-to-date skills required for a profession in the hospitality sector
• To increase students’ expertise in areas ranging from general hospitality operation and management, marketing and event, food and beverage operation, human resource management, finance, customer services to room division operation
• To develop strong management, supervisory, interpersonal and communication skills in the key operational areas which comprise of food and beverage service styles and techniques as well as food hygiene and control systems

Designed for

• Aspiring hospitality students
• Individuals who set their sights on earning a degree in the near future
• Working adults with similar work experience who are looking for an upgrade

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Area of Studies

Course Structure
Higher National Diploma in Hospitality Management consists of 22 units.

Unit Outline

• Outline for Hospitality Industry
• Outline for Hospitality: Financial and Control Systems
• Outline for Hospitality Supervision
• Outline for Food Hygiene Intermediate
• Outline for Food and Beverage Service
• Outline for Accommodation Servicing
• Outline for Management of Food and Beverage Operations
• Outline for Hospitality Front Office Procedures 1
• Outline for Food Production Processes
• Outline for Hospitality: Graded Unit 1
• Outline for Food Classification and Purchase
• Outline for Management of Human Resources in Hospitality 1
• Outline for Gastronomy
• Outline for Conferences: An Introduction
• Outline for Managing Hospitality Organisations 1
• Outline for Managing Hospitality Organisations 2
• Outline for Accommodation Management
• Outline for Managing Financial Resources in Hospitality
• Outline for Hospitality Management Accounting
• Outline for Managing Information Systems to Develop a Small Business
• Outline for Health and Safety Legislation: An Introduction
• Outline for Hospitality: Graded Unit 2
• Outline for Workplace Experience

* Students must satisfy the following pre-qualifying requirements prior to school’s arrangement for their IndustrialAttachment (IA) / Work Experience posting:

1. Students must be at least 18 years old at the time of IA posting
2. Complete and pass the practical and theory assessments of your Course
3. Achieve at least 90% attendance rate
4. Pass the Interview Screening Test comprising of:

• Technical Test
• Performance Test

Note:

• IA posting is not guaranteed and will be subjected to approval of relevant passes by Ministry of Manpower (MOM). No further IA posting will be arranged if a student withdraws or is terminated from the IA centre.
• Industrial Attachment will be arranged for qualified students. Students who are not secured with IA will have to successfully complete a Research Project.

Scope of Study
Theories and practices in hospitality management

Delivery Mode
Lectures, tutorials, discussions and researches

Duration
16 months Institutional Training and 6 months Industrial Attachment (IA)* (Total 22 months)

Maximum allowed period for a student to complete the course is 32 months of Institutional Training excluding Industrial Attachment (IA) period

Opportunities for Further Education/Career Pathway
For career pathway, students can look forward to employment opportunities in these areas:

• Operation or Management in Hotel, Café, Restaurant, Club and Resorts, etc
• Hospitality or Tourism-related jobs or Service-oriented industry or
• Other hospitality operational areas

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.

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Entry Requirements

Academic Level:

Local students
GCE ‘A’ level with at least 1 subject pass or DIMENSIONS Business Foundation or Hospitality Diploma 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 country of the applicant.
Note: Applicants with non-standard entry qualifications will be considered on a case-by-case basis
English Proficiency : At least IELTS 5.5 or CAE Level 4 or pass the English Proficiency Test at 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.

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Duration & Intake

Programme Duration

Class Periods
Full-time

Monday to Friday: 9.30am-12.30pm and/or 1.45pm-4.45pm
5 sessions per week, 3 contact hours per session

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
4-5 sessions per week, 3 contact hours per session

Examination Period
At the end of each semester or course

Assessment Methods
Coursework and portfolio

Assessment Grading Criteria
For Graded Units:
A: (70 marks and above)
B: (60 – 69 marks)
C: (50 – 59 marks)
Fail: (49 marks and below)

All other units: Pass / Fail

Assessment Weighting

100% Coursework with exception of the following unit:

• Industrial Experience in the Hospitality Industry: 100% Portfolio

Expected Examination Results Release Date
Not more than 3 months after the final assessment

Qualification Award
Higher National Diploma in Hospitality Management awarded by the Scottish Qualifications Authority, UK

Graduation Requirements
A “Pass” in all assessments of all units, including Industrial Attachment (IA) / Industrial Experience*

Note 1: International Student must achieve at least 90% attendance rate (ICA Requirement).
Note 2: International Student must not be absent for more than 7 consecutive days without valid reason (ICA Requirement).
Note 3: Students who do not require ICA’s student’s pass must achieve at least 80% attendance rate.Our College only accept medical certificates as proof for absenteeism. Any other documents should only be accepted on a case-by-case basis with full justification and be acceptable by ICA.
Note 4: In the first week of studies, an induction session will be conducted. The students will be briefed by the Academic Staff on full details of the course including scheme of work, timetable, assessments and grading, assessment and exam dates and venue and many other academic matters.
Note 5: DIMENSIONS has the right to cancel a class/an intake if the minimum number of students enrolled is less than 10 for any programme per class. Students may enroll into a later intake, if any, or withdraw from course. (For refund, please refer to our Refund Policy).
Note 6: Students (both international and local) must achieve an attendance rate of 80% and above in order to qualify for examinations.

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Fees & Funding

Full-time

Part-time
Miscellaneous Fees:

Note 1: All miscellaneous fees are inclusive of 7% GST.
Note 2: Total course fees paid (except application fee and GST) by students are protected under the Fee Protection Scheme (FPS).
Note 3: All students must sign the Advisory Note to Student before signing the Standard PEI-Student Contract.
Note 4: The Standard PEI-Student Contract must be signed by the student prior to making course fees payments to DIMENSIONS.
Note 5: The course fees shown above are effective from 1st June 2017. DIMENSIONS reserves the right to make necessary amendments to the course fees without prior notice.

Payment Mode

For more information on Payment Mode, please go to : https://dimensions.edu.sg/current-students/types-of-fee-and-payment-modes/

For more information on Fee Protection Scheme (FPS), please go to : https://dimensions.edu.sg/current-students/fee-protection-scheme/

For further details, please contact your Admissions Officer at 6334 0600.