Diploma in Hospitality Management
Course Duration
18 Months
Course Description
A complete, in-depth Diploma Program that consists of all the necessary knowledge and skill related to the Hospitality Industry. The program provides significant knowledge on all the various kinds of hotels, their departments and how they operate. Each individual unit subdivides into in-depth topics.
Learning Outcomes
- Tourism & Hospitality
- Key Skills in Hospitality
- Safety and Security
- The Lodging Industry
- House Keeping
- Leadership in Hospitality
- Front Desk
- Food and Beverage Management
- Food Safety and Sanitation
- Accounting for Hospitality
- Hospitality Sales and Marketing
- Event Management
- Following these, the enrollees are then also provided training in Culinary and Bakery environments. They learn a set of basic recipes and acquire basic knowledge to grasp a better understand of how proceed in the premises of said environment.
- To ensure quality of education, students are also involved in small scale field work and industrial visits to provide further insight on operations and experiences.
[Student Registration, Orientation & SOP Briefing]
Course Commences
- Total Qualification Hours → 930
- Hours → 710
- Credit Value → 71
Develop a broad understanding of the hospitality and catering industry, exploring the broad structure of the industry, types of operations and establishments within the sectors.
Develop skills and knowledge for key skills needed for become a true professional in the hospitality industry. These includes personal attributes, communication skills, problem-solving, presentation skills, interpersonal abilities, teamwork skills, leadership skills, time management and some others.
Develop fundamental knowledge and understanding of the principles of health and safety in a hospitality and catering environment along with introduction to common hazards in the workplace and immediate action and emergency procedures to ensure a healthy and safe workplace.
Students will learn the do(s) and don't(s) of professional food service for different environments. You will be taught the various nuances of food and beverage service and how they vary for restaurants, cafes, hotels etc.
Introducing basic fundamentals of culinary arts including introduction to Kitchens, types & procedures and hierarchy. Developing fundamental knowledge about the important areas and essential tools, equipment, machinery in the kitchen environment and their safe usages. Understanding of unit conversions, ingredients, terminologies, temperatures and cooking methods and practicing vegetable cutting techniques along with plating & garnishing.
Introducing the fundamentals of a professional bakery, including Kitchen types, procedures and hierarchy. Exploring the primary concepts of baking sciences, important segments, essential tools, equipment, machinery used within in professional environments. Understanding unit conversions, basic ingredients, common terminologies, the importance of temperature and methodologies partaining to baking.
Developing knowledge of the parameters of basic food safety practices and range of food safety skills directly relevant to the catering and hospitality industry.
The aim of this unit is to provide an insight into catering operations and menu planning and to equip the candidate with the necessary skills to understand and calculate the costs involved in running a catering operation.
Students will learn about the fundamentals of accounting and how they are utilized in the hospitality segment. Particular knowledge relating to front office audits, food & beverages financial cycles, property & equipment accounting and all other important aspects of financial managment and accounting.
Develop knowledge and understanding of the importance of good health and the principles of a balanced diet and be able to apply best practice in the preparation, cooking and serving of dishes, to ensure that changes in nutritional value are minimized. There is also an emphasis in this unit on special diets and their causes and effects on individuals. Best practice in the preparation, storage, cooking and serving of special diets is encouraged whilst developing an awareness of the responsibility of food providers to inform customers of the content of products or dishes.
Learn how the industry functions as a business from various perspective. Students will also learn about the aspects of marketing and its major categories; followed by insight on how it can be utilized in generating sales.
Learn about what it means to be in manegerial position in the industry. Knowledge & skills needed for menu development & planning and to equip with the necessary skills to understand and calculate the costs involved in running food & beverage sector of the hospitality inudstry. Leaners will also get understanding & knowledge about different aspects of Food & Beverages business including facility designs, layouts, equipments, decor and managing costs.
Students will be equipped with the skills and knowledge necessary for planning, organizing and managing large scale events and catering segments in the hospitality industry. They will also learn about the services, delivery, leadership and supervising events with special focus on events management.
Students will study the foundations of management and leadership and how they relate to the hospitality sector. They will acquire the knowledge and abilities required to succeed in their chosen field as a result. Students will be able to hone their managerial and leadership abilities and prepare for managing positions.
Lodging and its various aspects will be introduced to students, including the types of lodging, how they function and how they are managed and maintained.
The importance of keeping a tidy and orderly environment as well as the necessary actions to do so will be taught to the students. Students receive the information and abilities they need to guarantee that the area is always available for usage and that all equipment is in good operating condition.
The importance of keeping a tidy and orderly environment as well as the necessary actions to do so will be taught to the students. Students receive the information and abilities they need to guarantee that the area is always available for usage and that all equipment is in good operating condition.
