CTH Level 5 Advanced Diploma in Hospitality Management (QCF)

The course aims to provide students with an understanding of the managerial, decision-making and leadership aspects of the hospitality industry.

Course Objective

      The course aims to provide students with an understanding of the managerial, decision-making and leadership aspects of the hospitality industry.

Course Outcome

      The course aims to provide students with an understanding of the managerial, decision-making and leadership aspects of the hospitality industry.

      In addition it is also designed to develop independent research and study skills required when working at senior managerial level in the industry. It is therefore an excellent preparation for either entry to the workplace or as a springboard into final year bachelor’s degree level study.

Course Structure

    • Duration of study:
      Twelve (12) Months

    • Modules: 7 Modules

      • Operational finance in tourism and hospitality

      • Human resource management in the tourism and hospitality industry

      • Strategic marketing in the tourism and hospitality industry

      • Customer relationship management in the tourism and hospitality industry

      • Contemporary issues in the tourism and hospitality industry

      • Food and beverage management

      • Facilities management in the tourism and hospitality industry

       

    • Mode of Teaching:
      Classroom based

    • Teacher Student Ratio:
      1: 90

    • Medium of Instruction:
      English

    • Format:
      Full-time and Part-time

Course Modules and Outline

    Operational finance in tourism & hospitality (OFTH):

    This unit covers understanding the concepts of financial management and accounting within a hospitality or tourism business; controlling the finances and managing the cash flow and Manage the profitability of a department within a hospitality or tourism business.

    Human resource management in the tourism and hospitality industry (HRMTHI):

    This unit covers understanding the principles of human resource (HR) management in the tourism and hospitality industry; leading teams and developing human resources policies.

    Strategic marketing in the tourism and hospitality industry (SMTHI):

    This unit covers contributing to the development of marketing and sales strategies in the tourism and hospitality industry; optimising marketing communications, building strategic partnerships, new product development and understanding the purpose and components of an organisational business plan.

    Customer relationship management in the tourism and hospitality industry (CRMTHI):

    This unit covers developing a customer service strategy in the tourism and hospitality industry; managing customer relationships (CRM) and evaluating customer service.

    Contemporary issues in the tourism and hospitality industry (CITHI):

    This unit covers understanding how to identify emerging issues in the tourism and hospitality industry and examining their impact.

    Food and beverage management (FBM):

    This unit covers developing food and beverage operations, understanding the management of food and beverage operations and evaluating their effectiveness.

    Facilities management in the tourism and hospitality industry (FMTHI):

    This unit covers evaluating the role of a facilities manager in a hospitality or tourism organisation; ensuring the facilities of a hospitality or tourism organisation meets health, safety and environmental requirements and maintaining and developing the facilities of a hospitality or tourism organisation premises.

Graduation Requirements

    Students will be awarded the CTH Level 5 Advanced Diploma in Hospitality Management (QCF) by CTH, if they achieve at least a Pass grade in all modules of the examination.

Admission Requirements

    Admission Requirements

    • Minimum 18 years old at time of registration; and
    • C6 English O Levels or equivalent or
    • Pass in English Proficiency Test; and
    • CTH Level 4 Diploma (QCF); or
    • Minimum 2 GCE A Level credits (minimum Grade D in any 2 subjects) with Year 1 qualifications (in any field); or
    • Polytechnic Diploma (in any field) or equivalent

     

    For Mature Candidates

    • Are 30 years and above at the time of registration; and
    • Have at least 8 years of verifiable working experience; and
    • Provide a detailed resume with contact details of past and present employers

     

    All applications are subject to the School’s assessment of eligibility for entry into the programme.

Required Documents

    • Application Form

    • Passport Photocopy of Applicant

    • Certified Copy of Highest Qualification Certificates and Transcripts

    • 2 Passport Size Photograph

    • CV (For Mature Candidates)

Course Fees

    Course Fees

    Price ($SGD)

    Course Registration Fee

    100

    Tuition Fee

    3930

    Student Membership Fee (CTH)

    150

    Course Material Fees

    500

    Medical Insurance

    120

    Student Pass Application and Issuance Fee

    180

    Fee Protection Scheme

    300

    (A) Total Course Fees Payable

    5280

    CTH Examination Fee

    720

    Institution Registration Fee

    100

    (B) Total Institution Fee + Exam (CTH)

    820

    Total Course Fees Payable + (Total Institution Fee + Exam) = (A) + (B)

    6100

    Miscellaneous Fees

    Price (SGD)

    Student Pass Renewal Processing Fees

    200

    School Application Fees (Non-refundable)

    100

    Medical Check-Up

    50

    Re-Mark Examination Fee / Certificate Reprint

    150

    Re-Examination Fee / Late Entry Exam Fee (per module)

    100

Course Assessment

    Module Code

    Module Title

    Assessment Mode

    OFTH

    Operational Finance in Tourism and Hospitality

    Assignment (100%)

    HRMTHI

    Human Resource Management in the Tourism and Hospitality Industry

    Assignment (100%)

    SMTHI

    Strategic Marketing in the Tourism and Hospitality Industry

    Assignment (100%)

    CRMTHI

    Customer Relationship Management in the Tourism and Hospitality Industry

    Assignment (100%)

    CITHI

    Contemporary Issues in the Tourism and Hospitality Industry

    Closed Book Written Examination (100%)

    FBM

    Food and Beverage Management

    Assignment (100%)

    FMTHI

    Facilities Management in the Tourism and Hospitality Industry

    Assignment (100%)

    Note:

    • Individual units can be graded either as fail, pass, merit or distinction. However, the qualifications are not subject to grading. The qualifications are either achieved or not achieved.

Overall Module and Written Examination Grade

    Level

    Failure criteria

    Pass criteria

    Merit criteria

    Distinction criteria

    Level
    5

    Students who fail:

    To achieve a pass, students must:

    To achieve a merit grade (60% to 79%) students must:

    To achieve a distinction grade (80%+) students must:

    • have major weaknesses or have not fulfilled the CTH academic regulations

    • meet the requirements of the assessment criteria and learning outcomes

    • meet the requirements of the assessment criteria and learning outcomes

    • analyse information, theories and concepts critically

    • apply theories, concepts and principles beyond the context in which they were first learned

    • use a wide range of academic research sources

    • demonstrate evidence of critical evaluation of the suitability of approaches, techniques and models in the area of study

    • reach balanced conclusions with regard to conflicting theories and arguments

    • use investigative techniques to solve problems

    • use research sources and/or theories to make sound and justified judgements and recommendations

    • recognise how the limits of their knowledge influences the field of study

    • present work that is clear, coherently structured and professionally presented in conformity with agreed conventions, including Harvard Style academic referencing

    • meet the requirements of the assessment criteria and learning outcomes

    • present a cogent rationale for recommending developments to theories and principles underpinning the area of study

    • make reasoned and evidence-based generalisations and deductions from interpretations of data

    • apply theories, concepts and principles beyond the context in which they were first learned

    • use a wide range of academic sources of research to identify patterns and trends and substantiate findings and recommendations

    • adapt problem solving techniques from another context or in an innovative way

    • present work that is fluently expressed, professionally presented to a range of audiences in a way that conforms with agreed conventions, including Harvard Style academic referencing

REGISTERED WITH CPE FOR PERIOD:
08 AUGUST 2018 TO 07 AUGUST 2022
BRN: 200514560H

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