Foundation Hospitality Course

COURSE OUTLINE

This programme is designed for students who aspire to develop fundamental knowledge in hospitality, hotel or tourism operations, numeracy, IT and intercultural communication skills before entering the hospitality or tourism industry.  This course prepares students for progression into Educare Academy’s Diploma in International Hotel and Tourism Management Course. 

MODE OF DELIVERY

Delivery Method
This programme consists of a total of 5 modules and may be completed after 8 months of lessons and an additional 6 months of industrial attachment/integrated project. 
The mode of delivery is face-to-face with a total contact of 260 learning hours for all modules in the programme. 
The programme is scheduled weekly for 5 days and for a maximum of 6 hours per day.

ASSESMENT METHOD

Written Exams and Final Projects.

STRUCTURE AND CONTENT

S.NoModuleDescription
1.Fundamentals of Hospitality OperationsThis module introduces students to the key operational departments of a hotel and restaurant. The key areas covered include the restaurant, bar, kitchen, banquets, front office, housekeeping and guest relations. Students will gain specific knowledge of each department, including the interaction between departments. This module will also introduce students to the concept of "Quality Guest Service" and what is required to achieve guest satisfaction. A key component of this module is to visit a range of hospitality enterprises to understand how the key operational departments function fully.
2.Intercultural CommunicationIntercultural Communication is the key to dealing with people and situations across cultures and is especially important within the field of hospitality. This module will help students to understand cross-cultural complexity better and develop an awareness of their own and others' cultural identities by highlighting notable variations in communication styles and cultural values. This will build the students’ intercultural competence both in their personal and professional spheres.
3.Introduction to Hospitality and TourismThis module introduces students to the hospitality and tourism industry, including the development of the tourism and hospitality industries, structure and organisation of various types of operations, giving the student an awareness of the social and economic role, responsibilities and opportunities in hospitality and tourism. The module also provides students with an overview of hospitality's departmental and overall management functions in both revenue and non-revenue related departments. Field trips to a range of tourism and hospitality sites support this module.
4.Numeracy for the Hospitality IndustryThe use of numeracy is a vital component of a student’s toolkit in developing a successful career in hospitality. This module reviews basic numeracy principles and applies them to the hospitality business environment. It includes numbers within a range of operational areas in hospitality, including food and beverage, culinary and the rooms division. Emphasis is placed on both practical uses and interpretation of numerical information as it applies to business, particularly the hospitality environment.
5.Research and Study SkillsThis module enables students to gain essential knowledge and understanding of various study skills that will unlock their learning potential and empower them to gradually improve in their academic work. This module also provides a foundation for students to practice their reading and writing skills in schools and beyond.
6.Industrial Attachment/Integrated ProjectThis module enables students to gain practical work experiences in the functional departments of the hospitality industry. Students will be deployed over 6 months in food and beverage establishments, hotel front office, accommodation, front office, travel and event agencies, tourist attractions and theme parks, and entertainment and recreation facilities.
Students may also opt to complete an integrated project in place of the industrial attachment. Students will have to formulate a research topic based on the hospitality curriculum and present it as a project. This will allow students the opportunity to research, engage in higher-level thinking and reflect on their learning.