School of Hospitality (SOH)

Renamed from Diploma in Restaurant & Culinary Operations

The Diploma in Restaurant & Culinary Management (DRCM) is designed to provide both theoretical knowledge and practical skills to help students assume management positions within the food service sector. It covers restaurant service, culinary, business, entrepreneurship, and technological skills, allowing graduates to join various sub-sectors of the hospitality industry.

The Food Service Sector requires a workforce with diverse skills beyond traditional restaurant and culinary operations, such as process re-engineering and e-commerce management. Our focus is on equipping DRCM students with a business and entrepreneurial mindset, along with essential F&B operational skills.

DRCM will provide graduates with the versatility to embark on rewarding careers across a wide array of industry segments, including food service, hotels, resorts, clubs, cruise, catering and airline inflight services. They will possess good management, and problem-solving skills enabling them to leverage technology, to lead food and beverage businesses successfully. Graduates will also develop good communication and analytical skills coupled with lifelong learning attitudes.

For those eager to jumpstart their careers, DRCM offers a structured Talent Advancement Programme (TAP) that provides students a direct route to the workforce. This pathway, supported by guidance from an industry mentor, features short job stints and a one-year (two-semester) internship with strategic industry partners.

It doesn’t matter where you start from, as anyone can achieve success through discipline and hard work. DRCO not only provided me with service and culinary skills but also a good foundation in business management. To top this, I also learnt entrepreneurship skills on how to run a business successfully, which I can apply to other areas too. DRCO is fun, and this motivated me to excel in my studies enabling me to do well, and secure a place at a local university.

* Some module codes and synopses are pending confirmation and may be subject to change.

# Only for students taking One-Semester Industry Immersion Programme

Notes:

• Admission to RP is based on academic merit and subjected to available vacancies of our diploma programmes. Meeting the minimum entry requirements does not guarantee that applicants will be offered a placement in the diploma programme. These requirements are set in place to ensure fairness to all applicants.

• A Medical Report is required as students will be handling food. This is to ensure the student does not have a history of communicable diseases e.g., Tuberculosis etc. As students are handing knives and hot pots and pans, it is important to know if they have a history of epilepsy. Students also need to declare if they have allergies e.g., chemicals or ingredients. As food hygiene regulations include colour tagging of raw and cooked items e.g. cutting boards, students also need to declare if they are colour blind.