This module provides an introduction to principles and applications in general sport coaching. It identifies skills, techniques and components in coaching. Students will have opportunities to analyse techniques required to improve the performance of athletes. They will also learn to plan, deliver, evaluate and modify effective coaching sessions, achieve sporting excellence across age-groups, manage children in sport, and understand more about drugs in sport, sportsmanship and fair-play.
Introduction to Sport Coaching is a module selected from the Diploma in Sport Coaching. It enables participants to acquire new skills or deepen relevant skills without the need to pursue a full part-time diploma. Further, participants may choose to complete the remaining modules within the validity period, of 5 years, to be awarded the full Part-time Diploma qualification.
Click here for more information on the Entry Requirements.
Fees for Jan 2023 intake
Full Course Fees (with GST) |
Singapore Citizens aged 39 & below |
Singapore Citizens aged 40 & above |
Singapore PR |
SME-sponsored Singapore Citizens |
SME-sponsored Singapore PR |
$1,117.08 |
$166.92 |
$109.14 |
$1,117.08 |
$112.92 |
$175.08 |
Fees for Apr to Oct 2023 intakes
Full Course Fees (with GST) |
Singapore Citizens aged 39 & below |
Singapore Citizens aged 40 & above |
Singapore PR |
SME-sponsored Singapore Citizens |
SME-sponsored Singapore PR |
$1,146.96 |
$166.92 |
$109.14 |
$1,146.96 |
$112.92 |
$192.96 |
Notes:
- Payment may be made using SkillsFuture Credit.
- Fees reflected are inclusive of Goods and Services Tax (GST). In line with the government fee freeze directive from 1 Jan to 31 Dec 2023, the fees in 2023 for Singapore Citizen will remain the same as 2022. RP will absorb the additional 1% GST for Singapore Citizen in 2023 only.
Republic Polytechnic reserves the right to make changes to the course fee and application closing dates without prior notice. The commencement of each course is subject to sufficient number of participants.
All information is accurate at time of publishing.