HIGHER NITEC IN HOSPITALITY OPERATIONS
COURSE SYNOPSIS
Students would be trained to perform a range of operational
functions within an accommodation establishment to meet
the needs of guests for a comfortable and enjoyable stay. On
completion of the course, students should be able to
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Handle room reservations.
Handle guest arrival and departure.
Provide concierge service.
Provide business centre services.
Provide butler service.
Provide executive lounge services.
Handle guest relations and service recovery.
Perform housekeeping services.
Perform sales and marketing functions.
Handle events.
COURSE STRUCTURE
Modules Title
CORE MODULES
Hospitality Service and Communication
Introduction to Hospitality and Tourism
Executive Lounge Operations
Hospitality Sales and Events Management
Front Office Operations
Hospitality IT Systems
Housekeeping Services
Industry Attachment
ELECTIVES (COURSE SPECIFIC)
Introduction to Hospitality Law and Security
Credits
8
6
7
6
6
6
7
8
3
JOB OPPORTUNITIES
Higher Nitec in Hospitality Operations graduates can be
employed by hotels and other establishments in the hospitality
sector. Some of the job titles held by graduates include
Hospitality Services Executive, Front Office Executive, Guest
Relations Executive and Guest Services Assistant.
CERTIFICATION
266
:
:
:
:
LIFE SKILLS MODULES
Refer to page 281
Note: The offer of electives is subject to the training schedule of respective
ITE Colleges. Students are advised to check with their Class Advisors on
the availability of the elective modules they intend to pursue.
Credits required for certification:
Core Modules
Life Skills Modules
Elective Modules
Total
ELECTIVES (GENERAL)
Refer to pages 276-277
54
12
6
72
SCHOOL OF HOSPITALITY
MODULE OBJECTIVES
Core Modules
Hospitality Service and Communication
On completion of the module, students should be able to handle
oral and written communication at the workplace, display
professional image and service etiquette, cultivate rapport with
guests, handle guests from different cultures, manage guest’s
expectations and perform service recovery.
Introduction to Hospitality and Tourism
On completion of the module, students should be able to
determine industry trends, establish travel preferences of guests,
recommend and provide information on travel destinations and
travel time.
Executive Lounge Operations
On completion of the module, students should be able to
perform pre- and post-service F&B activities, prepare beverages,
and serve food orders at the Executive Lounge. Students should
also be able to provide butler service.
Hospitality Sales and Events Management
On completion of the module, students should be able to
identify market segments and target customers for the
development of a marketing plan, as well as prepare and
present a sales proposal and show facilities to potential guests.
Students will also be able to plan and organize an event for a
function held in the hotel.
Hospitality IT Systems
On completion of the module, students should be able to create
reservations, maintain customer database, update room and
rate change, and check out guest using a property management
system. They should also be able to produce word documents,
spreadsheets and presentation slides.
Housekeeping Services
On completion of the module, students should be able to
service and inspect guestrooms, perform night turndown
service, follow up on crash/periodic programmes, inspect public
areas, as well as handle linen and laundry operations.
Industry Attachment
Students are provided with the opportunity to work in a
hospitality setting for 6 months.
Electives (Course Specific)
Introduction to Hospitality Law and Security
On completion of the module, students should be able to apply
legal requirements governing the hotel business, monitor
hotel safety and security as well as protect the personal data
of guests.
Electives (General)
As reflected on pages 276-277.
Life Skills Module
As reflected on page 281.
Front Office Operations
On completion of the module, students should be able to handle
the arrival and departure of guests, room the guests, perform
cashiering functions, and provide concierge and business centre
services.
267
NITEC IN ASIAN CULINARY ARTS
COURSE SYNOPSIS
Students would be trained in an Asian kitchen (non-halal)
where a wide range of meats (such as poultry, pork, beef, fish
and seafood) and alcoholic items will be used in the cooking
lessons.
On completion of the course, students should be able to
● Clean and prepare ingredients for cooking.
● Cut and debone meat and seafood.
●Cook dishes using various methods such as braising,
steaming, deep-frying, boiling/poaching, pan-frying and stirfrying.
● Prepare a range of basic Chinese recipes.
● Prepare a range of basic Japanese recipes.
● Prepare a range of basic Southeast Asian recipes (eg Malay,
Indian, Peranakan, local delights).
● Store ingredients.
● Maintain stock.
JOB OPPORTUNITIES
Nitec in Asian Culinary Arts graduates are employed by
establishments in restaurants and food and beverage outlets
in hotels. Some of the job titles held by graduates include Chef,
Assistant Chef and Commis Cook.
Credits required for certification:
268
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Credits
4
5
6
6
4
3
6
5
8
ELECTIVES (COURSE SPECIFIC)
Heritage Cuisine
3
ELECTIVES (INTER-DISCIPLINARY)
Recipe Planning and Costing
Food and Beverage Event Coordination
Introduction to Food and Beverage
3
3
3
ELECTIVES (GENERAL)
Refer to pages 278-280
CERTIFICATION
Core Modules
Life Skills Modules
Elective Modules
Total
COURSE STRUCTURE
Modules Title
CORE MODULES
Introduction to Asian Kitchen Practice
Principles of Asian Cooking
Chinese Cuisine
Southeast Asian Cuisine
Food Culture and Trends
Kitchen Practicum
Japanese Cuisine
Interpersonal Skills for Food & Beverage
Professionals
Industry Attachment
47
12
6
65
LIFE SKILLS MODULES
Refer to page 281
Note: The offer of electives is subject to the training schedule of respective
ITE Colleges. Students are advised to check with their Class Advisors on
the availability of the elective modules they intend to pursue.
SCHOOL OF HOSPITALITY
MODULE OBJECTIVES
Core Modules
Introduction to Asian Kitchen Practice
On completion of the module, students should be able to clean
and set up the work area, clean cooking utensils and kitchen
equipment, receive, check and order stocks, implement kitchen
safety measures as well as attend to common injuries, fire and
emergencies in the kitchen.
Principles of Asian Cooking
On completion of the module, students should be able to store
perishables, frozen, preserved and cooked food; debone, cut
and season meat, poultry, fish and seafood; and cook food
based on the principles of Asian cooking.
Chinese Cuisine
On completion of the module, students should be able to
prepare a specified range of appetizers, desserts, stocks, sauces
and soups, vegetable, egg, tofu, rice, noodle, meat, poultry, fish
and seafood dishes with Chinese herbs and spices.
Southeast Asian Cuisine
On completion of the module, students should be able to
prepare a specified range of Southeast Asian cuisines which
include well-known Singaporean dishes, Malay, Indian and
Peranakan dishes.
Food Culture and Trends
On completion of the module, students should be able to
identify the basic food and preparation techniques that
translate across cuisines, culture and continents. They will also
be able to apply the knowledge in the practice of the culinary
arts.
Kitchen Practicum
On completion of the module, students should be able to
consolidate their skills and knowledge acquired through
additional hands-on practice in the kitchen before they go for
industry attachment.
Japanese Cuisine
On completion of the module, students should be able to
prepare a specified range of stock and sauces, sushi, tofu and
egg dishes, and deep-fried food items as well as prepare sashimi.
Interpersonal Skills for Food & Beverage Professionals
On completion of the module, students should be able to handle
communication required at the workplace at a functional level.
They will be able to apply communicative skills (listening,
speaking, reading and writing) in the workplace, in social and
cross-cultural settings. Students will also be able to cultivate
customer rapport, manage customer needs and expectations
and perform service recovery.
Industry Attachment
Students will go on a 6-month industry attachment at an
F&B outlet to gain hands-on practical training in a real work
environment.
Electives (Course Specific)
Heritage Cuisine
On completion of the module, students should be able
to prepare and cook heritage dishes and be cognizant of
Singapore‟s food heritage thereby preserving the knowledge,
trade secret and age-old recipes for the new generation of
young culinary entrepreneurs.
Electives (Inter-disciplinary)
Recipe Planning and Costing
On completion of the module, students should be able to plan a
menu, calculate recipe costs and prepare a budget.
Food and Beverage Event Coordination
On completion of the module, students should be able to plan
and coordinate the arrangements for a theme event.
Introduction to Food and Beverage
On completion of the module, students should be able to
provide basic food and beverage service.
Electives (General)
As reflected on pages 278-280.
Life Skills Modules
As reflected on page 281.
269
NITEC IN FOOD & BEVERAGE OPERATIONS
COURSE SYNOPSIS
Students would be trained to carry out the operations in an
F&B area, monitor the delivery of food and service during meal
periods to ensure that guests have a pleasant dining experience
and to serve a wide range of meat (such as poultry, pork, beef,
game meat, fish and seafood), alcoholic and non-alcoholic
beverages.
On completion of the course, students should be able to
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Check the cleanliness and set up of dining areas.
Perform hosting functions.
Take and serve food and beverage orders.
Prepare alcoholic and non-alcoholic beverages.
Provide tableside service.
Assign duties and supervise staff within a station.
Maintain guest relations and update guest databases.
Attend to guests’ requests.
Monitor delivery of service within a station.
Check inventory for equipment, linen and stock.
Make menu recommendations for an event.
Conduct staff training.
Provide feedback to management for improvements.
JOB OPPORTUNITIES
Nitec in Food & Beverage Operations graduates are employed
by restaurants and food and beverage establishments. Some of
the job titles held by graduates include Captain and Bartender.
CERTIFICATION
Credits required for certification:
Core Modules
Life Skills Modules
Elective Modules
Total
270
:
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:
48
12
6
66
COURSE STRUCTURE
Modules Title
CORE MODULES
Interpersonal Skills for Food & Beverage
Professionals
Essentials of Food & Beverage Skills
Beverage Service
Food & Beverage Service and Operations
Integrated Food & Beverage Operations
Basic Barista Skills
Food & Beverage Events and Promotions
Culinary and Restaurant Showmanship
Industry Attachment
ELECTIVES (COURSE SPECIFIC)
Food & Beverage Sales and Catering
Wine Studies
Credits
5
5
5
7
4
4
5
5
8
3
3
ELECTIVES (GENERAL)
Refer to pages 278-280
LIFE SKILLS MODULES
Refer to page 281
Note: The offer of electives is subject to the training schedule of respective
ITE Colleges. Students are advised to check with their Class Advisors on
the availability of the elective modules they intend to pursue.
SCHOOL OF HOSPITALITY
MODULE OBJECTIVES
Core Modules
Interpersonal Skills for Food & Beverage Professionals
On completion of the module, students should be able to handle
communications required at the workplace at a functional
level. They will be able to apply communicative skills (listening,
speaking, reading and writing) in the workplace, in social and
cross-cultural settings. Students will also be able to cultivate
customer rapport, manage customer needs and expectations
and perform service recovery.
Essentials of Food & Beverage Skills
On completion of the module, students should be able to
conduct roll call, perform pre-service activities such as fold
napkins, clean and polish service equipment, replenish F&B
supplies and set up dining tables so as to get the service areas
ready for receiving and serving guests.
Beverage Service
On completion of the module, students should be able to
prepare and serve alcoholic and non-alcoholic beverages based
on a list of mocktails and 26 international cocktails using the
different styles of service as well as performing wine service.
Food & Beverage Service and Operations
On completion of the module, students should be able to take
reservations, carry out hosting functions, handle full-house
situations, take and serve orders, change table settings and
clear finished courses and the table at the end of the service for
Asian and Western F&B outlets.
Integrated Food & Beverage Operations
On completion of the module, students should be able to
process payment received, set up a coffee and tea station, and
conduct stock take.
Basic Barista Skills
On completion of the module, students should be able to grind
coffee beans, prepare and serve common coffee, tea and other
not hot beverages, store coffee beans and ground coffee and
prepare and serve liquor coffee drinks.
Food & Beverage Events and Promotions
On completion of the module, students should be able to plan
and coordinate the arrangement for a F&B event and supervise
the set-up of function rooms for food and beverage event.
Culinary and Restaurant Showmanship
On completion of the module, students should be able to
prepare specialty coffee, perform tableside carving and
tableside flambé, and decorate a dessert plate.
Industry Attachment
Students will go on a 6-month industry attachment at a Food
& Beverage outlet to gain hands-on practical training in a real
work environment.
Electives (Course Specific)
Food & Beverage Sales and Catering
On completion of the module, students should be able to
prepare and present a sales proposal to guests.
Wine Studies
On completion of the module, students should be able to
appraise a range of wines, describe them in terms of country
of origin, vintage and varietal and recommend food and wine
pairing.
Electives (General)
As reflected on pages 278-280.
Life Skills Modules
As reflected on page 281.
271
NITEC IN PASTRY & BAKING
COURSE SYNOPSIS
Students would be trained to produce a variety of breads, cakes
and pastries.
On completion of the course, students should be able to
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Prepare mise en place for baking and pastry.
Process basic baking ingredients.
Prepare a range of bread and pastry products.
Prepare a range of sweet and savoury pastry fillings.
Prepare a range of cakes and carry out cake decoration.
Prepare a range of hot, cold and frozen desserts.
Prepare petit fours, chocolates and pralines.
Evaluate and store finished products.
Present finished products for display.
JOB OPPORTUNITIES
Nitec in Pastry & Baking graduates are employed as
Commis Cook in hotels, restaurants and bakeries. There are
opportunities for career advancement to supervisory positions
and beyond. Commis Cook with work experience and good
performance may be promoted to supervisory positions, such
as Demi Chef/ Chef De Partie.
CERTIFICATION
Credits required for certification:
Core Modules
Life Skills Modules
Elective Modules
Total
272
:
:
:
:
46
12
6
64
COURSE STRUCTURE
Modules Title
CORE MODULES
Introduction to Baking Science
Pastry Basics
Cake Mixing and Baking
Bread Production
Desserts and Petit Fours
Decorative Work
Chocolate and Pralines
Interpersonal Skills for Food & Beverage
Professionals
Industry Attachment
Credits
4
5
5
5
5
4
5
5
8
ELECTIVES (COURSE SPECIFIC)
Asian Sweets
Pastry Menu Planning and Recipe Costing
3
3
ELECTIVES (INTER-DISCIPLINARY)
Food and Beverage Event Coordination
3
ELECTIVES (GENERAL)
Refer to pages 278-280
LIFE SKILLS MODULES
Refer to page 281
Note: The offer of electives is subject to the training schedule of respective
ITE Colleges. Students are advised to check with their Class Advisors on
the availability of the elective modules they intend to pursue.
SCHOOL OF HOSPITALITY
MODULE OBJECTIVES
Core Modules
Introduction to Baking Science
On completion of the module, students should be able to
process and store basic baking ingredients.
Interpersonal Skills for Food & Beverage Professionals
On completion of the module, students should be able to handle
communication required at the workplace at a functional level.
They will be able to apply communicative skills (listening,
speaking, reading and writing) in the workplace, in social and
cross-cultural settings. Students will also be able to cultivate
customer rapport, manage customer needs and expectations
and perform service recovery.
Pastry Basics
On completion of the module, students should be able to
prepare specified range of different types of pastry products.
They will also learn how to prepare, evaluate and store pastry
fillings.
Industry Attachment
Students will go on a 6-month industry attachment at a pastry
outlet or pastry kitchen of restaurants and hotels to gain handson practical training in a real work environment.
Cake Mixing and Baking
On completion of the module, students should be able to
prepare, decorate and display different types of cakes.
Electives (Course Specific)
Asian Sweets
On completion of the module, students should be able to
prepare a specified range of Asian sweets.
Bread Production
On completion of the module, students should be able to
prepare different types of bread products.
Desserts and Petit Fours
On completion of the module, students should be able to
prepare a specified range of desserts and petit fours, and
assemble and evaluate desserts.
Decorative Work
On completion of the module, students should be able perform
decorative work using principles of good cake design and
hands-on display techniques.
Chocolates and Pralines
On completion of the module, students should be able to
temper couverture, produce and finish chocolate decorations
and pralines.
Pastry Menu Planning and Recipe Costing
On completion of the module, students should be able to plan
menu, calculate recipe costs and prepare budget.
Electives (Inter-disciplinary)
Food & Beverage Event Coordination
On completion of the module, students should be able to plan
and coordinate the arrangements for a theme event.
Electives (General)
As reflected on pages 278-280.
Life Skills Modules
As reflected on page 281.
273
NITEC IN WESTERN CULINARY ARTS
COURSE SYNOPSIS
Students would be trained in a Western kitchen (non-halal)
where a wide range of meats (such as poultry, pork, beef, game
meat, fish and seafood) and alcoholic items will be used in the
cooking lessons.
On completion of the course, students should be able to
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Store raw, cooked, fresh, dry and canned food.
Carry out basic butchery work.
Prepare raw food (mise-en-place) for cooking.
Prepare stocks and gravies.
Prepare basic sauces.
Prepare a range of soups.
Cook and present a specified range of vegetable, starch and
egg dishes.
Cook and present a specified range of meat, poultry, fish and
seafood dishes.
Prepare and present cold food.
Prepare a range of sweet and savoury desserts.
Handle guest enquiries on food-related concerns.
COURSE STRUCTURE
Modules Title
CORE MODULES
Introduction to Kitchen Practice
Stocks, Sauces and Soups
Main Course Preparation
Accompaniments and Side Dishes
Food Culture and Trends
Kitchen Operations
Cold Food and Basic Desserts
Interpersonal Skills for Food & Beverage
Professionals
Industry Attachment
ELECTIVES (COURSE SPECIFIC)
Recipe Planning and Costing
Food and Beverage Event Coordination
Introduction to Food and Beverage
Credits
4
4
6
4
4
5
5
5
8
3
3
3
JOB OPPORTUNITIES
Nitec in Western Culinary Arts graduates are employed by
establishments in restaurants and food and beverage outlets
in hotels. Some of the job titles held by graduates include Chef,
Assistant Chef and Commis Cook.
CERTIFICATION
274
:
:
:
:
LIFE SKILLS MODULES
Refer to page 281
Note: The offer of electives is subject to the training schedule of respective
ITE Colleges. Students are advised to check with their Class Advisors on
the availability of the elective modules they intend to pursue.
Credits required for certification:
Core Modules
Life Skills Modules
Elective Modules
Total
ELECTIVES (GENERAL)
Refer to pages 278-280
45
12
6
63
SCHOOL OF HOSPITALITY
MODULE OBJECTIVES
Core Modules
Introduction to Kitchen Practice
On completion of the module, students should be able to clean
and set up the work area, store perishables, frozen, preserved
and cooked food as well as to attend to common injuries, fire
and emergencies in the kitchen.
Stocks, Sauces and Soups
On completion of the module, students should be able to
prepare a specified range of stocks, sauces and soups.
Main Course Preparation
On completion of the module, students should be able to
prepare and cook meat, poultry, fish and seafood dishes using
different cooking methods, and portion cooked food for
serving.
Accompaniments and Side Dishes
On completion of the module, students should be able to
prepare and cook vegetable, eggs, potatoes, rice, pasta and
cereals using different cooking methods.
Food Culture and Trends
On completion of the module, students should be able to
identify the basic food and preparation techniques that
translate across cuisines, culture and continents. They will also
be able to apply the knowledge in the practice of the culinary
arts.
Kitchen Operations
On completion of the module, students should be able to
consolidate their skills and knowledge, acquired through
additional hands-on practice in the kitchen, before they go for
industry attachment.
Cold Food and Basic Desserts
On completion of the module, students should be able to
prepare salad with sauces and dressing, fruit platter, cold
appetizer, forcemeat products, pastries, cakes and desserts.
Interpersonal Skills for Food & Beverage Professionals
On completion of the module, students should be able to handle
communication required at the workplace at a functional level.
They will be able to apply communicative skills (listening,
speaking, reading and writing) in the workplace, in social and
cross-cultural settings. Students will also be able to cultivate
customer rapport, manage customer needs and expectations
and perform service recovery.
Industry Attachment
Students will go on a 6-month industry attachment at an
F&B outlet to gain hands-on practical training in a real work
environment.
Electives (Course Specific)
Recipe Planning and Costing
On completion of the module, students should be able to plan a
menu, calculate recipe costs and prepare a budget.
Food and Beverage Event Coordination
On completion of the module, students should be able to plan
and coordinate the arrangements for a theme event.
Introduction to Food and Beverage
On completion of the module, students should be able to
provide basic food and beverage service.
Electives (General)
As reflected on pages 278-280.
Life Skills Modules
As reflected on page 281.
275