Submission of Module Materials for Articulation – School of Hospitality
Name of polytechnic
Republic Polytechnic
Name of diploma
Diploma in Restaurant and Culinary Operations
Name of predecessor diploma
NIL
Month/Year of graduation
May 2015
Name of contact person
Ms Cheryl Chen
Programme Chair (Diploma in Restaurant and Culinary
Operations)
Email: cheryl_chen@rp.edu.sg
Contact: +65 66971913
Grading System
Grade
A
B+
B
C+
C
D+
D
E
F
Description
Excellent
Very Good
Good
Satisfactory
Acceptable
Pass
Pass
Fail
Fail
Grade Point
4
3.5
3
2.5
2
1.5
1
0.5
0
Module Grades
The Daily Grades (DGs) received by a student contribute 30% to 60% (depending on the
module) of the Module Grade, while three Understanding Tests (UTs) contribute the
remaining 40% to 70% of the Module Grade.

The DG applies to all modules conducted in each 15-week semester and is an
assessment of a student’s level of participation and depth of learning during each lesson,
and the quality of the reflection journal submitted after each lesson.

Three Understanding Tests (UTs) are conducted during each 15-week semester. UT1
and UT2 together contribute 50% of summative assessment, while UT3 contributes the
remaining 50%.

Together, the DGs and UTs constitute the Module Grade.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Course Structure
To fulfil the requirements for the diploma, students need to successfully attain a total of at
least 124 modular credits. The course structure comprises a foundational year followed by a
second year of discipline modules, finishing off with a third year of specialisation modules
and internship.
The course structure for the Diploma in Restaurant and Culinary Operations is depicted
below.
1) GENERAL
Six (6) compulsory module units (24 MC)
A101 Science
A113 Mathematics
G101 Cognitive Processes and Problem Solving I
G103 Introduction to Communication Practice
B102 Organisation Behaviour
B216 Marketing
2) DISCIPLINE
Nine (9) module units (36 MC)
B209 Management Accounting
B215 Financial Accounting
B218 Business Statistics
B220 Micro Economics
B321 Macro Economics
H102 Hospitality and Tourism Management
H203 Strategic Thinking Skills
H208 Service Quality and Professional Etiquette
H323 Hospitality Revenue Management
3) SPECIALISATION
Eight (8) module units (32 MC)
H213 Food and Beverage Management
H218 Culinary Science and Kitchen Operations
H327 Quick Service Restaurant Operations
H230 Restaurant and Culinary Operations I
H231 Restaurant and Culinary Operations II
H232 Restaurant Operation Analysis
H233 Restaurant Development
H234 Wine and Beverage Management
4) ELECTIVES (to choose 1 module; 4 MC)
B101 Entrepreneurship (elective module)
H330 Catering Management (elective module)
H331 Foodservice Facilities Design
5) FREELY CHOSEN (4 MC)
H207 Project Management and Scheduling
6) INDUSTRY ORIENTATION PROGRAMME (24 MC)
G901 Creative Engagement (4 MC)
H931 Industry Immersion Programme (20 MC)
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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Graduation Criteria
To graduate with a Diploma in Restaurant and Culinary Operations, students must satisfy
the modular requirements set by the School of Hospitality. These have been stated in the
course structure and are summarised in the following table.
Modular Requirements for Graduation in the Diploma in Integrated Events Management
Number Of Modular Credits
Required For Graduation
Module Category
Regular Track
General
24
Discipline
36
Specialisation
32
Industry Orientation Programme
24
Elective
4
Freely Chosen
4
Total
124
General Modules
The General modules help build flexible broad-based knowledge and generic skills such as
cognitive, linguistic, communication, cultural, and entrepreneurial skills.
Discipline Modules
The Discipline modules focus on foundational underpinning of a chosen field of study by
developing competencies and knowledge in the discipline.
Specialisation Modules
Specialisation modules are designed for domain-specific training and to deepen
understanding of the chosen specialisation.
Elective Modules
Elective modules are designed to broaden the students’ understanding and complement the
knowledge base and skills in the discipline.
Freely Chosen Modules
Students are allowed to pursue peripheral interests other than their chosen field of study.
Students can choose from a list of selected modules.
Industry Orientation Programme
The IOP helps lay the foundation for industry readiness, good character, active citizenry and
life skills.
STRICTLY CONFIDENTIAL. FOR ARTICULATION PURPOSE ONLY.
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