• Possess level 4 Diploma from CTH (or)
• Equivalent foreign qualifications

Language Proficiency: Students entering the programme whose first language is not English or students whose medium of instruction on their qualifying programme was not English will be required to demonstrate a proficiency in English to TOEFL 500 / IELTS 5.5 or pass in BMC English entry test
Articulate with: Level 6 Professional Diploma in Tourism & Hospitality Management Pro-Graduate level leading to Bachelors Degree conversion

1. Understanding Funding and Finance in Tourism and Hospitality (UFTH)
   This unit covers understanding the concepts of financial management and accounting within a hospitality or tourism business; controlling the finances and managing the cash flow and the profitability of a department within a hospitality or tourism business.

   Assessment: Closed book written examination

2. Human Resource Management in the Tourism and Hospitality Industry (HRMTHI)
   This unit covers understanding the principles of human resource (HR) management in the tourism and hospitality industry; leading teams and developing human resources policies.

   Assessment: Assignment

3. Strategic Marketing in the Tourism and Hospitality Industry (SMTHI)
   This unit covers contributing to the development of marketing and sales strategies in the tourism and hospitality industry; optimising marketing communications, building strategic partnerships, new product development and understanding the purpose and components of an organisational business plan.

   Assessment: Closed book written examination

4. Customer Relationship Management in the Tourism and Hospitality Industry (CRMTHI) 
   This unit covers developing a customer service strategy in the tourism and hospitality industry; managing customer relationships (CRM) and evaluating customer service.

   Assessment: Assignment or work-based assessment

5. Contemporary Issues in the Tourism and Hospitality Industry (CITHI)
   This unit covers understanding how to identify emerging issues in the tourism and hospitality industry and examining their impact.

   Assessment: Closed book written examination

6. Food and Beverage Management (FBM)
   This unit covers developing food and beverage operations, understanding the management of food and beverage operations and evaluating their effectiveness.

   Assessment: Assignment

7. Facilities Management in the Tourism and Hospitality Industry (FMTHI) 
   This unit covers evaluating the role of a facilities manager in a hospitality or tourism organisation; ensuring the facilities of a hospitality or tourism organisation meets health, safety and environmental requirements and maintaining and developing the facilities of a hospitality or tourism organisation premises.

   Assessment: Assignment or work-based assessment

Examinations Board. CTH Management Programmes are widely recognised by universities as offering equivalency to degree level study and CTH Diploma students may therefore gain direct entry onto the second year of a variety of hospitality degree programmes. Similarly, CTH Level 5 Diploma students may enter onto their chosen degree at final year level. The Examinations are conducted five times a year, in January, March, June, September and November.

FULL TIME: 9 months
Students have theory lessons for a period of 9 months at BMC on Monday to Friday.

PART TIME: 12 months
Students have theory lessons for a period of 12 months at BMC on weekday nights.

6-months Industry Attachment (IA)

Industry Attachment (IA) is provided to the students who successfully completed the 7 core modules of the course. Students can secure IA in or outside Singapore. BMC International College will assist in the IA application by linking them to the industry partners of the College. Students who do not wish to do the Industry Attachment (IA) or are unable to secure, will have to successfully complete a Research Project.

The application for training work permit is subject to approval by the Ministry of Manpower in Singapore.

Students can achieve the guided learning hours in combination of face to face classroom interactions, self study and group study as well as research work. They will be required to attend a certain number of lecture hours to support their studies, and will receive guidance to complete the learning hours.

Upon completion of all 7 modules, the Level 5 Diploma in Hospitality Management QCF Certification will be awarded by Confederation of Tourism & Hospitality.

The Grade Structure is Pass 40%, Merit 60% and Distinction 80%.

Assessment of students’ work will be carried out by a range of methods including essay examination, work assessment or assignment. Students’ work will be measured against the specified learning outcomes and assessment criteria of each unit. Mark schemes are provided for each unit and grading criteria are set out below to assist assessors in allocating marks.

Assessment results will be available to the students within 3 months upon completion of the last assessment for that assessment cycle. Appeal (if any) on assessment results must be lodged within 7 days after the release of assessment results.