SFSG’s philosophy encourages students to be active, engaged, collaborative and empowered solvers of real-world problems. Students are motivated and challenged to hone their skills further through practice. This naturally transitions to the experimentation phase and results in a more engaging approach to learning across the board. The School takes pride in its practical approach and students are kept immersed, eager and motivated through a curriculum that combines the best of theoretical knowledge with opportunities to see lessons come alive.
Students gain industry insight and knowledge of best practices through visits to manufacturing facilities, hotels, food and beverages outlets, tourist spots and other unique destinations.
SFSG students have a long-standing tradition of being involved in major industry events and running real life projects. These opportunities put their skills to the test, adding to the repository of experiences that better prepares them for the industry. Active participation in these events enables them to apply theoretical knowledge to live-event scenarios while managing the challenges that come with it
Students showcased their skills in event management, crisis management, and handling of logistics and coordination with event partners.
For more than a decade, our students have been selected to provide F&B service at the exclusive Paddock Club during the F1 Malaysian Grand Prix by DO & CO, the Vienna-based official international caterer to Formula 1.
Led by students from the Diploma in Hotel Management and Culinary Arts, this event not only enriched the students’ culinary knowledge but also exposed them to planning and organising an event from scratch.
As part of the students’ final year live event project, The Race provides students with an opportunity to plan and organise an event from scratch. Students approach the event like an event company, gaining useful management skills and other soft skills in the process.
SFSG continuously innovates to adapt to the ever-changing demands of the industry. Students are provided with hands-on exposure to niche sectors within the hospitality, tourism and culinary arts industries before they even graduate. For example, Tourism Management students are exposed to organising local and overseas tours, which teach them about travel management, tour operations, business management and budgeting.
Students are put in a unique position as they leave the classroom and head to the great outdoors to experience nature-based tourism first hand.
Dedicated trips for students to understand the benefits of a spa experience and acquire extra knowledge and insight into the operations of a destination spa.
Students are required to learn a foreign language, which adds to their international flavour (French is compulsory, with options of Japanese, Korean or Spanish).
Students are involved in designing the food products and menu, planning marketing strategies, as well as managing and running the entire operations of the outlet.
Tourism Management students organise both local and overseas tours. In the course of their trips, they learn about travel management, tour operations, business management and budgeting. Trips have been organised to various destinations including: Australia, Cambodia, China, Egypt, Hong Kong, India, Indonesia, Laos, Nepal, Oman, Singapore, South Korea, Thailand, Turkey, Vietnam
We have put in place world-class facilities designed and built to stimulate the actual working environment of leading hospitality tourism & culinary establishments.DISCOVER MORE
Our faculty spearheads research initiatives that challenge conventional industry practices.DISCOVER MORE
Opportunities for internships abroad such as Michelin Star restaurants in France or top hotels. Learn new techniques and valuable knowledge from various experts.DISCOVER MORE