ABOUT THE COURSE

The Diploma in Hotel Management ( Food & Beverage / Professional Chef Training) course encompasses the basic skills and knowledge of hospitality management and hopitality industry with a strong emphasis on Food and Beverage Management as well as Professional Chef Training.

This course will produce well trained personnel for the hospitality industry. Graduates would have developed a matured understanding of their field through lectures, discussions, case studies, practicals as well as industrial training for six months.

The course also develops multi lingual skills in students and their appreciation of the local / regional hotel industry

ENTRY REQUIREMENT

Pass Sijil Pelajaran Malaysia (SPM) / Sijil Pelajaran Malaysia Vokasional (SPMV) / any equivalent qualification with a minimum:

• 3 credits in any subject or its equivalent

INTAKE DATES

There will be four intakes in a year:  January, April, July, October

COURSE STRUCTURE

SEMESTER 1

English Language I
Introduction to Hospitality Industry
Kitchen Management
Theory of Food
Basic Cookery
Food & Beverage Management 1

SEMESTER 2

English Language II
Principles of Accounting
Food & Beverage Management II
Commercial Food Production
Housekeeping Management
Information Technology

SEMESTER 3

Hospitality Accounting
Front Office Management
Bahasa Kebangsaan A

SEMESTER 4

English III
Food & Beverage Control
Japanese Language I
Computer Application
Hospitality Economy
Pendidikan Moral / Pengajian Islam

SEMESTER 5

Industrial Training

SEMESTER 6

English Language IV
Japanese Language II
Hotel Law
Fundamental of Marketing
Principles of Management
Hotel Operation Management

SEMESTER 7

Human Resource Management
Marketing in Hospitality Industry
Event Management
Pengajian Malaysia