COURSE MODULES

Year 1

Introduction to Hospitality & Tourism

This subject introduces students to the overall environment of the hospitality and tourism industry. It will encompass the study of the roles, functions, operations and organisation of the industry. It will also give students a basic understanding on hotel and tourism operation.

Mainstream English I

This course teaches language learning strategies and study skills, while enabling students to develop their reading, listening and writing skills in an academic context. The candidate will be able to gain accuracy in their usage of language and will be able to write clearly.

Introduction to Management

This course will introduce students the principles of management. After completing this course, students will be able to understand and define the management perspectives in relation to planning, organising, motivation, leading, control, communication, and quality.

Computer Application

The topics covered in this module are Windows Operating Environment and basic Microsoft Office applications such as MS Word (word processor), MS Excel (spreadsheet) and MS PowerPoint (presentation).

Food & Beverage Service Skill

This module has been designed in line with the foodservice industry, and will equip students with the fundamental knowledge to perform basic food and beverage service, identify food and beverage equipment in the restaurant, menu planning and principle technical skills necessary for operating a restaurant.

Mainstream English II

This is the second of a two-semester English language proficient course designed specifically for diploma students. It builds on and further develops the major aspect of reading, writing, listening, speaking and grammar. Students will have the opportunities to practice and integrate the four language skills in meaningful tasks relevant to an academic context.

Food Nutrition, Safety & Hygiene

This course will provide students with the requisite knowledge of nutrition. Students will learn specific food handling controls related to hazards and safety measure, receiving, storage, processing and displaying of food. There are also areas on the safety, health and hygiene of food handlers & cleaning and maintenance of food equipment.

Basic Culinary Skills

This course will involve theory and practical sessions to give students information about basic culinary terms & skills, distinguish the commonly used kitchen utensils, equipment and basic food preparation. Students will be introduced to ‘hands-on skills’ based on the basic cooking principles learnt.

Mainstream French

This module will provide students with the basic skills in all four areas of proficiency in French: speaking, understanding, reading and writing.

Principles of Accounting

This is the basic subject in financial accounting courses series. The topics will focus on the introduction to financial accounting, the accounting cycle, recording process and presentation of financial accounting.

Commercial Food Production

This course will involve theory and practical sessions to give students information about commercial food production management and operation skills, including menu planning, recipe formulation, organisational design to food production. This knowledge will be applied in the production of appetizers, main courses and desserts for restaurant operations with safety and hygiene principles.

Food & Beverage Cost Control

This module provides students with an in-depth understanding on managing costs related to food and beverages operations, and how these can be manipulated in many ways to make the operation feasible and more profitable.

Economic Principles for the Hospitality Industry

This subject will cover the basic knowledge in Economics, the models and theories that are essential for the economics. It also focuses on functional economics and underlying understanding for the students knowledge on future better businesses.

Year 2

Hotel Operations Management

This module has been designed to provide students with comprehensive knowledge of all aspects of hotel administration from the viewpoint of the hotel general manager. Thorough information addresses the operating departments of a full-service hotel: Human Resources, Controller, Front Office, Housekeeping, Food and Beverage, Safety and Property Security, Sales and Marketing, Accounting, and Facility Engineering and Maintenance.

Housekeeping Management

This course presents a systematic approach to managing housekeeping operations and provides a thorough overview, from the big picture of maintaining quality staff, planning, and organising, to the technical details of cleaning each area of a hospitality facility.

Food & Beverage Management

This module has been designed in line with the foodservice industry and is designed to provide a thorough guide to the management of foodservice outlets, from their daily running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns, and developments in technology.

Front Office Management

This module will cover the aspect of managing skills of front office resources and utilising operational reports to achieve guest satisfaction and profitability. Students will learn about the importance of inter-departmental communications and how to design, create, formulate and construct the front office manual.

Introduction to Facility Management

This course introduces students to the various aspects on facilities management especially in the context of knowledge of contemporary tourism and hospitality issues, to discover and demonstrate the way assets and facilities are managed, and to provide an academic underpinning of the above through application of pertinent theories and practices.

Supervision for Hospitality Industry

This module provides information you need to develop and support team members through objective setting as working in the hospitality industry is all about teamwork and it is essential to work together with set objectives to produce the desired result.

Hospitality & Tourism Marketing

This module aims to provide students with an overview and importance of the tourism and hospitality industries through an understanding of concepts and principles. Students will gain relevant skillset and knowledge and will be able to identify contemporary issues, problems and trends that underpin the field of tourism and hospitality. This module also prepares students and introduces the competencies pertinent for employment in this dynamic and changing industry.

Customer Service for Hotel Industry

This module encompasses concepts and skills for providing outstanding customer relations including problem solving, effective communications, dealing with challenging customers, and cultural components of customer interactions and service excellence. Students will discuss customer relations' goals, the importance of customer relations to business success, and current trends and practices.

Hospitality & Tourism Entrepreneurship

This module covers the introduction to entrepreneurship of tourism, the foundations, innovations, steps in business plan, marketing, employment, social point of view and the challenges within the tourism industry.

Year 3

Industrial Training

This is an industrial training at selected hotels or travel/tourism organisations. Students will be exposed to the various aspects of hotel operations - training in front office, reservation, reception, concierge, housekeeping, restaurant, food production and back office support.

Hospitality & Travel Law

This module provides the information you need to develop and support team members through objective setting as working in the hospitality industry is all about teamwork and it is essential to work together with set objectives to produce the desired result.

MPU Modules

Penghayatan Etika & Peradaban

This course is about ethical concepts from different civilisation perspectives. It aims to identify the systems, stages of development, advancement and nation culture in strengthening social unity. Students will be able to relate ethics and civic-minded citizenship.

New Venture Creation

This module teaches you to identify market opportunities, develop business plans, and pitch your ideas to potential investors. This hands-on approach allows you to gain practical experience in launching a new business and understanding the challenges of entrepreneurship.

Integriti & Anti Rasuah

This module covers the basic concepts of corruption including the value of integrity, anti-corruption, forms of corruption, abuse of power in daily activities and organisations as well as ways to prevent corruption.

Bahasa Melayu Komunikasi 1

International students are taught the basics of the Malay language to help in their daily communication. They will also learn to read, write, and understand simple sentences and paragraphs in Malay.

Bahasa Kebangsaan A

This module helps you grasp the national language to effectively communicate, and express thoughts clearly and creatively through verbal and written communication.

Community Service Project

You will learn how to perform a community needs assessment, select a project, solidify financial and logistical plans, map the project, and detail the project plan so that you can implement a high-impact, well-managed community service initiative.