This programme offers you the opportunity to transform your passion for cooking into a professional skill that will launch you into the lucrative world of food preparation. This internationally recognised diploma equips you with the theory and practice of food preparation, presentation and serving styles. You will be trained in the areas of inventory control, personnel management, basic accounting and menu planning. Our affiliation with world-renowned hotels will provide you with ample industrial attachment opportunities over the 420+ practical hours at the university.
Entry Requirements
| SPM/O-Level or equivalent | A pass with a minimum of three (3) credits in any subject; or |
|---|---|
| UEC | A pass with at least Grade B in any three (3) subjects; or |
| STPM | A pass with a minimum of Grade C (GP2.00) in any subject; or |
| STAM | A pass with a minimum grade of Maqbul (Pass) in any subject; or |
| SKM/SKK (Level 3) in related field | A pass with a minimum CGPA of 2.00; or |
| Certificate (Level 3, MQF) in related field | A pass with a minimum CGPA of 2.00Â in a related field or its equivalent |
English Language Requirements* (for international students)
| MUET | 3.0 |
|---|---|
| IELTS | 4.0 |
| TOEFL | 5 (Ess OL) / 30-31 (iBT) |
| Pearson | 36 |
| Linguaskill | 140 |
| ELS | 106 |
*International students with qualifications from educational systems where English language is the main medium of instruction are exempted from this requirement.
International students who do not fulfil the English Language Requirements may join the Intensive English Programme at Nilai University which builds their skills in the language and prepares them for the Linguaskill examination.
Programme Module
Foundational
- Introduction to Hospitality and Tourism
Core
- Advanced Food Preparation – Practicum
- Basic Business Administration
- Basic Food Preparation – Theory
- Basic Food Preparation – Practicum
- Basic Hospitality Accounting
- Basic Restaurant Service – Theory
- Basic Restaurant Service – Practicum
- Basic Pastry and Bakery – Theory & Practicum
- Design and Layout of a Food Service Facility
- Food and Beverage Cost Control
- Food and Culture
- Food Safety and Sanitation
- Hospitality Law
- Human Resources Management
- Intermediate Food Production – Practicum
- Intermediate Restaurant Service – Practicum
- Introduction to Information Technology
- Introduction to Public Speaking
- Menu Design and Planning
- Nutrition for the Food Service Industry
- Purchasing
- Supervision in the Hospitality Industry
Summative
- Summative (Culinary Arts)
Industrial Training
- Internship
Mata Pelajaran Umum
- Co-curriculum
- Environment and Development
- Graduate Preparatory Course
- Penghayatan Etika dan Peradaban
- Integrity and Anti-corruption
Malay Language (Only for Malaysian students without a credit in SPM BM)
Programme Pathway
Career Prospects
Here are some career options after you’ve graduated with a diploma or degree in Hospitality & Tourism:
- Chef
- Commis/Cook
- Cruise Ship Host
- Hotel Manager
- Food and Beverage Manager
- Customer Service Manager
- Event Manager
- Restaurant Manager
