Programme Overview:
A Diploma in Hotel Management (Work-Based Learning – WBL) is a program offered for 7 semesters or equivalent to 2 years 6 months. The structure of this program has been specially designed based on the concept of work-based learning (WBL), where students will be allowed to be directly involved in hotel operations or the hotel industry while furthering their studies. This opportunity will also help students gain work experience while they are still studying and, at the same time, increase the market value of future graduates.
Course Outlines
Year 1
SEMESTER 1
- Introduction to Hospitality & Tourism Industry
- Principles of Management
- Malaysian Studies 2/Bahasa Melayu Komunikasi 1
- Principles of Communicative English
- Food Hygiene and Sanitation
- Principles of Housekeeping Management
- Introduction to Information Technology
SEMESTER 2
- Fundamental of Food
- Bahasa Kebangsaan/Business Communication 2
- Kitchen Management
- Hospitality Law
- Food and Beverage Management
- Principles of Marketing
SEMESTER 3
- Principles of Accounting
- Principles of Human Resources
- Community Service
Year 2
SEMESTER 1 (WBL)
- Housekeeping Operation
- Front Office Management
SEMESTER 2 (WBL)
- Sales and Marketing in Hospitality
- Food and Beverage Services
SEMESTER 3 (WBL)
- Commercial Cookery
Year 3
SEMESTER 4 (WBL)
- Kitchen Operation
- Restaurant Service Operation
Entry Requirements
- Possess in Sijil Pelajaran Malaysia SPM with at least credit in THREE subjects,OR
- A pass in Sijil Tinggi Persekolahan Malaysia (STPM with at least Grade CIGP 2.00 in any subject,OR
- A pass in Sijil Tinggi Agama Malaysia ISTAMI with at least grade Magbul:OR
- A pass Sijil Kemahiran Malaysia ISKM Level 3 Malaysian Qualifications Frameworks, MOF) in A Certificate Level MOF) in the related field with at least CGPA of 2.00;OR
- Other equivalent qualifications recognized by the Malaysian Government
Career Opportunities
- Banquet Executive
- Hotel Executive
- Front Office Executive
- Rooms Division
- Executives Executive Housekeeper
