Sunway School of Hospitality, Tourism and Leisure Management

 
Sunway School of Hospitality, Tourism and Leisure Management
Sunway  School  of  
Hospitality,  Tourism  and  
Leisure  Management
  The service industry is one of the world’s largest and fastest creators of employment. This
  sector relies heavily on human resources for its success. It, therefore, depends inextricably
  on the quality of education and training of the people who deliver its services.

  The Hospitality, Tourism and Events Management programmes at Sunway University offer
  a wide range of management and specialist subjects to equip students with the expertise
  they need to manage a successful international hospitality, tourism and leisure business.
  This unique combination of functional, academic content and industry-based approach
  allows our students to meet the needs of the largely diverse service industry.

  Sunway University is an elite Tier 5 member in the 2009 MQA Rating System for Malaysian
  Higher Education Institutions (SETARA’09) that measures quality of teaching and learning
  at the undergraduate level in universities and university colleges in Malaysia. It is another
  way of recognising our excellent academics and graduates.
Sunway School of Hospitality, Tourism and Leisure Management
Why  Study  at  Sunway  
  School  of  Hospitality,  
  Tourism  and  Leisure  Management?

           t -FBSOGSPN5SBEJUJPOTPG&YDFMMFODF
               Our partner – Le Cordon Bleu is considered by many to be the world’s premier culinary arts
               institute. With over 100 years of teaching experience, they are committed to providing a solid
               foundation in Gastronomy, Hospitality and Management. Our students graduate with credentials
               that will set them apart from the competition in the demanding world.

           t &YQFSJFOUJBMCBTFE&EVDBUJPO
               We provide an integrated broad-based “learning by doing” experience with a career-focused
               curriculum to enable our students to gain real-world experience. Our programmes equip our
               students with top-notch technical expertise and solid business knowledge. As such, our students
               are trained to think critically, communicate effectively and manage professionally.

           t &YDFMMFOU-FBSOJOH3FTPVSDFT
               Sunway School of Hospitality, Tourism and Leisure Management has state-of-the-art learning
               resources and support facilities for students to train in, with four fully equipped culinary labs
               for cuisine and pastry, training restaurant, mock-up front office and housekeeping suite, Delicatessen
               and a Travel Bureau. Students are also introduced to E-learning as part of their learning environment
               to enhance communication and information sharing.

           t *OEVTUSZ-JOLT
               We require all our students to undergo hands-on experiential learning in hospitality and tourism
               related industries: Internships.
               The Internship provides students with the opportunity to put their learning into practice.
               Students will be able to develop their technical skills in a work environment and to learn skills
               of a supervisory and managerial level. It also prepares them for future subjects and enhances their
               employability.
               Listed below is a brief list of countries where our students have gained valuable hands-on
               learning experience:
              r &WFOUTNBOBHFNFOUDPNQBOJFTJO.BMBZTJB *OEPOFTJBBOE4PVUI,PSFB
              r *OUFSOBUJPOBM $IBJO )PUFMT JO .BMBZTJB  "VTUSBMJB  #SVOFJ  $BNCPEJB  )POH ,POH  *OEJB 
               *OEPOFTJB  ,VXBJU  .BMEJWFT  .BVSJUJVT  2BUBS  4JOHBQPSF  4SJ -BOLB  4PVUI ,PSFB  4VMUBOBUF PG
                  Oman, Thailand, United States of America and Vietnam.
              r *OUFSOBUJPOBMDIBJOSFTUBVSBOUTBOEGBTUGPPEPVUMFUTJO.BMBZTJB
              r "JSMJOFT .JOJTUSZPG$VMUVSF "SUT5PVSJTN /BUJPOBM5PVSJTN#PBSET 5PVS0QFSBUPST
                  Travel Agencies and Theme Parks.

,15+14 ,""  ,15+14 ,3"  ,15+14 ,3"  ,15+14 ,""  ,15+14 ,""  +15#11 6 / 
Sunway School of Hospitality, Tourism and Leisure Management
Worldwide  Connections:
University  Partners
  4VDDFTTJTBDVMNJOBUJPOPGUFBNXPSLBOETUSPOHQBSUOFSTIJQT
  8FIBWFMPOHCFFOJOBMMJBODFXJUITPNFPGUIFNPTUBDDPNQMJTIFE
  JOTUJUVUJPOTPGIJHIFSMFBSOJOHUPFOTVSFUIBUPVSTUVEFOUTHFUUIF
  CFTUJOFEVDBUJPO

  Le Cordon Bleu
  -F$PSEPO#MFVBXBSETBSFBCBEHFPGIPOPVSUIBUSFQSFTFOUT
  CPUIRVBMJUZBOEBSJDIIJTUPSZPGUSBEJUJPOJOUIFDVMJOBSZXPSME
  5IJT GBNFE HMPCBM DVMJOBSZ PSHBOJTBUJPO IBT BDIJFWFE TVDI
  SFWFSFE TUBUVSF EVF UP JUT QSPVE USBEJUJPO PG TVDDFTT UISPVHI
  BOFOEVSJOHZFBSIJTUPSZ)BWJOHFWPMWFEGSPNB1BSJTJBO
  DPPLJOH TDIPPM JOUP BO JOUFSOBUJPOBM OFUXPSL PG DVMJOBSZ BSUT
  BOEIPTQJUBMJUZMFBSOJOHJOTUJUVUFT JUTCSPBESFBDINBLFTJUUIF
  XPSMEMFBEFSJODVMJOBSZBOEIPTQJUBMJUZFEVDBUJPO
  5IF GPTUFSJOH PG UIF QBSUOFSTIJQ CFUXFFO UIF IJTUPSJDBMMZ
  SFDPHOJTFE FYDFMMFODF PG -F $PSEPO #MFV BOE UIF TDIPMBSMZ
  SJHPVS PG 4VOXBZ 6OJWFSTJUZ TJHOBMT UIF TUSPOH SBGU PG GSFTI
  DVMJOBSZFEVDBUJPOBMPQQPSUVOJUJFTGPSTUVEFOUTJO"TJB
  8JUI 4VOXBZ  -F $PSEPO #MFV JT WBMJEBUJOH UISFF EJQMPNB
  QSPHSBNNFT %JQMPNB JO )PUFM .BOBHFNFOU  %JQMPNB JO
  $VMJOBSZ "SUT  BOE %JQMPNB JO &WFOUT .BOBHFNFOU 5IFTF
  BSFUZQJDBMMZZFBSQSPHSBNNFTBOEUIFZQSPWJEFTUSPOH
  UFDIOJDBMTLJMMTBOETPVOENBOBHFNFOUQSJODJQMFT-FBSOJOH
  NBUFSJBMTGPSJUTWBMJEBUFEQSPHSBNNFTIBWFCFFOSFWJTFEBOE
  BEBQUFE UP FOTVSF UIFJS SFMFWBODF UP DVSSFOU BOE BOUJDJQBUFE
  JOEVTUSZOFFET
Sunway School of Hospitality, Tourism and Leisure Management
Lancaster University
4VOXBZ 6OJWFSTJUZ JT JO QBSUOFSTIJQ XJUI -BODBTUFS 6OJWFSTJUZ  6,  B XPSMEDMBTT
institution of higher learning which has consistently maintained its high rankings
over the years in numerous reputable league tables.

                                                                                                     (
                                                                                               3/
                                                                                               0
&TUBCMJTIFECZ3PZBM$IBSUFSJO -BODBTUFS6OJWFSTJUZFOKPZTBXPSMEDMBTTSFQVUBUJPO

                                                                                              6$
as a centre for excellence in teaching, scholarship and research. The institution is
DVSSFOUMZSBOLFEBTBUPQ6,VOJWFSTJUZJOUIF5JNFT(PPE6OJWFSTJUZ(VJEF UI
JOUIF*OEFQFOEFOUT$PNQMFUF6OJWFSTJUZ(VJEF UIJOUIF(VBSEJBO6OJWFSTJUZ
Guide 2011 and Top 200 in the Times Higher Education World University Rankings 2010
– 2011.

-BODBTUFS6OJWFSTJUZJTBMTPBNFNCFSPGUIFQSFTUJHJPVT/(SPVQXIJDIDPOTJTUTPG
eight of the most research intensive universities in northern England. The institution
continues to sustain its reputation for teaching and research excellence both nationally
and internationally by bringing universities, businesses and communities together. An

                                                                                                     (
                                                                                               3/
example of this is the InfoLab21 at Lancaster University, which is an award-winning

                                                                                               0
                                                                                              6$
international centre of excellence for research in information and communication
technologies and has a successful history of working with Microsoft, BT Labs, Orange,
$JTDP  /PLJB BOE 'PSE "EEJUJPOBMMZ  UIF -BODBTUFS 6OJWFSTJUZ .BOBHFNFOU 4DIPPM
(LUMS) is a triple-accredited, world-ranked management school, consistently among
UIF6,TUPQñWF                                                                                  International Hospitality Management

The degree programme developed and conducted at Sunway University validated
CZ -BODBTUFS 6OJWFSTJUZ  6, 0VS TUVEFOUT XIP TVDDFTTGVMMZ DPNQMFUF UIFTF
undergraduate programmes will be awarded two certificates, making them graduates
of both Sunway University and Lancaster University.

                                                                                              photographed by Jill Jennings
Sunway School of Hospitality, Tourism and Leisure Management
$FKLHYHPHQWV

Patrick Siau, 2nd from left, lecturer cum
Head Chef at the School of Hospitality,
Tourism and Leisure Management, the
“%SBHPO4QFDJBMJTUwBOEOESVOOFSVQJO
UIF"TJBO1BTUSZ$VQ.

He is first Chef from an institution of higher
education to represent Malaysia in the
prestigious biennial World Pastry Cup in
-ZPO 'SBODFJO

                  Our proud student medallists of the prestigious
                  'PPE)PUFM"TJB$VMJOBSZ$IBMMFOHF ')"$$ 
                  2010 in Singapore:
                  -FF)BO:JOH,
                  Bronze medal, Dress the Cake category
                  2VFFOZ$IFPOH7BOFTTB#PFZ,
                  Bronze medal, Two to Tango category

                                                     $IFG1BUSJDL with his winning piece,
                                                     i4VHBSTDVMQUVSFPGBESBHPOw
Sunway School of Hospitality, Tourism and Leisure Management
Education  Pathway
                                              Employment Opportunities

    Sunway International Degree Pathway
                  r-F$PSEPO#MFV "VTUSBMJB
                                                               Bachelor of                #4D )POT *OUFSOBUJPOBM
             r-FFET.FUSPQPMJUBO6OJWFSTJUZ 6,                Business,                 )PTQJUBMJUZ.BOBHFNFOU
            r$FTBS3JU[*OTUJUVUFBOENBOZNPSF                 Victoria
        *Please check with our team of counsellors             University                                 ZFBST
                      for more information

                                 Advanced entry into year 2. Subject to meeting entry requirements

                                                                                                            Sunway Foundation
                  %JQMPNBJO)PUFM.BOBHFNFOU                                                                    in Arts
                     %JQMPNBJO$VMJOBSZ"SUT                                                                         "-FWFM
                                                                                                             "VTUSBMJBO.BUSJDVMBUJPO
                 %JQMPNBJO5PVSJTN.BOBHFNFOU                                                               $BOBEJBO.BUSJDVMBUJPO
                                                                                                               Monash University
                 %JQMPNBJO&WFOUT.BOBHFNFOU                                                                'PVOEBUJPO:FBS451.
                                                                                                                UEC or equivalent
                        ZFBSTBOEXFFLTPG*OUFSOTIJQ                                                           (1  year)

                                                     SPM/O-Level/Equivalent

&OUSZ3FRVJSFNFOUT
Applicants are evaluated for admission based on the following entry requirements:
                                                                                                      5FBDIJOH
"DBEFNJD3FRVJSFNFOUT                                                                                 "TTFTTNFOUT
%JQMPNB1SPHSBNNFT                                                                                    Assessment is geared towards
                                                                                                      the subject matter in a way that
41.0-FWFM6&$PSFRVJWBMFOU          1BTTXJUINJOJNVNUISFF  DSFEJUT                          encourages clear understanding
                                                                                                      and skills development. It takes
%FHSFF1SPHSBNNF                                                                                      many forms but it is normally
451.                                    "WFSBHF$ PS$(1" .JOJNVNQSJODJQBMT                determined by a mixture of
"-FWFMT                                $%%%& .JOJNVNQPJOUT                                    continuous assessment and an
"VTUSBMJBO.BUSJDVMBUJPO                "5"3                                                      end-of-semester examination.
$BOBEJBO.BUSJDVMBUJPO                                                                            Students are expected to
.6':                                                                                              undertake     20    weeks     of
4VOXBZ'PVOEBUJPOJO"SUT                                                                         Internship during their course
6&$                                     .BYJNVNQPJOUTPOTVCKFDUT                             of studies.
                                         FYDMVEJOH$IJOFTFOPOBDBEFNJDTVCKFDUT

&OHMJTI-BOHVBHF3FRVJSFNFOUT
50&'-                               QBQFSCBTFE DPNQVUFSCBTFE JOUFSOFUCBTFE
*&-54                               
.6&5                                 #BOE
41.&OHMJTI                          #PS#
6&$&OHMJTI                          #
O-Level English (1119)                Credit
&4-&OHMJTI                         4BUJTGBDUPSZMFWFMJO1SF6OJWFSTJUZQSPHSBNNFT XIFSFUIFNFEJVNPGJOTUSVDUJPOJT&OHMJTI
*OUFOTJWF&OHMJTI1SPHSBNNF *&1     1BTT-FWFMXJUINJOJNVN

0UIFS2VBMJöDBUJPOT
Sunway Diploma in Hotel Management, Diploma in Tourism Management, Diploma in Events Management and Diploma in
$VMJOBSZ"SUTTUVEFOUTNBZFOSPMJOUP:FBSPGUIF#4D )POT *OUFSOBUJPOBM)PTQJUBMJUZ.BOBHFNFOU TVCKFDUUPNFFUJOHFOUSZ
requirements.
Applicants who possess other qualifications will be considered on a case-by-case basis.
Sunway School of Hospitality, Tourism and Leisure Management
Diploma  in  Hotel  Management
(Validated  by  Le  Cordon  Bleu)

5IJTQSPHSBNNFUSBJOTZPVUP
r #FBIPUFMJFSXJUIFYQFSULOPXMFEHFPGUIFIPTQJUBMJUZ
   business.
r )BWFBHPPEVOEFSTUBOEJOHPGWJUBMIPTQJUBMJUZBTQFDUT
   such as food and beverage, and rooms divisions
   operations and management.
r 1PTJUJWFMZDPOUSJCVUFBOEFOIBODFUIFIPTQJUBMJUZ
   industry.

:PVXJMMCFBIPUFM
NBOBHFNFOUQSPGFTTJPOBM
                                                                                                     "DBEFNJD$BMFOEBS
r XIPDBOBQQMZCVTJOFTTQSJODJQMFTXJUIJOUIF
   hospitality context.                                                                              */5",&4
r XJUIUIFBCJMJUZUPFOTVSFUIFTVTUBJOBCJMJUZPGBIPUFM
                                                                                                     +BOVBSZ .BSDI "VHVTU
   or restaurant business.
r XJUIHPPEDPNNVOJDBUJPOBOEJOUFSQFSTPOBMTLJMMT
   who can supervise a team or work independently.                                                   %63"5*0/
                                                                                                     2 years with 20 weeks of Internship

1SPHSBNNF4USVDUVSF

$PSF4VCKFDUT                                                         4QFDJBMJTBUJPO4VCKFDUT

%"$ 1SJODJQMFTPG"DDPVOUJOH                                    %$" $VMJOBSZBOE,JUDIFO0QFSBUJPOT*
%&$ *OUSPEVDUJPOUP&DPOPNJDT                                   %$" $VMJOBSZBOE,JUDIFO0QFSBUJPOT**
%&/ #VTJOFTT&OHMJTI*                                         %$" #BLJOHBOE1BTUSZ
%&/ #VTJOFTT&OHMJTI**                                         %&7 *OUSPEVDUJPOUP&WFOUT.BOBHFNFOU
%*5 *OUSPEVDUJPOUP*OGPSNBUJPO                                %)4 #FWFSBHF4UVEJFT
          Technology                                                  %)4 6OEFSTUBOEJOH)PTQJUBMJUZBOE
%-8 )PTQJUBMJUZBOE5PVSJTN-BX                                           Tourism Industry
%., 1SJODJQMFTPG.BSLFUJOH                                    %)4 'PPEBOE#FWFSBHF4FSWJDF*
%.( 'VOEBNFOUBMTJO.BOBHFNFOU                                  %)4 'PPEBOE#FWFSBHF4FSWJDF**
%.( )VNBO3FTPVSDF.BOBHFNFOU                                   %)4 3PPNT%JWJTJPO0QFSBUJPOT*
UCS 1000 Study Skills                                                 %)4 3PPNT%JWJTJPO0QFSBUJPOT**
                                                                      %.( 1VSDIBTJOHBOE$PTU$POUSPM
                                                                      %34 *OEVTUSZ3FTFBSDI8PSL

                                                                      &MFDUJWF4VCKFDUT

                                                                      %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ'SFODI
                                                                      %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ+BQBOFTF

All students are required to undergo 20 weeks of Internship during the programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies
OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM 
,15+14 ,"" 
Sunway School of Hospitality, Tourism and Leisure Management
'LSORPDLQ&XOLQDU\$UWV
 (Validated  by  Le  Cordon  Bleu)

 5IJTQSPHSBNNFUSBJOTZPVUP
 r   #FBQSPGFTTJPOBMDIFGPSBHBTUSPOPNZFYQFSU
 r   )BWFBTPMJEGPVOEBUJPOPGUIFGPPEBOECFWFSBHFJOEVTUSZXJUI
      excellent understanding of the business side of the industry.
 r   #FUFDIOJDBMMZTUSPOHJOGPPEQSPEVDUJPOBOETFSWJDF
 r   #FBOFíFDUJWFMFBEFSBOEFOUSFQSFOFVS

 :PVXJMMCFBDVMJOBSZQSPGFTTJPOBM
 r   XIPJTBOFYQFSUJODVMJOBSZBSUT
 r   XJUIDSFBUJWFóBJSUPDPNFVQXJUIOFXEJTIFT
 r   XJUIFYDFMMFOUDPNNVOJDBUJPOTLJMMTUPEFBMXJUIDVTUPNFSTBOE
      supervise team members.                                                                         "DBEFNJD$BMFOEBS
 r   XIPDBONBOBHFBOESVOBGPPECVTJOFTT
                                                                                                      */5",&4
                                                                                                      March, August

                                                                                                      %63"5*0/
                                                                                                      2 years with 20 weeks of Internship

1SPHSBNNF4USVDUVSF

 $PSF4VCKFDUT                                                         4QFDJBMJTBUJPO4VCKFDUT

 %"$ 1SJODJQMFTPG"DDPVOUJOH                                    %$" #BTJD$VMJOBSZ5FDIOJRVFT
 %&/ #VTJOFTT&OHMJTI*                                         %$" 1BUJTTFSJF
 %&/ #VTJOFTT&OHMJTI**                                         %$" $MBTTJDBM'SFODI$VJTJOF
 %*5 *OUSPEVDUJPOUP*OGPSNBUJPO                                %$" "TJBOBOE*OUFSOBUJPOBM$VJTJOF
           Technology                                                  %$" 7JFOOPJTFSJFBOE#PVMBOHFSJF
 %., 1SJODJQMFTPG.BSLFUJOH                                     %$" $POUFNQPSBSZ$VJTJOF
 %.( 4VQFSWJTPSZ4LJMMT                                          %$" $VMJOBSZ"SUJTUSZ
 %53 *OUFSOBUJPOBM$VMUVSBM4UVEJFT                              %'% 'PPE4BGFUZBOE4BOJUBUJPO
 UCS 1000 Study Skills                                                 %'% ,JUDIFO%FTJHOBOE&SHPOPNJDT
                                                                       %)4 #FWFSBHF4UVEJFT
                                                                       %)4 6OEFSTUBOEJOH)PTQJUBMJUZBOE5PVSJTN*OEVTUSZ
                                                                       %)4 'PPEBOE#FWFSBHF0QFSBUJPOT*
                                                                       %)4 'PPEBOE#FWFSBHF0QFSBUJPOT**
                                                                       %)4 'PPEBOE#FWFSBHF0QFSBUJPOT***
                                                                       %)4 3FTUBVSBOU#VTJOFTT0QFSBUJPOT
                                                                       %.( 1VSDIBTJOHBOE$PTU$POUSPM

                                                                       &MFDUJWF4VCKFDUT

                                                                       %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ'SFODI
                                                                       %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ+BQBOFTF

All students are required to undergo 20 weeks of Internship during their programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies
OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM 

+15#11 6 / 
Sunway School of Hospitality, Tourism and Leisure Management
Diploma  in  Events  Management
 (Validated  by  Le  Cordon  Bleu)

 5IJTQSPHSBNNFUSBJOTZPVUP
 r &YQFSUMZIBOEMFSFBMMJGFTJUVBUJPOTPGBOFWFOU
 r #FIBOETPO JOOPWBUJWF WFSTBUJMFBOEDPOñEFOUXIFOXPSLJOH
    with people in a local or global environment.
 r )BWFTPMJENBOBHFSJBMBOEUFDIOJDBMTLJMMT

 :PVXJMMCFBOFWFOUT
 NBOBHFNFOUQSPGFTTJPOBM
 r XJUIFíFDUJWFMFBEFSTIJQBOEDPNNVOJDBUJPOTLJMMTUPJNQSFTT
    stakeholders and build networks.
 r XIPJTDBQBCMFPGEFTJHOJOH QMBOOJOHBOEFYFDVUJOHTNBMMUP                                     "DBEFNJD$BMFOEBS
    large scale events.
 r XIPDBOEPSFTFBSDIBOEFWBMVBUFJTTVFTJOUIFFWFOUTJOEVTUSZ                                   */5",&4
 r XJUIFYDFMMFOUCVTJOFTTBDVNFO
                                                                                                      +BOVBSZ .BSDI "VHVTU

                                                                                                      %63"5*0/
                                                                                                      2 years with 20 weeks of Internship

1SPHSBNNF4USVDUVSF

 $PSF4VCKFDUT                                                         4QFDJBMJTBUJPO4VCKFDUT

 %"$ 1SJODJQMFTPG"DDPVOUJOH                                    %&7     *OUSPEVDUJPOUP&WFOUT.BOBHFNFOU
 %#4 *OUSPEVDUJPOUP&OUSFQSFOFVSTIJQ                            %&7     &WFOUT4VQQPSU4FSWJDFT
 %*5 *OUSPEVDUJPOUP*OGPSNBUJPO                                %&7     &WFOUT(SBQIJD%FTJHO
           Technology                                                  %&7     &WFOUT0QFSBUJPOT*
 %&$ *OUSPEVDUJPOUP&DPOPNJDT                                   %&7     &WFOUT0QFSBUJPOT**
 %&/ #VTJOFTT&OHMJTI*                                          %)4     6OEFSTUBOEJOH)PTQJUBMJUZBOE5PVSJTN*OEVTUSZ
 %&/ #VTJOFTT&OHMJTI**                                         %*5     &WFOUT1SPKFDU8PSL
 %&/ $PNNVOJDBUJPO4LJMMT                                       %34     *OEVTUSZ3FTFBSDI8PSL
 %-8 )PTQJUBMJUZBOE5PVSJTN-BX                                 %53     *OUFSOBUJPOBM$VMUVSBM4UVEJFT
 %., 1SJODJQMFTPG.BSLFUJOH                                    %53     *ODFOUJWF5PVST.BOBHFNFOU
 %., *OUFHSBUFE.BSLFUJOH
           Communications                                              &MFDUJWF4VCKFDUT
 %.( 'VOEBNFOUBMTPG.BOBHFNFOU
 %.( )VNBO3FTPVSDF.BOBHFNFOU                                   %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ'SFODI
 UCS 1000 Study Skills                                                 %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ+BQBOFTF

All students are required to undergo 20 weeks of Internship during the programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies
OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM 

,15+14 ,3" 
Sunway School of Hospitality, Tourism and Leisure Management
Diploma  in  Tourism  Management

 5IJTQSPHSBNNFUSBJOTZPVUP
 r &íFDUJWFMZNBOBHF PQFSBUFBOEJOOPWBUFBUSBWFMBOEUPVSDPNQBOZ                                "DBEFNJD$BMFOEBS
 r 3BJTFUIFMFWFMPGRVBMJUZBOETFSWJDFPGUIJTJOEVTUSZ
 r )BWFTPMJENBOBHFSJBMBOEUFDIOJDBMTLJMMT                                                       */5",&4
                                                                                                      March, August

 :PVXJMMCFBUSBWFM                                                                              %63"5*0/
 UPVSJOEVTUSZQSPGFTTJPOBM                                                                          2 years with 20 weeks of Internship
 r XIPJTGVODUJPOBMBOEDPNQFUFOUJOUPVSBOEUJDLFUJOHPQFSBUJPOT
 r XJUIDBQBCJMJUZUPVOEFSUBLFUSBWFMBOEUPVSPQFSBUJPOTXJUIUIF
    right business approach.
 r XIPDBOEJTDVTTQPMJDJFTBOEQMBOJTTVFTUIBUJNQBDUUIJTJOEVTUSZ

1SPHSBNNF4USVDUVSF

 $PSF4VCKFDUT                                                         4QFDJBMJTBUJPO4VCKFDUT

 %"$ 1SJODJQMFTPG"DDPVOUJOH                                   %&7     *OUSPEVDUJPOUP&WFOUT.BOBHFNFOU
 %#4 *OUSPEVDUJPOUP&OUSFQSFOFVSTIJQ                            %)4     6OEFSTUBOEJOH)PTQJUBMJUZBOE5PVSJTN*OEVTUSZ
 %&$ *OUSPEVDUJPOUP&DPOPNJDT                                   %34     *OEVTUSZ3FTFBSDI8PSL
 %&/ #VTJOFTT&OHMJTI*                                          %53     *OUFSOBUJPOBM$VMUVSBM4UVEJFT
 %&/ #VTJOFTT&OHMJTI**                                         %53     5PVSJTN*NQBDU4UVEJFT
 %&/ $PNNVOJDBUJPO4LJMMT                                       %53     (FPHSBQIZPG5PVSJTN
 %*5 *OUSPEVDUJPOUP*OGPSNBUJPO                                %53     #BTJD"JSGBSFTBOE5JDLFUJOH
           Technology                                                  %53     "EWBODFE"JSGBSFTBOE5JDLFUJOH
 %-8 )PTQJUBMJUZBOE5PVSJTN-BX                                 %53     5PVS0QFSBUJPOT*
 %.( 'VOEBNFOUBMTPG.BOBHFNFOU                                  %53     5PVS0QFSBUJPOT**
 %.( )VNBO3FTPVSDF.BOBHFNFOU
 %., 1SJODJQMFTPG.BSLFUJOH                                     &MFDUJWF4VCKFDUT
 %., *OUFHSBUFE.BSLFUJOH
           Communications                                              %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ'SFODI
 UCS 1000 Study Skills                                                 %'- 'PSFJHO-BOHVBHFm&MFNFOUBSZ+BQBOFTF

All students are required to undergo 20 weeks of Internship during the programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies
OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM 
,15+14 ,"1" 
BSc  (Hons)  International  
 Hospitality  Management
 (Validated  by  Lancaster  University)

 5IJTQSPHSBNNFUSBJOTZPVUP
 r )BWFFYDFMMFOUUFDIOJDBMBOENBOBHFSJBMTLJMMTGPSUIFIPTQJUBMJUZ
    industry.
 r #FBCMFUPFíFDUJWFMZPQFSBUFBOEJOOPWBUFBIPTQJUBMJUZCVTJOFTT
    locally or internationally.
 r 3BJTFUIFMFWFMPGRVBMJUZBOETFSWJDFPGUIJTJOEVTUSZ

                                                                                                      "DBEFNJD$BMFOEBS
 :PVXJMMCFBOJOEVTUSZQSPGFTTJPOBM
                                                                                                      */5",&4
 r XIPDBOBQQMZCVTJOFTTBOENBOBHFNFOUQSBDUJDFTJOUIF
                                                                                                      March, August
    international hospitality industry.
 r XJUIHPPEDPNNVOJDBUJPOTLJMMTXIPDBOXPSLJOEFQFOEFOUMZPSJO
    a team.                                                                                           %63"5*0/
 r XJUIJOEFQUILOPXMFEHFPGUIFJOEVTUSZUPFYFDVUFTUVEJFTBOE                                   ZFBST JODMVTJWFPGXFFLTPG*OUFSOTIJQ
    FWBMVBUFJOóVFODFUIBUJNQBDUJOUFSOBUJPOBMIPTQJUBMJUZCVTJOFTT

1SPHSBNNF4USVDUVSF

 :FBS                                            :FBS                                            :FBS

 "$$ 1SJODJQMFTPG"DDPVOUJOH               #64 &OUSFQSFOFVSTIJQ                         .(5 .BOBHJOH1FPQMFJOUIF
 &$/ *OUSPEVDUPSZ&DPOPNJDT                  '%# 'PPEBOE#FWFSBHF                                 Tourism and Hospitality
 '%# 'PPEBOE#FWFSBHF                                Management                                         Industry
           Operations                              )41 )PUFM"DDPNNPEBUJPO                     .(5 2VBMJUZ.BOBHFNFOU
 '%# 'PPE1SPEVDUJPO                                  Management                               .(5 4USBUFHJD.BOBHFNFOU
           Operations                              )41 )PTQJUBMJUZ0QFSBUJPOT                            in the Tourism and
 '%# #FWFSBHF4UVEJFT                                  Management                                         Hospitality Industry
 )41 *OUSPEVDUJPOUPUIF                    *'4 .BOBHFNFOU*OGPSNBUJPO                  13+ 3FTFBSDI1SPKFDU
           Tourism and Hospitality                           Systems                                  6$4 -FBEFSTIJQ
           Industry                                */5 *OUFSOTIJQ
 )41 )PUFM"DDPNNPEBUJPO                    -"8 #VTJOFTT-BX
           Operations                              .(5 3FWFOVFBOE1SPñU
 .(5 1SJODJQMFTBOE1SBDUJDFPG                       Management
           Management                              .,5 .BSLFUJOH.BOBHFNFOU
 .,5 1SJODJQMFTPG.BSLFUJOH                           for Tourism and
 UCS 1000 Study Skills                                       Hospitality
 UCS 1002 English for the Tourism                  34. 3FTFBSDI.FUIPETGPS
           Service Industry                                  Tourism and Hospitality
                                                   45" #VTJOFTT4UBUJTUJDT
                                                   UCS 2001 Communication Skills

All students are required to undergo 20 weeks of Internship during the programme.
As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies
OPO.VTMJNT *TMBNJD4UVEJFT .VTMJNT BOE#BIBTB,FCBOHTBBO FYFNQUFEJGBDSFEJUJO#BIBTB.FMBZVIBTCFFOPCUBJOFEBU41.MFWFM 
,15+14 ,"" 
Career  Prospects
  The tourism and hospitality industry encompasses a wide range of career opportunities
  covering a diverse market environment and geographical locations:

  5SBWFMBOE5PVST                                  )PUFMTBOE3FTPSUT
  r   "JSMJOF$VTUPNFS4FSWJDFT                    r   &YFDVUJWF)PVTFLFFQFS
  r   %FTUJOBUJPO.BOBHFNFOU$POTVMUBOU            r   %JSFDUPSPG4BMFTBOE.BSLFUJOH
  r   5PVS0QFSBUPS                                r   'SPOU0îDF.BOBHFS
  r   5SBWFMBOE5PVS(VJEF                        r   )VNBO3FTPVSDF.BOBHFS
  r   5SBWFM$POTVMUBOU                            r   3PPNT%JWJTJPO.BOBHFS
  r 5JDLFUJOH0îDFS                                r 1VSDIBTJOH.BOBHFS
'PPE4FSWJDF                     $POWFOUJPOT                       3FDSFBUJPOBOE
r $IFGEF$VJTJOF4PVT$IFG   BOE&WFOUT                         5IFNF1BSLT
   Executive Chef                r #VTJOFTT%FWFMPQNFOU           r 5IFNF1BSL.BOBHFS
r #BORVFU.BOBHFS                  Manager                         r &OUFSUBJONFOU.BOBHFS
r 'PPE#FWFSBHF.BOBHFS       r   $POGFSFODF0SHBOJTFS          r   /BUVSF5PVSJTU(VJEF
r 'PPE8SJUFS$SJUJD           r   $POWFOUJPO4FSWJDFT.BOBHFS   r   0VUXBSE#PVOE*OTUSVDUPS
r *OóJHIU'PPE.BOBHFS         r   %JSFDUPSPG$BUFSJOH         r   3FTPSU.BOBHFS
r 1SPEVDU%FWFMPQNFOU          r   &WFOUT1MBOOFS%JSFDUPS       r   4QB.BOBHFS
   Manager                       r 13&WFOUT.BOBHFS              r 4QPSUTBOE3FDSFBUJPO
r 3FTUBVSBOU0XOFS            r 8FEEJOH1MBOOFS                    Manager
  Entrepreneur
&DUHHU3ODFHPHQW $OXPQL
  13e1"3&, the core of Sunway Career Services, is designed to equip students with the right
  tools and essential skills, aiming to create ‘employable’ graduates so as to prepare them for
  the working world.
  Through our programmes and activities, we also hope to foster good partnerships with
  employers in supporting their recruitment needs.

                             4UVEFOUT

                                   13e1"3&JTEFEJDBUFEUPBDDPNQMJTIJOHJUTNBJO
                                   objectives on campus:
                                   r e26*1 students with essential skills
                                   r e/)"/$& students’ career development in the
                                      working world
                                   r e.108&3 students to take confident steps in building
                                      their career

                             &NQMPZFST

                                   r 13e1"3& seeks to foster partnerships with esteemed
                                      employers in their recruiting endeavours by creating
                                      various opportunities for recruitment activities through
                                      events such as career fairs and career talks.
                                   r 5ISPVHIPVSBDUJWJUJFT XFIPQFUPFYQPTFTUVEFOUTUP
                                      the different careers, and at the same time give
                                      employers access to the graduates market.

                             "MVNOJ

                                   r 13e1"3& supports the Sunway Alumni by providing an
                                      avenue for members to build their careers.
                                   r 13e1"3&makes available various resources and
                                      opportunities for members to further establish their
                                      careers and even network with the employers.
                                      Alumni members also have access to 13e1"3&+PC
                                      Centre where they can seek employment opportunities.
Scholarships
              We place much emphasis on education and offer a number of scholarships to
              deserving students:

                        The &OUSBODF4DIPMBSTIJQ is offered to all new students; SPM leavers entering into Pre-University
  Tan Sri Dato’         programmes and Pre-University graduates entering into undergraduate programmes, in
 Seri Dr. Jeffrey       recognition of their excellent academic achievements prior to admission into a new programme in
Cheah Entrance          Sunway University.
  Scholarship
 & Continuing           The Continuing Scholarship is only offered to students continuing their studies (at diploma or
  Scholarship           undergraduate level) with Sunway University upon graduating from their
                        1SF6OJWFSTJUZ'PVOEBUJPO%JQMPNB1SPHSBNNFIFSFXJUIVTPSGSPN4VOXBZ(SPVQPG$PMMFHFT

                        5IF4DIPMBSTIJQJTPíFSFEJOUIFOBNFPG5BO4SJ%BUP4FSJ%S+FíSFZ$IFBI 'PVOEBUJPO
                        Chancellor of Sunway University, and Sir Christian Bonington, Chancellor of Lancaster
                        University. It commemorates the affiliation between Sunway University and Lancaster
                        6OJWFSTJUZJO+PJOU%FHSFF1SPHSBNNFTJO#VTJOFTT $PNQVUFS5FDIOPMPHZ )PTQJUBMJUZBOE               The Chancellors
                        Psychology.                                                                                             Scholarship of
                        Applicants are required to achieve outstanding academic results for entry into the BSc (Hons)         Sunway University
                        International Hospitality Management, and possess leadership qualities, self-motivation and             and Lancaster
                        positive attitude.                                                                                        University

                         Scholarship rewards students with:
                        t'VMM3FEVDUJPOJO5VJUJPO'FFT
                        t5XP8FFL4UVEZ7JTJUUP-BODBTUFS6OJWFSTJUZEVSJOHUIFJSñOBMUIJSEZFBSPGTUVEJFT

                         This is a nominated award
                         for students who have                    5IJT#VSTBSZJTPíFSFEUP41.0-FWFMT6&$
                         achieved outstanding results             students from outstation* to study the Diploma
 Tan Sri Dato’
    Seri Dr.             in their individual academic             Programmes in Sunway University. Students can
                                                                  SFDFJWFVQUPPíUIFJS5VJUJPO'FFGPSTFMFDUFE             Sunway
Jeffrey Cheah            programme upon completion                                                                                University
  Scholastic             at Sunway University. Each               Diploma Programmes (Business Administration,
                                                                  Information Technology, Hotel Management, Events
                                                                                                                                  Bursaries
    Award                award recipient will receive
                         a RM2000 cash prize and a                .BOBHFNFOU 5PVSJTN.BOBHFNFOU 'JOF"SUT 
                         Scholastic Award Certificate.            (SBQIJD.VMUJNFEJB%FTJHO BOE*OUFSJPS%FTJHO 

                 ,JOEMZSFGFSUPPVS4DIPMBSTIJQ#SPDIVSFGPSTFMFDUFEPVUTUBUJPOMPDBUJPOT

     )LQDQFLDO$LG
              4UVEFOUTDBOBMTPTFFLPUIFSñOBODJBMBJEGSPN1515/PS&1'BTCFMPX

                                                                                                          Students can withdraw
              Students can apply                                                                          GVOETGSPNUIFJS&1'
              GPS1515/MPBOPS                                                                          Account to help finance
              Scholarships based on                                                                       a degree education of
              their results.                        PTPTN                            EPF                  UIFJSDIPJDF'PSNPSF
              'PSNPSFJOGPSNBUJPO                                                                       information on how to
              kindly visit                                                                                go about this, kindly visit
              XXXQUQUOHPWNZ                                                                            XXXLXTQHPWNZ

              ,JOEMZSFGFSUPPVS4DIPMBSTIJQ#SPDIVSFGPSNPSFEFUBJMTPSTFFLGVSUIFSJOGPSNBUJPOGSPNPVS"ENJTTJPOBOE
              $PVOTFMMJOH6OJUMPDBUFEPOUIF(SPVOE'MPPSPG4VOXBZ6OJWFSTJUZ
Campus  Facilities  

                The state-of-the-art facilities on campus allow hospitality and tourism students to
                put to practice what they learned in the classroom into a real-world professional
                setting. They have access to pastry and preparation kitchens supporting special
                culinary needs, and specialised mock-up area for training: The Dining Room, Deli
                Restaurant, Travel Bureau and Hotel Mockroom.
                'PS ZPVS TUVEZJOH QMFBTVSF  UIF .BJO $BNQVT CVJMEJOH JT ñUUFE XJUI IPVS
                XJSFMFTTJOUFSOFU 8J'J BDDFTT TPZPVDBOTUVEZBOZXIFSFGSPNUIFGPZFSUPUIF
                Roof Top Garden. This is complemented by top-notch learning facilities like air-
                conditioned classrooms and lecture halls.
                The Tun Hussein Onn Library is an excellent resource centre well-stocked with
                books and periodicals on the subjects of culinary, hospitality and tourism.
                Student life here is simply convenient with amenities that meet all your needs: a
                bookshop, computer labs to print, scan or photocopy assignments, a cafeteria,
                recreational and sports facilities, and a Student Centre - a cosy place with a sick bay,
                counselling services and more.
                " DBNQVT CVT TFSWJDF PG TFWFSBM EJíFSFOU SPVUFT XJUIJO UIF ,MBOH7BMMFZ JT BMTP
                available.
Life  on  Campus
   8IFUIFSZPVBSFGSPN#BUV1BIBUPS#VSLJOB'BTP XFXFMDPNFZPVUPPVSTUVEFOU
   friendly campus where hunger is a foreign concept, and comfortable on-campus
   living and a safe environment are top priorities.

   'PPE'PS5IPVHIU
   Eating outlets and places to chill out are aplenty
   on and around campus. The spacious cafeteria is a
   great on-campus place to hang out which includes a
   canteen and more than 10 different stalls that serve
   full meals or snacks at reasonable prices. Beyond
   the campus compound, students are spoilt for
   choice by the many restaurants and an immensely
   popular food centre, all offering an endless variety
   of delicious food with something for everyone at a
   student-friendly budget.

                                                                0O$BNQVT"DDPNNPEBUJPO
                                                                 On-campus living makes it easy to get up and
                                                                about to and from classes every day. It is a home
                                                                away from home where students get to meet new
                                                                friends, learn new cultures and experience living
                                                                independently. Everything is within walking distance
                                                                from our campus - hospital, shopping mall, theme
                                                                park, restaurants and banks. Choose between the
                                                                communal living of the Sun-U Apartment or the
                                                                condominium lifestyle of Sun-U Residence. A caring
                                                                hostel master is on hand to oversee the welfare of
                                                                every occupant.

   4BGFUZ4FDVSJUZ
   Here, the committed security team is made up of
   Auxiliary Police and trained professionals who work
   around the clock to ensure that every day is a smooth
   and peaceful one.
   Whenever a student feels under the weather, they
   can make their way to the sick bay. Endearingly
   LOPXO BT /JHIUJOHBMF #BZ  JU JT TJUVBUFE OFBS UIF
   DBGFUFSJB XIFSF B NBUSPOMZ 3FHJTUFSFE /VSTF JT PO
   duty and well-equipped to handle minor ailments.
Out  of  the  Box

                                   $VMJOBSZ$PNQFUJUJPOT
                                   0VSDIFGTTUVEFOUTSFHVMBSMZHBJOQSPGFTTJPOBMFYQPTVSF
                                   UISPVHIQBSUJDJQBUJPOJOQSFTUJHJPVTDPNQFUJUJPOTMJLFUIF
                                   "TJBO1BTUSZDVQBOE')"$VMJOBSZ$IBMMFOHF

 'JFMEUSJQ
 &MF'SJFOEMZ&WFOU%BZ
 "GVOESBJTJOHFWFOUBU,VBMB(BOEBI
 &MFQIBOUTBODUVBSZ QMBOOFEBOE
 FYFDVUFECZ&WFOUT.BOBHFNFOU
 TUVEFOUTGPSDBNQVTXJEFQBSUJDJQBUJPO

 'JFMEXPSL1SPKFDU5BJXBO
 5PVSJTNTUVEFOUTUBLF5BJXBO0OF
 PGNBOZöFMEXPSLQSPKFDUTXIFSF
 TUVEFOUTHFUBGFFMPGQMBOOJOHBOE
 FYFDVUJOHBUPVSPQFSBUJPO
&EVDBUJPOBM5SJQ
             .VTFVNPG4QJDFT)FSCTJO
             +PIPS3FMFWBOUUSJQTMJLFUIJTPOF
             BSFPQQPSUVOJUJFTUPTUVEZUPVSJTN
             MPDBMFTBOEIPXUIFZBSFSVO

                                                        #BS'MBJSJOH
                                                        $PNQFUJUJPO
                                                        5IF#BS'MBJSUFOEJOH
                                                        $PNQFUJUJPO 
                                                        PSHBOJTFECZ4)5-.T
                                                        WFSZPXO#BS'MBJSJOH$MVC 
                                                        TIPXDBTFEBDSPCBUJDBOE
                                                        BFSJBMTLJMMTXJUIDMBTTSPPN
                                                        LOPXMFEHFPG.JYPMPHZ

                                                    *GZPVUIPVHIUPVSTUVEFOUTBSF
                                                    DPNQMFUFTRVBSFT UIJOLBHBJO
                                                    0VS4DIPPMPG)PTQJUBMJUZ 
                                                    5PVSJTNBOE-FJTVSF
                                                    .BOBHFNFOUOVSUVSFTTUVEFOUT
                                                    UISPVHIUSBEJUJPOBMNFBOT
7JOUBHF$ISJTUNBT%JOOFS
-FDUVSFSTBOETUVEFOUTQSPWJEFE                    DPNQMFNFOUFEXJUIMFBSOJOH
BOVOGPSHFUUBCMFXJOFBOEEJOF                     PVUTJEFUIFDMBTTSPPNT
FYQFSJFODF0OFPGUIFNBOZVOJRVF
UFBDIJOHMFBSOJOHFWFOUTXIFSF                     1BSUJDJQBUJPOJOTUVEFOU
TUVEFOUTBSFJOWPMWFEJOUIFLJUDIFO               BDUJWJUJFT PVSWFSZPXO#BS
BOEJOTFSWJOHSFBMHVFTUT
                                                    'MBJSJOHDMVC öFMEUSJQTBOE
                                                    FEVDBUJPOBMXPSLTIPQT NPVMET
                                                    UIFNJOUPFòFDUJWFMFBEFSTBOE
                                                    DPNNVOJDBUPST

                                                    
Subject  Outline
 Degree Programmes
                                                                         "$$13*/$*1-&40'"$$06/5*/(
                                                                         This subject introduces students to the basic concepts underlying
                                                                         the recording of financial transactions. On completion of this
                                                                         subject, students will be able to present financial performance
                                                                         and status in financial statements demonstrated by an analysis
                                                                         of a hospitality or tourism entity. Managerial functions like
                                                                         planning, control decisions are explored from the management
                                                                         accounting perspective.

                                                                         #64&/53&13&/&634)*1
                                                                         This subject covers the basic knowledge required to start a
                                                                         business, while, at the same time, encourages entrepreneurship.
                                                                         The subject provides direction in which students can acquire
                                                                         entrepreneurial skills by learning from other entrepreneurs how
                                                                         to generate ideas and develop them; how to finance ventures;
                                                                         how to run a small business; how to prepare business and
                                                                         marketing plans to package and sell their ideas; and how to
                                                                         manage challenges and risks faced by entrepreneurs.

                                                                         &$/*/530%6$503:&$0/0.*$4
                                                                         This subject is structured to provide students with the
                                                                         grounding micro- and macro-economic principles and
                                                                         important applications of both micro- and macro-economics
                                                                         to the business environment.

                                                                         '%#'00%"/%#&7&3"(&01&3"5*0/4
                                                                         This subject provides students with knowledge and skills in all
                                                                         BTQFDUPG'PPEBOE#FWFSBHFPQFSBUJPOT5IFTUVEFOUTXJMMCF
                                                                         exposed to different types of restaurants, restaurant operational
                                                                         structures and management concepts; different types of
                                                                         restaurant operating equipment and utensils; and types of
                                                                         restaurant set-ups, services and procedures. In addition, selling
                                                                         techniques, guest relations and the importance of teamwork
                                                                         will also be emphasised.
6OJWFSTJUZ$PNQVMTPSZ4VCKFDUT
                                                                         '%#'00%130%6$5*0/01&3"5*0/4
6$4456%:4,*--4
                                                                         The subject provides students with knowledge and skills in all
This subject prepares students to be more organised and self-
                                                                         aspects of food production. The students will be exposed to
reliant in their learning by developing a set of specific skills
                                                                         different kitchen organisations and structures; various types
necessary for successful study such as listening and reading skills,
                                                                         of kitchen equipments and utensils; different types of food
effective note taking, efficient time management and more.
                                                                         commodities and methods of cooking. In addition, safety and
                                                                         hygiene in the workplace and working effectively as a member
6$4&/(-*4)'035)&5063*4.4&37*$&*/%6453:
                                                                         of a brigade in the kitchen will also be discussed.
This subject focuses on three aspects in the learning of English
for the tourism service industry: Improving students reading             '%##&7&3"(&456%*&4
strategies for processing academic texts; developing skills like
                                                                         This subject provides students with an in-depth knowledge
listening, writing and participating; familiarising students with
                                                                         of all types of alcoholic and non-alcoholic beverages and a
the case study method.
                                                                         practical environment for wine tasting, bar set-up, mixology,
                                                                         CBSóBJSJOH BOEDPíFFQSFQBSBUJPO
6$4$0..6/*$"5*0/4,*--4
This subject introduces the basic elements of oral                       '%#'00%"/%#&7&3"(&."/"(&.&/5
communication, various factors that determine effective
                                                                         This subject equips students with understanding and
communication and the application of communication skills in
                                                                         knowledge that is indispensable for the management of a food
a variety of academic, business and social contexts.
                                                                         and beverage establishment. Students will learn the scientific
                                                                         methods and tools ensuring the business operations are
6$4-&"%&34)*1
                                                                         efficient and effective.
This module focuses on the role of leadership in the context
of corporate management and strategy. Also includes theories
PG MFBEFSTIJQ  DIBSBDUFSJTUJDT BOE SPMF PG MFBEFSTIJQ  DPOóJDU
management, change management and cross-cultural issues.
Common Core Subjects: Management Related
)41*/530%6$5*0/505)&5063*4.                            */5*/5&3/4)*1
    )041*5"-*5:*/%6453:                                                The Internship provides students with the opportunity to apply and
    This subject introduces students to tourism and hospitality         link knowledge learnt in the classroom to the real business world
    industry such as travel and tour, lodging, foodservice, meetings,   as well as prepares them for advanced modules. It will also give
    conventions and expositions, leisure and recreation. It focuses     them the opportunity to enhance their operative and technical
    on what hospitality managers actually do and the most               skills whilst learning and developing their interpersonal skills and
    important challenges faced by industry leaders today and            leadership qualities.
    tomorrow.
                                                                        -"8#64*/&44-"8
    )41)05&-"$$0..0%"5*0/01&3"5*0/4                            The English Legal System is applied in many Commonwealth
    This subject provides students with the knowledge and skills in     countries and it is essential to understand and apply the Laws
    all aspects of the Rooms Division operations. Students will be      in a systematic basis. Malaysia has further developed her current
    given an insight into the functions of Rooms Division operations    legal system in the area of Business Law with the introduction of
    BOEUIFDPOUSPMBOETNPPUIPQFSBUJPOPGUIF'SPOU0îDFBOE         alternative methods of dispute settlements.
    Housekeeping department.
                                                                        .(513*/$*1-&4"/%13"$5*$&0'."/"(&.&/5
    )41)05&-"$$0..0%"5*0/."/"(&.&/5                            This subject focuses on management theories and their application
    This subject provides an overview to the students in managing       in a business organisation. Students will be able to apply their
    the Rooms Division. Students will look at several studies and       understanding of management theories to given problems in the
    comparisons of operations management methods used to                organisation and provide appropriate responses.
    improve the performance of the rooms division of a hotel
    business.                                                           .(53&7&/6&"/%130'*5."/"(&.&/5
                                                                        Revenue and profit management is the process of making decision
    )41)041*5"-*5:01&3"5*0/4."/"(&.&/5                         in maximising revenue and ensuring costs are controlled to ensure
    This subject provides students with a complete overview of          optimal profits. It also establishes operation systems that manages
    the hospitality operations, focusing on scientific methods          yield. This subject aims to provide students with knowledge in
    and tools used in ensuring effective and efficient business         managing revenue and profit in the context of the hospitality and
    operations. It also covers management of hospitality resources      tourism industry.
    and distribution of goods and services.
                                                                        .(5."/"(*/(1&01-&*/5)&5063*4."/%
    *'4."/"(&.&/5*/'03."5*0/4:45&.4                            )041*5"-*5:*/%6453:
    With the widespread use of information technology and               This subject is a combination of Human Resource Management and
    computer, information systems are increasingly shaping the          Organisational Behaviour. It provides an overview of fundamental
    ways businesses operate and decisions are made. Information         HR management functions and at the same time recognises that
    systems are essential to many areas of management such as           successful management involves the ability to handle people
    customer relationship management, decision-making process,          effectively and therein the organisational behaviour aspects are
    production systems and distribution. This subject introduces        JODPSQPSBUFE 4UVEFOUT XJMM MFBSO UIFPSJFTDPODFQUTQSBDUJDFT
    students to information systems and their application in today’s    applied in case studies and different situations in the context of
    businesses.                                                         the tourism and hospitality industry.

#BOKBSBO8BUFS7JMMB
8JUIDPVSUFTZGSPN4VOXBZ3FTPSU)PUFM41"
.(526"-*5:."/"(&.&/5                                            .,5."3,&5*/(."/"(&.&/5'035063*4.
       There are many ways of managing for quality in today’s                  "/%)041*5"-*5:
       businesses. This subject introduces students to the need to             This subject provides an overall detail of marketing core
       appreciate quality related issues within the context of tourism         principles and processes. It also provides students with the
       and hospitality. Quality management covers the concept                  opportunity to apply the key concepts to practical business
       of managing quality in the tourism and hospitality industry,            situation.
       different tools used in managing the quality, measuring
       customer expectation and satisfaction level using SERQUAL               13+3&4&"3$)130+&$5
       analysis and the implication of TQM.                                    The subject provides students with exposure to the real business
                                                                               environment, particularly in the tourism and hospitality industry,
       .(5453"5&(*$."/"(&.&/5*/5)&5063*4.                        where their knowledge and skills learnt in Research Methods
       )041*5"-*5:*/%6453:                                                    are used to identify, define and analyse problems related to a
       This subject aims to familiarise students with the theory and           specific area of research. Students will conduct research within
       practice of strategic management within the tourism and                 UIFDPOUFYUPGUPVSJTNBOEIPTQJUBMJUZ'JOEJOHTPGUIFSFTFBSDI
       hospitality industry. As a capstone unit for the final year students,   are to be presented.
       this subject aims to integrate as many aspects of the previous
       subjects undertaken by students, as well as drawing upon their          34.3&4&"3$).&5)0%4'035063*4.
       work experiences. Case studies are used as a learning medium            "/%)041*5"-*5:
       and a variety of hospitality organisations will be assessed.            This subject introduces students to research methods in
                                                                               business management, particularly for the tourism and
       .,513*/$*1-&40'."3,&5*/(                                      hospitality industry. It also consists of a series of activities
       This subject discusses marketing theories and concepts applied          providing practice and experience in the use of a range of
       to the hospitality and tourism industry. It emphasises on the           research methods, with special reference to research design,
       important functions of marketing towards making hospitality             data generation, data analysis and reporting of findings.
       and tourism businesses successful in a competitive environment.
       Students will also be updated with current trends and issues            45"#64*/&4445"5*45*$4
       of hospitality and tourism marketing particularly those which           This subject provides opportunities for students to apply
       affect the industry in the regions.                                     statistical techniques in the analysis of business assessments
                                                                               for effective decision-making. Lectures, tutorials and computer
                                                                               laboratory sessions are provided to integrate theory with
                                                                               practical statistical skills (SPSS).

1ZSBNJE4VJUFT4UVEJP3PPN
8JUIDPVSUFTZGSPN4VOXBZ3FTPSU)PUFM41"
Diploma Programmes
6OJWFSTJUZ$PNQVMTPSZ4VCKFDUT
6$4456%:4,*--4
This subject focuses on the study skills required by students who
are embarking on university education. Students will study and
practise techniques for reading academic texts effectively and
efficiently; taking notes from lectures, books and similar inputs;
doing basic research; writing academic assignments; taking
part in academic discussions; managing studies, including
time-management; and preparing for examinations.

$PSF4VCKFDUT
%"$13*/$*1-&40'"$$06/5*/(
This subject introduces students to the basic concepts
underlying the recording of financial transactions, preparation
of financial statements, evaluation of performance and
financial status in business. Students will learn by engaging in
a variety of activities including group work, case studies and
an analytical project.

%#4*/530%6$5*0/50&/53&13&/&634)*1
Starting and operating a new business involve considerable risk
and effort to overcome the inertia against creating something
new. Therefore, this subject provides an understanding of the         %$""4*"/"/%*/5&3/"5*0/"-$6*4*/&
important processes applied in the world of entrepreneurship.         5IF JOóVFODF PG CPUI "TJBO BOE PUIFS QBSUT PG UIF XPSMET
The subject is divided into a few basic sections - the introduction   cuisine can be easily found in today’s restaurant menu. This
to entrepreneurship, identifying opportunities through the            subject will give the students opportunity to explore the basic
various feasibility studies, developing a suitable business model,    and fundamentals of the Asian and International cuisine.
creating and starting the venture, financing the new venture
and managing business growth and ending the new venture.              %$"$6-*/"3:"/%,*5$)&/01&3"5*0/4*
                                                                      This subject provides students with basic theoretical and
%$"#"4*$$6-*/"3:5&$)/*26&4                                  practical knowledge in the various principles of food preparation
This subject introduces the world of culinary arts to students        and production. Students will also learn the importance of
and serves as the foundation for the advanced culinary subjects.      teamwork; food safety and hygiene; proper handling of kitchen
Students will be given the opportunity to explore the different       equipment and utensils; and basic methods of cutting and
food commodities as well as basic methods of cutting and              cooking.
cooking.
                                                                      %$"$6-*/"3:"/%,*5$)&/01&3"5*0/4**
%$"1¬5*44&3*&                                                 This subject will allow students to apply the basic techniques
This subject introduces students to the art of baking and             MFBSOUJO$VMJOBSZBOE,JUDIFO0QFSBUJPOT*&NQIBTJTJTPOGPPE
patisserie. The students will be exposed to the various types of      preparation and production; work organisation in kitchen; and
baking ingredients and different basic techniques to produce          portioning and quality control of food.
desserts.
                                                                      %$"#",*/("/%1"453:
%$"$-"44*$"-'3&/$)$6*4*/&                                     This subject aims to introduce important knowledge and skills
4UVEFOUT BSF UBVHIU DMBTTJD 'SFODI DVJTJOF IFSF 5IFZ XJMM   in basic baking and pastry making. It includes commonly used
have the opportunity to apply the basic techniques learnt             ingredients and various techniques in baking and pastry.
in Basic Culinary Techniques. This subject also emphasises
the importance of mise en place, work organisation and                %$"7*&//0*4&3*&"/%#06-"/(&3*&
production.
                                                                      In this subject, students will be introduced to the art of
                                                                      Viennoiserie and Boulangerie (bread making). Students will
                                                                      learn the basic knowledge, skills and techniques required for
                                                                      the production and presentation of breads and Viennoiserie
                                                                      products.
%$"$0/5&.103"3:$6*4*/&                                        %&/$0..6/*$"5*0/4,*--4
In Contemporary Cuisine, students will apply all the techniques      This subject will equip students with basic oral and
covered in previous subjects to develop their own menu based         communication skills. It includes speech research, preparation
on the “basket system”. Students will be introduced to menu          and oral presentation. Students will be given exposure
planning, engineering and standard recipe. Applied sciences          to industry’s requirements such as conducting meetings,
in food will also be introduced here. Students will be able to       interviewing skills, drafting and presenting proposals.
JEFOUJGZ GBDUPST JOóVFODJOH FBUJOH IBCJUT  FWBMVBUJOH GPPE
through sensory characteristics.                                     %&7*/530%6$5*0/50&7&/54."/"(&.&/5
                                                                     This subject provides the basic understanding in both theory
%$"$6-*/"3:"35*453:                                           and practical in setting up an event. It covers the four major
This subject is designed to provide students with the                stages in organising an event – planning, managing, staging
fundamental skills in kitchen arts and on how to enhance food        and evaluating. This subject will also provide the necessary
presentation. Students will have the opportunity to learn, via       background understanding for the students via events project
demonstration and practice, advanced piping techniques, cake         proposals and analytical reports.
decoration, bread showpieces, chocolate and sugar works.
                                                                     %&7&7&/5446110354&37*$&4
%&$*/530%6$5*0/50&$0/0.*$4                                  This subject is designed to focus on the sales skills and
This subject enables students to understand and apply the            support services provided by suppliers and vendors to an
economic principles of supply and demand theories; costing           events company. The core support services would encompass
and market structures and the relationships between them. It         tourism, hospitality, commercial and government suppliers and
also encompasses the basic economic concepts and enables             vendors. Student will be taught to source for the most suitable
an assessment of how the hospitality and tourism industry            vendors and organise multiple vendors. Organisational skills
operates from an economic standpoint.                                will be developed and implemented through the awareness of
                                                                     suppliers and vendors established systems and work procedures
%&/#64*/&44&/(-*4)*                                          specific to each industry.
This subject is developed to enable student to learn and
practise the main elements of Business English, for use in the       %&7&7&/54(3"1)*$%&4*(/
hospitality, tourism, and events industries. It covers four basic    This subject is designed to provide students with an
language skills namely speaking, reading, listening and writing,     understanding of the fundamentals and basics of graphic
augmented with a variety of language activities to develop           design, creative thinking and conceptual planning. The syllabus
their proficiency in English.                                        will be geared towards the events and conventions industry
                                                                     with practical coursework at all stages from planning to
%&/#64*/&44&/(-*4)**                                         execution.
This subject has been designed in continuation to the Business
English I subject. It enables students to learn and practise         %&7&7&/5401&3"5*0/4*
further the main elements of Business English, focusing on           This subject is designed to prepare students to meet the
writing skills as applicable to the needs of hospitality, tourism,   challenges associated with the managing of MICE and events.
and events industries.                                               Students will be equipped with all the important MICE and
                                                                     events practical management theories and tools. Events
                                                                     Operations I is designed to give students a step-by-step
                                                                     checklist of planning and running events. Students will have to
                                                                     research, plan and draft out a proposal for an event.
%&7&7&/5401&3"5*0/4**                                        %)4'00%"/%#&7&3"(&4&37*$&*
As a follow-up to Events Operations I, the emphasis of Events         This subject provides students with knowledge and skills on all
Operations II is on managing, staging and evaluating events.          aspects of food and beverage operations. Emphasis is placed
This subject will provide a practical platform for students to        on the understanding and practice of hygiene and cleanliness;
organise an event. It trains students to be critical and creative     relationship with staff and guests; acquisition of skills on types
in managing events, obtain sponsorships, create promotional           of restaurant services and organisation; and selling techniques
materials and handle media relations.                                 for food and beverage.

%'%'00%4"'&5:"/%4"/*5"5*0/                                   %)4'00%"/%#&7&3"(&4&37*$&**
This subject is an introduction to the food safety and sanitation     "T B GPMMPX VQ UP 'PPE BOE #FWFSBHF 4FSWJDF **  UIJT TVCKFDU
issues in the foodservice industry. It is designed to provide         emphasises on the acquisition of skills on silver service, gueridon
students with the theoretical knowledge and practical skills to       service, buffet service, carving service and wine service; and
prevent food contamination during the food preparation and            management aspect of food and beverage operations i.e. legal
production, distribution and service processes.                       considerations, revenue control, performance measures, sales
                                                                      promotion, staff organisation and training, leadership and basic
%'%,*5$)&/%&4*(/"/%&3(0/0.*$4                             management skills.
This subject will provide an introduction to the key issues
involved in the design and management of foodservice facilities,      %)4'00%"/%#&7&3"(&01&3"5*0/4*
illustrated with examples drawn from the industry. It presents        This subject provides knowledge and skills to students on all
the basics of foodservice, concept development, equipment             BTQFDUTPGGPPECFWFSBHFPQFSBUJPOT&NQIBTJTJTQMBDFEPO
selection and installation and facilities maintenance in the          the understanding and practice of hygiene and cleanliness;
foodservice facilities. The subject will also provide students        acquisition of skills on types of restaurant services and
with the necessary fundamentals of ergonomics in foodservice          organisation; and selling techniques for food and beverages.
facilities.
                                                                      %)4'00%"/%#&7&3"(&01&3"5*0/4**
%'-'03&*(/-"/(6"(&ū&-&.&/5"3:'3&/$)                         "TBGPMMPXVQUP'PPEBOE#FWFSBHF0QFSBUJPOT* UIJTTVCKFDU
This subject introduces students to the vocabulary, greetings,        emphasises on the acquisition of skills on silver service, gueridon
culinary terminologies, basic conversation, phonetics, sentence       service and carving service; development of understanding and
forming, grammar, salutations and translations used in the            practice of teamwork; and handling of staff and customers.
hospitality and tourism industry.
                                                                      %)4'00%"/%#&7&3"(&01&3"5*0/4***
%'-'03&*(/-"/(6"(&ū&-&.&/5"3:+"1"/&4&                      "T B GPMMPX VQ UP 'PPE BOE #FWFSBHF 0QFSBUJPOT **  UIJT
5IJTTVCKFDUXJMMJOUSPEVDFTUVEFOUTUPUIF+BQBOFTFDIBSBDUFST      subject emphasises the management aspects of food and
 &MFNFOUBSZ,BOKJBOE,BOB CBTJDQSPOVODJBUJPOBOEWPDBCVMBSZ       beverage operations i.e. legal considerations, revenue control,
daily greetings and expressions, numerals, phonetics, grammar         performance measures, sales promotion, staff organisation
and sentence forming that will lead to basic conversation used        and training, leadership and basic management skills. In terms
in everyday life.                                                     of technical aspect, emphasis is placed on buffet operation,
                                                                      gueridon service and wine service; more importantly up-selling
%)4#&7&3"(&456%*&4                                             skill as well as exposure to table d’hote menu with choices.
This subject aims to provide an in-depth knowledge of wine,
spirits, liquors, bar products and coffee beverages; and to           %)43&45"63"/5#64*/&4401&3"5*0/4
provide a practical environment for wine tasting, setting up the      This subject covers the aspect of concept development,
CBS NJYPMPHZ CBSóBJSJOHBOEDPíFFQSFQBSBUJPO                     selection of restaurant location and layout, menu planning,
                                                                      marketing, human resource management, purchasing, food
%)46/%&345"/%*/()041*5"-*5:"/%                              production, quality control, service and etc. of running a
5063*4.*/%6453:                                                    restaurant business. Students will be required to run a “real life”
This subject introduces students to the different sectors that        restaurant as part of their practical.
make up the hospitality and tourism industry namely the
lodging, travel and tours, food and beverage, gaming, recreation,
theme parks, meetings, conventions, exhibitions, events and
retailing. It will show how these different sectors are related and
dependent on one another and how they are important to an
economy. It will also explore each of these sectors individually
and their respective career paths.
You can also read
NEXT SLIDES ... Cancel