Sunway School of Hospitality, Tourism and Leisure Management
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
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.
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 / 
Worldwide Connections: University Partners 4VDDFTTJTBDVMNJOBUJPOPGUFBNXPSLBOETUSPOHQBSUOFSTIJQT 8FIBWFMPOHCFFOJOBMMJBODFXJUITPNFPGUIFNPTUBDDPNQMJTIFE JOTUJUVUJPOTPGIJHIFSMFBSOJOHUPFOTVSFUIBUPVSTUVEFOUTHFUUIF CFTUJOFEVDBUJPO Le Cordon Bleu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
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
$FKLHYHPHQWV
Patrick Siau, 2nd from left, lecturer cum
Head Chef at the School of Hospitality,
Tourism and Leisure Management, the
“%SBHPO4QFDJBMJTUwBOEOESVOOFSVQJO
UIF"TJBO1BTUSZ$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
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.
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 ,"" 
'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 / 
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" 
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'MPPSPG4VOXBZ6OJWFSTJUZCampus 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
