Quick Facts
Duration
2.5 years
Mode
Full-time, On-campus
Intake
Mar, Jul, Nov
Tuition Fees
RM15,500
Course Structure
- Introduction to Hospitality Industry
- Housekeeping Management
- English I
- Fundamental of Computer
- Front Office Management
- Food & Beverages Service Skills
- Food & Beverage Hygiene
- Event Management
- Creative Problem Solving
- Restaurant Operations
- Human Resource Management in Hotel & Catering
- Principles of Hotel & Catering Law
- Constitution and Community
- Kitchen Management
- Beverage Studies
- Public Relation
- Marketing Hotel & Catering Service
- Hotel French 1
- Science & Health of Culinary study
- Business Management
- Accounting for Hospitality
- Industrial Training
- Entrepreneurship
- Hotel Maintenance
- Hotel French 2
- Food Production (Practical)
Elective (Choose any one module from the following):
- Malaysian Studies 2
- Malay Languange Communication 2
Entry Requirements
- SPM/SPMV: Pass with at least three credits in three subjects; OR
- UEC: Pass with at least a B grade in 3 subjects; OR
- O Level: Pass with at least Grade C in 3 subjects; OR
- STPM or equivalent: Pass with minimum grade C (NGMP 2.0) in any subject; OR
- STAM: Pass with rank Maqbool; OR
- Graduated Community College Certificate MQF equivalent to level 3 in a related field; and
- Passed SPM with at least a credit in one subject; AND
- Through consolidation program (if necessary); OR
- Pass the Malaysian Skills Certificate (SKM) Level 3 in a relevant field; and
- Passed SPM with at least a credit in one subject; AND
- Through consolidation program (if necessary); OR
- Graduate Certificate in a related field (MQF Level 3) with a minimum CGPA of 2.0; OR
- Other qualifications recognized by the Malaysian Government.
Estimated Fees
Application fees (non-refundable)
RM500
Tuition fees
RM26,000
RM15,500
Discounts & scholarships
-RM300
Total payable amount
RM15,700
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