Faculty of Culinary & Tourism offers dynamic programmes, enhanced by UNIEC (UNITAR Education Core), an exclusive approach for students who are keen to have a competitive advantage and invaluable 21st Century Teaching and Learning methodology for an innovative and successful career in the culinary and tourism industry. With “Driven to Delight” as the tagline, Faculty of Culinary & Tourism emphases on a variety of traditional and modern ASEAN cuisine selections and cultures to another level and recognised in the international arena.

YEAR 1

• ***Study Skills
• English for Academic Purposes
• TITAS / Malaysian Studies
• Hotel Industry Studies
• Hotel Service Management
• E-Hospitality and Tourism
• Business Communication
• Hotel Environmental Management
• Hubungan Etnik / Bahasa Melayu Komunikasi 2
• Hotel Marketing Management
• Hotel Yield Management
• Hospitality Human Resource Management
• Social Entrepreneurship

YEAR 2

• Hotel Food Preparation
• Food & Beverage Management
• Front Office Management
• Statistical Techniques for Hospitality Industry
• Community Service
• Hospitality Financial Management
• Hospitality Organisational Behaviour
• Major 1*
• Housekeeping Management
• Major 2*
• Research Methodology in Hospitality Industry
• Hospitality Project Management
• Hospitality Strategic Management

YEAR 3

• Major 3*
• Major 4*
• Major 5*
• Managing Legal Issues in Hospitality Industry
• Hotel Procurement
• Industrial Training
• Seminar In Hospitality Industry
• Project Paper

*** Local students who did not obtain a credit in Bahasa Melayu SPM are required to take Bahasa Kebangsaan A

*MAJOR COURSES

RETIREMENT RESORT MANAGEMENT

• Food Production Management
• Housekeeping Operational Analysis
• Food and Beverages Management
• Front Office Operational Analysis
• Hospitality Purchasing and Supply Management

HOTEL ENTREPRENEURSHIP

• Innovation and Design in Small Hotel Development
• Small Hotel Operational System
• Hotel Entrepreneurship
• Social Commerce for Small Hotel
• Managing Small Hotel

CLUB MANAGEMENT

• Introduction to Private Club Industry
• Club Operations
• Club Catering Management
• Event and Tournament Planning and Management
• Club Service Management "

• A pass in STPM/A Level with full pass in 2 subjects or a minimum of CGPA 2.00.
• A pass in STAM with a minimum grade of Jayyid. A Diploma or its equivalent with a minimum CGPA of 2.00/ A Matriculation/Foundation or its equivalent with a minimum CGPA of 2.00.
• A pass in UEC with at least Grade B in 5 subjects. Other equivalent qualification

January, April, June & October