Programme Structure
Universiti Tun Abdul Razak
UNIVERSITY COURSES
English 1
Pengajian Islam or
Pendidikan Moral
English 2
Bahasa Kebangsaan (A) or
Bahasa Kebangsaan (B)
English 3
Pengajian Malaysia
BUSINESS CORE
COURSES
Principles of Management
Principles of Marketing
Principles of Accounting
Human Resource
Management
FACULTY CORE
COURSES
Computer Applications for
Hospitality Industry
Hospitality Business
Operations
Legal Aspects in Hospitality
Industry
Introduction to Hospitality
Industry (2 credit hours)
Hospitality Management
Accounting
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Our Facilities For further enquiries, kindly contact:
On-campus, comprehensive facilities are provided, offering 16-1, Jalan SS6/12, Kelana Jaya, Diploma In
PROGRAMME CORE
COURSES
Fundamentals of Food
students the life and conducive learning experience they
deserve. Among the facilities offered at our main campus are:
47301 Petaling Jaya,
Selangor Darul Ehsan,
Culinary
Basic Cookery
• E-library containing online database comprising
Malaysia. Arts
Hotel Cookery Tel: (603) 7627 7200, (603) 7809 2100 KPT/JPS (KA7088) 03/12
numerous number of e-journals, magazines, proceedings,
Foodservice Sanitation dissertations and dictionaries Fax: (603) 7627 7245, (603) 7880 2405
Pastry and Cake Making • More than 30,000 e-books on different subjects, such as
Food and Beverage Service Business, Humanities and Social Sciences, Information
Operations Technology and Hospitality and Tourism Management www.unitar.edu.my
Garde Manger Artistry • Workstations with 400 computers and computer labs
Restaurant Management equipped with LAN network ports
Purchasing and Cost Control • Centre for Student Affairs that acts as a one-stop centre
Advanced Hotel Cookery for students
International Cuisine • Student lounge, workstations and a library equipped
Foodservice System with WiFi
Management
• Well-equipped classrooms
Industrial Training
• Multi-purpose halls
Culinary Business Project
• Executive lounge
• Executive training rooms
• Postgraduate classrooms
• Indoor games room
• Well-equipped hospitality training facilities
Faculty of Hospitality And Tourism Management
UKAS
QUALITY
MANAGEMENT
SIRIM
074
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* The information contained in this publication is provided for general purposes only. While every
effort has been made to ensure that the information is accurate and up to date at the time of printing,
Universiti Tun Abdul Razak accepts no responsibility for any loss which may arise from information
contained in this publication.
BRO-CM-DFHTM/01 (Rev 1 - 07/08)
6/25/08 12:14:39 PM
 the hospitality
school that leads in
nurturing, management,
leadership and
entrepreneurial values.
Universiti Tun Abdul Razak
Established in 1997 and launched in 1998, Universiti Tun
Abdul Razak is one of the first universities in Malaysia to be
awarded the MSC-status (Multimedia Super Corridor) and the
ISO 9001:2000 certification, an international quality standard
on continuous improvement and commitment.
Universiti Tun Abdul Razak is also a member of AACSB
(Association to Advance Collegiate Schools of Business) and
EFMD (European Foundation of Management Development).
AACSB international accreditation represents the highest
standard of achievement for business schools worldwide,
while EFMD is recognised globally as an accreditation body of
quality in management education.
All Universiti Tun Abdul Razak programmes are accredited by
the Malaysian Qualifications Agency (MQA) and approved by
the Ministry of Higher Education (MOHE).
fauniTAR_dipCulinaryArts_fly.indd 2
About The Faculty
The faculty offers programmes at both Diploma and Degree
levels, which are designed to meet industry requirements. At the
Faculty of Hospitality and Tourism Management, we believe that
every student should learn to lead and manage innovations in
technology-driven markets. Our students practice those skills in
inter-disciplinary coursework and field experiences that combine
entrepreneurship, science and technology. At the same time,
they learn to think more creatively about business organisations,
strategies and processes. In addition to its distinctive board of
experienced and highly qualified academic staff, the faculty
affiliates with experts and practitioners from the hospitality
industry as adjunct professors and board of advisors to ensure
that only the best is offered.
Hospitality and Tourism Industry
The Hospitality and Tourism Industry is the world’s fastest
growing industry and it is expected to be the world’s largest
industry by 2020. Globally, international tourists spend US$2
billion everyday on tourism and hospitality related activities.
This is projected to increase to US$5 billion per day by 2020
(World Tourism Organization, WTO). This presents promising
career opportunities for qualified hospitality management
graduates both locally and internationally.
Prospects
When you hold a Diploma or Degree in the hospitality and
tourism related programmes you literally hold an international
passport to gaining employment in any part of the world. This
exciting career, while demanding hard work, offers attractive
salaries and excellent job prospects. There are also ample
opportunities for self-development as you’ll be able to travel,
meet people and gain international exposure. With hospitality
and tourism related qualification, you can choose from a
wide range of careers at various management and supervisory
levels.
Programme Objectives Entry Requirements
Diploma In Culinary Arts • Pass in SPM / SPMV with 3 credits; or
• Ensuring tstudents acquire basic skills in culinary arts and • Other equivalent qualification which is recognised by the
Malaysian Government; or
cooking as well as knowledge in supporting disciplines, such
• Relevant certificate which has obtained minimum standard
as marketing, management, human resource management, or granted recognition of accreditation by the MQA.
and accounting.
• Developing students’ skills in the planning and preparation
of food for different functions and also food for display,
such as food and vegetable carving, sugar and chocolate
Duration Of Studies
works, pastries and bakery items.
• Ensuring students have the ability to develop food
specifications and set quality standards for foodservice. To complete the programme, it takes 2.5 academic years
(7 semesters).
Career Perspectives
Programme Delivery
There are ample job opportunities for creative individuals,
such as Chef-de-Partie, Sous-Chef or Executive Chef in hotels, For the diploma programmes, the courses are delivered via
resorts, cruise ships, restaurants, hospitals, hostels, conference problem-based learning method. Students are placed in business
and exhibition centres, and retail outlets. Graduates are equipped groups with each group consisting of 6 to 10 members. The
lecturer assumes the role of a facilitator.
with management and business abilites and culinary skills to
operate their own food outlets.
Experiential learning: students are expected to actively seek
information every week and through their creativity, they are
expected to seek justification to support their plans on new
products and innovations.
Programme Description
Student learning is monitored through discussions, class
presentation sessions, and on the assessment of the quality of
sections of the business plan they have submitted at the end
From the use of culinary equipment to planning and executing of each semester. At the end of the study period, each group is
elaborate dishes, the Diploma in Culinary Arts is a comprehensive required to submit a completed business plan on their chosen
new hospitality business venture.
introduction to the culinary world. Students will learn the
fundamentals of culinary skills such as Eastern, Western and
international cuisines, as well as the theoretical aspects of food,
kitchen management, food sanitation, purchasing and cost
control, and banquet service management. In addition, they will
also be equipped with good business acumen.
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