PROGRAMME DESCRIPTION

Transcription

1 PROGRAMME DESCRIPTION 1 / 42

2 The Department of Culinary Arts and Gastronomy has matured in line with the faculty s growth and service offerings. With over 30 years of academic culinary experience, the Faculty of Hotel and Tourism Management took a big leap to be the first in Malaysia to offer the B.Sc (Hons) in Culinary Arts Management in 2006 aimed at filling the gap in the supervisory level of the hospitality industry and the needs of the Food Research and Development organisations in producing R&D Chefs. This programme is designed to fulfil the demand for more skilled workers in the food production area. The programme concentrates on menu design and development, basic and advanced cooking skills and products. Students are also taught to innovate culinary products. At the same time, issues in culinary related areas such as sanitation and food safety practices, as well as the operation and the usage of kitchen equipment in accordance to industrial standards, culinary and gastronomic trends are also emphasised. 2 / 42

3 The B.Sc (Hons) Culinary Arts Management, a three-year programme, is currently being offered at UiTM Shah Alam, Penang and Terengganu Campuses. 3 / 42

4 PROGRAMME OBJECTIVES: 4 / 42

5 Graduates are expected to fulfil the following objectives after 5 years of graduation: 1. Competent culinarian who synthesize and apply the knowledge and skills in all areas of food production and other related disciplines in order to provide quality products and services to related industries and relevant government agencies. 2. Culinary professionals who lead and engage in teams in problem solving tasks across disciplines through effective communicative abilities. 3. Culinary professionals who continue to advance their knowledge and abilities by utilizing ICT to explore business opportunities in the food and service related industry. 5 / 42

6 4. Culinary professionals who practice ethical and professional values in providing services in food and service related industry. 6 / 42

7 PROGRAMME OUTCOMES: 7 / 42

8 Graduates are expected to fulfil the following outcomes upon graduation: 1. Able to acquire and apply advanced knowledge of culinary arts. 2. Able to safely perform advanced cooking skills and sanitation and hygiene practices, as well as operate and use kitchen equipment in accordance to industrial standards, culinary and gastronomic trends. 3. Able to identify problems, design and develop menus and culinary products and 8 / 42

9 tackling issues in culinary related areas. 4. Able to communicate effectively at all levels. 5. Able to work in a team of multi-disciplinary projects. 6. Able to demonstrate positive work values, ethics, morality, and professionalism. 7. Able to manage information and engage in life-long learning for continual professional growth. 8. Able to acquire and apply managerial and entrepreneurial skills. 9. Able to demonstrate managerial and leadership skills. 9 / 42

10 PROGRAMME STRUCTURE 10 / 42

11 SEMESTER 1 ELC400 PREPARATORY COLLEGE ENGLISH HBU111 - NATIONAL KESATRIA 1 HTC415 - FUNDAMENTALS OF BAKING HTC455 - CULINARY ESSENTIAL HTM400 - FUNDAMENTALS OF HOSPITALITY AND TOURISM INDUSTRY MGT400 - INTRODUCTION TO MANAGEMENT MKT410 - INTRODUCTION TO MARKETING TFC401 - INTRODUCTORY FRENCH (LEVEL I) SEMESTER 2 CTU551 - ISLAM AND ASIAN CIVILIZATION ELC500 - ENGLISH FOR ACADEMIC READING HBU121 - NATIONAL KESATRIA II HTC445 - MALAYSIAN CUISINE HTC475 - FOOD PURCHASING AND COST CONTROL HTC486 - FOOD PRODUCTION HTH425 - FOOD AND BEVERAGE MANAGEMENT TFC451 - INTRODUCTORY FRENCH (LEVEL II) SEMESTER 3 ACC406 - INTERMEDIATE FINANCIAL ACCOUNTING AND REPORTING ELC550 - ENGLISH FOR ACADEMIC WRITING ENT530 - PRINCIPLES OF ENTREPRENEURSHIP HBU131 - NATIONAL KESATRIA III HTC403 - EXPERIENTIAL LEARNING HTC520 - PASTRY AND CONFECTIONERY TECHNIQUES LAW419 - HOSPITALITY AND TRAVEL LAW TFC501 - INTRODUCTORY FRENCH (LEVEL III) SEMESTER 4 HTC540 - HOSPITALITY PROCUREMENT HTC555 - ETHNIC MALAY CUISINE HTC556 - FOOD AND SOCIETY HTC560 - RESTAURANT BUSINESS OPERATIONS HTC575 - RESTAURANT PLANNING, LAYOUT AND DESIGN HTF533 - FOOD SAFETY MANAGEMENT HTF554 - NUTRITION FOR FOODSERVICE PROFESSIONALS SEMESTER 5 CTU555 - MALAYSIAN HISTORY HTC580 - CULINARY PRODUCT DEVELOPMENT HTC610 - FOOD RETAILING MANAGEMENT AND TECHNOLOGY HTC630 - ORGANISATIONAL BEHAVIOR FOR THE HOSPITALITY AND FOOD SERVICE 11 / 42

12 INDUSTRY HTC645 - FOOD STYLING HTM606 - HOSPITALITY RESEARCH METHODS STA404 - STATISTICS FOR BUSINESS AND SOCIAL SCIENCES SEMESTER 6 HTC652 - CULINARY INTERNSHIP HTM655 - UNDERGRADUATE PROJECT COURSE DESCRIPTION SEMESTER 1 ELC400- PREPARATORY COLLEGE ENGLISH This is a course designed to enhance students listening and writing skills in the use of English for academic purposes. It helps to consolidate the students skills in using grammatically correct structures in academic context. The students are also taught paraphrasing, summarising and essay writing skills. Grammatical items are reinforced in the teaching of listening and writing. HBU111 NATIONAL KESATRIA I This course introduces to students conduct and behaviour, personality, leadership and communication manner through the components of discipline such as uniform team marching. Students are also given inputs on nationalism and spiritual to inculcate patriotism and development of behaviour. Aspect of physical fitness are given through physical training. HTC415- FUNDAMENTALS OF BAKING This course is designed to produce competent students with entry-level professional baking skills. By having both practical and theory sessions, it can provide students with a better understanding of the principles in addition to performing the skills. HTC455- CULINARY ESSENTIALS This course provides the fundamental concepts, skills and techniques of basic cooking. Using the classical approach, this course helps to develop the students knowledge and skill in food preparation and all aspects of the kitchen procedures. HTM400- FUNDAMENTALS OF HOSPITALITY AND TOURISM INDUSTRY This introductory course provides student with the scope and complexity of the hospitality industry by exploring the relationships of lodging, tourism, food and beverage, culinary arts and other sub industries. It introduces key hospitality management definitions and the opportunity available to achieve a successful hospitality career. It encompasses the study of organisation, functions, operations and management of the hospitality industry. MGT400- INTRODUCTION TO MANAGEMENT This course introduces the functions of management such as planning, organising, leading and controlling and other management principles and concepts. The subject will expose student 12 / 42

13 students to managerial approaches that are pertinent in a business enterprise. Business challenges and several management issues are also covered in order for a student to acquire better understanding of managerial duties, skills, roles and decisions. MKT410- INTRODUCTION TO MARKETING This course introduces the principles and practice of marketing. It includes the basic concept and philosophies in marketing, market segmentation, targeting and positioning as well as marketing mix (4P s). In addition, areas on consumers buying behaviour, marketing environment and marketing role in strategic planning and society are also emphasised. TFC401- INTRODUCTORY FRENCH (LEVEL I) This course is the first stage of the Introductory Level of the French Language course. Students taking this course are exposed to the vocabulary, grammar and French phrases as well as basic conversational French in daily situational contexts. Cultural elements are also incorporated in the course. Emphasis is given to consolidating the four communication skills, namely listening, speaking, reading and writing. The course aims to equip students with the ability to communicate using simple French phrases relevant to foundation level. SEMESTER 2 CTU551 ISLAM AND ASIAN CIVILAZATION This course discusses the history and civilization knowledge such as Islamic civilization, Malay civilization, China civilization and India civilization. Current issues during civilization and the importance of courtesy dialogues are also emphasized. ELC500- ENGLISH FOR ACADEMIC READING This course is a review of fundamental reading skills necessary for understanding academic texts at tertiary level. It focuses on building and enhancing students ability to interpret content and analyse the organisation of ideas in reading texts. It is recommended that tasks and activities are discipline-based. HBU121 NATIONAL KESATRIA II This course encompasses four components such as discipline of self defence (battle without weapons), patriotism, spiritual and recreational. This course also introduces the principal of survival to students. HTC445 MALAYSIAN CUISINE Students will be introduced to the various predominant Malaysian foods focusing on the three dominant ethnic Malay, Chinese, and Indian. This course will expose students to the Malaysian day to day menu which includes breakfast, lunch, dinner and snack. The course will also provide student with fundamental concepts, skills and techniques of basic Malaysian cooking. HTC475 FOOD PURCHASING AND COST CONTROL This course discusses the principles and procedures of effective food purchasing and cost control. In general students would be exposed to systems of control: food purchasing, receiving, 13 / 42

14 storing and issuing; beverage control and sales and labour cost consideration. It emphasises on standard operating procedure which includes among others, portion control, butcher test and standard recipes HTC486- FOOD PRODUCTION This course is to enable students to have a basic idea on how kitchen is operated in the foodservice industry. The course also will become a platform for the student s to operate a commercial kitchen through a hands-on approach. Further, they will be exposed to how kitchen is operated based on different service style in a simulated foodservice setting. HTH425- FOOD AND BEVERAGE SERVICE MANAGEMENT Students are exposed to the actual practical working condition in restaurants, emphasizing all aspects of good service and product knowledge together with essential communication, personal organisation and technical skills. It also involves service procedures for various menu items and from the guest arrival till their departure. This subject also defines catering in the service industry and introduces to the different forms of commercial and institutional catering. It provides students the opportunity to understand the theoretical knowledge of restaurant premises, equipment, menu preparation, job function of each staff members of restaurant, several controlling documents in the operating system of the restaurant. TFC451- INTRODUCTORY FRENCH (LEVEL II) This is the second of a three semester French language course designed specifically for students in the Bachelor s degree programme at UiTM where a pass in the third language is a university requirement. This course includes an integration of the four language skills which will enable students to develop a satisfactory level of fluency and confidence in using French as a functional tool for social interaction and communication. Verbal and non-verbal communication skills are taught with visual aids. Students are also taught to anticipate and respond to questions appropriately. This course also provides relevant cultural and social elements. SEMESTER 3 ACC406- INTERMEDIATE FINANCIAL ACCOUNTING AND REPORTING This course is designed to provide a fundamental understanding of the basic accounting concepts, principles and techniques of double entry system, procedures in preparing final accounts of a sole trader for merchandising and service enterprise and partnership. This course aims to provide students with the basic accounting knowledge of the total recording process as well as maintenance of full set of accounts that a business organisation should keep. It is also designed to develop the student s skill in preparing financial statement for partnerships. ELC550- ENGLISH FOR ACADEMIC WRITING This course is a review of fundamental reading skills necessary for understanding academic texts at tertiary level. It focuses on building and enhancing students ability to interpret content and analyse the organisation of ideas in reading texts. It is recommended that tasks and activities are discipline-based. 14 / 42

15 ENT530- PRINCIPLES OF ENTREPRENEURSHIP The focus of this course is to nurture a basic appreciation for entrepreneurship from the perspective of the individual entrepreneur. Emphasis is on the entrepreneurial mindset and decision process the individual encounters as he pursues entrepreneurial opportunities, creates new ventures and deals with business management issues. The course has two key components of face-to-face lectures and practical project assignments monitored through on-line consultations with the course lecturer. HBU131 NATIONAL KESATRIA III This course is an extension to TTS skills, water sports, recreation, survival and additional mental and physical stage of fitness. Students are also equip with communication skills, creative thinking and spirit of teamwork. HTC403- EXPERIENTIAL LEARNING Culinary internship provides students with hands-on learning experience in food preparation. The internship programme will take place in various selected hotels and high scale restaurants. This course also provides students with an exposure to various kitchen operations under the guidance and supervision of qualified trainers in the industry. HTC520- PASTRY AND CONFECTIONARY TECHNIQUES This course provides students with theory, on-line and practice of advance pastry and confectionery products. Students will also learn the art of perfecting dessert presentation using marzipan, simple sugar work and chocolate decorative pieces. The theoretical part of this subject will help students to reinforce their understanding on the principles of baking, pastry and confectionery. The practical aspects will familiarize them with skills in baking techniques, preparing and assembly of decorative pieces. LAW419- HOSPITALITY AND TRAVEL LAW The course focuses on the basic understanding of the Malaysian legal system as well as other basic legal principles which are mainly governing the hospitality and travel industry with particular emphasis to aspects of laws relevant to culinary, food management, restaurant and tourism industry with particular emphasis to aspects of laws relevant to culinary, food management, restaurant and tourism industry. The laws covered within this course are namely the commercial law such as law of contract, law of agency, tort of negligence and other parliamentary statutory provisions relevant to hospitality and tourism industry. TFC501- INTRODUCTORY FRENCH (LEVEL III) This is a course for students to develop the strategies and skills necessary for effective oral presentations and basic written skills. This course enables students to develop a satisfactory level of fluency and confidence in using French as a functional tool for social interaction and communication. Students also learn some aspects of French culture and civilization. SEMESTER 4 HTC540- HOSPITALITY PROCUREMENT 15 / 42

16 This course provides the student with a systematic approach to both the principles and practices of procurement. The content details purchasing principles, activities and functions to meet the needs of the organisation. This also includes elements of control required in the procurement process. HTC555- ETHNIC MALAY CUISINE Students will be introduced to the various states and regions of ethnic Malay food. At the same time expose students to authentic ethnic Malay foods, which are popular during special occasion and festivity. The course will also provide students with fundamental concepts, skills and techniques of basic Malay traditional cooking. HTC556- FOOD AND SOCIETY Modern food system has great influence on human food choice and eating behaviour. This course will examine the phenomenon from the sociological perspectives within a given context. This approach will allow students to unearth the significance relationships between people and food, which for the most part people take food for granted. Hence, students will be able to understand the relationships of food and society beyond the biological needs. HTC560- RESTAURANT BUSINESS OPERATIONS This course provides a thorough understanding of the restaurant business covers everything from the concept; types of ownership; types of restaurants; menus, planning and equipping the kitchen; purchasing; operations, budgeting, and control; food production and sanitation; organisation and staffing; training and development; service and guest relations; business and marketing plans and financing. HTC575- RESTAURANT PLANNING, LAYOUT AND DESIGN This course emphasises on awareness, critical thinking and observation of the kitchen and restaurant planning and design through appreciating the design of various kitchen and restaurant types, planning design considerations, and various trends of design. Lecturers are to acquaint the students with facilities programming or Computer Aid Design (CAD) software, project feasibility, planning efficiency, space requirement, equipment selection, operations and the various professional involved and well-planned food production and service area layout. HTF533- FOOD SAFETY MANAGEMENT This course introduces students to the principles of food safety and sanitation. It focuses on the important areas of food-borne disease, food safety hazards and the effective management of food safety through application of the risk management system Hazard Analysis and Critical Control Point (HACCP). HTF554- NUTRITION FOR FOODSERVICE PROFESSIONALS The syllabus provides basic concepts and applications of nutrition in all aspects of foodservice management. The syllabus emphasises on the application of nutrition information to every aspect of foodservice operation, from standardizing recipes, menu planning, food purchasing and storage, receiving and preparation to service and delivery. Weight management, special diets and nutritional needs of different groups of people and ailments are given special considerations at each steps of food process. 16 / 42

17 SEMESTER 5 CTU555 MALAYSIAN HISTORY This course explains the concept of ethnic diversity, community, and culture that exists in Malaysia and plurality from Islamic perspective. This course discusses the history of Independence, the Constitution and the unity of the Ummah through the Federal Constitution in comparison with the constitution of Medina. It also discusses the political and economic development, action plans and strategies towards creating an integrated society, Malays and Bumiputeras survival strategies and application of Islamic values as a way of life in various ethnic groups in Malaysia. HTC580 - CULINARY PRODUCT DEVELOPMENT This course consists of the study of basic structural properties of food with the effects from methods of manipulation and types of ingredients. The topics includes carbohydrate, proteins, fats and oils, colours, and the processes that influence its characteristics such as caramelization of sugar, rancidity of fats and oil, denaturation of meat, poultry and fish, milk and egg products, and the dimensions in baking. Its application will be discussed and experimented through processes in the laboratory to identify the cause and effect of each ingredient towards the end food product. HTC610- FOOD RETAILING MANAGEMENT AND TECHNOLOGY A study of the principles and practices of retailing and merchandising as applied in the foodservice business. Discussion of retailing management which includes planning, product assortment, purchasing and inventory control, operation management, developing merchandise and integrating the technology usage and advancement in the food retailing industries. HTC630 - ORGANISATIONAL BEHAVIOR FOR HOSPITALITY AND FOODSERVICE INDUSTRY Organisational behaviour is a field study that specifically focuses on the impact that people have on organisational survival and effectiveness. This course provides students with a management perspective on organisational behaviour. Its aim is to provide students with an understanding of the importance of individual differences; group dynamics, work attitudes, and their antecedents and consequences at work within the hospitality business environment. HTC645- FOOD STYLING The concepts, ideas, techniques, methods and problems of presenting food in an appealing manner are discussed. Topic includes buyer behaviour theory, food presentation, problem solving, understanding colour, shadow, lights, graphics and visual appeal. HTM606- HOSPITALITY RESEARCH METHODS This course is designed to expose students to management research in order to better understand the complexity of today s hospitality business environment. Managers need good information to reduce risk in their management decision making. At the same time, research can assist management to ask the right strategic questions. Hence, knowledge and understanding of our social and business environment have become the basis of today s managerial decision-making. This introductory course provides a holistic and integrated approach to 17 / 42

18 hospitality management research processes. This course covers a wide range of approaches to management research and their philosophical bases to be readily applicable to managerial problem solving. STA404 - STATISTICS FOR BUSINESS AND SOCIAL SCIENCES This course introduces the students to the basic and intermediate methods of data analysis. Emphasis will be given to the usage of descriptive and inferential statistics including measures of central tendency, measures of dispersion, correlation, regression, hypothesis testing and chi-square test of independence. Student will be exposed to interpret the output from the statistical software. SEMESTER 6 HTM655- UNDERGRADUATE PROJECT This course provides a platform for students to further enhance the learning in acquiring special topics of interest within the industry that are not covered extensively in the curriculum. The project provides opportunity for students to study in greater depth an aspect of particular issue (mastery of knowledge) relating to the project s theme relevant to the industry. The undergraduate project may be either an argumentative essay, applied or action "research to satisfy the requirements. The course will employ both formative and summative assessment methods. HTC652- CULINARY INTERNSHIP Culinary Internship provides students with hands-on learning experience in food preparation in various selected hotels and high scale restaurants/high scale food production establishments. This practicum based learning course enables students to develop practical skills, relate theory to practice and to gain a sound base of industrial experience by working for a range of organisational within the culinary industry. In addition, this course seeks to develop employability skills to assist students in progressing towards a career in the culinary arts. Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 18 / 42

19 B. Sc (HONS) CULINARY ARTS MANAGEMENT PROGRAM OUTCOMES 1 : Able to acquire and apply advanced knowledge of culinary arts. 2 : Able to safely perform advanced cooking skills and sanitation and hygiene practices, as well as operate and use kitchen equipments in accordance to industrial standards, culinary and gastronomic trends. 3 : Able to identify problems, design and develop menus and culinary products and tackling issues in culinary related areas. 4 : Able to communicate effectively at all levels. 19 / 42

20 5 : Able to work in a team of multi-disciplinary projects. 6 : Able to demonstrate positive work values, ethics, morality, and professionalism. 7 : Able to manage information and engage in life-long learning for continual professional growth. 8 : Able to acquire and apply managerial and entrepreneurial skills. 9 : Able to demonstrate managerial and leadership skills 20 / 42

21 PROGRAM STRUCTURE SEMESTER1 English Language French Language Fundamental Of Hospitality And Tourism Industry 21 / 42

22 Hospitality Financial Accounting Fundamental Of Baking Culinary Essentials Fundamental Management SEMESTER 2 Islamic Thoughts English Language French Language Culinary Internship 22 / 42

23 Food Purchasing & Cost Control Food Production Food & Beverage Management. SEMESTER 3 English Language French Language Pastry & Confectionery Techniques Culinary History And Gastronomical Literature 23 / 42

24 Minor Courses in Foodservice Management Foodservice Systems Management Human Nutrition SEMESTER 4 Hospitality Procurement Food Writing Restaurant Business Operation Kitchen And Restaurant Planning And Design 24 / 42

25 Minor Courses In Foodservice Management Food Science Food Safety Management SEMESTER 5 25 / 42

26 Islamic Thoughts Hospitality Research Methods Food Retailing Management & Technology Asian Cuisines Minor Courses In Foodservice Management Nutrition For Foodservice Professionals Halal And Quality For Foodservice Organization SEMESTER 6 26 / 42

27 Organizational Behavior For The Hospitality & Foodservice Industry Food Styling Hospitality Human Resource Management Hospitality Strategic Management Minor Courses In Foodservice Management Human Resource Management For Foodservice Organizations Foodservice Information Technology 27 / 42

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30 COURSE DESCRIPTION SEMESTER 1 FRENCH LANGUAGE This is the first of a three part programme for the French Language. It helps to develop the strategies and skills necessary for effective oral presentations and basic written skills. 30 / 42

31 FUNDAMENTAL OF HOSPITALITY AND TOURISM INDUSTRY This course introduces the students to the overall environment of the hospitality and tourism industry. It encompasses the study of organization, functions, operations and management of the hospitality industry. HOSPITALITY FINANCIAL ACCOUNTING This course provides a basis for understanding hospitality financial accounting concepts and procedures, the processing of hospitality financial data, and the flow of financial information in the accounting cycle which results in the production of financial statements. FUNDAMENTAL OF BAKING This course is designed to produce competent students with entry-level professional baking skills. CULINARY ESSENTIALS 31 / 42

32 This course provides the fundamental concepts, skills and techniques of basic western cooking. Using the classical approach, this course helps to develop the students basic knowledge and skill in food preparation. FUNDAMENTAL MANAGEMENT Students will be introduced to various functions of management such planning, organizing leading and control. The subject will also expose students to the concepts of management in a rapid changing world, in the context a free world and market economy along with adaptation of information SEMESTER 2 FRENCH LANGUAGE 32 / 42

33 This course enables students to develop a satisfactory level of fluency and confidence in using French as a functional tool for social interaction and communication. CULINARY INTERNSHIP Culinary internship provides students with hands-on learning experience in food preparation in various selected hotels. This course also provides students with an exposure to various kitchen rotations under the guidance and supervision of qualified trainers in the hotel industry. FOOD PURCHASING & COST CONTROL This course discusses the principles and procedures of effective food purchasing and beverage control. In general students would be exposed to systems of control: food purchasing, receiving, storing and issuing; beverage control and sales and labor cost consideration. FOOD PRODUCTION This course is to enable students to appraise the role of the chef in hotel and restaurant industry. The course also will expose students to sufficient basic kitchen management skill to enable them to understand how a professional kitchen functions and to respect what is involved 33 / 42

34 in running a professional kitchen. FOOD & BEVERAGE MANAGEMENT Students are exposed to the actual practical working condition in restaurants, with basic technical skills such as cleaning the premises, handling equipment and utensils and setting up restaurant for food and beverage service. It also involves service procedures for various menu items and serving the guests from arrival to their departure. SEMESTER 3 FRENCH LANGUAGE 34 / 42

35 This course enables students to develop a satisfactory level of fluency and confidence in using French as a functional tool for social interaction and communication. Students also learn some aspects of French culture and civilization. PASTRY & CONFECTIONERY TECHNIQUES This course provides the students with theoretical and practical knowledge and skill for advanced pastry and confectionery learning. Students will also learn the art of perfecting dessert presentation using marzipan, simple sugar work and chocolate decorative pieces. CULINARY HISTORY AND GASTRONOMICAL LITERATURE This course traces the historical background of food ranging from cereal to meat to luxury foods like truffles and caviar. At the same time, some legends and symbolism behind these foods are also highlighted. FOODSERVICE SYSTEMS MANAGEMENT This course outlines the operations of the various types of foodservice establishments based on the systems and sub-systems approach. The activities and technicalities of the operational phases involved in foodservice operations are emphasized. 35 / 42

36 HUMAN NUTRITION The course encompasses basic principles of nutrition and nutritional requirements throughout the lifespan. The relationship between nutrition and health in general are also covered with special considerations on nutrition related diseases as well as nutrition for special diets and needs. SEMESTER 4 36 / 42

37 HOSPITALITY PROCUREMENT This course provides the student with a systematic approach to both the principles and practices of procurement. The content details purchasing principles, activities and functions to meet the needs of the hospitality organizations. This also includes elements of control required in the procurement process. FOOD WRITING This course provides an introduction into the field of food writing or food journalism. It also introduces and exposes students on the writing identification for the preparation of food articles and to develop attitude and awareness towards becoming a good and effective writer, where food writing is most prevalent such as reviewing restaurants, writing articles for magazines or newspapers. RESTAURANT BUSINESS OPERATION 37 / 42

38 This course is to provide an understanding of the restaurant from concept to operation. Hence relevant topics such as location, kitchen design, menu development & analysis, human resources will be covered. KITCHEN AND RESTAURANT PLANNING AND DESIGN This course provides the advanced discussion of kitchen management, feasibilities studies, menu management, and kitchen and restaurant layout and design with the application of CAD. FOOD SCIENCE This subject will cover materials pertaining to the basic structure and chemical properties of macronutrients and its water activity in food. The physical and chemical changes due to temperature, storage and processing of food will also be highlighted. The importance of food science in food preparation is emphasized in detail and for the food industry in general. FOOD SAFETY MANAGEMENT 38 / 42

39 This course introduces the students to the principles of food safety and sanitation. It also covers the principles involved in the implementation of HACCP system and the management of crisis. SEMESTER 5 HOSPITALITY RESEARCH METHODS This introductory course provides a holistic and integrated approach to hospitality management research processes. It is designed for those who are enthusiastic about doing management research in order to better understand the complexity of today s hospitality business environment. This course covers a wide range of approaches to management research and their philosophical bases to be readily applicable to managerial problem solving. 39 / 42

40 FOOD RETAILING MANAGEMENT & TECHNOLOGY A study of the principles and practices of retailing and merchandising as applied in the foodservice business. Discussions also includes planning, product assortment, purchasing and inventory control, operation management, developing merchandise, financial management and integrating the technology usage and advancement in the food retailing industries. ASIAN CUISINES This course provides an understanding of the development and evolution of the selected country s cuisine, which are apparent through an understanding of the issues of ethnicity, religion influence, history, geography and topography. The focus is on developing presentation skills, and product development derived from convenience bases and fresh ingredients. SEMESTER 6 ORGANIZATIONAL BEHAVIOR FOR THE HOSPITALITY & FOODSERVICE INDUSTRY 40 / 42

41 Organizational behavior is a field study that specifically focuses on the impact that people have on organizational survival and effectiveness. This course provides students with a management perspective on organizational behavior. Its aim is to provide students with an understanding of the importance of individual differences; group dynamics, work attitudes, and their antecedents and consequences at work within the hospitality business environment FOOD STYLING The concepts, ideas, techniques, methods and problems of presenting food in an appealing manner are discussed. Topic includes buyer behavior theory, food presentation, problem solving, understanding color, shadow, lights, graphics and visual appeal. HUMAN RESOURCE MANAGEMENT FOR FOODSERVICE ORGANIZATIONS The course is designed to give students a basic knowledge pertaining to the concepts and principles of people management. It focuses almost entirely on the essential personnel management topics such as selection, training and development, remunerations, performance evaluation, employee relations, and an insight into Malaysian Labor Laws. 41 / 42

42 FOODSERVICE INFORMATION TECHNOLOGY (HTF 670) The course focuses on information technology and its application in foodservice management. Developments such as e-commerce, intranet/internet, web-technology and telecommunication are discussed as to how they can be successfully applied in the foodservice industry. 42 / 42