Basic Food and Beverage Service course emphasize on specific services which must be taken into consideration and provided by tourism and hospitality businesses. This course covers the application of food and beverage services in various service sectors of tourism and hospitality businesses such as grooming, communication skills, food and beverage equipment identification, polishing, napkin folding, mise en place, type of table setting, service technique, POS system and service sequence.
- Enrolled students: 6
Aplikasi Komputer memberi pendedahan tentang pengetahuan aplikasi komputer dan mempraktikkan penggunaan perisian aplikasi yang sesuai dan tertib bagi melaksanakan dokumentasi dan tugas-tugas kehidupan harian. Pelajar akan diajar kaedah yang betul untuk menggunakan perisian yang tentu bagi membina asas penggunaan perisian aplikasi komputer. Pelajar juga akan didedahkan kepada persekitaran perisian atas talian dalam melaksanakan dokumentasi harian.
- Teacher: HANIMAH BINTI MASBOT @ MASBOR Pn
- Enrolled students: 6
Introduction to Tourism and Hospitality Industry provides students with a general introduction to tourism and hospitality industry. This course covers the various industries involved in tourism and hospitality industry such as accommodation, food service and MICE. Student will also learn the social and environmental responsibilities of the travel and hospitality industry.
- Enrolled students: 6
PENGAJIAN MALAYSIA memperkenalkan kepada pelajar tentang sejarah negara, sistem politik, pembinaan negara bangsa dan kedudukan Islam dalam masyarakat majmuk di Malaysia. Kursus ini adalah bertujuan untuk melahirkan graduan yang mempunyai identiti kebangsaan dan semangat patriotisme yang unggul.
- Teacher: MOHD KHAIRI BIN NORDIN@BAHARUDDIN Mr Khairi
- Enrolled students: 7
Food Safety and Sanitation introduces the principles of hygiene, sanitation, quality, and safety practices in the foodservice industry. This course discusses the causes and measures to prevent food poisoning, and also the importance of Hazardous Analysis Critical Control Point (HACCP), Good Manufacturing Practice (GMP), and Good Hygiene Practice (BeSS) in foodservice industry.
- Enrolled students: 6
Study Skills and Professional Development course provides students with the basic knowledge of study skills and professional development for the learning life style and career. It also enables students to enhance the learning experience by building up fundamental study skills as basic methodology for handling the learning portfolio. It further enables the students to apply the concept and practices in writing professional documents used as well as in professional development.
- Enrolled students: 6
Theory of Food and Beverage course provides students with the basic knowledge of food and beverage operations and services. It also enables students to explain various types of food and beverage operations, acquire knowledge in food and beverage service and assist in food and beverage service and operations. It further enables the students to apply the concepts and practices used in food and beverage operations and services.
- Teacher: NOR ZAIRINA BINTI ZAINAL ABIDIN zainal abidin
- Enrolled students: 6
This course is aimed at developing and improving students’ English language competence and confidence to communicate basic personal and non-personal information as well as perform various basic social interactions. Additionally, it is expected that students will also improve their linguistic and non-linguistic competences. Finally, it is hoped that students will be able to function as a basic user of English language at between CEFR A1 to A2 levels.
- Enrolled students: 6