f&b procedure

8/14/2019 F&B Procedure

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DIPLOMA IN CULINARY ARTS GENTING INTI INTERNATIONAL

COLLEGE

Welcome to the Programme

Dear Student,

Welcome to Genting Inti International College, a centre of vocational excellence inculinary arts education provision. We are proudly to introduce you the two greatpartners, Genting Malaysia Berhad and Inti Laureate to evolve one great qualificationin the field of culinary arts. We hope you will enjoy and embrace the academic andsocial life of the college.

You are embarking on a new learning experience, which we are sure will be bothexciting and stimulating. This course presents you with the opportunity to develop a

range of skills enabling you to operate effectively in the hospitality industry andprogress rapidly to a senior level especially in a food production environment. Yet weoffer students a learning environment which allows you to develop your creativity,work ethnic, leadership, teambuilding and many other life skill that are essential inyour future success be it personal or professional.

The Diploma in Culinary Arts builds the knowledge and skills you will need, enablingyou to focus on both the practical aspects of the industry, whilst encouraging you todevelop a broad knowledge of business, intellectual critical thinking and problemsolving skills, essential to your career development. You are joining a course that

welcomes students from a wide variety of cultures, international food backgroundsand academic achievements. We hope you will find this a lively and stimulatingenvironment in which to learn.

This programme hand book will give you an in-depth insight into what Genting IntiInternational College can offer you as a sound academic experience through variousstudy programs to build your future in international world of hotels and the serviceindustry and progress to leadership positions in the hospitality business.

We all wish you every success with your studies.

Colin Song WongHead of Culinary [email protected]

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mailto:[email protected]:[email protected]


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INTRODUCTION

THE SCHOOL

Genting Inti International College is established in 2004 between the Joint venture ofGenting Malaysia Berhad and Inti education group. We offer two programmes ofstudies, namely Diploma in Hotel Management and Diploma in Culinary Arts. GIIC iscommitted to evolve the development of its curriculum, adding facilities for thestudents and expanding its international network, thus creating more future universitydegree transfer opportunities and career tracks for you.

PURPOSE

GIIC is visualising that our graduates will embody the values of rigor in their work, a

strong team spirit, flexibility in problem solving, dedication to service, a globalperspective, and respect for other cultures. Our programme will provide studentswith a deep understanding of the principles of leadership in the workplace and indaily life and practical opportunities to develop and demonstrate leadership skills.

THE PROGRAMME

Diploma in Culinary Arts is programme is employability and personal development inculinary arts. This is clearly identified by the progression in pastry and kitchentechniques with the business management theme underpinning the practical

learning. Theoretical concepts and frameworks are contained within all modules,further strengthening the academic rigor of the programme. The independentlearning with strong faculty support and a foundation for lifelong learning with skillsfor immediate employment and progress to leadership positions in the industry.

HOW TO USE THE HANDBOOK

This Handbook contains the description of the DCA programme offered by thecollege. This handbook also includes general administrative and academicinformation. It must be noted that the Handbook is prepared well in advance of the

semester it covers; therefore changes in some programmes are to be accepted. Thesection on courses to be offered each semester is subject to change without notice,and some courses listed are not offered each year. Students should consult therespective Head of School/Programme for more up-to-date information.

PRINCIPAL STAFF

The Principal Mr. Nicholas Ching Lai HockE-mail:- [email protected]

Head of Programme Mr. Colin Song WongE-mail:[email protected]

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ACADEMIC REGULATIONS

Students of the culinary arts are subjected to the College Regulations, which areapplicable to all students enrolled in Genting Inti International College. In the eventof any substantive discrepancy between this document and the College Regulations,

the latter shall be considered as authoritative.

As a student you can expect:

To find and receive a copy of the current college regulation at enrolment The regulation to be updated annually

This regulation, once revised, applies to all students enrolling or re-enrolling in thatacademic year.

As a student you are expected to:

Keep your copy of these regulations

Acquaint yourself with the regulations

Not wilfully disregard the regulations

The Colleges Academic Board periodically monitors, revises and approves theregulations for the forthcoming academic semesters.

The following sectors illustrate regulations pertaining to:

1. Performance2. Examination3. Teaching and Learning

PERFORMANCE

Students who perform at high academic level will receive awards of excellence ormerit. Graduates are thus able to work in competitive practical environments,question, analyze and evaluate industrial procedures, systems and concepts. Their

cognitive skills are well developed being able to take the subject forward. Thus, theyare able to achieve, by reflecting on the present and plan the future, synthesizingeach subject area to achieve the integrated whole. The learning gained acrossmodules is essential knowledge required in hospitality due to its diverse andcomplicated structure. Graduateness also gives students an appreciation of theservice sector economy, an important contribution to the gross national product andtheir ability to gain employment across the service sector. Students who experiencedifficulty with their course work are encouraged to see their Head of Programme forassistance and counseling.

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ACADEMIC AWARDS

To recognize the excellent academic achievement of students, awards will bepresented every semester to students who have successfully completed a full load ofstudy in a semester and have not dropped any course or failed any course in that

semester. The title of the awards and the required GPA scores are:

i. Award of Excellence : A student who has enrolled for at least 12 credithours and obtained a semester GPA of 4.00 will beplaced on the award of excellence

ii. Merit : A student who has enrolled for at least 12 credithours and obtained a semester GPA of 3.50 or higherwill be placed on merit

TRANSCRITPS

All requests for transcripts, records, copies of original documents are addressed tothe registrar Office. Each student is entitled to two copies of transcripts free ofcharge; subsequent copies will be issued only upon the written request of thestudent concerned with appropriate payment remitted. Transcripts should berequested well in advance of the date desired to allow for processing time andpossible mail delay. The College will not assume responsibility for transcripts thatare delayed because they have not been requested in time or the student has anoutstanding debt with the College. Transcripts of work at other institutions or testscores submitted for admission or evaluation of credit cannot be copied or reissued

by the College.

GRADE APPEAL PROCEDURE

Students may lodge an appeal to the academic committee if they believe that he orshe did not receive the grade that was deserved in a course has three weeks at thebeginning of the next semester in which the student is enrolled to initiate an appealof the grade. The initial reasons to be considered only when:

a. The published results of grades are suspect of containing arithmetical errors

or other errors of fact.b. Exceptional personal circumstances could have an adverse affect on the

candidates performance. Besides providing third party evidence, whichsubstantiates the claim, the candidate must provide good reasons why theinvokes reason was not made known to the Academic committee before ittook place.

c. Appeals, which are based on facts and are ready already known to theAcademic committee before they made their recommendation for theconferment of awards, will not be admissible.

d. Appeals, which question the academic judgement of examinations, shall notbe admissible.

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e. Appeals, which are based on factors already known to the candidate beforethe assessment took place, will not be admissible, such cases should haveled the candidate to file for mitigating circumstances.

The first step in the procedure is informal consultation between the lecturer andstudent; the student may also seek the advice of the Head of Programme concerned.

A formal appeal may be made to the Examinations Office according to the procedureprescribed by the Examinations Office.

RESIT EXAMINATIONS

Students who do not meet the achievement standards at course level-a grade D inany subject will be eligible to resit maximum 2 times for that particular subject, whichmust be taken at the specified time, normally in the first two weeks of the new term.The subsequent resit must be fulfilled within the next two weeks after the firstattempt of the first resit. However this is at the discretion of the Examination Board.

Students who did not attend resit will be automatically getting RF in their transcript.The first resit will be free of charge unless the second attempt is made for the samesubject. In such, resit students will have to pay a resit fee before he/she is allowed toresit for the particular subject.

If the resit student is successful in the resit examination, a maximum course grade ofC will be awarded and will be used in the computation of the quarter grade average.The resit mark, if below these even in the second attempt of the resit, will be the finalgrade whether higher or lower than the previous mark. If the student has not met theachievement level in this resit examination and the quarter, he or she must retakethe failed course and must pay the relevant fee for that course. In addition, a studentmay normally only retake a course one time. Students who have not met theminimum achievement grade (after resit) will not be able to progress until they havebeen taken. A resit examination is not permitted if the fail was due to cheating,resulting in a zero grade for a component of the course.

REPEAT COURSES

A student may repeat any course in which a failing grade is received and onlyallowed to make a maximum of three attempts at a particular course to achieve apass grade.

REPEAT INSTEAD OR RESIT

Students can appeal for repeat instead of resit if they dont want to sit for resit

EXAMINATION

At examination points, examination dates will be posted at least one week before theexamination takes place. Students shall be responsible for obtaining examination

schedules published and displayed by the Academic Office. A student may beallowed to take an examination at other than the scheduled time only if he or she isincapacitated due to illness or accident, which is certified or due to death in the

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immediate family. An examination which is missed for reasons other than the abovewill result in a zero grade.

A student who believes that his or her circumstances fall into other than the abovecategories must present supporting documentation and must request a supplemental

examination of the dean, whose decision will be final. This will be a differentexamination and there will be a fee for a supplemental examination. Travel plans arenot excusable reason for missing an examination.

Any student arriving at the examination after 30 minutes will not be admitted to theexamination and the resultant grade will be zero. A student admitted late will only begiven the time until the normal conclusion of the examination to complete. Studentsmay not leave in the first 45 minutes of an examination or the last 15 minutes.

General examination regulations will be posted as in student handbook by then mustbe observed by students and faculty without exception. Such regulations will relate

to:a. Items allowed in the examination roomb. Items not allowed in the examination roomc. Talking during the examinationd. Finishing the examinatione. Cheating or attempted cheatingf. Question timeg. Dress codeh. To have student ID card on exam table

RELEASING EXAMINATIONS RESULTS

Individual grade reports will be issued to the student after each semester. Thelecturer, under any circumstances, will not release grades.

SPECIAL PROVISION

A student requiring special provision for his/her examinations shall submit a writtenapplication to the Head of Programme. The application shall be supported bydocumentary evidence. The Head of Programme is permitted to disregard requestsfor special provision if not supported by appropriate documentary evidence.

Special examination provision may be considered for circumstances includingdyslexia, visual impairment, hearing impairment and physical impairment from writinga script.

USE OF AUTHORISED MATERIALS

All texts and/or other material approved by the Colleges Academic Board for use in

examinations shall be subject to scrutiny by invigilators.

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UNFAIR PRACTICE

It is an unfair practice to commit any act whereby a person might obtain for him orherself or for another, an unpermitted advantage leading to a higher mark or gradethan his or her abilities would otherwise secure. In particular, but without prejudice tothe generality of the foregoing, it is unfair practice to:

introduce into an examination room any unauthorised source of information;

communicate with any other person, except as authorised by an invigilator;

copy or use in any other way unauthorised materials or the work of any otherstudent;

impersonate an examination student or allow oneself to be impersonated;

engage in plagiarism by using the work of one or more other persons andsubmitting that work, in whole or in part, for assessment or examination withoutproper citation of the source(s), as though it were the student's own work;

claim either to have carried out experiments, observations, interviews or any formof research which the student has not in fact carried out or to claim to haveobtained results which have not in fact been obtained;

Present evidence of special circumstances to examining boards which is false orfalsified or which is, in any way, intended to mislead examining boards.

Any event identified as unfair practice will be subjected to the regulation of theAcademic Dishonesty Committee.

TEST MATERIALS

All examinations, tests, and quizzes assigned as assessment requirements of thecourse are the properties of the College. Students may review their tests,assignments or quizzes but may not retain possession unless permitted to do so bythe lecturers. All examination materials will remain confidential and will be retained

by the College.

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TEACHING AND LEARNING

DOCUMENTATION TO BE ISSUED TO STUDENTS BY ACADEMIC SCHOOLS

The overall strategy is to encourage independent study and the acquisition of practicalbusiness and management skills. The programme is designed to take account ofdifferent learning styles through delivery and assessment. Lectures, seminars,practicals, case studies, presentations, reports, and industrialist lectures are all part ofthe organic learning process.

Pastoral and tutorial support is essential as it recognizes each individual need, supportsand encourages the student to make sure the overall learning experience is effective.There is also the need to gradually introduce all aspects of technology to students whohave experienced education from a variety of backgrounds and are not as familiar withsome of the technology. By gradually introducing these students to the various advancesin technology, their confidence can be increased and they are encouraged to networkwith other students who are fully conversant with what is available.

The lecturer shall inform students at the beginning of each session of the informationrelated to the subject to be covered based on approved Course Structures. Suchpertinent information may include:

1. Course code and title2. Session3. Prerequisite

4. Course description5. Course objectives6. Course format7. Student evaluation8. Final examination format9. Grading scale10.Basic texts11.References12.Class syllabus

Description of Courses

Curricular and courses listed in this Handbook are subject to change through normalacademic channels.

FULL TIME STUDENT

It is imperative that a full time student at Genting Inti International College does at least12 credit hours in a long semester and 6 credit hours in a short semester.

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CONDUCT AND DRESS CODE

Students are to behave and display proper conduct at all times. Students are alsoexpected to be decently dressed and in their proper attire (uniform), when attendingclasses or attending to any educational related matters of the College. The following areconsidered as improperand unacceptable by the College:

Revealing clothes Singlets, hot pants, mini-skirts Clothes with offensive or obscene wordings. Slippers, sandals without heel straps

Students are expected to be in their Failure to abide to the rules and regulations mayresult in suspension ordenial of entry at the campus ground.

ATTENDANCE Policy

Attendance in class is important to succeed at college and students are expected tohave commitment to their studies ad work ethos, which is display through excellentattendance. For this reason, attendance is required at all theory and practical classes.Students are expected to be in class on time. Students may not be allowed in theclassroom if they arrive late. This will recorded as an absence. The attendance policysaid:

1. Attendance is compulsory. Students with unsatisfactory attendance may be barredfrom the final examinations.

2. Student is subjected to fulfill the attendance not less than 80% of the required credithours.

3. If a student cannot attend class due to valid reasons, he/ she has to apply forLEAVEOF ABSENCE before the intended leave. The forms for this are available at thestudent service. Application and approval of the leave has to be done before theintended leave.

4. The LEAVE OF ABSENCE form must be accompanied by any documentary proof

where appropriate. If a student is ill, he/ she should submit a medical certificate to therespective lecturers. For humanitarian and other reasons, supporting documents (e.g.letter from parent/guardian) must be submitted to the head of programme at theearliest possible moment. Students are accountable for any work missed during theperiod of absence.

5. The form is then submitted to the Head of Programme who may or may not approvethe application.

6. Actions will be taken against students if they fail to do so.

7. Two lateness equivalent to one absence.

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8. Student who absent from the subsequent 3 classes will be considered as dismissal.However, student is required to attend the remaining class while appealing for the re-sit.

All Students:

During the 1st absence Verbal warning is given to the student.During the 2nd absence First warning letter is issued to the student.During the 3rd absence Second warning letter is issued to the student and parent.After the 4th absence Letter barring the student from sitting for any test and

examination of that course will be issued.

9. When a student stops attending class or fail to attend the Final Examination but doesnot officially withdraw from that class, the student is awarded a failed grade for thecourse involved.

Absence from class does not release students from responsibilities of submitting workand projects on time, or taking exams, quizzes and group work. The tutor may elect togive a failing mark if a student does not attend a scheduled class even of the student iswithin the absence limit for that particular course.

LEAVE OF ABSENCE

A student who intends to apply for leave must obtain approval from the relevant lecturersby completing the leave of Absence from Class form, available at the student service.The form is then submitted to the Head of programme who may or may not approve theapplication.

PRACTICAL DUTY PUNTUALITY

The period is considered missed if at start of the period the student is not present.Lecturers may decide not to accept students to class and will deduct the full day from thehours for students who are frequently late or who miss periods that are crucial to achievethe planned daily learning outcome.

A craft-based learning course is considered failed if a student misses the limit allowanceof the attendance requirement without evidence of a valid reason or without thepermission of the programme leader of any circumstances that will have an effect on thefailed course policy. A student who has exceeded the unexcused maximum hours willreceive a written warning that the course has been failed but will be expected to continueparticipating in the course.

An excused absence is when there is a valid reason and this reason has beencommunicated to the appropriate person before the start of the schedule. Valid reason incase of illness has to be certified by a doctors certificate. However, the programmeleader reserved the right to have the final said.

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KITCHEN STANDARD OF EXCELLENCE

Kitchen uniform

The kitchen uniform comprises a chef jacket, chef pant, scarf, bandana, apron, andsafety boot. It is part of the colleges image and also that of students, which is wellreceived by the prospective employers who visit the school every year on the hiring trips.Whenever and wherever the kitchen uniform is worn, it must be worn correctly, withpride, in order to help the school maintain it reputation.

General Appearance

Unnatural hair colorings are not acceptable in the school.

Male students:

Hair must be short without excessive length or bulk Extreme styles- visible piecing including earrings tongue or nose pins or rings,

platform shoes, etc. are not acceptable.

For reasons of hygiene beards are undesirable. Male students are expected to bewell shaven at all times.

Female students:

Long hair must be kept neat and orderly. To comply with hygiene regulations infood production areas headscarves will be worn when provided.

Colored nail polish and obtrusive jewelry are not acceptable.

One pair of non-obtrusive earrings on the lobes

Access may be denied to classes, examinations, dining rooms of the college building tostudents who fail to respect any of the requirements mentioned above. This reflects theexacting standards demanded in the industry.

Lecturer is entitled to evict a student in the event of significant misconduct or un-preparedness for a scheduled class.

Classroom

Classroom, laboratories, production kitchen and study rooms are places of work.SILENCE is therefore required to enable students to concentrate on work. Eating anddrinking are not permitted in these areas. The use of mobile phones during academic orpractical class time, and when on duty, is not allowed for obvious courtesy reasons.These devices must be properly switched off to avoid any undue disruption. Students areexpected to take care of furniture and material. The responsible party must pay for anyloss or damages.

DISMISSAL FROM THE PROGRAMME

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Students failed all courses enrolled for the semester or failed a subject for three timesare advised to change course or programme. They are normally not allowed toenrol for the following semester. They may appeal to the Principal.

SUSPENSION/EXPULSION FROM COLLEGE

Disciplinary action will be taken against students for any misconduct and academicdishonesty such as cheating in an examination, plagiarism or falsification of anydocument. Students are warned that such proven misconduct will be noted in thestudents record and they may be liable to suspension or expulsion from the College.

DISMISSAL FROM COLLEGE

Students can be dismissed from the college under the following conditions:

1. Repeated a subject or semester for more than three times.2. Directed by the Disciplinary Committee as a result of misbehavior in the college or

cheating during an examination/test/assignment.

WITHDRAWAL

Students wishing to terminate their enrolment in the College should make anappointment with the Head of Programme to complete the appropriate forms (refer to thestudent withdrawal form). However, 70% of the fees is refundable if the withdrawal isdone prior to the commencement of the class and 50% is refundable if the student hasattended less than 2 weeks class. Any of the subsequent reason, none refundable of thetuition fees is pursued.

LEAVING COLLEGE WITHOUT FORMAL WITHDRAWAL

A student who leaves the college without formal withdrawal will be deemed to havewithdrawn automatically after one calendar year. The student will be informed of this,and that he/she may collect his or her deposit. If the deposit is not claimed within 7years, it will be sent to the treasury.

EARLY WARNING NOTIFICATION

An early warning notification procedure is to alert students of poor academicperformance in time for them to take corrective measures. Lecturers are encouraged to

identify students who are performing at the D and F levels. These deficiencies arereported to the students so that they can seek special help from the lecturer and Head ofProgramme.

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STUDENT EVALUATION

In all our activities the School strive to promote quality of education experience within the

College. One way is through student evaluation of lecturers. This is conducted onceevery semester, usually during the 7th or 8th week of the semester, for all lecturers. Theevaluation is approximately 15 minutes.

The evaluation is based on a set of questions which are classified under differentheadings. However, these headings are not printed on the questionnaire given to thestudents. The same questions are used for all lecturers. The students are to choose oneanswer from A to E by using a multiple choice OMR form with A as excellent and E asnot applicable to the course/subject/class. Students are also given a blank sheet to writeother comments, if any. Feedback received from these evaluations is used to improvethe quality of teaching and facilities offered.

ACADEMIC PROGRESSDIPLOMA IN HOTEL MANAGEMENT (DHTM)

Subjects Credits

Semester 1

1. Food fundamental & Theory of catering

2. Basic Cookery3. Applied Bakery4. F & B Management 1

3.0

2.02.03.0

Semester 2

1. Commercial Cooking2. Kitchen Sanitation Management3. Hospitality English 14. Pengajian Malaysia5. Applied Pastry 2

4.03.03.03.03.0

Semester 3

1. F&B Cost Control2. Hospitality English 23. Food Production 24. Oriental & Continental Cooking5. Supervision in Hospitality Industry

3.03.03.04.03.0

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Semester 4

1. Customer Service in Hospitality Industry2. Fundamental of Marketing3. Pengajian Islam/ Moral

4. Food Production 35. Entrepreneurship

3.03.03.0

3.03.0

Semester 5

1. Hospitality Accounting2. Human Resource Management3. Bahasa Kebangsaan A/B4. Applied IT in Food Service Industry5. Food Production 4

4.04.03.03.03.0

Semester 6

1. Management of Food Service Operations2. Event Management3. Research & Creative Culinaire

3.03.04.0

Semester 7

1. Industrial Training 6.0

Note:1. Malaysian students with SPM qualification are required tocomplete all Mata Pelajaran Wajib (MPW), namely Malaysian Studies, IslamicStudies (for Muslim students) / Moral Education (for non-Muslim students), andBahasa Kebangsaan A (exempted if a credit in BM has been obtained at the SPMlevel).2. Malaysian students without SPM qualification are also requiredto fulfil the above condition, plus Bahasa Kebangsaan B as a pre-requisite to BahasaKebangsaan A.

OVERALL FORMAT AND STRUCTURE

In general, institutions of higher education in Malaysia operate on four long and two shortsemesters.

Short semester The programme is modular, full time and operates within 10 weeks semesters.

7 weeks are designated for teaching and another 1 week for examinations.

The short semester student workload is a minimum of3 credit hours to amaximum of10 credit hours for short semester.

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Long Semester The programme is modular, full time and operates within 20 weekssemesters. 9 weeks of teaching and 6 weeks of training. While another weekfor examination.

The long semester student workload is a minimum 16 credit hours up to amaximum of18 credit hours for long semester.

ASSESSMENT & STUDENT EVALUATION

Examinations

The examinations, class tests and assignments/projects/term papers for all courses areindicated in the detailed course structures. The student course evaluation consists ofcontinuous assessments (CA) during the semester and one final written examination atthe 8th week of the short semester or 17th of the normal semester.

There are various components in the continuous assessments; tests, quizzes,assignments, term papers, as listed in the detailed course structures. Students areentitled to know the CA marks achieved for these components.

Course Assessment

Grades are awarded for the purpose of recognizing different levels of achievement in thepursuit of course objectives. Different subjects may have different evaluation schemeand the students should consult the course structure for details.In general, unless otherwise stated in the course structure, each course assessmentconsists of the following evaluative components::

40% assessed coursework; and 60% final examination

The assessed coursework (tests, assignments) may be in the form of essays, projects,research papers, problem solution etc. relevant to the course syllabus. The finalexamination covers the entire course syllabus and the format for the examination papersis specified in the course structure for each academic subject.

The results, in letter grades, are normally released by the Examinations Office before theenrolment. Please note that GIICs policy is to award only letter grades to students; thetotal marks scored are not released to students. The ranges of marks for the lettergrades awarded are as follows:

Grade Mark Range Grade Point(GP)

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A 80 100 4.00

B+ 75 79 3.50

B 65 74 3.00

C+ 55 64 2.50

C 50 54 2.00

D 40 49 1.00F 0 39 0.00

RP 50-100 2.00

RF 0-49 0.00

RP RESIT PASS

RF RESIT FAIL

Notes:

In general, unless otherwise stated in the course structure, a student is deemed to havepassed the subject module if the total of the coursework mark and examination is at least50% or a grade C.

A student who resit an examination and pass the subject will be given an RP grade. If hefails a resit examination then it will be a RF grade. Such grading will be recorded asaccordingly as the student result for the subject in the transcript.

The semester grade report will be issued and sent by the Academic Office to eachstudent and his or her parent each semester except under special circumstances.These reports should be kept carefully; they may be required for overseas university

application later.

The classification of the diploma will be based upon the following criteria

Good Standing : GPA 2.00

Warning : GPA < 2.00 for any one semester

Probation : GPA < 2.00 for any two consecutive semesters

Dismissal : GPA < 2.00 for any three consecutive semesters

Students who achieved a GPA of less than 2.00 will be allowed to repeat the subject 3times. After which, the student will be asked to leave the programme. The status of thestudents attempt will determined as follows:

1st attempt 2nd attempt3rd attempt

Warning ProbationDismissal

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EXAMINATION REGULATIONS

The Academic office oversees all examinations and the processing of students

examination results. Only the Academic Office is authorized to release the examinationgrades after the Board of Examinations meetings. Vital information on ExaminationsTime-Tables (Finals, Make-ups and Re-sits), quarantine schedules, Schedule for releaseof results dates which will include last dates to submit petition for review of grades, etc.are displayed on the Examinations Notice Boards. Students are advised to read thenotices and announcements on the Examinations Notice Boards regularly.

EXAMINATION REGULATIONS FOR STUDENTS

Before the Examinations1. Thoroughly check through the examination time-table displayed on the notice boardoutside the Examinations Centre / Unit and ascertain the examination date, time andvenue. Wrong reading of the time-table will not be accepted as a reason for beingabsent from an examination.STUDENTS ARE ADVISED TO BOOK THEIR FLIGHT TICKETS (IF APPLICABLE)ONLY AFTER THE RELEASE OF THE FINAL VERSION OF THE TIME-TABLE.

2. REPORT TO THE EXAMINATIONS CENTRE / UNIT ANY CLASHES (3 subjects inone day or 2 subjects at the same time slot) latest by the EIGHTH week of thesemester (for long semesters) and by the FIFTH week of the semester (for short

semesters).

3. If students have to sit for two subjects, which, are offered at the same time slot, theywill be QUARANTINED. The candidates must ensure that they receive thequarantine schedule from the Examinations Centre / Unit. Non-compliance of thequarantine rules may cause the candidate to lose the chance to sit for theExamination paper(s). The details are given under Quarantine regulations duringFinal, Resit and make-up Examinations.

4. Candidates must ensure they have brought their student ID to be eligible to sit for theirexams. In the event that they have forgotten, they must go to the Office of

Admissions and Records to get a temporary ID.

5. Candidates cannot leave the Examinations Venue for the first half hour.

6. Only materials permitted by the ExamsCentre will be allowed to be brought into theExaminations venue. Handphones will not be permitted into the Exams venue.

7. Follow the instructions of the invigilator carefully in filling up the attendance slip andsigning the declaration on the front page of the answer booklet.

8. A candidate who arrives more than half an hourlate will not be allowed to sit for the

examination, unless the management through the Examinations Centre/Unit grantspermission.

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During the Examinations

1. Candidates are to remain silent during the entire duration of the examination.

2. If a candidate has any queries or questions concerning the examination, he or sheshould raise the hands to get the attention of the invigilator and tell his or herproblem.

3. Candidates should not keep pieces of notes in their immediate vicinity while takingthe Exams. If found out, the student may have to face disciplinary action.

4. If a candidate needs to use the washroom, he or she should raise the hands andinform the Chief Invigilator. The candidate will then be designated to a washroom andMUST be accompanied by an invigilator.

5. Candidates are not allowed to leave the examination venue during the last half hourof the examination.

At the End of the Examinations

1. When the invigilator announces the end of the examination, candidates MUST stopwriting immediately and continue to observe silence.

2. Candidates should tie up the answer scripts and wait for them to be collected.

3. No unused examination materials or papers used for rough work should be taken out

from the examination room.

4. Candidates should leave the Examination Venues in an orderly manner after beingreleased by the invigilator.

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Absent from Final Examinations

A student who did not sit for a subject in the final examination may be given aresit/make-up examination provided the following conditions are fulfilled:

1. The student has informed the Examinations Centre/Unit of his/her absence WITHIN72 HOURS after the scheduled examination for that particular subject.

2. For absence due to valid reasons such as serious illness or bereavement, etc. properdocuments (medical certificate, etc) are to be presented to the Examinations Centre /Unit before any resit / make-up examination is granted.

3. The student has fill up the make-up form and returned to the Examinations CentreWITHIN 72 HOURS after the scheduled examination.

4. The respective Head of Programme must recommend the resit examination to theChairman of the Examinations Board for approval. The list of students eligible forresit examinations will be displayed on the Examinations Notice Boards before thecommencement of the Resit Examinations.

Resit Examinations during the Resit Exams week

1. All dates of resit examinations are displayed on the Examinations Notice Boards.2. Students who have transferred from other INTI campuses MUST resit in the campus

they are enrolled in.

3. Students are encouraged to come to the Examinations Centre/Unit for verification ifthey have any queries.

Release of Final Examination Results

1. The Examinations Centre / Unit is the sole authority for issuing and releasing ofexamination grades. Lecturers will inform their students of the continuousassessment marks before the final examinations. Telephone enquiries on gradesare not encouraged.

2. Student can apply for authorization for collection of grade report by filling in a form atthe Examination Office.

Semester Grade Report

All students should go to the Examinations Centre / Unit to obtain a copy of theirsemester grade report which is the official document.

Petition to Review the Semester Final Grades

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A student who wishes to have his/her final grades reviewed must file an official petitionto the Examinations Centre. There is a petition fee payable to the Finance Office.Students are advised to refer to the Examinations Notice Boards for the last day for filingsuch a petition. There is no review of make-up/resit grades.

Verification of previous Grades

In the event that students need verification of previous grades, they must do so withinthe time period ofONE YEAR after the release of that grade concerned after which, thegiven grades will remain as they are.

QUARANTINE REGULATIONS DURING FINAL, RESIT AND MAKE-UPEXAMINATIONS

1. Students with two (2) subjects in the same time slot or three (3) subjects in one dayare required to sit for the examinations in the Quarantine Room (determined by theExaminations Centre / Unit). The relevant information will be pasted on theExaminations Notice Boards before the final exams period. Students are required tocheck and to inform the Examinations Centre / Unit at least ONE week before thestart of the final exams period if their names are not listed.

2. Students must report to the Quarantine Room 15 minutes BEFORE THE START ofthe examinations.

3. Students cannot leave the Quarantine Room without the permission of the Invigilatorand/or the Exams Officer.

4. Students will take both the clashed subjects in the Quarantine Room.

- Students are required to bring their lunch packs and have their food in theQuarantine Room itself from 11am - 12noon.

- An invigilator must escort any student who would like to go to the washroom.

5. The invigilators will collect all question papers and materials.

6. Any student caught passing information to other students will be subjected todisciplinary action, including dismissal, if found guilty.

7. The quarantine students MUST NOT leave the quarantine room even though theyhave finished their examination earlier than the scheduled time. Students who leavethe quarantine room without authorization MAY BE disqualified from theirexaminations.

8. Revision or reading is allowed during the break time.

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HOW TO WRITE AN ASSIGNMENT

Assignment should be:

Typed Pages numbered Sources of information clearly acknowledged in the text and detailed in the

bibliography or reference sections.

Overall, the report should be organised and professionally presented. It must be clean,categorised, properly paragraphed, equipped with good spelling, punctuation andgrammar, so as to make it easy to read and mark. Wide margins and double or one-and-half-spacing, typed work will further make the report easier to read and for theexaminer to add comments.

The following suggested format may help to present a consistent framework for thereport:

TITLE PAGE: should include the Title or Question, the students name, the course andmodule to which it refers and the lecturers name.

SUMMARY: To summarised the contents of the assignments

CONTENTS LIST: framework of assignment.

PAGE NUMBERING: essential as your lecturer may drop the assignment on the floor.

MAIN BODY: this includes the introduction, problem identification (where appropriate),analysis, discussion and use of theoretical concepts, critical evaluation on main theoriesand viewpoints, discussion of alternative scenarios and solutions, application andrelevance to management, conclusions and possible recommendations. References inthe text should use the author-date system e.g. Drucker (1987) defines efficiency asor after a specific quotation, which should be inverted, e.g. Efficiency can be definedas doing things right (Drucker, 1987). The full citation of the reference shouldappear in the References table and NOT in the main text.

APPENDICES: if required, use Roman Numerals.

REFERENCES: make sure all citations and sources of references made are given in fulldetails as explained above.

BIBLIOGRAPHY: a list of books consulted by the writer. The usual way of setting thisout is in alphabetic order by Author, Initials/first name., Year. Title of book. Edition. (onlyinclude this if not the first edition) Place: Publisher.

Redman, P., 2006. Good essay writing: a social sciences guide. 3rd ed. London:

Open University in assoc. with Sage.

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For e-books the required elements for a reference are:

Author, Year, Title of book. [type of medium] Place of publication: Publisher. Followed byAvailable at: (then) include e-book source and web site address/URL(Uniform

Resource Locator) and routing details if needed. [Accessed date].

Fishman, R., 2005. The rise and fall of suburbia. [e-book] Chester: Castle Press.Available at: University Library/Digital Library/e-books http://libweb.anglia.ac.uk/E-books[Accessed 5 June 2005].

Journal articles

For journal articles the required elements for a reference are:

Author, Initials., Year. Title of article. Full Title of Journal, Volume number (Issue/Partnumber), Page numbers.

Perry, C., 2001. What health care assistants know about clean hands. NursingTimes, 97(22), pp.63-64.

Journal abstract from a database

For journal abstract from a database where you have been unable to access the fullarticle the required elements for a reference are:

Author, Initials., Year. Title of article. Full Title of Journal, [type of medium] Volumenumber (Issue/Part number), Page numbers if available, abstract only.Available at: include web site address/URL(Uniform Resource Locator) and additionaldetails of access. [Accessed date].

Boughton, J.M. 2002 The Bretton Woods proposal: an in-depth look. PoliticalScience Quarterly, [Online]. 42 (6). Abstract from Blackwell Science Synergydatabase.Available at: http://www.pol.upenn/articles, Blackwell Science Synergy.[Accessed 12 June 2005].

N.B. the URL should be underlined

Newspaper articles

For newspaper articles the required elements for a reference are:

Author, Initials., Year. Title of article. Full Title of Newspaper, Day and month beforepage numbers and column line.

Slapper, G., 2005. Corporate manslaughter: new issues for lawyers.

The Times, 3 Sep. p.4b.

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Online newspaper articles

For newspaper articles found in online newspapers the required elements for a reference

are:

Author or corporate author, Year. Title of document or page. Name of newspaper, [typeof medium] additional date information.Available at: include web site address/URL (Uniform Resource Locator) and additionaldetails of access, such as the routing from the home page of the source. [Accesseddate].

Chittenden, M., Rogers, L. & Smith, D., 2003. Focus: Targetitis ails NHS. TimesOnline, [internet] 1 June. Available at:http://www.timesonline.co.uk/printFriendly/0,,11-1506-669.html

[Accessed 17 March 2005].

N.B. the URL should be underlinedIt is good practice to keep a copy of the front page of any website you use.

HOW TO PRESENT A DYNAMIC PRESENTATION

In order to present dynamically, follow the steps below:

First, think about your presentation styles, likes/dislikes.

Ponder on your strengths and weaknesses then take appropriate action.

The first step is planning your presentation based on six key questions:

- How?

- Where?

- When?

- What?

- Why?

- Who?

After you have analysed the above, prepare your presentation based on your answerfor the above questions.

Then think about "how" you are going to open and close the presentation.

When you write your presentation, follow these steps:

1. Collect ideas2. Select & order materials3. Illustrate points4. Write the beginning & ending5. Prepare the notes.

Always act natural in presentation.

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Have eye contact, gestures, facial/expression, body motion and posture, spatialdistance and at times create silence.

Always have visual support such as, slides, flip chart, models, films, videos andmultimedia presentation aids.

Always ask questions throughout your presentation.

When answering questions be brief, convincing, honest and accurate.

Always breathe and practise relaxation all through your presentation.

With all the above you will be a dynamic presenter.

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ACADEMIC PROGRESS CHECKLISTDIPLOMA IN HOTEL MANAGEMENT

NAME ___________________________ BEGAN: _____________

Code Subject Credits Pre-Req.

Tick whencompleted

SessionCompleted

HOPVerification

Semester 1

DCA1101 Cooking Principles 2

DCA1102 Cooking Theory &Techniques

3

DCA1103 Patisserie Theory &Techniques

2

DCA1104 F&B Mgmt 1 3

Semester 2

DCA1205 Commercial FoodOperations

4

DCA1206 Kitchen Management 3

DCA1207 English for Hospitality 1 3

DCA1208 Pengajian Malaysia 3

DCA1209 Advanced Patisserie 3

Semester 3

DCA1310 Food Operations CostMgmt

3

DCA1311 Hospitality customer

Service

3

DCA1312 English For Hospitality 2 3

DCA1313 Arts of Garde Manger 3

DCA1314 Asian Cooking 3

Semester 4

DCA2415 Principles of Marketing 3

DCA2416 Hospitality Accounting 4

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DCA2417 Pendidikan Moral/ P.Islam

3

DCA2418 Oriental &ContinentalCooking

4

DCA2419 Supervision in HospitalityIndustry

3

Semester 5

DCA2520 Hospitality HRM 4

DCA2521 Applied IT in Food ServiceTechnology

3

DCA2522 Bahasa Kebangsaan A/B 3

DCA2523 Contemporary Fine

Cuisine

3

DCA2524 Entrepreneurship 3

Semester 6

DCA2625 Food OperationsManagement

3

DCA2626 Event Management 3

DCA2627 Culinaire Research &

Development

4

Semester 7

DCA3728 Internship 6

NOTE : This is not to be taken as a certificate of programme completion. It ismeant to be a checklist for progression.

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Programme Philosophy, Mission Statements, and Learning Outcomes

Program Philosophy

The course is intended for school leavers and mature students, both from the Malaysiaand overseas, where hospitality is a major economic driver. Students entering the coursewill have achieved academically and have both potential and motivation to acquire a highlevel of culinary and management skills, leading eventually to work at senior levels offood production, food production management, food and beverage management,hospitality and allied disciplines.The course provides a vehicle for personal and professional development crucial tosuccess in the hospitality industry, where the ability to communicate your visioneffectively with colleagues and customers alike is vital. The subjects develops anunderstanding for specific culinary concepts such as: heating and cooling, equipmentoption for various applications and energy consumptions, catering, kitchen planning andinstallation. Convenience food systems are detailed. Safe and unsafe workingenvironments are analyzed. The course is designed to look at menu planning for variouscatering system outlets, taking into consideration the marriage of nutrition and theimaginative, flavorful cuisines demand by todays customers.

Apart from the basic understanding of digestion and metabolism the emphasis is uponuse of fresh seasonal produce, safe and wholesome produce and non-processed food.The survey of different concepts incorporates culinary history, culinary knowledge andfood science elements. All the same to distinguish restaurant and institutional cateringfrom hotel food & beverage. It analyses organizational, marketing, operational andfinancial aspects of modern food & beverage operations. The banquet and cateringmarkets are spotlighted. The students are exposed to various concepts of hotel outletsand free standing restaurant. Relevant systems for planning and design, serviceproduction, F&B cost accounting and labor cost controls are discussed and applied.Managing capacity and menu analysis are introduced. Providing service excellence is

discussed and aspects of managing quality highlighted.

The hospitality industry is diverse, comprising major sectors such as hotels, public sectorcatering, contract catering, restaurants, gastro-pub retailing and leisure centers. Thedemand for skilled practitioners and managers with operational ability is paramount. Thehospitality and tourism industry employs over 112 million people worldwide and iscurrently the largest industry in the world.

Mission Statements

We realize that this vision in our graduate programs by providing close faculty-student

interaction in a craft based learning environment. This environment gives students thepractice, theories and support to develop values, essential tools for immediate

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employment, and the desire for continued learning as they progress in their careers. Ourgraduate programs similarly balance theory with practice to meet the individualizedneeds of professionals. Honoring and building the strong reputations, traditions, andhistories of the school within the system, GIIC school of hospitality undertakes to providethe system services and support that enable its school to:

Educate students in purposefully designed learning environments

Offer and develop programs responsive to the needs of the market in theindustries

Design programs responsive to the needs of the market in service industries

Design programs that reflect international standards of quality

Enroll an appropriately-qualified, multi- national student body Connect experience with theory during both academic and internship semester

Ensure the students understand the approaches to knowledge of the broad areasof human learning

Equip students with core, transferable skills such as communication, creativityand critical thinking.

Assure that graduates meet the intended educational outcomes

Create a learning and working environment that is transparent, operates withintegrity and is respectful to all members of community.

To support relationships with industry and educational partners

To behave responsibly towards the environment

To provide a transformative education

Learning Outcomes

Genting Inti International College prepares students committed to a career in thehospitality industries for success. Its model hospitality education programs balancetheory with practice, independent learning with strong faculty support, and a foundationfor lifelong learning with the skills for immediate employment and progress to leadershipposition in the industry.

The values that guide us at GIIC as we work toward our learning outcomes are:

To focus on the outcome of our students

To be a successful leaders in the field of hospitality

To be able to practice leadership, teamwork and entrepreneurship To be compatible in the international perspective with a local hospitality

education

To act with integrity

To be aggressive and responsive to the industrial environment and trends

Perform effectively in a variety of food operational settings

Use the knowledge they have gained to develop managerial competences in ajunior management setting

Apply common skills enhancing effectiveness in a personal and professionalcontext

Contribute to both society and the work place

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Programme Outline

Included in each module, learning aims and outcomes are critical to the areas of bothpractical skills acquisition and essential underpinning knowledge vital to understandingand applying the subject knowledge.

The learning outcomes have been developed based on employability and professionaldevelopment with eventual mastery of the subject being desirable. The curriculum meetsthese outcomes through its relevance to the modern hospitality industry and, inparticular, the development needs of the industry and the knowledge identified byemployers and in consultation with People First.

On successful module completion, students will have the practical skills required byemployers together with the intellectual underpinning required for fast track careerdevelopment with the business skills necessary to become an active practitioner and

model citizen.

Module Contents

Course Title and Course Description and Credits

Diploma in Culinary Arts Management

First year

Semester 1

DCA1101-Cooking Principles 2 Credits

This subject develops an understanding for specific culinary concepts such as: heatingand cooling, equipment options for various applications and energy consumption,catering, kitchen planning and installation. Convenience food systems are detailed. Safeand unsafe working environments are analyzed. Student will learn how to apply a recipeto food processes. Student will understand the connection between time; temperature,

methods and proportion of ingredients to the quality of food. Students will becomecreative and team oriented through demonstration, group work and individualassignments during practical work.

DCA1102- Cooking Theory & Techniques 3 Credits

The course is designed to look at the menu planning for various catering system outlets,taking into consideration the marriage nutrition and the imaginative, flavorful cuisinedemanded by todays cooking trends. Apart from the basic understanding of digestionand metabolism the emphasis is upon the use of fresh seasonal produce, safe andwholesome produce and non-processed foods. The survey of different concepts

incorporates culinary history, culinary knowledge and food science elements. Discussionwill include appreciation of the issue relating to healthy eating and implications of dietaryrequirements to special groups and individuals with specific dietary needs. Students can

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then start to develop recipes and put together healthier menus. Current food labelingsystems can be compared. Finally diets can be nutritionally analyzed andrecommendations made for improvement. The effect of cooking and processes on foodcomponents and effects of cooking and processing on their properties.

DCA1103- Patisserie Theory & Techniques 2 Credits

This course is designed to give students an understanding of the pastry kitchenoperations. Students will learn to understand and follow recipes. They will understandthe need to be attentive to the sights, sounds and smells of the pastry lab. Students willlearn to appreciate that small different in time, temperature, method and proportion ofingredients can have major effects on quality. Specifically, this course will develop theskill of following established preparation methods and accurate measuring ingredients.

DCA1104- F&B Management 3 Credits

Craft based learning is designed for students to establish a basic knowledge of tableservice principles and to enhance skills that focus on effective customer service. Topicsto be examined includes guest relations, professional communication, order taking,service sequence, cashier system, cash handling, table skills, and restaurant openingoperation as well as restaurant closing duties. The concept of service will furtherreinforce through the hand on operation as well as restaurant closing duties. Theconcept of service will be further reinforcing through the hand on practice flow in differentsimulated outlets of a hotel setting. The training also emphasis the establishment of a

safe and secure environment, and the building of guest relationship through effectiveprofessional communication and team building.

Semester 2

DCA1205- Commercial Food Operations 4 Credits

This course provide the basic cooking techniques on how to cook and performing, that isthe mastery of a set of manual skills and the ability to apply them in a wide range ofcoking styles and products. This module is a sequence from the earlier module on basiccooking. Students will be provided with the practical skills needed as well as those fromkitchen management and the theory of food. Their theoretical knowledge will be put topractice in preparing and cooking in a commercial setting. A mixture of western andcontinental as well as Asian cooking is emphasized. The course examines and analyzesthe nature of good cooking methods and food knowledge. Hence will ensure thatstudents appreciate and are able to select the appropriate cooking techniques andstyles.

DCA1206- Kitchen Management 3 Credits

This course is designed to ensure that students understand the importance of hygieneand sanitation within a food and beverage production area. The student will develop

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skills that will assist him or her in serving safe food during practical work. Hygiene andsanitation expose the student to the importance application of correct food and beverageestablishment. Practical and theoretical knowledge will underpin safety and hygieneroutines in work.

DCA1207- English for Hospitality 1 3 Credits

Students will be exposed to drills on pronunciation, transformation of sentences,synthesis of sentences and understanding the correct writing and dialogue skills.Students will have a better understanding when using the language, improving theirfluency in speech and writing as well as communication. Students identify significantcontributing to effective communication and apply this knowledge to improve their skilland accuracy in speaking and writing in English, as well as developing theirinterpersonal skills. Emphasis is placed on identifying the purpose of communication-what the sender wants to achieve, identifying the audience and developing the message

by selecting and practicing business language appropriate for various contexts.

DCA1208- Pengajian Malaysia 3 Credits

This module improves and develops students understanding of the revolutions ofMalaysia history. It introduces the students to a diversity of cultures blend andlanguages. Students will be able to review the development of the country and the

civilization of the cultures toward the modern age. This is to serve as building upstudents patriotic towards their home country.

DCA1209- Advanced Patisserie 3 Credits

This module develops and enhances the range of preparation and serving skills fordessert design and construction. It introduces the students to a variety of methods andideas for creating desserts. Students are required to investigate commercial aspectsregarding realistic and rational methods for manufacture and utilization of the ingredientsand products in accordance with quality and portion control. This module builds studentsability to express themselve accurately and improve communicative competence whenanalyzing and appraising others work.

Typically the class time will comprise some formal sessions enabling the presentationand demonstration of new, key topic information and kitchen sessions where studentscan develop cooking skills and finishing techniques. These sessions may be taughtconsecutively allowing for some diversification of activity to include individual andteamwork

Semester 3

DCA1310- Food Operations Cost Management 3 Credits

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The module requires the student to develop a range of business techniques to enableyou to work more effectively as a manager. For example formulate a food and beveragebusiness plan, forecasting the probable outcomes involving the critical analysis of data.Design and systematize a new food and beverage management system, evaluate aims,

policies and standards embedded in food and beverage cost management systems andcritically assess new systems. This course will allow students to understandcommercially viable food and beverage management concepts of planning, organizingand controlling. Students need to be able to have an overview of resources likematerials, labor costs, equipments, time and costs to achieve high productivity whileretaining suitable standards and culminate in the process of food and beveragemanagement within the given budgetary.

DCA1311- Hospitality Customer Service 3 Credits

The course covers theory relevant to service types and styles used in internationalhospitality operations. The course examines and analyzes the nature of good serviceand food knowledge. The course will ensure that students appreciate and are able toselect the appropriate service techniques and styles. Craft based learning is designed forstudents to establish a basic knowledge of table service principles and to enhance skillsthat focus on effective customer service. Topics to be examined include guest relations,professional communication, order taking, and service sequence. The coursefamiliarizes the student with the role of selling, guest service etiquette and waiterpsychology.

DCA1312- English for Hospitality 2 3 Credits

Writing is both a skill and a process of discovery and this course treats writing as apowerful communicative act involving a writer, an audience and a text. This courseapproaches writing in terms of traits that contribute to effective writing. Students identifysignificant factors contributing to effective communication. The course is designed toextend and develop oral communication and presentation skills necessary to enhanceindividual students effectiveness, particularly in the workplace and for further academicstudy.

DCA1313- Arts of Garde Manger 3 Credits

This module will introduce you to a range of essential practical skills used in the coldkitchen. The emphasis is on practical application relevant to the modern restaurant orhotel environment. Preserved foods, such as hams, sausages, and cheeses were held inthis area. Cold foods were prepared and arranged in concord with the current practice oftrends and presentations. The essential skills required to manage a cold food productionoperation are many fold and require a highly systematic approach throughout. Oftenlabour intensive, this module looks at the alternatives to just in time and examinesmodern production systems.

DCA1314- Asian Cooking 4 Credits

This module will introduce you to a range of essential practical skills used in the Asiankitchen. The emphasis is on practical application relevant to the modern restaurant or

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hotel environment. All the same, the students will be given the opportunities to explorethemselves into some of the local activities and visit to historical places to earn thedifferent dimension of living lifestyle. This multi-ethnicity is also well-presented in thediverse gastronomy which is undeniably unrivalled. Out of the exciting differences in thecultural and social structure of this multi-hued society, has emerged a cuisine which is

individualist.

Second year

Semester 4

DCA2415- Principles of Marketing 3 Credits

This course will allow students to understand the fundamental of the marketingprinciples. Students are exposed and being able to explore general marketing concepts

as applied to services in general, and hospitality in particular. Service marketing isdifferentiating from goods marketing, and marketing from sales. The students will befamiliarized with basic marketing mix tools, market segmentation and customer behavioranalysis. The students will be exposed to a variety of hospitality applications of the salesmix. The course will also explore the relationship between customer and staff of ahospitality company.

DCA2416- Hospitality Accounting 4 Credits

Financial understanding is an essential element in a hospitality managers range ofrequired skills. The student is introduced to the basic accounting practices, concept andbranches and the production of financial statements within the uniform system ofaccount format is examined. As the student becomes familiar and comfortable with theincome statement and balance sheet, various form of analysis are introduced andpracticed through exercise work. The control of acquisitions of the hospitality operation isexamined and the student becomes aware of hospitality inventory and cost controlsystems. Actual financial statements from hospitality operations are introduced to thestudent and various forms of ratio analysis are applied as the student begins the processof using these documents to assist in the business decision-making process.

DCA2417- Pendidikan Moral 3 Credits

This module is to teach the Hotel Management student moral values in conjunction toform a good- natured individual. Students will learn the moral values theoretically andphilosophically, community rules and personal values. Students will also learn how toovercome values conflict and issues, including religions. The goal of this course is tohelp students to become better employees by looking at human behavior, attitude andperformance within organizational settings.

DCA2418- Oriental & Continental Cooking 3 Credits

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This module encourages students to examine the broader issues of food productionmanagement of oriental & continental cooking. This module requires the student toinvestigate some of these influences and affords the student the opportunity to developan understanding of this subject area. An aspect of the module is to develop anunderstanding of various cultural and religious dietary demands in the general food offer,

but more specifically through dish content and design. It is therefore essential that thestudent prepares thoroughly for each session with background research and reading.

DCA2419- Supervision in Hospitality Study 3 Credits

Students will learn on the underlying ideas of management, explain the differentapproaches to managing people, the activities of an organization and the many complexstructures of an organization and their complications. In addition, various managementskills are described and how a manager can adapt to the environmental changes in the

working industry. This course is designed for students to have a basic understanding ofOrganizational Behavior concept as well as practical cases in the hospitality industry.The course focuses on the organization performance management in the hospitalityindustry. Key concepts include work behavior, intercommunication and self performance.

Semester 5

DCA2520- Hospitality Human resource Management 4 Credits

This course is designed for students to have a basic understanding of Human resourcesmanagement concept as well as practical cases in the hospitality industry. This coursefocuses on the management of labors in hospitality industry and policies environment.Key concepts include recruitment, job analysis, orientation design and training plan.

DCA2521- Applied IT in Food Service Management 3 Credits

This course prepares the student to achieve a professional level of competence inmanipulating standard office application and initiates the student in the use ofmanagement applications in personal computing. Utilizing his/her own personalnotebook or computer, the student will learn to master Microsoft Office. By usingpractical exercises relative to the industry, students should be competent in using words,producing a professional Power point presentation and use Excel to create dynamicspreadsheets.

DCA2522- Bahasa Kebangsaan A/B 3 Credits

This course preparing the students skills toward phonics, spelling, grammar, terms andusing bahasa melayu affectively in terms of pronunciations, intonation and phrases.

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Students will learn the correct way to pronounce and spell words, structure thesentences and communicate effectively in public.

DCA2523- Contemporary Fine Cuisine 3 Credits

The practical works covered in this course uses contemporary and modern dishes basedupon classical preparation methods which are referenced throughout the guide. Thismodule will provide the skills acquisition, theory and underpinning knowledge requiredfor competency at this level. The module will require the student to apply current relevantlegislation and protocols in respect of hygiene, health and safety and good practice. Thestudent will develop the ability to select, prepare, cook and present a range ofcommodities and foods within the scope of the competency level.

DCA2524- Entrepreneurship 3 Credits

The aim of this course is to provide a practical advice on starting a small and medium

size enterprise business from financial planning to financial control for small businesses.It covers the principles and problems associated with effective financial control andoffers advice on everything the businessman needs to know, from finding sources offinance and understanding profit and loss accounts, to fixing pricing policies and drawingup budgets. All the same to improve the understanding of what is happening in thehospitality industry. Current trends, developments and the required attitude for asuccessful career in the hospitality industry will be researched.

Semester 6

DCA2625- Food Operation Management 3 Credits

This course will allow students to understand commercially viable food and beveragemanagement concepts of planning, organizing and controlling. It approaches also toinstill management perspective to issues of service, quality, protecting assets andimproving profitability, so that the undergraduate has a better grasp of the industry as awhole. The students are exposed to various concepts of hotel outlets and free standingrestaurants. Relevant systems for planning and design, service production, F&B costaccounting and labor cost controls are discussed and applied. Managing capacity andmenu analysis are introduced. Providing service excellence is discussed and aspects ofmanaging qualitity highlighted.

DCA2626- Event Management 3 Credits

At the completion of this subject, students will have a clear knowledge to identify and

manage different types of events. Also, the students will able to understand their rolesand responsibilities to the industry. The students will be exposed to a variety ofhospitality applications of the sales mix. The course will also explore the relationship

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between customer and staff of a hospitality company. The course will be based ontheoretical knowledge of the industry. Students will put theory into practice byresearching to organize various conceptual of the events. The project based exerciseswill also allow students to explore the wide world of hospitality and look for careeropportunities within the exciting industry.

DCA2627- Culinaire Research & Development 3 Credits

This course will provide the skills acquisition, theory and underpinning knowledgerequired for competency at this level. The student will develop the ability to select,prepare, cook and present a range of commodities and foods within the scope of thecompetency level. Practical sessions are subject divided through the semester allowing4 sessions for complex areas such as seafood, poultry and meat with less complexareas having one or two sessions. Your learning progression should reflect practicaldevelopment in the areas of What you should do and theoretical background readingand research for What you must know both required for confirming competency at

higher level experience.

Semester 7

DCA3728- Internship 6 Credits

Student following the program is expected to have experienced the equivalent of a sixmonths employment in one sector of the Hospitality Industry. Students should haveexperienced the environment of a work place, how the demand for its products andservices are identified and how resources are acquired, allocated and used for thepurpose of achieving organizational aims. Students are required to develop and

demonstrate a responsibility for their own role so that they can receive, quicklyunderstand and carry out instruction to the satisfaction of their employer as a means ofdeveloping towards more responsible tasks. Students could have identified, analyzedand discussed with experienced practitioners, how theoretical concepts are applied andadapted to suit practical requirements.

Module Summaries

Included in each module, learning aims and outcomes are critical to the areas of bothpractical skills acquisition and essential underpinning knowledge vital to understandingand applying the subject knowledge. The learning outcomes have been developedbased on employability and professional development with eventual mastery of thesubject being desirable. The curriculum meets these outcomes through its relevance tothe modern hospitality industry and, in particular, the development needs of the industryand the knowledge identified by employers and in consultation with People First.

On successful module completion, students will have the practical skills required byemployers together with the intellectual underpinning required for fast track careerdevelopment with the business skills necessary to become an active practitioner and

model citizen.

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The scheme of practical work covered contemporary dishes based upon classicalpreparation methods which are referenced throughout the guide. This course assumes ahigh level of practical competency in the recognition, selection, costing and application ofresources. All food handlers will be competent to an appropriate level of hygiene andfood safety awareness reflecting current relevant legislation and industry best practice.

The student will have a knowledge of team structures and kitchen hierarchy reflectingcommercial food production. The student will use effective communication todisseminate information to groups and individuals using IT and group presentation skills.The student will embrace dietary diversity at all times integral to the menu food offer,reflecting contemporary and traditional demands.

Written Work

Work which fulfils the criteria below but at a quite exceptional standard 90+

Work of distinguished quality which is based on a very extensive reading andwhich demonstrates an authoritative grasp of concepts, methodologies andcontent appropriate to the subject and to the assignment task. There is aclear evidence of originality and insight and an ability to sustain an argument,to think analytically and/or critically, to effectively synthesize and reflects acomplex engagement with the aesthetic material 85 to 89

Work which clearly demonstrates all the qualities expressed below but whichreveals greater imaginative insight and more originality. 80 to 84

Work which demonstrate a sound and above average level of understandingof the aesthetics, concepts, methodologies, and content appropriate to thesubject and which draws on a wide range of properly referenced sources.There is some evidence of critical judgement in selecting, ordering andanalyzing content. Demonstrates some ability to synthesize material and toconstruct responses, which reveal some insight and may offer occasionaloriginality. 75 to 79

Work of the qualities expressed below but which contains a greater degree ofcritical analysis and original insight or creativity and perception. A range ofmethods will be used. 70 to 74

Work derived from a solid base of reading and which demonstrates a grasp ofrelevant material and key concepts and an ability to structure and organizearguments. The performance may be routine but the work will be accurate,clearly written, include some critical analysis but little or no original insight orcreative thinking. There will be no serious omissions or irrelevancies. 65 to 69

It is anticipated that all assessment criteria are met. Competent and suitabilityorganized work which demonstrates a reasonable level of understanding but

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which lacks sufficient analysis and interpretation to warrant a higher grate. Itwill display some of the weakness of a pass grade. 60 to 64

A pass standard for the level of work- Work which covers the basic subjectmatter adequately and which is appropriately organized and presented but

which is rather too descriptive and insufficiently analytical. There may besome misunderstanding of certain key concepts and limitations in the abilityto select relevant material so that work may be flawed by some omissionsand irrelevancies. There will be some evidence of appropriate reading but itmay be too narrowly focused. 55 to 59

Work, which show a very basic understanding. Important information may beomitted. The work may be descriptive, but of poor structure meaning it doesnot meet the requirements of a pass. 50 to 54

Work, which evidently shows a lack of preparation and suggests that it has

been quickly constructed without though or argument. Major elements ofassessment criteria are not addressed or are inappropriately treated. Thestudent may have problems with understanding and writing. Credits areawarded at this minimum standard. 40 to 49

Work, which shows no evidence of preparation, understanding and/or fails toaddress the assessment criteria. The student may have problems withunderstanding and writing. 10 to 39

Student is not present or has submitted work which has either not met theofficial deadline or which has been submitted on time, but shows clearevidence of plagiarism or cheating. 0

Practical Work

Students demonstrate high levels of professional capability. They areobjective and self critical in their self evaluation. They work a very positiveattitude showing leadership potential but respecting peers and superiors. 95%

Students show highly developed professional performance. They show a

positive attitude and team spirit. They are objective in self evaluation. 85%

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Students show well developed professional performance. They have apositive attitude and are objective in self evaluation. 75%

The student makes an effort to progress and learn. Professional capabilitiesare sufficient and attitude is adequate however, may lack team spirit and

fails to take initiative. 65%

Professional capabilities are sufficient and attitude is adequate. Capable ofbeing a leader, but remains a follower. The student lacks initiative and theirself evaluation is insufficient. 55%

The student has acquired professional knowledge, but may lack ofpunctuality or a hygienic approach or positive attitude. There are no positiveefforts made for improvement. 45%

The level of professional performance is insufficient. The student recognised

errors but does not appear to make an effort in order to improve. The studentmay be easily influenced by peers in a detrimental way. 35%

The students attitude is often negative and they are not motivated. There islikely to be difficult in placing the student in a training position due to lack ofenthusiasm for the industry and ability level which is below average. 25%

A very negative attitude with no motivation for the industry. The student overestimates him/herself and does not recognise mistakes. Professionalcapabilities are insufficient to place in a training position. 15%

Student often absent making it impossible to evaluate. 1%

Student has not attend duties and has not taken part in theory work. 1%

Mitigation

This is the term which refers to a process by which students may request thatexceptional circumstances be taken into account when reviewing their progress andassessment. It refers to one off events that may have occurred during an assessment

period which may have adversely affected their performance in the assessment.Students are required to advise the Dean, in writing, with evidence of the problem beforethe assessment grades are known.

Academic Difficulties

Students are required to make known any medical problems they have which will affecttheir ability to progress. A problem such as dyslexia and other learning difficulties will be

accommodated as far as is possible by the school.

Incomplete Work

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Students prevented by illness or other legitimate reasons acceptable to the lecturer fromcompleting requirements of a course before its completion, will have the designation Iassigned on the grade report sheet. No grade point is recorded and the quarter averageis not affected. At this point, a completion date will be stated. If, by time the Awards

committee meets, no new grade has been submitted by the lecturer and no Defermentof Grade has been granted by Award Committee, or if the stated completion ate hasbeen passed an F (fail) will be assigned. The quarter average will then be recalculated.

Plagiarism and Cheating

Plagiarism is the act of presenting anothers ideas or words as ones own. Cheatingincludes, but is not limited to, the intentional falsification or fabrication of any academicactivity, unauthorized copying of another persons work, or aiding and abetting any suchacts. These acts ar

f&b procedure

Documents