Pioneer 
This program covers all areas of hotel operations that will help students master a wide range of core functions like front office and housekeeping operation and management, banquet and event management, basic food and beverage operations, and management functions in the hotel. Through their studies, students will see many opportunities, including meetings, incentives, conventions and exhibitions (MICE) industry, ecotourism, entrepreneurship, food, and beverage as well as room divisions.
Duration of Study
2.5 Years
Course Mode
Full-time
Course Location
Kuching
Intakes
Assessments
Coursework percentage and written examination percentage. This program provides students with relevant, interesting, stimulating, and practical experience via a variety of teaching and practical techniques. Different dynamic learning processes are employed in the delivery of this program, such as lectures, tutorials, team-based projects, real-life system development, presentations, and independent projects supervised by supervisors from university lecturers or industry experts. The work-based learning is very much practical oriented.
Career Prospect
Students may expect to be employed by:
- Hotels & Motels
- Spas & Resorts
- Food Service Establishments
- Casinos & Theme Parks
- Cruiselines
- Airlines
- Property Management Companies
- Hospitality Consultancies
- Education Bodies
Subjects Offered
Year 1
- Culinary Essentials
- Sanitation, Safety, and Hygiene
- Customer Service
- Introduction to Tourism and Hospitality Industry
- Food and Beverage Service
- Housekeeping Operation and Management
- Hospitality and Tourism Communication
- Front Office Operation and Management
- Industry Placement I
Year 2
- Pastry and Bakery
- Introduction to Accounting
- Introduction to Management
- Food and Beverage Management
- International Cuisine
- Computing Studies
- Fundamentals of Marketing
- Eco Hospitality
- Hospitality and Tourism Management Accounting
- Introduction to Human Resource Management
- Cross-Cultural Studies
- Banquet and Events Management
- Hospitality and Tourism Law
- Entrepreneurship
- Hospitality and Tourism Economics
Elective (Choose One)
- Introduction to Foreign Languages in Hospitality Industry (Japanese, German, Mandarin, Korean, or French)
Year 3
- Industry Placement 2
For foreign students:
- Communication in Bahasa Melayu 2
Entry Requirement
ACADEMIC REQUIREMENTS
​SPM
Pass SPM with minimum 3 credits (C)
O-Level
Minimum 3 credits (C)
​UEC
Pass UEC with a minimum of 3 credits (B)
Hospitality-related Certificate, SKM (MQF Level 3)
Pass Level 3 in the related course and pass SPM with at least 1 credit
Polytechnic Certificates
Pass
​Other qualifications deemed equivalent to SPM/O-Level by the Malaysian Qualifications Agency
Minimum overall average of 50%
ENGLISH LANGUAGE REQUIREMENTS
- English language competency requirements are as follows: Minimum Band 2 of MUET (Malaysian University English Test); or a minimum band score of 4.0 in IELTS; or a minimum score of 30-31 in TOEFL IBT; or a minimum score of 36 in PTE (Pearson Test of English); or a minimum score of 140 in Cambridge English Qualifications and Test.
- International applicants who do not meet the respective academic program’s English Language Requirement will need to improve their proficiency by enrolling in English for Tertiary Education program (R/KJP/00920-00920) which helps them prepare for attaining a required band score. Placement into the various levels of English for Tertiary Education program depends on the English Language qualification students have at the point of admission and/or the outcome of the English Placement Test.
- The applicants who have met the respective academic program’s English Language Requirement may be advised by Faculty to improve their proficiency by undertaking the additional English proficiency courses.
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