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Basic Standards
UiTM Philosophy
A belief that every individual has the ability to attain excellence through
the transfer of knowledge and the assimilation of moral values so as to
become professional graduates capable of developing knowledge, self,
society and the nation.
UiTM Vision
To establish UiTM as premier university of outstanding scholarship and
academic excellence capable of providing leadership to Bumiputera's
dynamic involvement in all professional fields of world-class standards
in order to produce globally.
UiTM Mission
To enhance the knowledge and expertise of bumiputeras in all fields of
study through professional programmes, research work and community
service based on moral values and profesional ethics.
i Basic Standards
Values
Teamwork, continuous improvement, new knowledge.
Organizational Culture
Along with vision, mission and values, FPHP promotes its own
“Culture of Opportunity”.
i Basic Standards
The vision, mission and goals were defined by principal stakeholders : Am (Pentadbiran) 100-FHOTOUR
1. Faculty (PT. 1/1 (1))
2. Alumni
3. Industry professionals
ii Quality Development
The vision, mission and goals were formulated in consultation with Am (Pentadbiran) 100-FHOTOUR
stakeholders that include representatives of (PT. 1/1 (1))
1. Academic staff (public and private institutions)
2. Government agencies.
3. Private sectors
I Basic Standards
• The Faculty have appropriate autonomy to design the curriculum Terms and references from
and to allocate the resources necessary for its implementation to Curriculum Development
ensure the achievement of programme outcomes. Committee.
• The autonomy also cover programmes that are being conducted
by other institutions and agencies (public and private) which is List of academic staff teaching 500-FHOTOUR
negotiated through consultation and co-operation to optimize the use load (ATA) (PT. 11/4/3)
of resources and to assure quality.
• External courses – Center 500-FHOTOUR
of Excellence, (PT. 23/4/2/2)
• Statistic annual budget, 400-FHOTOUR
development budget, (PT. 15/3)
ii Quality Development allocation budget for
teaching and learning
The contributions of all academic staff are focused on :
• Actual curriculum development and implementation
• Research and paper presentation
• Social responsibility Research & Publications 600-FHOTOUR (PT. 5/2)
• Personal growth Khidmat Masyarakat
• Academic supervision of students Industrial Attachment
Independent study, Post
Educational resources are distributed according to the educational needs, Graduate Advising 600-FHOTOUR (PT. 5/2)
which include infrastructure and academic staff development. Pembangunan Staf 500-FHOTOUR
(PT. 16/2/1)
HOTEL MANAGEMENT
i Basic Standards
1. Program Objectives
c) B.Sc (Hons)
• Demonstrate advanced knowledge and skills in all areas of
food and beverage service, front office and housekeeping.
• Effectively work as a member of a team, serve clients and
customers, teach others new skills, exercise leadership
behavior, negotiate, and work with others from diverse
background.
• Demonstrate managerial function and meet organizational
and industrial challenges and demands.
• Demonstrate a sense of professionalism necessary for
working successfully in the hospitality and tourism
industry and demonstrate a commitment to continued
professional growth.
• Demonstrate life-long learning commitment for
continuous professional growth.
2. Program Outcome
a) Certificate
Able to do hands-on task in the front and back of the
house department.
Demonstrate customer service skills and professional and
ethical conduct according to industry standards.
Participate and perform effectively as a member in day-
to-day operations of the room divisions and food and beverage
departments.
Demonstrate communication skills appropriate for the
industry.
Display a professional image, positive attitude, strong
work ethic, and recognize his/her role in the success of the organization
where he/she is employed.
b) Diploma
• Having the knowledge in the operations of hotel industry.
(DI)
• Perform operational tasks in housekeeping, front office
and food and beverage departments. (D2)
• Use technology to achieve operational efficiency and
productivity in foodservice and lodging organizations.
(D7)
• Demonstrate ethical behavior throughout the learning
process. (D3 and D4)
• Use appropriate, professional written and oral
communication skills. (D5)
• Make decisions based on integrating knowledge of
functional areas for managing foodservice and lodging
organizations. (D6)
c) B.Sc (Hons)
• Act effectively as an individual and in a group with
leadership, entrepreneurial and managerial capabilities.
(D5 and D8)
• Apply human resources, management, and leadership
knowledge and skills to enhance performance as an
employee and team member, and to contribute to the
management of a hospitality enterprise. (D5 and D8)
• Recognize and adapt to various and changing
technologies, systems, and computer applications for the
hospitality industry. (D7)
• Apply and integrate hospitality experience, skills, and
knowledge to enhance job performance and future
employability. (D1 and D2)
• Listen and effectively communicate in a positive,
professional, and ethical manner with customers and co-
workers of diverse backgrounds to create an exemplary
hospitality experience based on respect and joy. (D5)
TOURISM MANAGEMENT
i Basic Standards
FOODSERVICE MANAGEMENT
i Basic Standards
1. Program Objective
• Have a sound understanding of, as well as the ability to apply the Kertas Kerja Penawaran 600-FHOTOUR (PT. 3/1)
principles of foodservice systems and operations, and are Program
capable of expanding managerial and entrepreneurial skills.
• Communicate effectively with colleagues, superiors, and clients Faculty and UiTM Prospectus 100-FHOTOUR
and practice ethical and professional behavior. (PT. 8/12/2)
• Demonstrate competency as a team player and/or as well as Syllabus 600-FHOTOUR
team leader in the foodservice industry. (PT. 3/3/2)
• Demonstrate the ability to adopt and adapt the changes and Learning Outcome
innovations to meet industry expectations. 500-FHOTOUR
(PT. 16/2/2)
Course files
2. Program Outcome
Basic Standards
1. Program Objective
2. Program Outcome
i Basic Standards
3. Social Responsibility :
Describe contemporary issues in culinary area such as food
related issues for organization and society well-being.
Practical skills
Perform in all areas of cooking, restaurant services including
good hygiene and sanitation practices in accordance to
industrial standards, culinary and gastronomic trends.
Social Responsibility
Describe contemporary issues in culinary area such as food and
safety issues.
Master in Gastronomy
i Basic Standards
• All aspects of the educational programmes is clearly related to • Kurikulum program Pelan Pengajian Program
the purpose of the faculty. termasuk elektif, teras fakulti HM225
• The curricular approach, the educational content and teaching- pengkhususan, kompetensi
learning methods are appropriate, consistent with and support the (skil kulinari)
attainment of the learning outcomes. • Fail Pengajaran(Course 100-FHOTOUR
• For each programme, the curriculum approach and structure as File) (PT. 9/10/6-1)
well as the teaching-learning and assessment methods that will • OBE Silibus dan Skima 600-FHOTOUR
support the approach is determined. Kerja (PT. 3/3/1)
• There is a variety of teaching-learning methods which will • I-Learn dan statistiknya
enable students to develop the range of intellectual and practical • Analisis/statistik
skills as well as positive attitudes (including analytical learning Kepelbagaian kaedah P & P 600-FHOTOUR
and critical learning) yang digunakan termasuk (PT. 5/2)
• The teaching-learning methods ensure that students take elemen teori, praktikal,
responsibility for their own learning and prepare them for life-long praktikum
learning. Total dependence on the lecture method is not encouraged. • Rekod/minit mesyuarat
• Electives are included to enable students to graduate with a pembentukan kurikulum 600-FHOTOUR (PT.3/1)
minor. They are monitored so that they do not exceed training in the • Rekod/minit
core subjects. mesyuarat reviu/penilaian 100-FHOTOUR
• Students are free to choose 2 Co-curriculum courses to enrich semula/kemas kini kursus (PT. 36/5/6/4)
students' experiences, foster personal development and prepare them • Senarai Kursus
for responsible leadership. Bidang Pengkhususan 100-FHOTOUR (PT.6/1)
HM225 (Pelan Pengajian) 100-FHOTOUR (PT.6/1)
• Buku Panduan (Pengawasan AR
MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 22
Akademik Akademik)
• Buku Peraturan
Akademik
i Basic Standards
• Components of the curriculum teach the principles of • Courses: 600-FHOTOUR
scientific method and provide opportunities for critical review of a. Critical review of (PT. 3/2)
the literature, problem solving, analytical thinking, critical and literature:
creative thinking as well as evidence-based decision making. - HTC 530 600-FHOTOUR
- HTH 650 (PT. 3/3/1)
- HTC 620
500-FHOTOUR
b.”analytical thinking” (PT. 17/5/1)
- HTH 650
- HTC 630
600-FHOTOUR
c. ”creative thinking” (PT. 5/2)
- HTC 540
- HTC 560
- HTC 520
ii
Quality Development • Silibus dan Skima Kerja
OBE dan Pelaksanaannya
• The curriculum includes elements for training students in
creative thinking and problem solving. • Analisis/ komposisi
kaedah ilmiah spt kajian
literitur dll
i Basic Standards
• Each programme identifies and incorporates in the curriculum • Kurikulum & perubahannya 600-FHOTOUR
the important basic or core disciplines/subjects that are essential termasuk jumlah kredit (PT. 3/2)
for understanding the concepts, principles and methods that kursus
support the outcomes of higher education as well as the 100-FHOTOUR
programme. • Kerangka kelayakan (PT. 37/1)
• The breadth and depth of the content of the core courses as well Malaysia termasuk % teras,
as the sequencing of the courses are appropriate in support of the elektif, pengkhususan dan 100-FHOTOUR
effective achievement of the outcomes. Adequate time is allocated, kesesuaian dengan nama (PT. 9/10/6-1)
taking into consideration appropriate balance between core and ijazah
elective courses.
• Each programme fulfil the requirements for the core disciplines • Kurikulum program Pelan Pengajian Program
for an award to be given in the major and minor fields. termasuk elektif, teras HM225
fakulti pengkhususan,
kompetensi (skil kulinari)
ii • Fail Pengajaran(Course 100-FHOTOUR
Quality Development File) (PT. 9/10/6-1)
MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 25
• For academic purposes: • Statistik Pengendalian aktiviti
i. the contents of the core discipline is adapted from time to time to mengenai isu-isu semasa 500-
keep up with the scientific, technological and knowledge secara berterusan dalam FHOTOUR(PT.16/2/2)
development in those fields and to meet the needs of industry. pengendalian kursus atau
ii. the faculty establishes mechanisms for identifying topics of diluar kursus/program
contemporary importance at local, national and global levels
through cross disciplinary boundaries.
• For social responsibilities - the contents of the core discipline is
adapted from time to time and imparted to the society through
hands-on training.
i Basic Standards
• Each programme identifies the aspects in ethics and humanities • Kurikulum dan 600-FHOTOUR
that enable effective communication, decision-making and ethical kandungan kursus etika dan (PT. 3/2)
practice. The relevant elements, which have been identified, is kemanusiaan serta
incorporated in the curriculum. peratusnya. 100-FHOTOUR
(PT. 37/1)
100-FHOTOUR
(PT. 9/10/6-1)
i Basic Standards
Operational linkages are maintained with various external • Kajian kepuasan 100-FHOTOUR (9/10/6-(1))
stakeholders. pelanggan
• Maklum balas 100-FHOTOUR (PT. 9/10/6-1)
Stakeholders 100-FHOTOUR (PT. 25/4/1)
(statistik/analisis)
• Laporan latihan
indusri/praktikum 100-FHOTOUR (PT. 9/10/6-1)
• Rekod maklum balas
digunakan untuk
menambahbaik kurikulum,
Pengajaran & Pembelajaran,
penilaian pelajar dan
600-FHOTOUR (PT. 5/1)
sebagainya.
• Statistik pensyarah,
MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 28
industri dll yang terlibat
dalam pengendalian program
IPG
ii Quality Development