FOOD SERVICE PROGRAMME

This programme would enable students to acquire the necessary knowledge in the field of food science and food service. Students will have the opportunity to learn basic knowledge of food science such as food preservation, food processing, food safety and quality control, food legislation and standard, and functions of food nutrients. Besides that, students will also acquire theoretical knowledge and practical skills in the field of food service such as food service system operation, food service entrepreneurship and accounting, basic cooking, commercial food preparation, menu development, as well as arrangement, design and equipment for food service. Students are required to undergo industrial training in various food industries in private and institutional organization such as “unit sajian” in healthcare institutions, food safety and quality unit in hotel, research institutes or government agencies. Graduates from this programme can be employed in food industries particularly in healthcare, hotel, catering industries, education and research institutes.

admission requirement

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course structure

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list of lecturers

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programme aims, objectives and learning outcomes

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