PROGRAMME OVERVIEW
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 organizations such as “unit sajian” in healthcare institutions, food safety and quality units in hotels, 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.
PROGRAM CODE
STUDY DURATION
STUDY OPTIONS
MQA REFERENCE NUMBER
CAMPUS
Meet Our Lecturers
- To produce graduates who are knowledgeable in the field of food science (majoring in Food Service) that it recognized nationally and internationally.
- To produce graduates who are capable to apply the core competencies of food service in conducting research and under working environment.
- To produce graduates with specialization in food production and management in institutional or commercial organization.
- To equip graduates with skill that encompasses communication, critical thinking, problem solving, professionalism, life-learning, information literacy, organizational and entrepreneurial.
- To nurture universal humanistic values and patriotism among graduates on top of their specialization
Upon successful completion of the programme, graduates will be able to have the following specific capabilities.
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PLO1 - Acquire an understanding and able to apply relevant knowledge in the field of food science and food service for the benefit of the industry and society
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PLO2 - Demonstrate high cognitive skills in analysing and synthesising problems in Food Science, Food Service and other related fields
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PLO3 - Exhibit high level of practical skills by integrating knowledge, professionalism and values in performing works or tasks
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PLO4 - Demonstrate high level interpersonal skills in discharging responsibility towards community and stakeholders
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PLO5 - Able to work collaboratively and communicate effectively with various stakeholders
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PLO6 - Exhibit high level of digital literacy in research and work environment
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PLO7 - Exhibit numeracy skills in analysing data and issues related to the field of food science and food service.
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PLO8 - Ability to lead and demonstrate self-autonomy with high responsibility in collaboration with various stakeholders.
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PLO9 - Perform self-directed learning through effective information handling and recognize the importance of lifelong learning for continuous self-improvement
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PLO10 - Demonstrate excellent management and entrepreneurship skills
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PLO11 - Exhibit behavior consistent with professional ethics and values
CAREER PROSPECT
· Restaurant Manager
· Catering Manager
· Food and Beverage (F&B) Manager
· Quality Assurance (QA) Manager
