C1 & 2 - HM225

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1.0 STATEMENTS OF VISION, MISSION AND EDUCATIONAL GOALS

No. Standards and Criteria Objective Evidence Document/File No

Basic Standards

UiTM Philosophy

A belief that every individual has the ability to attain excellence throughthe 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 andacademic 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.

MALAYSIAN QUALIFICATION AGENCY (MQA) / 2008 1

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1.1 STATEMENTS OF VISION, MISSION AND EDUCATIONAL GOALS


i

ii

Basic Standards

Faculty of Hotel & Tourism Vision

To be acknowledged as a leading educational center for the

development and dissemination of knowledge in the field of hospitalityand tourism, locally and internationally.

Faculty of Hotel & Tourism Mission

To promote the Faculty as a center of academic excellence that is of

competitive standing locally and internationally, to generate highly

professional graduates who are competent, committed, productive,caring and entrepreneurial in the field of hospitality and tourism.

Quality Development

Values

Teamwork, continuous improvement, new knowledge.

Organizational Culture

Along with vision, mission and values, FPHP promotes its own

“Culture of Opportunity”.

Faculty profile

Organization chart :

1. Functional task

2. Academic

Administration

3. Training Kitchen

4. General Administration

Faculty Leaflet,

UiTM Prospectus(2006-2007)

ISO 9001:2000

(Quality Manual)

PK.UiTM.(P)


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1.2 PARTICIPATION IN THE FORMULATION OF VISION, MISSION AND EDUCATIONAL GOALS


i

ii

Basic Standards

The vision, mission and goals were defined by principal stakeholders :

1. Faculty2. Alumni

3. Industry professionals

Quality Development

The vision, mission and goals were formulated in consultation with

stakeholders that include representatives of 1. Academic staff (public and private institutions)

2. Government agencies.

3. Private sectors

Am (Pentadbiran)

Am (Pentadbiran)

100-FHOTOUR

(PT. 1/1 (1))

100-FHOTOUR

(PT. 1/1 (1))


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1.3 ACADEMIC AUTONOMY


I

ii

Basic Standards

• The Faculty have appropriate autonomy to design the curriculum

and to allocate the resources necessary for its implementation to

ensure the achievement of programme outcomes.• The autonomy also cover programmes that are being conducted

by other institutions and agencies (public and private) which is

negotiated through consultation and co-operation to optimize the use

of resources and to assure quality.

Quality Development

The contributions of all academic staff are focused on :

• Actual curriculum development and implementation• Research and paper presentation

• Social responsibility

• Personal growth

• Academic supervision of students

Educational resources are distributed according to the educational needs,

which include infrastructure and academic staff development.

Terms and references from

Curriculum Development

Committee.

List of academic staff teaching

load (ATA)

• External courses – Center of Excellence,

• Statistic annual budget,development budget,

allocation budget for

teaching and learning

Research & Publications

Khidmat Masyarakat

Industrial Attachment

Independent study, PostGraduate Advising

Pembangunan Staf

500-FHOTOUR

(PT. 11/4/3)

500-FHOTOUR

(PT. 23/4/2/2)

400-FHOTOUR (PT. 15/3)



500-FHOTOUR

(PT. 16/2/1)


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1.4 LEARNING OUTCOMES


i

HOTEL MANAGEMENT

Basic Standards

1. Program Objectives

a) Certificate

• Demonstrate basic knowledge and skills relevant to the

industry.

• Demonstrate the skills necessary to obtain an entry level

position.

• Communicate effectively using written and oral skills with

people of different culture.

• Perform basic supervisory functions.

• Demonstrate life-long learning commitment for continual

professional growth.

b) Diploma

• Demonstrate basic 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

backgrounds.

• Demonstrate ethical behavior and self-management in

personal and professional activities.

Kertas Kerja Penawaran

Program

Faculty and UiTM Prospectus

Syllabus

Learning Outcome


100-FHOTOUR

(PT. 8/12/2)

600-FHOTOUR (PT. 3/3/2)

500-FHOTOUR

(PT. 16/2/2)

Course files


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• Communicate effectively using written and oral skills with people of different culture.

• Perform basic supervisory function.

• Demonstrate life-long learning commitment for continual


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


• Demonstrate life-long learning commitment for continuous professional growth.

d) Masters in Hospitality Management

• Exhibit knowledge of traditional management theory,

leadership and management roles, organizational structureand change, service, quality, decision-making,

empowerment, and ethics.


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• Demonstrate understanding of the operational function of the organization.

• Utilize research and problem-solving techniques to

employ “out of the box” critical thinking skills in a variety

of hospitality situations.

• Acquire and manage hospitality management information

from a variety of sources.

• Acquire the ability for lifelong learning through

professional development.

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 theindustry.

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.


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• Acquire and correctly use general industry information,

technical skills, and certifications for employment in the

hospitality industry.

• Able to express ideas effectively and work as a team in

inter department and at all level of the organization.

• Able to acquire hospitality management information and

the ability for lifelong learning through professional

development.

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)


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• Acquire hospitality management information and for lifelong learning through professional development. (D7)

• Identify and solve task related problems. (D6)

• Act effectively as an individual and in a group with

leadership and entrepreneurial capabilities. (D8)

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 exemplaryhospitality experience based on respect and joy. (D5)


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• Recognize the impact of hotel industry in a global,economic, environmental and society context and the

ability to take social responsibility. (D3 and D4)

• Demonstrate customer service skills and professional and

ethical conduct according to industry standards. (D4)

• Able to identify, formulate and solve situational problems.

(D6)

d) Masters in Hospitality Management

• Demonstrate the ability to thoroughly respond to

contemporary hospitality management issues found in thehospitality industry. (D1)

• Make strategic decisions and develop effective solutions

to advanced managerial problems for foodservice and

lodging organizations. (D6)

• Examine mechanisms and techniques employed in the

management of hotel management, convention and

meetings management, or food service management.

• Apply human resources, management, and leadership

knowledge and skills to enhance performance as an

employee and team member, and to contribute to themanagement of a hospitality enterprise. (D5 and D6)

• Able to recognize the impact of hotel industry in a global,

economic, environmental and society context and the

ability to take social responsibility. (D3 and D4)


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• Demonstrate leadership and entrepreneurial characteristicsand professional behaviors. (D8)

• 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)

• Conduct research on problems in the hospitality industry

and disseminate research findings by writing abstracts,

manuscripts, and other documents and by making

professional presentations. (D6)

• Acquire hospitality management information and the

ability for lifelong learning through professionaldevelopment. (D7)


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i

TOURISM MANAGEMENT

Basic Standards

1. Program Objective

2. Program Outcome

Kertas Kerja PenawaranProgram


Syllabus

Learning Outcome


100-FHOTOUR

(PT. 8/12/2)

600-FHOTOUR

(PT. 3/3/2)

500-FHOTOUR

(PT. 16/2/2)

Course files


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i

FOODSERVICE MANAGEMENT

Basic Standards


• Have a sound understanding of, as well as the ability to apply the

principles of foodservice systems and operations, and are

capable of expanding managerial and entrepreneurial skills.

• Communicate effectively with colleagues, superiors, and clients

and practice ethical and professional behavior.

• Demonstrate competency as a team player and/or as well asteam leader in the foodservice industry.

• Demonstrate the ability to adopt and adapt the changes and

innovations to meet industry expectations.

2. Program Outcome

• Identify, plan, organize, control, evaluate and allocate resources

of foodservice operations.

•Demonstrate a working knowledge of food preparation theoriesand techniques, and use this knowledge to meet production

requirements of a foodservice operation within a projected

budget.

Kertas Kerja Penawaran

Program


Syllabus

Learning Outcome


100-FHOTOUR

(PT. 8/12/2)

600-FHOTOUR (PT. 3/3/2)

500-FHOTOUR

(PT. 16/2/2)

Course files


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• Work effectively with others of diverse capabilities and background, and catering to all types of customers.

• Supervise and monitor all operational phases in any food service

operation.

• Demonstrate ethical behavior and self-management in personaland professional activities.

Bachelor in Foodservice Management (HM 222)

Basic Standards


• Exhibit an extensive knowledge of foodservice management

with one or more specialized areas that lead to a sustainable and productive career.

• Practice strong professional ethics, values, and attitudes in work

environment for the benefits of the organizations both locally

and globally.

•

Demonstrate effective interpersonal, communication, leadershipskills, and teamwork in an organizational setting.

• Possess strong perseverance towards challenges and committed

to professional excellence, integrity, and life-long learning.


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2. Program Outcome

• Prepare, maintain, analyze, and utilize financial documents

and data related to foodservice organizations.

• Plan, organize, coordinate, develop, and evaluate the

resources of foodservice organizations.

• Plan, develop and evaluate nutritional and safety aspect of

foods in foodservice organizations.

• Use technology to achieve operational efficiency and

productivity in foodservice organizations.

• Make decisions based on integrating knowledge of functional areas for managing foodservice organizations.

• Demonstrate leadership and entrepreneurial characteristics

and professional behaviors.

• Use appropriate, professional written and oral

communication skills.

• Demonstrate best practices in the operation of foodservice

organizations to meet customer expectations.


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i

CULINARY ARTS MANAGEMENT

Basic Standards

1. Program Outcome

B.Sc (Hons) in Culinary Arts Management

1. Knowledge in specific areas :

Recognize principles and demonstrate knowledge in the area of

gastronomy

2. Practical skills :

Perform cooking skills and develop products in accordance to

industrial standards and gastronomic trends.

3. Social Responsibility :Describe contemporary issues in culinary area such as food

related issues for organization and society well-being.

Kertas Kerja PenawaranProgram


Syllabus

Learning Outcome


100-FHOTOUR

(PT. 8/12/2)

600-FHOTOUR

(PT. 3/3/2)

500-FHOTOUR

(PT. 16/2/2)

Course files


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4. Values, Ethics and Professionalism :

Demonstrate positive attitudes, work values, work

collaboratively with colleagues to accomplish mission, goals and

objectives of organization.

industrial challenges and demands in ethical manner

5. Communication, Leadership and Groups working skills

Perform managerial roles and functions :

a) Communicate effectively at all levels.

b) Manage time effectively in the organization.

6. Problem Solving and Decision Making

Design and conduct qualitative and quantitative analysis and

interpretation of data for managerial decision making

7. Information management and life long learning

a) Use library and /or internet resources to enhance

knowledge base.

b) Critique, analyze, evaluate and synthesize materials

from various sources

c) Demonstrate life-long learning commitment for continual



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8. Management and entrepreneurship• Design and deliver performance and industry

standards for cost, safety and quality.

• Demonstrate entrepreneurial skills.

• Function effectively in terms of communication,

technical and conflict resolution skills

Diploma in Culinary Arts

Knowledge in specific areas

Recognize and apply principles and theories in the area of culinary arts (pastry, western and eastern and management of

kitchen)

Practical skills

Perform in all areas of cooking, restaurant services including

good hygiene and sanitation practices in accordance toindustrial standards, culinary and gastronomic trends.

Social Responsibility

Describe contemporary issues in culinary area such as food and

safety issues.


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Values, Ethics and Professionalism Demonstrate positive attitudes, work values, work

collaboratively with colleagues to accomplish mission, goals

and objectives of organization.

5. Communication, Leadership and Group working skills

Perform basic supervisory functions :

a) Communicate effectively in writing recipes and menus.

b) Convey kitchen technical terms through oral presentation.

c) Manage time effectively as it relates to organization,

production and operations.

6. Problem Solving and Decision Making

Use contemporary culinary techniques, skills and tools to solve

situational problems.

7. Information management and life long learning Use library and/or internet resources to enhance knowledge.

Demonstrate life-long learning commitment for continual


8. Management and entrepreneurship

• Deliver results that meet industry standards for cost,safety and quality.

• Demonstrate entrepreneurial skills.


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Master in Gastronomy

1. Exhibit innovative and entrepreneurial skills, perform

managerial functions and meet organizational needs as well as

industrial challenges and demands.

2. Implement organizational policies and procedures.

3. Evaluate the relationship between the realms of gastronomy and

social theories.

4. Demonstrate life-long learning commitment for continuous professional growth.


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Upon the completion of Certificate in Culinary Arts, graduatesshould be able to:

1. Demonstrate specific knowledge and skills in food production,

including good hygiene and sanitation practices in accordance

to industrial standards.

2. Demonstrate the positive culinarian attitudes and work

values,

work collaboratively with colleagues to accomplish mission,

goals and objectives of organization.

3. Demonstrate entrepreneurial skills.

4. Demonstrate life-long learning commitment for

continual



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2.0 CURRICULUM DELIVERY AND DESIGN

2.1 CURRICULUM DESIGN AND TEACHING LEARNING METHODS


i Basic Standards

• All aspects of the educational programmes is clearly related to

the purpose of the faculty.

• The curricular approach, the educational content and teaching-

learning methods are appropriate, consistent with and support the

attainment of the learning outcomes.

• For each programme, the curriculum approach and structure aswell as the teaching-learning and assessment methods that will

support the approach is determined.• There is a variety of teaching-learning methods which will

enable students to develop the range of intellectual and practical

skills as well as positive attitudes (including analytical learning

and critical learning)

• The teaching-learning methods ensure that students take

responsibility for their own learning and prepare them for life-long

learning. Total dependence on the lecture method is not encouraged.

• Electives are included to enable students to graduate with a

minor. They are monitored so that they do not exceed training in thecore subjects.

• Students are free to choose 2 Co-curriculum courses to enrich

students' experiences, foster personal development and prepare themfor responsible leadership.

• Kurikulum program

termasuk elektif, teras fakulti

pengkhususan, kompetensi

(skil kulinari)

• Fail Pengajaran(Course

File)• OBE Silibus dan Skima

Kerja• I-Learn dan statistiknya

• Analisis/statistik

Kepelbagaian kaedah P & P

yang digunakan termasuk

elemen teori, praktikal,

praktikum

• Rekod/minit mesyuarat

pembentukan kurikulum

• Rekod/minitmesyuarat reviu/penilaian

semula/kemas kini kursus

• Senarai KursusBidang Pengkhususan

HM225 (Pelan Pengajian)

• Buku Panduan

Pelan Pengajian Program

HM225

100-FHOTOUR

(PT. 9/10/6-1)600-FHOTOUR

(PT. 3/3/1)

600-FHOTOUR

(PT. 5/2)

600-FHOTOUR (PT.3/1)

100-FHOTOUR

(PT. 36/5/6/4)



(Pengawasan AR


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Akademik

• Buku Peraturan

Akademik

Akademik)

No. Objective Evidence Document/File No

ii. Quality Development

• The curriculum should encourage personal development of

individuals with a broad perspective whom are not narrowly

focussed on a discipline or subject.

• Co-curriculum should be directed and supervised by qualified

personnel and should be appropriately funded Basic Standards.

• Modul Pembangunan

& Kepimpinan Pelajar

(PPKP) untuk pelajar dari

proses pendaftaran hingga

pengijazahan

Strukur pengurusan akademik

(Carta Organisasi Pengurusan

Akademik)

100-FHOTOUR(PT.

1/1/1)


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2.2 SCIENTIFIC METHODS


i

ii

Basic Standards

• Components of the curriculum teach the principles of

scientific method and provide opportunities for critical review of

the literature, problem solving, analytical thinking, critical and

creative thinking as well as evidence-based decision making.

Quality Development

• The curriculum includes elements for training students in

creative thinking and problem solving.

• Courses:

a. Critical review of

literature:

- HTC 530

- HTH 650

- HTC 620

b.”analytical thinking”

- HTH 650

- HTC 630

c. ”creative thinking”

- HTC 540

- HTC 560

- HTC 520

• Silibus dan Skima KerjaOBE dan Pelaksanaannya

• Analisis/ komposisi

kaedah ilmiah spt kajian

literitur dll

600-FHOTOUR

(PT. 3/2)

600-FHOTOUR

(PT. 3/3/1)

500-FHOTOUR (PT. 17/5/1)

600-FHOTOUR

(PT. 5/2)


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2.3 CONTENT AND STRUCTURE OF CURRICULUM


i

ii

Basic Standards

• Each programme identifies and incorporates in the curriculum

the important basic or core disciplines/subjects that are essential

for understanding the concepts, principles and methods that

support the outcomes of higher education as well as the

programme.

• The breadth and depth of the content of the core courses as well

as the sequencing of the courses are appropriate in support of the

effective achievement of the outcomes. Adequate time is allocated,

taking into consideration appropriate balance between core and

elective courses.• Each programme fulfil the requirements for the core disciplines

for an award to be given in the major and minor fields.

Quality Development

• Kurikulum & perubahannya

termasuk jumlah kredit

kursus

• Kerangka kelayakan

Malaysia termasuk % teras,

elektif, pengkhususan dan

kesesuaian dengan nama

ijazah

• Kurikulum program

termasuk elektif, terasfakulti pengkhususan,

kompetensi (skil kulinari)

• Fail Pengajaran(Course

File)

600-FHOTOUR

(PT. 3/2)

100-FHOTOUR

(PT. 37/1)

100-FHOTOUR

(PT. 9/10/6-1)

Pelan Pengajian Program

HM225

100-FHOTOUR

(PT. 9/10/6-1)


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• For academic purposes:

i. the contents of the core discipline is adapted from time to time to

keep up with the scientific, technological and knowledge

development in those fields and to meet the needs of industry.

ii. the faculty establishes mechanisms for identifying topics of

contemporary importance at local, national and global levelsthrough cross disciplinary boundaries.

• For social responsibilities - the contents of the core discipline is

adapted from time to time and imparted to the society throughhands-on training.

• Statistik Pengendalian aktiviti

mengenai isu-isu semasa

secara berterusan dalam

pengendalian kursus atau

diluar kursus/program

500-

FHOTOUR(PT.16/2/2)


2.4 ETHICS AND HUMANITIES


i Basic Standards

• Each programme identifies the aspects in ethics and humanities

that enable effective communication, decision-making and ethical

practice. The relevant elements, which have been identified, is

incorporated in the curriculum.

• Kurikulum dan

kandungan kursus etika dan

kemanusiaan serta

peratusnya.

600-FHOTOUR

(PT. 3/2)

100-FHOTOUR

(PT. 37/1)

100-FHOTOUR (PT. 9/10/6-1)


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ii Quality Development

• The contributions of ethics and humanities is adapted from time

to time to suit the scientific needs of the programme, the changing

demographic and cultural contexts as well as the needs of society.


2.5 MANAGEMENT OF PROGRAMMES


i Basic Standards

• Students are provided written information during the program

briefing about the educational goals, learning outcomes and

requirements of each programme, the nature of the content, and the

methods of evaluation to be employed.

• Culinary Arts programme has a head and a team of experienced

academic staff/ committee that is responsible for the planning,

implementing and improving of the programme based on the programme outcomes.

• The programme head or committee have the authority and

procedures that are established by the governance structure for

monitoring the programme.

• The programme head or committee have adequate resources to

plan and implement the teaching learning methods, assessment of

• Maklumat Ketua

Program dan SIG

• OBE Silibus dan Skima

Kerja

• Carta organisasi

pengurusan akademik

• Terma dan rujukanJ/Kuasa Akademik, J/Kuasa

Kurikulum yang jelas

• Senarai tugas Ketua

program yang jelas termasuk

autoriti




400-FHOTOUR

(PT. 15/3)

100-FHOTOUR

(PT. 35/5)


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ii

students, course and programme evaluation and innovations that are

required.

Quality Development

• The curriculum or programme committee include representatives

of academic staff, stakeholders and alumni.

• Students are involved in the planning of studentactivities.

• Sumber kewangan/bajet,

alat, staf yang diberikan

kepada Ketua Program dan

J/Kuasa (statistik, jumlah vot)

• Ahli J/Kuasa Kurikulum

(Panel penasihat) terdiri dari

Stake Holder, alumni

pensyarah. Statistik &

analisisnya

100-FHOTOUR

(PT. 9/11/2)

100-FHOTOUR

(PT. 9/11/2)

100-FHOTOUR

(PT. 9/11/1)500-FHOTOUR

(PT. 1/5/2)


2.6 LINKAGES WITH EXTERNAL STAKEHOLDERS


i Basic Standards

Operational linkages are maintained with various external

stakeholders.

• Kajian kepuasan

pelanggan

• Maklum balasStakeholders

(statistik/analisis)

• Laporan latihan

indusri/praktikum

• Rekod maklum balasdigunakan untuk

menambahbaik kurikulum,

Pengajaran & Pembelajaran,

penilaian pelajar dan

sebagainya.

• Statistik pensyarah,

100-FHOTOUR (9/10/6-(1))

100-FHOTOUR (PT. 9/10/6-1)100-FHOTOUR (PT. 25/4/1)

100-FHOTOUR (PT. 9/10/6-1)



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ii Quality Development

The programme/curriculum committee regularly obtained

feedback about graduates from employers and used the

information for curriculum improvement.

industri dll yang terlibat

dalam pengendalian program

IPG


Documents

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