EVENT PUBLICATION AND MERCHANDISING exposes students to the publication
of event promotion materials and merchandising.
It equips students with technical skills of developing, designing and
producing the related media. It also
covers the marketing activities and sales techniques, not forgetting the
business processes of merchandising in event industry.
RECREATIONAL TOURISM 2 (MARINE) exposes students to marine-based recreational activities within the
tourism industry. Students will develop competencies in overall operations and
management of marine-based recreational activities. All recreational activities
will be conducted based on international safety and risk management plan
standards. To ensure successful implementation of this course, the teaching and
learning process must apply flexible and innovative scheduling strategies.
PENGHASILAN PRODUK BAKERI memberi pendedahan kepada pelajar tentang kaedah dan langkah-langkah penyediaan doh menggunakan bahan yang betul. Di samping itu, pelajar juga dapat menghasilkan produk yang berasaskan yis seperti roti putih (sandwich), roti gandum, ban manis dan pedas), donut dan pau.
KOKURIKULUM memfokuskan kepada penguasaan pengetahuan dan kemahiran khusus secara holistik bagi mengukuhkan pembentukan kemahiran insaniah pelajar yang positif
PENGEMASAN mendedahkan pelajar tentang struktur, operasi dan fungsi asas Jabatan Pengemasan di sesebuah hotel. Pelajar juga akan mempelajari prosedur operasi standard bagi pengemasan bilik, pembersihan ruang awam serta pendobian
PENGIRAAN KOS MAKANAN memperkenalkan kos yang terlibat dalam pengiraan harga jualan produk dan untung-rugi. Ia membincangkan mengenai resepi standard, catuan dan faktor yang mempengaruhi kos.
VISITOR INTERPRETATION SERVICES (VIS) covers the basic concepts and application of interpretation services in tourist and visitor attraction. It includes the principles, competencies, methodologies, and planning elements in interpretation services for visitors and tourists. Students are required to plan and acomplish interpretation assignments and projects.
LEGAL AND ETHICS MANAGEMENT exposes students with the basic knowledge of Malaysia Law and ethical issues. Students discuss the Contract Law, Employment Law and Islamic Law as for basic knowledge required in event business as well as other issues in ethics such as negligence and sexual harassment.
COMMUNITY BASED TOURISM (CBT) is designed to expose students to the concepts, planning and programming process of a community-based tourism destination or attractions. Based on established CBT development manual, this syllabus allows students to put into practise the leadership role in the initial start-up process and operation of a CBT destination. Topics include the understanding of community-based tourism concepts and principles, destination selection process, community readiness and resources assessment, community capacity building process, leadership and administrative set-up, quality programming design, marketing and networking.
provides knowledge and understanding of crowd management and the importance of
planning effective crowd management in any kind of event. Students will also learn about safety in crowd
management, crowd control, communication in crowd management and crowd monitoring and able to develop crowd management proposal for appointed event.
FUNDAMENTALS OF TOURISM AND HOSPITALITY exposes students to the foundation of tourism and hospitality sectors, including the significance of tourism to the host and global communities. Students are also introduced to the career, academic and entrepreneurial prospects which exist in the industry. The reality of workplace demands and employability skills in the tourism and hospitality profession are also shown. Students are exposed to the importance of sustainable tourism practice in tourism and hospitality. Students are given the opportunity to gain experience through talks on tourism and hospitality industry delivered by invited guest speakers.
CUSTOMER SERVICE FOR TOURISM AND HOSPITALITY exposes students to skills required for
establishing a specific career path offered through personal and professional
development. Student should be given
knowledge and basic understanding on how customer service being established
practiced and organized in the hospitality and tourism industry. Students also
should be able to demonstrate positive and hospitable attitude that has been
practiced in hospitality and tourism industry and how the public sector is
exposes the students to the basic geographical components of tourism. Students
are also exposed to the resources, physical features, attractions, climatic
variations, study of maps, time difference, International Date Line and the
importance of geography in tourism. This course also aims to introduce the
students to the tourist generating countries to Malaysia.