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Standard Bidang Tertentu, Lembaga Akreditasi Negara, Julai 2004BA Culinary Arts ManagementCulinary Arts(30-35%)Teras / coreCulinary Management(25-30%)Business Development(15-20%)Practicum(20-25%)Project / Assignment(10%)Language(0-5%)Kandungan / Contents· Patisserie / Confectionery / Baking· Food Fundamentals: Theory, Nutrition, Diet andCulture· Kitchen and Larder Skills· Design & Development of Dishes· Cuisine Studies and Gastronomy· Sanitation, Safety and Hygiene· Food Production Management· Food & Beverage Management· Facilities Management· Quality Management· Food & Beverage Control· Menu Planning & Development· Banquet and Catering Management· Restaurant Management· Food Service Marketing· Strategic Management· Human Resource Management· Operations Management· Financial Analysis & Control· Management Information Systems· Legal and Legislation· Work-based Learning· Dissertation on subject matter related to Culinary Arts/ Culinary Management / Kitchen Operations· Foreign LanguagesPage 20 of 96
Standard Bidang Tertentu, Lembaga Akreditasi Negara, Julai 2004Jadual 2: Reka Bentuk Komponen Profesional Kursus Pengajian HospitalitiTable 2: The Design of Professional Components of Hospitality Courses Of StudyDiploma in Hotel ManagementCore Course(50-60%)Business / Management(30-40%)Practicum(10-30%) · Industrial TrainingElectivesKandungan / Content· Food Production· F & B Management· Front Office Management· Hospitality Studies· Accommodation / Housekeeping Management· Events Management· Purchasing & Cost Control· Accounting· Economics· Sales & Marketing· Management· HRM· Law· IT / MIS· Business Communication(0- 10%)· Contemporary IssuesLanguages(10-20%) · Foreign LanguagesPage 21 of 96
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garis panduan kriteria & standard bagi kursus pengajian - Jabatan ...

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