garis panduan kriteria & standard bagi kursus pengajian - Jabatan ...

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Standard Bidang Tertentu, Lembaga Akreditasi Negara, Julai 2004memerlukan pekerja yang terlatihuntuk memenuhi peluang pekerjaanyang disediakan;3. Lulusan bidang ini layak bekerja diindustri perkhidmatan yang berkaitan;4. Kelulusan diterima sejagat.Cabaran1. Industri ini baru dan sedangberkembang. Satu masalah yangdihadapi ialah kekurangan tenagapengajar yang berpengalaman;2. Umum melihat bidang pengajian inisebagai berkaitan dengan kemahirandan kurang menekankan aspekakademik;3. Keperluan untuk membangunkan imejpositif bidang ini;4. Keperluan untuk mendidik masyarakatkerana mereka kurang kefahamantentang bidang ini;5. Pulangan pelaburan adalah rendahdan lambat, tambahan pula pakej gajitidak dapat mengekalkan staf yangberpengalaman dan mahir;6. Perantisan masih diamalkan: lulusanmemulakan kerjaya mereka padatahap yang rendah;7. Turun naik industri mengakibatkanketidakstabilan pekerjaan.well-trained staff to fill for jobscreated;3. Qualifications allow students to workin other related service industries;4. Qualifications can be acceptedglobally.Challenges1. This industry is new and expanding,It is facing the problem of lack ofexperienced teaching staff;2. In general, the public perceive thisfield of study as skill-related, andgiving minimum emphasis onacademic;3. There is a need to develop thepositive image of the profession;4. There is a need to educate thesociety for they lack theunderstanding of this field of study;5. Return on investment is low andslow, in addition, the salary packagecould not retain the experience andskill workers;6. Apprenticeship is still beingpracticed: – graduates start theircareer at the lower level;7. Fluctuations of the industry causejob instability.MATLAMAT PENDIDIKAN / OBJEKTIFAM KURSUS PENGAJIAN HOSPITALITI,PELANCONGAN DAN SENI KULINARIUntuk melahirkan profesional dalambidang hospitaliti, pelancongan & senikulinari yang beretika, berkebolehan danmampu bersaing dalam disiplin berkenaanserta:1. Dilengkapi pelbagai kemahiran yangsesuai dengan industri;EDUCATIONAL GOALS/GENERALOBJECTIVES OF HOSPITALITY,TOURISM AND CULINARY ARTSTo produce professionals in the field ofhospitality, tourism & culinary arts whoare ethical, competent and able tocompete in their respective disciplinesand who are:1. Equipped with multi-skills applicableto the industry;Page 8 of 96
Standard Bidang Tertentu, Lembaga Akreditasi Negara, Julai 20042. Mampu bekerja dalam berbagai-bagaisektor perkhidmatan;3. Mampu menyumbang kepadapertumbuhan dan pembaikanberterusan industri denganmenggunakankeupayaanperancangan taktikal dan strategik.2. Able to work in different servicesectors;3. Able to contribute to the growth andcontinuous improvement of theindustry by applying tactical andstrategic planning capability.HASIL PEMBELAJARAN / OBJEKTIFKHUSUSSelepas menamatkan kursus pengajian dipelbagai tahap, lulusan akan berupayauntuk:Seni KulinariSijil1. Menyediakan dan menghasilkan sajianmengikut piawai yang dikehendaki;2. Mengikuti pembelajaran seterusnya ditempat kerja untuk peningkatan kerjayaatau pendidikan pada masa hadapan.Diploma1. Merancang, mengguna, melaksanakandan menyelia tugasan yang diberikan;2. Berterusan meningkat dan perkukuhdiri melalui pembelajaran seumurhidup;3. Memperkukuh kualiti industri melaluilatihan dan pembangunan;4. Mempamerkan kemahiran kepimpinanpada tahap penyeliaan;5. Mengamalkan sistem keselamatan,kawalan kebersihan dan kebersihanmakanan.Ijazah Sarjana Muda1. Menjalankan pelbagai fungsipengurusan dalam operasi dapur;2. Menjalankan penyelidikan danLEARNING OUTCOMES / SPECIFICOBJECTIVESAfter completion of the courses of studyat various level, graduates will be ableto:Culinary ArtsCertificate1. Prepare and produce cuisine of therequired standard;2. Undertake further learning in thework place for future career oreducation advancement.Diploma1. Plan, apply, execute, and supervisetasks given to them;2. Continuously upgrade and enhancethemselves through life longlearning;3. Enhance the quality of the industrythrough training and development;4. Demonstrate leadership skills atsupervisory level;5. Practise of safety, sanitation controland food hygiene system.Bachelor’s Degree1. Undertake various managerialfunctions in kitchen operations;2. Conduct research and developmentPage 9 of 96
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