{"id":65,"date":"2020-01-15T05:53:41","date_gmt":"2020-01-15T05:53:41","guid":{"rendered":"https:\/\/koleksiminda.com\/mchm\/?page_id=65"},"modified":"2020-01-28T16:02:12","modified_gmt":"2020-01-28T16:02:12","slug":"diploma-pengurusan-restoran","status":"publish","type":"page","link":"https:\/\/koleksiminda.com\/mchm\/diploma-pengurusan-restoran\/","title":{"rendered":"Diploma Pengurusan Restoran"},"content":{"rendered":"\n

ABOUT THE PROGRAMME<\/h3>\n\n\n\n

This programme offers the expertise and practical skills required for
students to pursue a supervisory or management career in the
growing hotel & restaurant industry both locally & internationally. <\/p>\n\n\n\n

It prepares students in their jobs at every level from the lower to executive level in the areas of hospitality, especially in small or large companies, hotel chains, business hotels & catering. <\/p>\n\n\n\n

Additionally, student will experience the essentials of foodservice connotation; basic restaurant and culinary skills that are significant to dining room management.<\/p>\n\n\n\n

ENTRY REEQUIREMENT<\/h2>\n\n\n\n

i. PASS SPM with minimum 3 credit in any subject<\/strong>; OR
ii. PASS O-level with minimum C Grade in any 3 subject; OR
iii. SKM (Sijil Kemahiran Malaysia) level 3 in Food and Beverage &
PASS SPM with minimum 1 credit in any subject; OR
iv. PASS UEC with minimum B Grade in any 3 subject; OR
v. PASS Sijil Kolej Komuniti with related field & PASS SPM with
minimum 1 credit in any subject; OR
vi. PASS certificate level in related field with minimum CGPA 2.00:
OR
vii. PASS STPM with minimum Gred C (NGMP 2.0) in any subject;
OR
viii. PASS STAM with minimum rank Maqbul level<\/p>\n\n\n\n

RECOGNITION<\/h3>\n\n\n\n

KPT\/JPS R\/811\/4\/0030 ( FA 0590 ) 08\/21<\/p>\n\n\n\n

FEES<\/h2>\n\n\n\n

RM26,000<\/strong><\/p>\n\n\n\n

Remarks<\/h2>\n\n\n\n

*The stated fees only for tuition fees on overall completion of
the program. In any cases where there are credit exemptions,
offered rebates or approval of scholarship applications, there
will be considerable reduction in the fee. The fees also
exclude Hostel (if necessary) and uniform.
The fees stated here are for Malaysians or local students only<\/p>\n\n\n\n

APA YANG DIPELAJARI<\/h2>\n\n\n\n

YEAR 1<\/strong>
Basic Cookery
Fundamental of Food
Restaurant Management
Safety, Sanitation & Hygiene<\/p>\n\n\n\n


YEAR 2<\/strong>
Catering System Operation
F&B Purchasing & Costing
Principles of Management
Practicum I<\/p>\n\n\n\n


YEAR 3<\/strong>
Restaurant Business and Concept
Foodservice Design, Innovation & Technology
Advance Dining Room Service
Restaurant Cooking
Practicum II<\/p>\n\n\n\n

CAREER PROSPECT<\/h2>\n\n\n\n