STUDENT'S HANDBOOK - East West International College

Revised: AUG 2019

STUDENT’S HANDBOOK

Environment, Health, Safety and Security

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EAST WEST INTERNATIONAL COLLAGE

STUDENT HANDBOOK AMENDMENT 2019 Certificate and Diploma Programs.

Student Handbook (Amendment 2019) is issued after reviewing the student Handbook 2016.

This Student Handbook is an essential reference for any student pursuing a course at East West International College. It aims to assist you in adjusting to your new life at College and to address any concern and question you may have as a new student.

The handbook contains important information which you will find useful in your academic and social life. We suggest you read through it carefully to familiarize yourself with the policies and guidelines of East West International College and the programme you are enrolled in. If there are any aspects you would like to include in this handbook, do share it with us. Do not hesitate to approach any college staff for assistance on any concern not dealt with in the handbook.

You enter East West International College with many hopes and aspirations. We are here to help you work towards achieving them.

DISCLAIMER This publication contains information which is current as at 1st AUG 2019. Changes in circumstances after this date may impact upon the accuracy or currency of the information. The College takes all due care to ensure that the information contained here is accurate, but reserves the right to vary any information described in this publication without notice.


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VISION AND MISSION

STATEMENT OF EAST WEST

INTERNATIONAL COLLEGE

VISION STATEMENT

We strive to provide affordable and quality education to our students.

MISSION STATEMENT

To provide quality education to our students by providing quality teaching

and learning process with well equipped facilities.


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As our graduates, you will demonstrate the following attributes:

Attributes Indicators

Effective Communication

Skills

The ability to present information in a highly coherent

manner in different contexts:

To speak proficiently & written information competently

To utilize various information technology skills

To present information precisely and accurately

Creatie and Critical Thinkig

Abilitis

The ability to analyse, assess, and utilize different thinking skills to determine the value of information and ideas:

To utilize analytical thinking skills in different contexts

To think creatively to generate new ideas

To use critical thinking skills to formulate alternative

approaches to learning

Ethica and Civic Responsibility

The ability to function as responsible individuals with ethical values who are accountable to the local, national, and international community:

To strive for justice, equality, honesty, and integrity in all personal and professional pursuits

To acknowledge and accept the common responsibility to preserve the environment and its surroundings

To actively contribute to the development of societal

concerns

Knowledge of Disciplines

The ability to demonstrate sound understanding of concepts, theories and skills with effective application in relevant areas:

To possess an in-depth knowledge of the discipline for

effective decision-making

To transfer skills across different disciplines

To articulate pertinent interdisciplinary issues


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Attributes Indicators

Interpersonal Skills

The ability to work effectively and productively as

members of a group:

To interact and collaborate with others

To commit and focus on group task or decisions

To uphold the integrity and passion for individual and

group work

Lifelong Learning

The attitude of having a high regard for and commitment

to continuous learning:

To actively seek new learning opportunities

To use reflective thinking to generate new learning

For continuous engagement in learning new knowledge

Engaged

Global Citizen

The ability to function in an international context with a

deep appreciation for diversity:

To develop greater appreciation for cultural and racial

diversity

To communicate effectively in cross-cultural contexts

To think across national and international borders

Leadership

The ability to lead in different contexts to innovate and

create change:

To initiate responsible actions to create change for the

common good

To adopt and adapt change to motivate others

To initiate the development of new ideas

Entrepreneurship

and Management

Skills

The ability to create and restructure a context and/or an

organization to innovate and generate business ideas:

To evaluate the context and viability of an organization

or business

To engage risk and reality in decision-making

To seek and network with different sources

To generate new ideas for a new business venture


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TABLE OF CONTENTS

1. ADMISSION AND REGISTRATION 10-20

i. Registration And Enrolment

ii. Payment Of Fees, Charges And Monies

iii. Code Of Conduct

2. PERSONAL DATA PROTECTION 21

i. Disclosure Of Personal Data

ii. Notices And Correspondence 3. ACADEMIC PROCEDURES AND POLICIES 22-35

i. Programme Structure

ii. Moderation Guidelines

iii. Course Policies

iv. Assessment & Grading

v. Rules Of Academic Progression

vi. Award Of Diploma/Certificate

4. SELECTION OF COURCES

4.1 CERTIFICATE IN HOTEL OPERATIONS 36-40

i. Entry requirement

ii. Course structure

iii. Course synopsis

4.2 CERTIFICATE IN HOTEL OPERATIONS (WBL) 41-49




4.3 DIPLOMA IN ACCOUNTANCY 50-56





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4.4 DIPLOMA IN BUSINESS MANAGEMENT 57-68




4.5 DIPLOMA IN CULINARY ART 69-79




4.6 DIPLOMA IN CULINARY ART (WBL) 80-89




4.7 DIPLOMA IN HOSPITALITY MANAGEMENT 90-102




4.8 DIPLOMA IN HOSPITALITY MANAGEMENT (WBL) 103-114




4.9 DIPLOMA IN INFORMATION TECHNOLOGY 115-126




4.10 DIPLOMA IN TOURISM MANAGEMENT 127-133





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4.11 DIPLOMA IN TOURISM

MANAGEMENT (WBL) 134-147 i. Entry requirement

ii. Course structure iii. Course synopsis

5. EXAMINATION 148-156

5.1 EXAMINATION PERIODS 148

i. Provisional Time Table

ii.Final Timetable

5.2 EXAMINATIONS REGULATIONS 149-151

i. Examination Slip

ii. Prohibited Itam In The Examination Hall

iii. Mobile Phone In The Examination Hall

iv. Washroom Procedures

v. Attendance Slips & Waiting Period

vi. Time Keeping

5.3 CONDUCT OF EXAMINATIONS 152-155

i. Attendance At Examination

ii. Admission To Examination Room

iii. Students Indentity

iv. Leaving And Re-Admission To An Examination Room

v. Reading Time

vi. Conduct Of Candidates

vii. Material Or Equipment In Examination Room

viii. Disrucption Of Examninations

ix. Illness Or Misadventure During A Formal Examination

x. Absence From Entire Formal Examination

xi. Special Examination Conditions

xii. Speacial Examination

xiii. Illness Or Misadventure During A Teaching Period

xiv. Medical Certificates


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5.4 ACADEMIC MISCONDUCT 156

i. Examination Malpratice

ii.Misconduct During Examination

6. RESULT 157

i. Release & Publication

ii.Witholding Of Results

7. PLAGIARISM 158-160

i. Published Materials

ii. Other Students‟ Work

iii. Plagiarism in a Major Project /Thesis/Dissertation

iv. Plagiarism in Group Work

v. Repeated Plagiarism (Second Time)

vi. Repeated Plagiarism (Third Time)

vii. Repeated Plagiarism (Beyond the Third Time)

8. CESSATION OF PROGRAMMES 161-163

8.1 POLICIES GOVERNING DISCONTINUATION OF STUDIES

i. General

ii. Withdrawal

iii. Termination of studies

iv. Appeal process

v. Cessation Of Academic And Administrative Services

vi. Deportation

9. INTERNATIONAL STUDENTS 164-181 9.1 POLICIES GOVERNING

INTERNATIONAL STUDENTS

i. General

ii. Registration And Admission

iii. General Requirement

iv. Withdrwal And Student Visa

v. Medical And Health Insurance


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10. SERVICES & FACILITIES 182-185

10.1 PROGRAMME OFFICE 10.2 STUDENT SERVICES DEPARTMENT

11. LIBRARY 186-189

i. Library hours

ii. Library rules & regulation

12. COMPUTER FACILITIES 190

i. Computer Laboratory

ii. Information And Communication

iii. Technology Services

13. ENVIRONMENT, HEALTH, SAFETY & SECURITY 191-194

i. Environment And Health

ii. Safety And Security

iii. Emergency Numbers

14. BOARD 195-196

i. Examination Board

ii. Disciplinary Board

iii. Appeal Board

15. APPENDIX : REFFENCING 197-211


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1) ADMISSION AND REGISTRATION

i) REGISTRATION AND ENROLMENT

Enrolment Students shall be deemed registered upon accepting the College‟s Letter of Acceptance and having paid all fees and charges due.

Responsibilities of Students

A student is responsible for providing the College with all information necessary for registration and enrolment. A student shall be responsible for complying with all rules and regulations of the College.

Deferment of Enrolment East West International College will allow deferment of enrolment up to 12 months provided the application is made in writing to the College. An offer of re-enrolment is guaranteed, subject to the applicant not enrolling in any other pre-university or tertiary courses in another institution during the approved period of deferment unless otherwise approved. Approval for an extension beyond the approved period is not automatic and will be considered upon an application to the College.

Leave of Absence Students who wish to withdraw temporarily from a course must lodge an application for leave of absence in writing to the College. Supporting documents verifying reasons for which leave is sought must be provided. The College will not approve leave of absence of more than 1 month. Any application for a longer duration will constitute deferment of enrolment.

Students resuming a course after a leave of absence shall be subject to the course requirements in operation at the time of resumption.


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Withdrawal from a Course Students who wish to withdraw from their course must lodge a written application with the College and fill up a Clearance Form obtainable at the Programme Office.

A request for withdrawal from a course will be treated as a request for withdrawal from all subjects.

Students who have ceased to attend classes for any or all subjects in a course for a period exceeding 4 weeks and who have not sought permission to withdraw, may have their enrolment in that subject and/or course withdrawn by the College.

Exclusion from the College Students who fail to maintain the required minimum rate of progress (refer to progression rules) in a course shall be excluded.

Re-admission to the College Students who have had their enrolment terminated or have been excluded and subsequently wish to be re-admitted may apply to the College for re-admission. The decision of the College shall be final.

Add/Drop Subject A student who wishes to discontinue a subject is advised to first consult the Head of Department. Students may add or drop subjects in the first 2 weeks of the long semester or first 1 week of the short semester by submitting the Add/Drop form to the Programme Office. Fees for subjects dropped in the first two weeks of the long semester and first one week of the short semester will be carried forward to the next semester.

If withdrawal of a subject is made within the first 4 weeks of the long semester or first two weeks of the short semester, no notation of the subject will made on the transcript. Subjects dropped after the fourth week of the long semester or second week of the short semester will be reflected as „F‟ on the transcript.

Exemptions Students seeking for credit transfers and subject exemptions should submit a duly filled Application Form for Subject Exemption, obtainable from the Programme Office, together with relevant documents. Students will be notified of the outcome approximately two weeks after submission of the application


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ii) PAYMENT OF FEES, CHARGES AND MONIES

Fee Payable Students registered in the College are required to pay all fees, charges, debts and any other specified amount incurred by a student. Fees for the academic year are as set out in the Fees Schedule.

Full settlement of first semester fees is required by the intake date and according to the due dates for subsequent semesters.

All other monies owing to the College must be paid on or before the specified due date.

If a student is applying for a scholarship or loan, it is the responsibility of the student to pay all fees, charges, debts and any other specified amount by the final date of payment should the scholarship or loan disbursement be delayed.

The fees for each intake as set out in the Fees Schedule are valid for the normal duration of the programme. Students who remain beyond the stipulated duration are required to pay current fees.

Late Payment Administrative Charges For subsequent semesters, all fees due must be fully paid before or by the start date of the semesters. An administrative charge of RM50.00 will be imposed commencing from the third week of the semester if payment is not received by the specified due date for each week or part thereof delayed. The College reserves the right to review the status of the student and to take such necessary action as the College deems fit if payment is not received by the end of the fifth week of the semester. Such action may include barring from classes and facilities, suspension or termination of the student.

In addition, students who:

Are indebted to the College because of non-payment of any fees or charges due Fail to make the agreed repayment of any loan made by the College to the student; or Fail to pay any debt or any other specified amount due

shall have their academic results and/or certificates withheld and shall not be permitted to re-enrol, attend classes, use College facilities, sit for examinations or to graduate until all obligations have been met or the indebtedness discharged or alternative repayment arrangements made to the satisfaction of the College.


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Deferment of Enrolment New students who defer their enrolment shall pay current semester fees, charges and monies. If prior fees have been paid, the student will need to settle the difference arising from any changes in fees and charges.

All students who defer shall have the fees paid transferred to the new semester in the manner stated below. An administrative charge of RM100.00 will be imposed for deferrals except when the deferral is carried out before the semester commences.

a. If the deferral is effected within the first month of semester commencement, all fees paid are transferable to the new semester.

b. If the deferral is effected after the first month of semester commencement but before the mid-semester, only pro-rated tuition fees and 50% of all other miscellaneous fees will be transferable to the new semester.

c. If the deferral is effected after the mid-semester or after the completion of a semester, only the registration fee and library deposit are transferable to the new semester.

Fee Refund Fees paid are neither refundable nor transferable, except in the circumstances set out below and provided that a request in writing for such refund is received by the Head of Department. Any refund of fees or part thereof is subject to the following: a. If a student withdraws from the programme before the commencement of the

semester, an amount not exceeding 70% of all fees (except Registration Fee and Resource Fee) paid is refundable.

b. If a student withdraws from the programme within the first two weeks after the commencement of the semester, an amount not exceeding 50% of all fees (except Registration Fee and Resource Fee) paid is refundable.

c. There will be no refund of fees if a student withdraws after the second week of the commencement of the semester.

d. However, if a student is required to leave the programme for National Service because his/her request for National Service deferment is denied, he/she will be eligible for a full refund of all fees paid.

e. However, if a student is required to leave the programme due to non-fulfilment of entry requirements upon official announcement of examination results, he/she will be eligible for a pro-rated refund of all fees (except Registration Fee and Resource Fee).

f. In the event that the College cannot accept a student for enrolment due to the fault of the College, all fees paid will be refunded in full.


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g. In the event that a student is expelled from the College or leaves the College due to disciplinary/academic misconduct, there shall be no refund of fees paid except refundable deposits.

h. Refunds will be made in the name of the parent/guardian/sponsor as declared in the application form.

i. All refunds whether of fees, deposits or whatsoever payments, shall be free of interest and shall be subject to the right of set-off by the College against any fees or whatsoever payments due and owing to the College.

Process of Refund The College automatically processes all the security deposit refunds when students complete their courses. The process takes approximately 6 to 8 weeks.

In the event a student leaves the College in the middle of a programme, he/she is required to hand in the Clearance Form which is obtainable from the Programme Office. The name and address of the payee should be clearly written on the form in order to expedite payment.

The payee shall be the guardian/parent/sponsor. Any request for otherwise shall be made prior to issuance of cheque and supported by relevant documents. An administrative charge of RM5.00 will be imposed for any cheque alteration thereafter.

All claims for refund of any monies (fees, deposits, etc.) shall be made within 1 year from the date the relevant student ceases to be a student of the College, failing which the amount thereof shall accrue in favour of the College and thenceforth the right to so claim shall automatically cease. The College shall be entitled to transfer the said money into a separate account/fund and apply the same for whatsoever purpose deemed fit by the College.

Inter-programme Transfer For inter-programme transfer cases, an administrative charge of RM100.00 will be imposed except when the transfer is carried out before the semester commences for

the first registered programme. The amount of fees transferable to the new programme is subject to the following:

a) If the inter-programme transfer is carried out within the first month of the commencement of the semester, all fees paid are transferable to the new programme.

b) If the inter-programme transfer is carried out after the first month of the commencement of the semester but before the mid-semester, only pro-rated tuition fee and 50% of all the other miscellaneous fees will be transferable to the new programme.


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c) If the inter-programme transfer is carried out after the mid-semester or after the completion of a semester, only the Registration fee and all deposits are transferable to the new programme.

iii) CODE OF CONDUCT

Students shall comply with the rules and regulations of the College. Whilst on the premises of the College or engaged in any activity related to their study at the College, students shall comply with any reasonable directive given to them by any officer of the College and shall maintain an acceptable standard of conduct.

Prohibited Activities The following activities are deemed to be of a very serious nature and students involved in them will be dealt with severely. Among the possible consequences of such unacceptable behaviour could be expulsion from the College. The College will not hesitate to report students engaging in such activities to the relevant authorities.

Students should, therefore, take a serious view of the following prohibitory acts:

Use of Alcohol / Illegal Drugs

The use of alcohol or illegal drugs on College premises is strictly prohibited. Students must ensure that they do not attend College or a College function under the influence of any of these substances.

Theft

Stealing the property of fellow students, staff or the College will not be tolerated. Full restitution must precede any consideration of re-admission to the College.

Forgery

Forging a document, using a false student card, or otherwise misrepresenting oneself is unacceptable. No student, nor any other person on behalf of a student, shall knowingly

submit to the College a document that: • is falsely signed; or • contains any forged signature; or • is a false, untrue or misleading statement.

Vandalism

Students found vandalising College property will be subject to disciplinary action.


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Gangsterism, Extortion and All Forms of Physical Violence

Gangsterism, extortion and all forms of physical violence are extremely serious and will be dealt with severely.

Illegal and Criminal Activities Illegal and criminal activities are strictly prohibited. Students who are charged and found guilty in a Court of Law will be expelled.

Smoking East West College is a smoke-free College. As such, smoking is strictly prohibited on

College premises and along the corridors of the College.

Courtesy and Respect Students must be disciplined and courteous at all times. Responsible behaviour is expected both inside and outside the College. Students should develop a sense of respect for the faculty members as well as for their colleagues, outside visitors and for College property.

Classrooms Students are not permitted to use the classrooms or AV equipment in the absence of

lecturers or staff nor damage or remove any furniture and fittings from the classrooms. They are responsible to switch off all lights and air conditioning before they leave the classroom. All classrooms will be kept locked when not in use.

Consumption of Food and Beverage In the interests of hygiene, eating and drinking are not permitted in classrooms and the computer laboratory.

Attendance

Students should be aware that their absences from lectures and tutorials may seriously jeopardize the successful completion of programmes pursued. A minimum attendance of 80% of scheduled classes and tutorials in each subject is required in order for a student to be permitted to sit for the final examinations. If a student‟s attendance falls below 50% or if he is continuously absent for a month without valid reasons, his name will be taken off the rolls.

Students who do not satisfy the prescribed attendance requirements for a subject may be refused permission by the College to be considered for assessment, to attempt an assessment task, or to sit for an examination in that subject. Students may appeal with written reasons to justify their eligibility for any of the assessments stated.


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• In cases of illness, or other circumstances beyond their reasonable control, students may be excused from attendance at classes on submitting a written application, with supporting documents verifying the reason for their absence, to the College.

• The granting of an exemption from attendance at classes does not carry with it exemption from payment of any fees or charges, nor does it imply exemption from, or concessions relating to, assessments or examinations.

Tardiness It is expected that students will be seated ready to commence lectures and tutorials at scheduled times. Those who are regularly late for classes may be refused admission by the academic staff in charge.

Attire

Students must be dressed in neat and clean clothing at all times. Students are advised to be mindful of the cultural sensitivities of others and to the academic environment. Attire that is inappropriate and too revealing or offensive like shorts, singlets, and spaghetti string tops, slippers and thongs are not permitted. All staff of the College have the authority to refuse admittance to students who are not properly attired. The College reserves the right to determine what constitutes appropriate attire.


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Dress code for Practical Sessions (Hospitality & Tourism students

only) Students must be in their full practical attire for all practical sessions:

1) Kitchen Attire Chef‟s tunic, scarf (colour according to level of study), TCHT beret, apron, black trousers (all made from materials containing not less than 60% cotton) and non-slip safety shoes.

2) Restaurant Attire

MALE : a) Long sleeved white shirt with white singlet; b) Black trousers; c) Vest; d) Plain black socks; e) Black polished non-slip leather shoes (no boots allowed); f) Black executive belt; g) Brasserie apron.

FEMALE :

a) Long sleeved white blouse; b) Vest; c) Black long pants or skirt (not more than 5cm above knee); d) Skin colour stockings, if wearing skirt; e) Plain black polished non-slip court shoes; f) Brasserie apron.

Students are required to wear their kitchen or restaurant uniforms during practical classes only. Students are expected to change into their uniform in the changing rooms and proceed to the kitchen & restaurant through the side entrance of the kitchen. Loitering outside the kitchens & restaurants in these uniforms is strictly prohibited.

3) Front Office Practicals a) Long sleeved shirts/blouses; b) Slacks/trousers/skirts (as explained above); c) Suits are encouraged.

4) Housekeeping Practicals

College T-shirts and black slacks only.

5) Tourism Practicals Contemporary batik shirt/blouse with long dark colour pants.


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6) Other areas of importance a) Only 1 gold/silver chain is allowed and must be worn under the uniform; b) 1 pair of stud earrings for female students only; c) Bracelets or anklets of any kind are not permissible; d) Only wedding rings are allowed; e) Hair nets must be worn during kitchen practicals (for females); f) Ladies must tie up their hair when their hair reaches the second collar; g) Strong or pungent perfumes are not allowed; h) Tattoos are strictly prohibited.

Male students are not allowed to keep a moustache or beard and must always maintain a neat haircut not exceeding the collar at the back and not covering the ears by the side. Students are not allowed to dye their hair. Female students must always maintain a neat hairstyle.

Penalties Alleged plagiarism or cheating during examinations or any other form of assessment will be investigated by an appropriate member of the College. The matter will be brought to the attention of the Head of Department who will request for a Disciplinary Committee to be convened. Cheating during a test or examination is a serious academic offence. The penalty imposed for a first offence could include a deduction of marks for a particular assessment, requiring a resit of the assessment, or awarding a zero mark for the assessment. A repeat offence for the same course or any course thereafter could result in suspension or expulsion from the College.

Copyright Issues East West International College does not condone the infringement of copyrights. The copyright protection in Malaysia is governed by the Copyright Act, 1987. Students will be personally liable if they infringe copyrights. Students are responsible for the purchase of class materials and prescribed textbooks for each subject. Photocopied versions of such books will not be permitted in lectures or tutorials and may not be used in open book examinations or class exercises.

Please note that all books carry the copyright clause. Indiscriminate photocopying of books, journals or any other published material will lead to legal liability. Students are also advised that the redistribution of software from computer systems breaks agreement with its suppliers. Therefore, this is strictly prohibited. Violation includes copying, transmitting or documentation without proper authorisation. Students are advised to seek further information from the Academic Staff or Librarian.


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Notice Boards Notices are posted and regularly updated on notice boards at various locations on campus.

Notices are not to be placed on any notice boards without prior consent from the Programme Office. No notices are allowed on walls or window panes.

Expulsion East West International College reserves the right to expel students for serious breach of discipline. Fees will not be refunded in such cases.


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2) PERSONAL DATA PROTECTION

i) DISCLOSURE OF PERSONAL DATA

Pursuant to the Personal Data Protection Act 2010, the college shall not disclose any Personal Data to any party including parents and/or guardians without the approval of the student with the exception to those parties clearly stated in the Personal Data Protection Act 2010 or permitted with consent from the student.

ii) NOTICES AND CORRESPONDENCE

All notices and correspondence official or otherwise shall at all times strictly be between the student and the college, except for any matter which shall include but not limited to financial matters that the university may provide notice in a written manner and/or form the discretion is totally with the university.


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3) ACADEMIC PROCEDURES AND POLICIES

i) PROGRAM STRUCTURE

Intakes

Intakes for diploma and certificate programmes are in April and August 2009.

Duration

The duration of the diploma programme is seven semesters, including two short semesters, over 2.5 years. Each semester covers 16 weeks, including 14 full-time teaching weeks. The short semester covers 8 weeks, including 7 full-time teaching weeks. The industrial training is for a period of 12 weeks.

The duration of the certificate programme is four semesters, including two short semesters, over 1 year 3 months. Each semester covers 16 weeks, including 14 full-time teaching weeks. The short semester covers 8 weeks, including 7 full-time teaching weeks. The industrial training is for a period of 7 weeks.

Categories of Subjects

All subjects in the programme are taught in English, with the exception of some Malaysian Qualifications Agency (MQA) Compulsory Subjects. Subjects offered in the programme are grouped under the following categories: Core Subjects Core subjects are subjects deemed essential for a comprehensive understanding, knowledge and development of a course. Certain core subjects may carry prerequisites and students must meet prerequisites in order to continue enrolment and must pass all core subjects to qualify for the diploma or certificate. Non-core Subjects Students are required to do non-core subjects (where applicable) from outside the chosen field of study, to give breadth of knowledge and enhance professional development.


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Mata Pelajaran Umum (MPU)

This requirement is only applicable to Diploma and Bachelor Degree programmes. There are four (4) categories of MPU courses where a student must fulfil the MPU requirements. The courses can be a core or elective course of a programme (please refer to the respective programme structure).

Requirements for Certificate, Diploma and Bachelor‟s Degree levels vary, as set out below:

Programme

Level

Number of Courses and Credits

Three (3) credits/ course for U1 courses

Two (2) – three (3) credits/ course for U2 and U3

courses

Two (2) credits/ course for U4 courses

U1 U2 U3 U4 Total

Credits

Bachelor’s Degree 1

(6 credits)

1

(3 credits)

1

(3credits)

1

(2credits) 14

Diploma/

Advanced

Diploma

1

(3credits)

1

(3 credits)

1

(3credits)

1

(2 credits) 11

Certificate 1

(2@3credits)

1

(3 credits)

1

(3credits) - 8-9


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MPU requirements for Certidficate programmes

Category International

Students Malaysian Students

U1

-Pengajian Malaysia 1 (MPU 1152) √

-Bahasa Melayu Komunikasi 1

(MPU 1133)

√

U2

-Emotional Intelligence & Leadership Development (MPU 1263)

√

√

U3

-Islamic Finance Banking & Takaful

(MPU 1373)

√ √

U4



U1

-Pengajian Malaysia 2 (MPU 2163)

-Bahasa Melayu Komunikasi 1

(MPU 2133)

√

√

U2

-Emotional Intelligence & Leadership Development (MPU 2273)

-*Bahasa Kebangsaan A (MPU 2213)

√

√

√

U3

-Islamic Finance Banking & Takaful

(MPU 2383)

√ √

U4

-Khidmat Masyarakat (MPU 2412) √ √

MPU requirements for Diploma programmes

*It is COMPULSORY for Malaysian students who did not obtain a credit in Bahasa Malaysia in SPM to register for Bahasa Kebangsaan A as an additional U2 component for the programme.



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U1

-Hubungan Etnik (MPU 3123)

-TITAS (MPU 3113)

- Pengajian Malaysia 3 (MPU 3133)

√

√ √

- Bahasa Melayu Komunikasi 2 (MPU 3143)

√

U2

-English Communication Skills (MPU 3243)

-*Bahasa Kebangsaan A (MPU 3213)

√ √

√ √

U3

-Professional Communication Skills (MPU3353)

√ √

U4

-Khidmat Masyarakat (MPU 3412) √ √

MPU requirements for Degree programmes



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ii) MODERATION GUIDELINES

Course Outlines Lecturers are responsible for compiling subject outlines that include the assessment structure and criteria, scheme of work, weekly plans, teaching notes, student lists and attendance records. The Head of Department reviews course outlines and agrees on any necessary adjustments that may need to be made.

Assessment of Student Work Student work will be graded clearly with marking sheets with appropriate comments for

student feedback.

Review of Student Work Student work completed during the semester that has been reviewed by EWIC lecturers.

Board of Examiners Meeting

The Board of Examiners will comprise of the Principal/ Chief Operating Officer, Head of

Department, Head of Academic Services & Registry, all full-time and part-time lecturers

and representatives from moderating bodies. The meeting will be chaired by the Head

of Department. A list of all students and their marks and grades for all subjects will be

presented to the Board for deliberation. The Board will pay particular attention to

students requiring particular adjudication, for example, recommendation for academic

probation or exclusion. The Board will endorse the list of graduating students.

The marks, grades and awards determined and confirmed at the Board of Examiners Meeting are final and can only be changed as a result of a student submitting to the appeals process.

Moderation Report

EWIC shall prepare Moderation Reports after the conclusion of the Board of Examiners

Meetings. The Head of Department will submit a written report with suitable input by

the relevant staff of EWIC to the Principal/Chief Operating Officer who will present it at

the EWIC Management Committee Meeting.


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iii) COURSE POLICIES AND REGULATIONS

Awareness of Requirements It is the students‟ responsibility to ensure they are fully informed of all aspects of the assessment process. Students need to be very clear about what is required in each subject. These requirements are included in subject outlines that are provided to students at the beginning of the semester. Different subjects have different requirements. These may include preparation for classes, class participation, completing an independent learning task or working with other students on a

collaborative project.

Participation Students are encouraged to participate actively in class. Listening to and considering views of others and expressing opinions about a topic assist in developing critical and analytical skills.

Standard Academic Load The standard academic load is 9 to 10 credit hours for short semester and 15 to 18 credit hours for long semester. Subjects cannot be dropped without prior approval from the Programme Office/Head of Department. Students are also not allowed to register

for more than 18 credit hours without approval from the Programme Office/Head of Department.

Subject Withdrawal See Add/Drop Subject under General Rules and Regulations and the Academic Calendar with respect to the deadlines and related status for dropping a subject.

Withdrawal of a Subject A student who wishes to discontinue a subject is advised to first consult the Head of Department. If withdrawal of a subject is made within the first 4 weeks of the long semester or first two weeks of the short semester, no notation of the subject will be

shown on the transcript. If withdrawal of a subject is made after 4 weeks of the long semester or first two weeks of the short semester, an “F” grade will be given and reflected in the transcript.


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Late Submission of Work and Extensions to Deadlines The School imposes a late submission penalty for work submitted late without a valid reason e.g. an illness supported by a medical certificate. A student should notify the Programme Office within 48 hours to ensure that the Board of Examiners is notified of the evidence. The evidence will aid the Board to reach a decision to assess the student by whatever means it sees fit but care will be taken to ensure that the student is not given an unfair advantage over other students.

Individual members of staff shall be permitted to grant extensions for assessed work that they have set if they are satisfied that a student has given good reasons.

Late Submission Penalty

Any work submitted after the deadline (which may have been extended) shall have the percentage grade assigned to the work on face value reduced by 10 percentage points for the first day and 5 percentage points for each subsequent day late. A weekend counts as 1 day.

Lecturers reserve the right to not accept work submitted more than 1 week late.

The Board of Examiners may overrule any penalty imposed and allow the actual mark achieved to be used if the late submission was with a good reason.


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IV) ASSESSMENT AND GRADING

Assessment serves a variety of purposes:

To aid student learning by providing expert feedback on performance; To aid teaching by providing feedback on student learning; To demonstrate that requirements have been met for the award of the diploma or

certificate; To provide employers with a basis for judging levels of academic performance.

Assessment normally will be in part “progressive” in that marks will be earned for a range of assessments completed during the semester. Individual subject outlines will indicate the allocation of marks for each component. To complete a subject satisfactorily, each student must satisfy the requirements as set out each subject outline.

Students seeking a review of assessment on any item of progressive assessment may appeal against a subject assessment grade by lodging the Appeal Against Final Assessment Grade Form with the Programme Office by the first week of commencement of the next semester. Please refer to the general rules and regulations section of the student handbook.

Students will be assessed in all subjects. Students must attempt all work prescribed in

any particular subject. A variety of assessment modes are employed such as assignments, coursework, projects, group work and presentation, report, class participation, tutorials, mid-semester tests, quizzes and final semester examinations. The final grade for each subject will be derived from a combination of all assessment marks and, if applicable, the final examination mark.

Students will be notified of their grades and grade points in each subject undertaken during the semester. The grades and equivalent grade points that appear on official transcripts are indicated below:


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Grade Marks Grade Points

Definition Description

A 80 – 100 4.00 Excellent

Evidence of original thinking; demonstrated outstanding capacity to analyze and synthesize; outstanding grasp of subject matter; evidence of extensive knowledge base.

A- 75 – 79 3.67 Very Good Evidence of grasp of subject matter, some evidence of critical capacity and analytical ability, reasonable understanding of relevant issues; evidence of familiarity with the literature.

B+ 70 – 74 3.33

Good

B 65 – 69 3.00

B- 60 – 64 2.67

Pass

Evidence of some understanding of the subject matter; ability to develop

solutions to simple problems; benefiting from his / her experience.

C+ 55 – 59 2.33

C 50 – 54 2.00

C- 47 - 49 1.67

Marginal Pass

Evidence of minimally acceptable familiarity with subject matter, critical and analytical skills.

D+ 44 - 46 1.33

D 40 – 43 1.00

F 0 – 39 0.00 Fail

Evidence of insufficient understanding of the subject matter; weakness in critical and analytical skills; limited or irrelevant use of the literature.


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F(X) 0 0.00 Fail

Given to a student who is barred from taking the examination due to attendance of less than 80% or to a student who arrives more than 30 minutes late for the examination without valid grounds.

IN - - Incomplete

Given to a student who does not complete certain requirements, including examination / test (excluding practicum), on valid grounds such as medical conditions.

P - - Pass Given for satisfactory completion of Industrial Training.


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Calculation of Grade Point Average (GPA) GPA = Summation of (credits x grade points) for all subjects Total credits for the semester Example: student obtains the following grades

Subject Credit Load Grade Grade Point Total Grade Points

MAD103 3 B 3.00 9.00

END101 3 A 4.00 12.00

ACD101 3 C+ 2.33 6.99

MGD101 3 D+ 1.33 3.99

ECD101 3 A 4.00 12.00

Total 15 43.98

Calculation of Cumulative Grade Point Average (CGPA) CGPA = Summation of (credits x grade points) for all subjects thus far Total credits for all semesters The CGPA shows how well the student is doing thus far in the course. The grade points obtained by a student in all subjects, will be considered in calculating the CGPA. Where applicable, the highest grade point of a subject is used in the calculation of the CGPA.

The GPA for each student sums up how well a student has performed during the entire semester

GPA = 43.98 / 15 = 2.93


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V) RULES OF ACADEMIC PROGRESSION

Students may take a subject only after obtaining a minimum marginal pass in the prerequisite, if any.

Whenever a timetable clash occurs, students must complete subjects from a lower level or semester prior to undertaking a higher level subject.

A student must obtain at least a Grade Point Average (GPA) of 2.00 in a semester to proceed with a full load the following semester. Otherwise the student will be placed under Academic Probation.

Academic Probation 1 A student with Cumulative Grade Point Average (CGPA) of 1.50 and 1.99 in a semester will be placed under Academic Probation 1. A student on Academic Probation 1 is not permitted to take a standard academic load. Such a student is allowed to take a maximum load of 15 credit hours which should include all failed subjects.

Academic Probation 2 Should the student obtain Cumulative Grade Point Average (CGPA) between 1.50 and 1.99 in the subsequent semester, he/she will be placed on Academic Probation 2 and the maximum load he/she is allowed to take will be 12 credit hours which should include all failed subjects. However, if the student obtains an average of more than Grade Point Average (GPA) of 2.00 and above in the subsequent semester, then he/she will be reinstated to normal status and may take the maximum academic load.

Pass A minimum grade D is required for a pass in all subjects. Students are required to achieve an average Grade Point Average (GPA) of 2.00 for Core Subjects and 1.00 for Non-core Subjects (where applicable). Students need to repeat subjects below the specified pass for the respective categories. Students must complete and pass the

industrial training, where applicable.


34


Repeating Subjects Students who obtain a grade F in a subject must repeat the subject. Students who obtain a grade C and above for a subject may not repeat the subject. Students repeating the subject(s) will be assessed and given the actual grade achieved.

A student is allowed a maximum of 2 repeats per subject.

Exclusion A student will be excluded from the programme under the following circumstances:

Failing to obtain an average of less than Grade Point Average (GPA) of 2.00 for

three consecutive semesters; Failing to complete the programme within the maximum completion time.

Students who have been excluded may not be re-admitted into the same programme.

Appeal against Exclusion A student may appeal against a decision leading to exclusion. An appeal must be in writing, must specify and substantiate grounds of the appeal and be lodged with the Programme Office in the first week of the commencement of the next semester.

Maximum Completion Time The maximum time to complete a course is 4 years for a Diploma programme and 2 years for the Certificate programme. This shall not include periods of approved leave of absence from the programme.


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Vi) AWARD OF DIPLOMA OR CERTIFICATE

Students who qualify to graduate must meet the following criteria: Fulfill the minimum residential requirement of one (1) year. Fulfill all credit requirements for every component (Core, Non-core and MQA Compulsory Subjects, where applicable). Obtain a minimum grade C for subjects under the Core Subjects category. Obtain a minimum grade D for all other subjects. Obtain an overall CGPA of 2.00 or higher.

The titles of the awards are:

CERTIFICATE IN HOTEL OPERATIONS CERTIFICATE IN HOTEL OPERATIONS (WBL) DIPLOMA IN ACCOUNTING DIPLOMA IN BUSINESS MANAGEMENT DIPLOMA IN CULINARY ARTS DIPLOMA IN CULINARY ARTS (WBL) DIPLOMA IN HOSPITALITY MANAGEMENT

DIPLOMA IN HOSPITALITY MANAGEMENT (WBL) DIPLOMA IN INFORMATION TECHNOLOGY DIPLOMA IN TOURISM MANAGEMENT DIPLOMA IN TOURISM MANAGEMENT (WBL)


36


4) SELECTION COURSE 4.1 CERTIFICATE IN HOTEL OPERATIONS

The Certificate in Hotel Operations programme comprises of 50 credit units. This consists of 51 credits for Core and Non Core Subjects and 9 credits for MQA Compulsory Subjects. The duration for completion is 15 months.

i) ENTRY REQUIREMENTS

A pass in sijil pelajaran Malaysia (SPM) with one (1) credit in any subjector its equivalent A pass in sijil kemahiran Malaysia (SKM) level 3 or its equivalent

i) PROGRAM STRUCTURE

Students take subjects totalling 60 credit units (including MQA Compulsory Subjects) over 1 year and 3 months.

JANUARY INTAKE

YEAR 1

SEMESTER 1

CODE SUBJECTS CREDIT HOURS

SUBJECT CATEGORY

HTL 107 English Language 1 2 Core

HTL 105 Introduction to the Hospitality Industry

2 Core

HTL 205 Information Technology 3 Non Core

FBC 101 Food and Beverage Operations 1

2 Core

CUC 102 Kitchen Operations 1 2 Core

RDC 103 Rooms Division Operations 1 3 Core

HTL 206 Book Keeping 1 3 Core

MPU 1152 @ MPU 1133

Pengajian Malaysia @ Bahasa Melayu Komunikasi 1

2@3 MQA

Compulsory

TOTAL 20


37


YEAR 1

SEMESTER 2


SUBJECT CATEGORY


HTL 106 Personnel Management 2 Non Core


3 Core



CUC 302 Pastry Production 3 Core

MPU 1263 @ MPU 1213

Emotional Intelligence & Leadership Development @ Bahasa Kebangsaan A

3 MQA

Compulsory

TOTAL 19

SEMESTER 3


FBS 301 Beverage Knowledge 3 Core

RDC 303 Guest Services 3 Core

MPU 1373 Islamic Banking & Takaful 3 MQA

Compulsary

TOTAL 11

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

IDT 288 Industrial Training 10 Core

TOTAL 10

GRAND TOTAL 60

*Malaysian students who obtain a credit or higher at SPM Bahasa Melayu Level are exempted. International students are exempted from taking MQA courses.


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APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY



2 Core



2 Core



HTL 206 Book Keeping 3 Core

MPU 1152 @ MPU 1133


2@3 MQA

Compulsory

TOTAL 20

YEAR 1

SEMESTER 2


SUBJECT CATEGORY




3 Core

MPU 1263 @ MPU 1213


3 MQA

Compulsory

TOTAL 10


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SEMESTER 3








Compulsary

TOTAL 20

YEAR 2

SEMESTER 4


SUBJECT CATEGORY


TOTAL 10

GRAND TOTAL 60

*Malaysian students who obtain a credit or higher at SPM Bahasa Melayu Level

are exempted. International students are exempted from taking MQA courses.

AUGUST INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY



2 Core


MPU 1152 @ MPU 1133


2@3 MQA

Compulsory

TOTAL 10


40


YEAR 1

SEMESTER 2


SUBJECT CATEGORY


HTL 206 Book Keeping 3 Core



2 Core


HTL 106 Personnel Management 2 Core


3 Core

MPU 1263 @ MPU 1213


3 MQA

Compulsory

TOTAL 20

SEMESTER 3






RDC 203 Rooms Division Operation 2 3 Core


Compulsary

TOTAL 20

YEAR 2

SEMESTER 4


SUBJECT CATEGORY


TOTAL 10

GRAND TOTAL 60



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4.2 CERTIFICATE IN HOTEL OPERATIONS (WORK-BASED

LEARNING- WBL)

The Certificate in Hotel Operations programme comprises of 50 credit units. This consists of 51 credits for Core and Non Core Subjects and 9 credits for MQA Compulsory Subjects. The duration for completion is 15 months.


A pass in sijil pelajaran Malaysia (SPM) with one (1) credit in any subjector its equivalent A pass in sijil kemahiran Malaysia (SKM) level 3 or its equivalent

ii) PROGRAM STRUCTURE

Students take subjects totalling 60 credit units (including MQA Compulsory Subjects) over 1 year and 3 months.

JANUARY INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY


HTL 105 Introduction to the Hospitality & Tourism

3 Core


FBC 101 Food safety & hygiene 2 Core

MPU 1152 @ MPU 1133

Pengajian Malaysia 1 @ Bahasa Melayu Komunikasi 1

3 MQA

Compulsory

MPU 1263 @ MPU 1213


3 MQA

Compulsory

TOTAL 15


42


YEAR 1

SEMESTER 2


SUBJECT CATEGORY



HTL 208 Business Mathematics 3 Core


FBC 101 Restaurant Service Skill 3 Core


Compulsory

TOTAL 17

SEMESTER 3

WBL/FBC 102 Beverage Studies 4 Core

WBL/CUC 101

Hotel Cookery 6 Core

RDC 103 Room Division Operation 1 4 Core

TOTAL 14

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

WBL/RDC 203

Room Division Operation 2

4 Core

WBL/FBC 103 Banquet Operation 4 Core

WBL/CUC 302

Basic Pastry 6 Core

TOTAL 14

GRAND TOTAL 60



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APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY


HTL 105 Introduction to the Hospitality & Tourism

2 Core


ASC 144 Food safety & hygiene 2 Core

MPU 1152 @ MPU 1133


2@3 MQA

Compulsory

TOTAL 13

YEAR 1

SEMESTER 2


SUBJECT CATEGORY




FBC 101 Restaurant Service Skills 3 Core


MPU 1263 @ MPU 1213


3 MQA

Compulsory

TOTAL 17

SEMESTER 3

WBL/RDC 103

Rooms Division Operations 1 3 Core

WBL/CUC 101


WBL/FBS 102 Beverage Studies 3 Core


Compulsary

TOTAL 20


44


YEAR 2

SEMESTER 4


SUBJECT CATEGORY

WBL/RDC 203

Room Division Operation 2 4 Core


WBL/CUC 302

Basic Pastry 6 Core

TOTAL 10

GRAND TOTAL 60


AUGUST INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY



3 Core

HTL 205 Information Technology 1 Core

ASC 144 Food Safety and Hygiene 2 Core

MPU 1263 @ MPU 1213


3 MQA

Compulsory

MPU 1152 @ MPU 1133


2@3 MQA

Compulsory

TOTAL 15


45


YEAR 2

SEMESTER 4


SUBJECT CATEGORY

WBL/RDC 203

Room Division Opreation 2 4 Core


WBL/CUC 302

Basic Pastry 4 Core

TOTAL 14

GRAND TOTAL 60


YEAR 1

SEMESTER 2


SUBJECT CATEGORY


HTL 106 Personnel Management 3 Core


HTL 307 English Language 3 3 Non Core

FBC 101 Restaurant Service Skills 3 Core


Compulsary

TOTAL 17

SEMESTER 3

WBL/FBS 102 Beverage Studies 4 Core

WBL/CUC 101


WBL/RDC 103

Room Division Operation1 4 Core

TOTAL 14


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ii) COURSE SYNOPSIS

HTL 107 – English Language 1 The lessons conducted are aimed at giving a better understanding of the structures of the languages. It is also serve, as a familiarization to the students as English is the medium of interaction in all subjects taught in college. Written and oral works are implemented throughout the course as a means of checking the students‟ progress and command of the language.

HTL105 – Introduction to Hospitality Industry This subject provides students with a general introduction to the hospitality industry. The industry has evolved greatly since the early stages of travelling and has become one of the major economic contributor at present. Various national and international institutions have evolved with the growth of tourism worldwide. These institutions play significant roles in governing or supporting the development of tourism and hospitality industry.

Tourism, as a huge industry, consists of various components that make up the final travel product and travel experience. The service related business such as hotels, food and catering, travel distributors, transport operators and attraction providers make this industry very unique. HTL 205 – Information Technology The subject teaches the students on the basic computing principles as well as the hardware and software elements. The students are also introduced to wordprocessing, spreadsheet, presentation, desktop publishing and database which will assist them in their day to day administration and operations in the hospitality and tourism industry. FBC 101 – Food and Beverage Operations 1 This class introduces students to the professional environment of restaurant service practical. Students are exposed to the actual practical working condition in restaurants, with basic technical skills such as cleaning the premises, handling equipment and utensils and setting up the restaurant for food and beverage services. It also involves service procedures for various menu items and from guest arrival till their departure.


47


CUC 102 – Kitchen Operations 1 This first class in Kitchen Practical, students will be exposed to the basic knowledge of the set up and organisation of the kitchen in the college. Students will be divided into groups in order to organise their work schedule. They will be introduced to the different flows, areas, equipment and utensils used in the school kitchen. They will be taught on how to practice hygiene, cleanliness and sanitation in the kitchen before undergoing the basic skill of cooking and cutting meat, fish and vegetables and preparing meals later.

This subject introduces students to the organization of kitchen, the kitchen premises, kitchen equipment and operations. The subject deals with the basic understanding and theoretical knowledge of food commodities and its culinary uses. The utilization of energy for the production of food is based on the various types of meals to be prepared and the composition of the menus. The various documents used in the kitchen is an indication that some form of systematic controls and operations existed during food production. RDC 103 – Rooms Division Operations 1 This lesson is designed for students to understand the role and organisation in the Rooms Division Department. In the Front Office Department, it is designed to provide students with the knowledge of the 4 phases of the Guest Cycle (pre arrival, arrival, occupancy and departure). It involves the different types of guest transactions and services. In the Housekeeping Department, it is designed to provide students with the knowledge of the rooms, public area, linen, uniform and laundry headed by the Executive Housekeeper. HTL 207 – English Language 2

(Pre-Requisite: HTL 107 – English Language 1) Students will be equipped with appropriate language reference through the four language component skills primarily reading, listening, speaking and writing. HTL 106 – Personnel Management

his subject covers the roles and responsibilites of the human resources specialists, ie: adminstration formalities, wages and benefits, personnel files and forms.

HTL 206 – Book Keeping 1 This subject covers the fundamental concepts of book keeping and accounting. It includes among others accounting equation and the balance sheet; assets and liabilities; records for expenses and revenue; effect of profit and loss on capital; principle of book keeping; trial balance and many others.


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FBC 201 – Food and Beverage Operations 2

(Pre-Requisite: FBC 101 – Food and Beverage Operations 1) This class intruduces students to the professional environment of restaurant service practical. Student are exposed to the actual practical working condition in restaurant, with basic technical siklls such as cleaning the premises, handling equipment and utensils and setting up the restaurant for food and beverage services. It also involves service procedures for various menu items and from guest arrival till their departure. CUC 202 – Kitchen Operations 2

(Pre-Requisite: CUC 102 – Kitchen Operations 1) This Second class in Kitchen Practical, students will be exposed to the basic knowledge of the set up and organisation of the kitchen in the college. Students will be divided into groups in order to organise their work schedule. They will be introduced to the different flows, areas, equipment and utensils used in the school kitchen. They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen before undergoing the basic skill of cooking and cutting meat, fish and vegetables and preparing meals later.

This subject introduces students to the organization of kitchen, the kitchen premises, kitchen equipment and operations. The subject deals with the basic understanding and theoretical knowledge of food and its culinary uses. RDC 203 – Rooms Division Operations 2

(Pre-Requisite: RDC 103 – Rooms Division Operations 1) Front Office practical classes is designed to provide students with the knowledge of the Guest Cycle (pre-arrival, arrival, occupancy and departure) involving the different types of guest transactions and services. The Standard Operating Procedures of the Guest Cycle is performed manually and also through the Property Management System.

For Housekeeping Practical, students are required to understand the role of a Room Attendant, in performing their normal daily routines such as servicing vacant and occupied bedroom and bathroom.


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HTL 307 – English Language 3

(Pre-Requisite: HTL 207 – English Language 2) This subject introduces English for specific purpose in the context of hotel industry. Topics covered ranges from element of language ability in understanding hotel material and collaterals using apporopriate language skills. In addition, the topics includes operational language aspects of handling complaints and communication with guest. CUC302 – Pastry Production This third class in Kitchen Practical, students will be exposed to the basic knowledge of the set up and organisation of the kitchen in the college. Students will be divided into

groups in order to organise their work schedule. They will be introduced to the different flows, areas, equipment and utensils used in the school kitchen. They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen before undergoing the basic skill of cooking and cutting meat, fish and vegetables and preparing meals later.

This subject introduces students to the organization of kitchen, the kitchen premises, kitchen equipment and operations. The subject deals with the basic understanding and theoretical knowledge of food commodities and its culinary uses. The utilization of energy for the production of food is based on the various types of meals to be prepared and the composition of the menus. The various documents used in the kitchen is an indication that some form of systematic controls and operations existed during food production.

This subject also introduces students to the pastry kitchen, premises, pastry equipment and operations. The subject deals with the basic understanding and theoretical knowledge of

food commodities and its culinary uses. Production of a variety of pastries and breads. IDT 288 – Industrial Training Students enrolled in the Certificate in Hotel Operations is compulsorily required to complete ONE (1) Industrial Training period during the course of study. The duration of

the industrial training is 7 weeks comprising of 4 main Operation Departments (F&B Department, Cuisine Department, Front Office Department and Housekeeping Department).


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4.3 DIPLOMA OF ACCOUNTANCY

The Diploma in Accountancy programme comprises of 93 credit units. This consists of 75 credits for Core Subjects and 18 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.

i) ENTRY REQUIREMENTS A Pass sijil pelajaran Malaysia (SPM) or equivalence with minimum 3 credit in

Mathematics and pass English; Or A pass Sijil Tinggi Pelajaran Malaysia (STPM) or equivalence with minimum

grade C (NGMP 2.0) in any subject and credit in Mathematic and pass English in SPM level; or

A Pass Skill Based Certificate (level 3 / MQF) in related field and passess SPM with 1 credit in any subject with credit in Mathematic and pass English in SPM level; or

A pass Sijil Tinggi Agama Malaysia (STAM) with minimum grade maqbul and credit in Mathematic and pass English in SPM level; or

A Pass Unified Examination Certificate (UEC) with at least grade B in 3 subjects inclusive of Mathematics; or

Other equivalent qualifications recognised by Government of Malaysia

ii) COURSE STRUCTURE

Students take subjects totalling 93 credit units (including MQA Compulsory Subjects) over 2½ years.

YEAR 1

SEMESTER 1


SUBJECT CATEGORY

DIA 1001 Financial Accounting 1 3 Major

CSD 102 Computer Application 2 Minor

MGD 101 Introduction to Business Management

2 Minor

MAD 104 Business Mathematics 3 Minor

END 102 English Proficiency 3 Compulsory

MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 16


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SEMESTER 2

DIA 2001 Financial Accounting II 3 Major

MGT 112 Principles of Management 3 Minor

MAD 103 Business Statistics 3 Minor

DIA 1003 English Mainstream 1 3 Compulsory

DIA 2004 Cost Accounting 3 Major

MPU 2273 @ MPU 2213


3 MQA

Compulsory

TOTAL 18


YEAR 1

SEMESTER 3


SUBJECT CATEGORY


Compulsary

DIA 4002 English Mainstream 2 3 Compulsory

TOTAL 6

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

DIA 4001 Financial Accounting III 3 Major

MGT 618 Entrepreneurship Studies 3 Major

DIA 4004 Computerized Accounting 3 Major

ECD 101 Essentials of Microeconomics 3 Major

MPU 2412 Khidmat Masyarakat 2 MQA

Compulsary

TOTAL 14


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SEMESTER 5

DIA 5001 Financial Accounting IV 3 Core

DIA 5002 Management Accounting 3 Core

DIA 5003 Taxation I 3 Core

ECD 102 Essentials of Macroeconomics 3 Core

LWD 313 Business Law 3 Core

TOTAL 15

YEAR 2

SEMESTER 6


SUBJECT CATEGORY

DIA 6001 Financial Accounting V 3 Major

DIA 6002 Taxation II 3 Major

DIA 7002 Auditing 1 3 Major

TOTAL 9

YEAR 3

SEMESTER 7


SUBJECT CATEGORY

DIA 7001 Financial Accounting VI 3 Major

DIA 7005 Auditing 2 3 Major

FID 201 Introduction to Finance 3 Minor

DIA 7003 Company Law 3 Major

FID 202 Introduction to Investment 3 Minor

TOTAL 15

GRAND TOTAL 93


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iii) COURSE SYNOPSIS MAT 101- Business Mathematics This subject covers Understand business and its environment, classification of business organisation in Malaysia, Company Act 1965, Cooperative Act 1993, Entrepreneurs, businessmen and business, Financing business project, Trademark, Patent, Trade Union, Commercial Crimes, and Islamic Financial System. DIA 1002 - Computer Software Application This course covers the basic systems and application of information technology; Introduction to Information Technology, Computer Hardware, Computer Software, Microsoft Windows, Microsoft Word, Microsoft Windows, Microsoft Word, Microsoft Excel, and Microsoft Power Point.

ENG 102 - English Proficiency This module focuses on the essay using clear writing style, as well as the wide range of writing assignments and activities that reinforce the four bases of effective writing: unity, support, coherence, and sentence skills. DIA 1001 - Financial Accounting I This subject covers the procedures of recording business transaction and processes relating to invoicing, receipts and payments, recording income and expenditure, and the preparation of ledger accounts, Trial Balance and preparation of Financial Statements (IAS 1) before adjustment for sole-proprietorship. DIA 1003 - Introduction to Business This subject covers Understand business and its environment, classification of business organisation in Malaysia, Company Act 1965, Cooperative Act 1993, Entrepreneurs, businessmen and business, Financing business project, Trademark, Patent, Trade Union, Commercial Crimes, and Islamic Financial System.

DIA 2002 - Introduction to Statistics This subject covers; Introduction to Business Statistics, Presentation of Data, Numerical Descriptive Measures, Basic Probability, The Normal Distribution, Sampling and Sampling Distributions, Confidence Interval Estimation, Fundamental of Hypothesis Testing: One-sample Tests. DIA 2004 - Cost Accounting This subject covers the procedures of cost accounting such management information, cost classification, cost behaviour, elements of cost, product and service costs, estimating costs and revenues.


54


DIA 2001 - Financial Accounting II This subject covers; Basic Accounting, Accounting Standards, Principles and Policies, Non-Current Assets and Depreciation, Accruals, Prepayments, Irrecoverable Debts, Allowance for Receivables, Control Accounts, Reconciliation, Errors, Incomplete Records and preparation of Financial Statements for Sole Proprietorship after Accounting Adjustments. DIA 2003 - Mainstream English 1 This subject covers these areas: Nouns, Nouns, Pronouns and Possessive Nouns, Forms of the Verb, Future Tense, and Adjectives. MGT 112 - Principles of Management This subject covers; Managing and Managers, Planning and Strategy Formulation in Management, Effective Decision Making, Organising, Coordination and organisational Design, Leadership and Motivation, Quality, Aspects of control in organisation, ethical and social issues, globalisation, Perspective on Management. DIA 4001 - Financial Accounting III This subject covers; General purpose of financial statements, users and their needs, presentation of Financial Statements, Elements of Financial Statements and their interaction, Conceptual Framework, Regulatory Framework, Notes to the Financial Statement in term of non-current assets, events after the reporting period, contingent liabilities and contingent assets, statement of changes in equity, and research and development expenditure, and Preparation of Financial Statements for Partnership. DIA 4002 - Mainstream English 2 This subject covers ,Model Auxiliaries‟, ,connecting ideas‟, „gerunds and infinitives‟, „passive sentences‟, „adjective clauses‟. DIA 4004 - Computerised Accounting This subject covers; Company Accounts, Multi Departments and Multi Jobs Multi-Currency Transactions, Debtor Management, Fixed Asset Reports and Analysis, and

Year-End Procedures and Maintenance. DIA 4005 – Microeconomics The syllabus of this course will focus on topics such as: the demand and supply theory, demand and supply flexibility, production cost theory, market structure, perfect and imperfect market competition, monopolistic market, monopoly and oligopoly. Price determination and production stages.


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DIA 4003 – Entrepreneurship This subject covers; Introduction to entrepreneuships, Resourse management, paradigma and innovation, and risk management. DIA 5001 - Financial Accounting IV This subject covers; Preparation of Financial Statements for Limited Accounts, Preparation of Statement of Cash Flow, Interpretation of Financial Statements and Preparation of Consolidated Financial Statements.

DIA 5002 - Management Accounting This subject covers the Nature and objectives of Management Accounting, Forecasting, Development and use of budget, Standard and variance analysis, responsibility centre, capital budgeting, and cost control.

DIA 5003 - Taxation 1 The syllabus for Taxation 1 „Taxation Malaysia‟ introduces students to the subject of taxation and provides the core knowledge of the underlying principles and major technical areas of taxation, as they affect the activities of individuals.

DIA 5004 – Macroeconomics This course covers the basic microeconomics topics, i.e. those national income, investment, tax and government budget, monetary theory, bank and banking, inflation, foreign exchange and international commerce. LAW 313 - Business Law This subject covers; The concept of law, operation of law, law contract 1, law contract 2, property law, sales of goods, restrictive trade practices, intellectual property, law of tort, and employment law. DIA 6001 - Financial Accounting V This subject covers; Revise of a Conceptual Framework and Regulatory Framework for Financial Reporting and Reporting Financial Performance under MFRS.

DIA 6002 - Taxation II Taxation 2 „(MYS) Taxation Malaysia‟ introduces student to the subject of Malaysian taxation and provides the core knowledge of the underlying principles and major technical areas of taxation, such as real property gains tax, sales tax, service tax, obligation of taxpayers, relief on capital expenditure, investment incentives, taxation for different industries, and cross border activities.


56


DIA 7001 - Financial Accounting VI This subject covers; Business Combinations, Analysing and Interpreting Financial Statements, Alternatives Models and Practices, and Specialised, not for profit and public sector entities in according with MFRS. DIA 7002 – Auditing This subject covers; controls, audit planning, practical application of audit techniques, preparing draft reports. DIA 7003 - Company Law This subject covers; Introduction to Company, Incorporation, Capital Structure, Management and Administration, Accounts and Audit, Reconstruction and Arrangement of Companies and Dissolution and Winding-up of Companies. FNC 211 - Financial Management This subject covers; Goals and Governance of the Firm, How to Calculate present value, bond valuation, common stocks valuation, net present value and other investment decisions with the net present value rule, introduction to risk and return, portfolio theory and the CAPM, Risk and the cost of capital. DIA 7004 - Investment Analysis This subject covers; Introduction to Investment, Equity Markets, Buying and Selling Equities, Risk and Return, Asset Pricing Theory and Performance Evaluation, Business Environment, Financial Statement Analysis, Value Stock Investing and Technical Analysis and Fundamental Analysis, Bond Instruments and Markets, Global Investing, Option Markets, and Future Markets.


57


4.5 DIPLOMA IN BUSINESS MANAGEMENT

The Diploma in Business Management programme comprises of 90 credit units. This consists of 81 credits for Core Subjects and 9 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.


A Pass Sijil Pelajaran Malaysia (SPM/SPMV) with commendation or equivalence with minimum 3 credit in any subjects; Or

A Pass Unified Examination Certificate (UEC) with at least grade B in any 3 subjects; or

A Pass O-level with at least gred C in any 3 subjects A pass Sijil Tinggi Pelajaran Malaysia (STPM) or equivalence with minimum

grade C (NGMP 2.0) in any subject and credit in any 1 subject; or

A Pass in certificate (level 3 MQF) in related field with at least PNGK 2.0 ; or

A Pass Sijil Kolej Komuniti same level with level 3 MQF in related field - Pass SPM level with commendation in any 1 subject and - Through Strengthening Programme (if needed); or

A Pass SKM level 3 in related field

- Pass SPM level with commendation in any 1 subject and - Through Strengthening Programme (if needed); or

A Pass STAM (Maqbul level); or Other equivalent qualifications recognised by Government of Malaysia




58


JANUARY INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY

MAD 104 Business Mathematics 3 Core

END 101 English Composition 1 2 Core

ACD 101 Principles of Accounting 3 Core

MGD 101 Principles of Management 3 Core

*MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 14

SEMESTER 2


CSD 201 Business Information System 3 Core

ACD 102 Accounting Management 3 Core

MGT 618 Entrepreneurship Studies 3 Core

MPU 2273 @

MPU 2213

Emotional Intelligence & Leadership Development @

Bahasa Kebangsaan A

3 MQA

Compulsory

TOTAL 14


YEAR 1

SEMESTER 3


SUBJECT CATEGORY

ECD 101 Essentials of Microeconomics 3 Core

CSD 102 Introduction to Computer Applications

3 Core


Compulsary

TOTAL 9


59


YEAR 2

SEMESTER 4


SUBJECT CATEGORY

MAD 103 Business Statistics 3 Core

END 103 Fundamentals of Speech 3 Core


FID 201 Introduction to Finance 3 Core

MKD 201 Marketing Principles 3 Core


Compulsary

TOTAL 17

SEMESTER 5

MGD 203 Human Resource Management

3 Core

MGD 201 Operation Management 3 Core

MKD 301 Market Research Methods 3 Core

MGD 202 Organizational Behaviour 3 Core

MKD 302 International Marketing 3 Core

TOTAL 15

SEMESTER 6


SUBJECT CATEGORY

END 201 Business Communication 3 Core

LWD 201 Principles of Company Law 3 Core

BUD 201 Business Ethics 3 Core

TOTAL 9


60


YEAR 3

SEMESTER 7


SUBJECT CATEGORY

MGD 301 E-Business Management 3 Core

FID 202 Introduction to Investment 3 Core

MGD 302 Strategic Management 3 Core


TOTAL 12

GRAND TOTAL 90

APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY





MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 14

SEMESTER 2



MPU 2273 @ MPU 2213


3 MQA

Compulsory

TOTAL 8



61


SEMESTER 3


SUBJECT CATEGORY

ACD 102 Accounting Management 3 Core




Compulsary

CSD 102 Introduction to Computer

Applications 3 Core

TOTAL 15

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

MAD 103 Business Statistics 3 Core




MKD 201 Marketing Principles 3 Core


Compulsary

TOTAL 17

SEMESTER 5


3 Core



TOTAL 9

SEMESTER 6


SUBJECT CATEGORY






TOTAL 15


62


YEAR 3

SEMESTER 7


SUBJECT CATEGORY





TOTAL 12

GRAND TOTAL 90

AUGUST INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY



MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 8

SEMESTER 2





MPU 2273 @ MPU 2213


3 MQA

Compulsory

TOTAL 14



63


SEMESTER 3


SUBJECT CATEGORY

ACS 102 Accounting Management 3 Core




3 Core


Compulsary

TOTAL 15

YEAR 2

SEMESTER 4


SUBJECT CATEGORY





Compulsary

TOTAL 11

YEAR 2

SEMESTER 5


3 Core






TOTAL 18


64


SEMESTER 6


SUBJECT CATEGORY




LWD Business Law 3 Core


TOTAL 15

YEAR 3

SEMESTER 7


SUBJECT CATEGORY




TOTAL 9

GRAND TOTAL 90


65


iii) COURSE SYNOPSIS MAD103 – Business Statistics This course gives students background knowledge and understanding of statistics they are going to encounter in accounting and business. Upon successful completion of the course, students will have an understanding of the basic methods of collecting, presenting and analyzing data in support of decision making. END101- English Composition 1 This course covers writing themes and exercises with a review of rhetorical pattern of composition. Students must practice writing several extended compositions. The emphasis will be on development of analytical and critical reading skills as well as basic reference and documentation skills in the composition process. ACD101 – Principles of Accounting 1 This course covers basic concepts and techniques of financial and managerial accounting: A study of the theory and practice of accounting standards, concepts and generally accepted accounting principles, accounting cycles and financial statements. Firstly, gathering, analyzing, recording, and reporting information in a complete accounting cycle. Secondly, it emphasizes the balance sheet items of asset and liability measurement. ECD101 – Essentials of Microeconomics This course covers the analysis of individual behavior and the market process. It also covers supply and demand, resource allocation, prices, cost, profit, the production process, market structure, and government intervention. MGD201 – Operations Management The course provides students with an understanding of the importance of production management in both industrial and service organizations. CSD102 – Introduction to Computer Applications The course gives an introductory at the concepts and needs for a role of computer applications within the business organization. Emphasis on the usage of word processing, slide presentation, spreadsheets and database management software in solving business problems.


66


END102- English Composition 2

(Pre-Requisite: END101 – English Composition 1) END 102 incorporates writing themes and exercises with a review of rhetorical patterns of composition. In END 102, a term paper is required. END 102 is designed to help students develop their writing skills and enable them to express themselves in clear, effective prose in the form of essays, reports and term papers. Students will be required to hand in a minimum of nine exercises which will test their ability to write argumentative, expository and discursive essays. Other essays will take the form of rebuttals and analysis of reading assignments. Part of the semester will be devoted to the research preparation and writing of a term paper. The course will attempt and give

equal emphasis to the process of writing and to the finished product of that process. CSD201 – Business Information System This course aims to give an introductory look at the concepts and needs for a role of computer-based information systems within the business organization. Includes emphasis on solving business problems using spreadsheets, database management, and slide presentation software.

MAD104 – Business Mathematics This course is designed to provide students with sound basic mathematical knowledge. It enables students to understand the basic mathematical principles, procedures and techniques used in the analysis of business information which assists in business planning and decision making.

END103 – Fundamentals of Speech This course is designed to help the student become aware of the multiple factors and contexts that help determine the quality of communication, have the basic skills of public speaking, and be familiar with the principles of speech communication. The main thrust of the course will be to provide practical experience in the preparation and delivery of the different kinds of speeches e.g. Impromptu, Social, Humorous, Informative and Persuasive.

ECD102 – Essentials of Macroeconomics This course is an introduction to the theory of income, employment, and the price level. Consideration is given to the causes of and policies to deal with inflation and unemployment. In addition to macroeconomic theory and policy information, limited attention is given to price indices, national income accounting, and the money supply and commercial banking system.


67


MKD201 – Marketing Principles This introductory subject examines the role and importance of marketing to the contemporary organization. Emphasis is placed on understanding the basic principle and practices of marketing such as the marketing concept, market segmentation, management information systems and consumer behaviour. The unit explores the various elements of the marketing mix, with special reference to product, price, distribution, and promotion, including advertising and public relations. By way of introduction only, key issues relating to services marketing, e-marketing and strategic marketing are also canvassed.

MGD203 – Human Resource Management A survey of the major activities of human resources management functions including recruiting, selection, placement, training, compensation, employee representation and current issues.

FID201 – Introduction to Finance This subject is designed to provide the candidate with the knowledge of business finance. It attempts to explain the context in which decisions about the various investments the firm should make and how best to finance those investments.

MKD301 – Market Research Methods

(Pre-Requisite: MAD103 – Business Statistics) This course aims to provide the student with an understanding to the approach of the design and implementation of marketing research. Methodology, analysis and interpretation of results are explored.

BUD201 – Business Ethics The course will expose students to the historical development of ethical theory and be able to contrast business, professional ethics and to provide students with the necessary skills to comprehend business issues from an ethical standpoint.

MKD302 – International Marketing

(Pre-Requisite: MKD201 – Marketing Principles) This course covers decision making and policy formulation relative to the cultural, political, legal and economic aspects of doing business in global markets.


68


END201 – Business Communication The course teaches correct composition and style of business and personal communication, including analysis, mechanics and content of business letters, memoranda and reports. LWD201 – Principles of Company Law The course provides students the knowledge of the principles of law that govern Companies (English and Malaysian law).

MGD301 – E-Business Management This course integrates two rapidly expanding areas of business studies: international business and e-business. Doing business across international borders is facilitated by e-business technologies. This module explores the nature and models of international business and e-business and how e-business technologies facilitate international business and add value to the business. It develops the skills and understanding to identify and respond to the opportunities, challenges and risks of conducting business across politically, economically and culturally diverse environments.

FID202 – Introduction to Investment The syllabus of this course covers basic investment topics, i.e. investment environment, money and capital market, securities market, unit trust, bond, option and futures

investment. In addition students will also be exposed with additional financial ratios and technical analysis used for interpreting business investment performance and for compliance with the relevant investment standards used in the industries.

MGD302 – Strategic Management

(Pre-Requisite: MGD101 – Introduction to Business Management & BUD202 – Business Strategies) The course introduces a conceptual framework of corporate strategy anaylsis and planning at both corporate and functional levels. Case studies will be applied into practice.

LWD202 – Business Law

(Pre-Requisite: LWD201 – Principles of Company Law) The course integrates the concept and principles of business law with the theories and applications of business ethics. The unit makes extensive use of cases in law and ethics to develop knowledge and skills that enable students to analyze, apply and evaluate the legal principles and ethical decision-making processes relevant to modern business practice.


69


4.6 DIPLOMA IN CULINARY ARTS

The Diploma in Culinary Arts programme comprises of 90 credit units. This consists of 79 credits for Core and Non Core Subjects and 11 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.


A pass in Sijil Pelajaran Malaysia (SPM) with one 1 credit in any subject, or its equivalent

A pass Sijil Tinggi Pelajaran Malaysia (STPM) with minimum grade C (GP 2.00) in any subject or its equivalent

A pass Sijil Tinggi Agama Malaysia (STAM) with minimum grade maqbul in any subject or its equivalent

A pass in skm level 3 in a related field A certificate (level 3,MQF) in related field or its equivalent


Students take subjects totalling 90 credit units (including MQA Compulsory Subjects) over 2½ years. Students who complete the Certificate in Hotel Operations will get advanced standing and be admitted to Semester 2 of the programme.

JANUARY INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY

CUL 161 Basic Cookery 4 Core

FBS 151 Restaurant Service 4 Core

ENV 108 Introduction to Hospitality and Tourism

3 Core


MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 16


70


SEMESTER 2

CUL 366 Kitchen Management 3 Core

CUL 162 Western Cuisine 4 Core


CSD 1023 Computer Application 2 Non Core

MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 15


YEAR 1

SEMESTER 3


SUBJECT CATEGORY

END 201 Business Communication 3 Non Core

CUL 265 Garde Manger 4 Core


Compulsary

TOTAL 10

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

CUP 161 Basic Pastry 4 Core

CUL 264 International Cuisine 4 Core

MGT 618 Entrepreneurship Studies 3 Non Core

FBM 222 Culinary Purchasing & Cost Control

3 Core


Compulsary

TOTAL 16


71


SEMESTER 5

ASC 145 Basic Nutrition 3 Core

CUP 162 Asian Dessert 4 Core

CUL 266 Culinary Artistic Skill 4 Core

CUL 163 Asian Cuisine 4 Core

TOTAL 15

SEMESTER 6


SUBJECT CATEGORY

ENV 208 Issues in Hospitality and Tourism

3 Core


3 Non Core

MKT 226 Introduction To Sales And Marketing

2 Non Core

TOTAL 8

YEAR 3

SEMESTER 7


SUBJECT CATEGORY

IDT 288 Industrial Training (12 weeks)

10 Core

TOTAL 10

GRAND TOTAL 90


72


APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY





MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 16

SEMESTER 2


3 Core


MPU 2273 @ MPU 2213


3 MQA

Compulsory

TOTAL 8

SEMESTER 3


SUBJECT CATEGORY



3 Core




Compulsary

TOTAL 18



73


YEAR 2

SEMESTER 4


SUBJECT CATEGORY






Compulsary

TOTAL 17

SEMESTER 5


2 Non Core



TOTAL 8

SEMESTER 6


SUBJECT CATEGORY



3 Non Core

LWD 203 Hospitality & Tourism Law 3 Non Core


TOTAL 13

YEAR 3

SEMESTER 7


SUBJECT CATEGORY


10 Core

TOTAL 10

GRAND TOTAL 90


74


AUGUST INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY



MPU 2163 @

MPU 2133

Pengajian Malaysia 2 @

Bahasa Melayu Komunikasi 1 3

MQA

Compulsory

TOTAL 8

SEMESTER 2



3 Core



MPU 2273 @ MPU 2213


3 MQA

Compulsory

TOTAL 16

SEMESTER 3


SUBJECT CATEGORY



3 Core




Compulsary

TOTAL 17



75


YEAR 2

SEMESTER 4


SUBJECT CATEGORY


2 Non Core



Compulsary

TOTAL 8

SEMESTER 5






3 Non Core

TOTAL 17

SEMESTER 6


SUBJECT CATEGORY





TOTAL 14

YEAR 3

SEMESTER 7

CODE SUBJECTS CREDIT

HOURS

SUBJECT

CATEGORY


10 Core

TOTAL 10

GRAND TOTAL 90


76


iii) COURSE SYNOPSIS CUL161 – Basic Cookery This subject introduces students to the organization of kitchen, the kitchen premises, kitchen equipment and operations. The subject deals with the basic understanding and theoretical knowledge of food commodities and its culinary uses. The utilization of energy for the production of food is based on the various types of meals to be prepared and the composition of the menus. The various documents used in the kitchen is an indication that some form of systematic controls and operations existed during food production. FBS151- Restaurant Service This class introduces students to the professional environment of restaurant service practical. Students are exposed to the actual practical working condition in restaurants, with basic technical skills such as cleaning the premises, handling equipment and utensils and setting up the restaurant for food and beverage services. It also involves service procedures for various menu items and from guest arrival till their departure. ENV108 – Introduction to Hospitality and Tourism This subject provides students with a general introduction to the tourism and hospitality industry. The industry has evolved greatly since the early stages of travelling and has become one of the major economic contributor at present. Various national and international institutions have evolved with the growth of tourism worldwide. These institutions play significant roles in governing or supporting the development of tourism and hospitality industry. Tourism, as a huge industry, consists of various components that make up the final travel product and travel experience. The service related business such as hotels, food and catering, travel distributors, transport operators and attraction providers make this industry very unique. END101 – English Composition 1 This course covers writing themes and exercises with a review of rhetorical pattern of composition. Students must practice writing several extended compositions. The emphasis will be on development of analytical and critical reading skills as well as basic reference and documentation skills in the composition process.

CUP161 – Basic Pastry This first class in Kitchen Practical, students will be exposed to the basic knowledge of the set up and organisation of the kitchen in the college. Students will be divided into groups in order to organise their work schedule. They will be introduced to the different flows, areas, equipment and utensils used in the school kitchen They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen before undergoing the basic skill of baking , preparation, sauce and plate presentation.


77


CUL162 – Western Cuisine This subject is a continuation from Kitchen operations1: from term 1 which deals with the knowledge on food commodities and its their culinary uses. The reason for the understanding of each type of food commodities such as meat, poultry, game, fruits and vegetables, convenience food, farinaceous products and pasta and also pastry products, is to apply the concepts during the preparation, production and serving the food to the customer.

This second class in Kitchen Operations, students will have the opportunity to prepare and cook Starter and Main Course for the whole 10 weeks of practical lesson. They will practice through a menu application of the techniques covered in Term: 1 and 2 Kitchen Operations. ASC144 – Food Safety and Hygiene The first part of the module is devoted to the basic concept of nutrition and provide discussion of each nutrient .The latter half is the understanding of basic microbiology, a study on the compulsory condition of hygiene with respect to: personnel, food handlers ,equipments and premises during culinary preparation, cooking, distribution and service. CUP162 – Pastry: Asian Dessert This third class in Cuisine Operations, students will have the opportunity to prepare and cook a full set of meals in asian cuisine for the whole 10 weeks of practical lesson. Students will able to apply the product knowldges, skills and cooking method which their learn form applied tech in asian cuisine . They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen.

CUL163 – Asian Cuisine This third class in Cuisine Operations, students will have the opportunity to prepare and cook a full set of meals in asian cuisine for the whole 7 weeks of practical lesson. Students will able to apply the product knowldges, skills and cooking method which their learn form applied tech in asian cuisine . They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen. CSD1023 – Computer Applications An introductory looks at the concepts and needs for a role of computer applications within the business organization. Emphasis on the usage of word processing, slide presentation, spreadsheets and database management software in solving business problems.


78


CUL264 – International Cuisine In this World Cuisine Operations, students will have the opportunity to prepare and cook a full set of meals inworld cuisine for the whole 7 weeks of practical lesson. Students will able to apply the product knowldges, skills and cooking method which their learn form applied tech in asian cuisine . They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen. CUL266 – Artistic Skills This subject is designed to provide students with the basic knowledge and artistic skills required in Kitchen. In this class, students will have the opportunity to learn, via demostration and practice, vegetable and fruit garnishing and curving, dessert decorating skills. END201 – Business Communication The course correct composition and style of business and personal communication, including analysis, mechanics and content of business letters, memoranda and reports. MKT226 – Introduction to Sales and Marketing This subject covers the basic concepts and principles of customer relations and sales management in the hospitality industry. The areas of importance are introduction to customer characteristics and sales techniques. The aim is to enable students to understand and apply the concepts in the selling environment by incorporating actual sales management situations and industry practices in the classroom discussions.

MGT618 – Entrepreneurship Studies This subject covers the fundamental knowledge that one needs to start and manage a F&B business. This course will provide students the knowledge of identifying characteristics necessary for a successful entreprenuer, exploring entrepreneurial opportunities for F&B product/service, analysing a target market, selecting a business location, determining business ownership and financing, planning personnel, assessing insurance and licensing needs, and creating a marketing plan.

FBM222 – Purchasing & Cost Control The subject covers the major purchasing objectives, types of purchasing, purchasing organisation and procedures and cost control procedures . This will enable students to understand the concepts and practices of the subject matter as well as the importance of cost controlling in the hotel industry.


79


CUL366 – Kitchen Management Extension of basic technique into new dishes similar to the ones covered during the previous terms in Kitchen Operation.

This is the final class in Kitchen operation, students will have the opportunity to prepare and cook full set of meals ( once a week ) for the 8 weeks of practical lesson. Students will be exposed to intensive practice through menu application of techniques of cold, hot and pastry kitchens.

All the above functions and work arrangement conducted in this lesson will be the final term and for preparation of the final examination for students who are specializing in Cuisine (Kitchen). CUL265 – Garde Manger A study of basic Garde Manger principles with emphasis on the development of skills in the preperation of “cold kitchen” item such as asvinaigrettes, cold sauces, basic and composed salads, sandwiches, hors d‟oeuvres and appetizers. Students will learn how to preserve foods bt curing, drying, smoking, confit and also create specialty items such as aspics, chaud froids, forecmeats and other charcuterie products. They will also prepare basic cheese and pasta making and how to present it according to the correct arranging, spcaing, and fanning of individual plates and platters. Reception foods and buffet arragements are introduced.

MGD203 – Human Resource Management The subject covers the human resource policies; main activities of human resources specialist; administration formalities; wages and benefits; individual motivational theories; recruitment and selection; mobility in an organisation; industrial relations and training and development of workers. This enables the students to master the skills and ability to work with people by understanding the roles and basic administration formalities as well as to identify manpower recruitments in the hospitality industry.


80


4.6 DIPLOMA IN CULINARY ARTS (WBL)

The Diploma in Culinary Arts programme comprises of 90 credit units. This consists of 81 credits for Core and Non Core Subjects and 9 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.





A pass in skm level 3 in a related field A certificate (level 3,MQF) in relatedfield or its equivalent



JANUARY INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY

ENV 108 Introduction To Hospitality Industry

3 Core



ASC145 Basic Nutrition 3 Core

MPU 2163 @ MPU 2133


3 MPU

Compulsary

TOTAL 15

SEMESTER 2

MGD203 Human Resource Management

3 Core

ASC144 Food Safety And Hygiene 4 Core


81


CSD 102 Computer Application 2 Core

FBM222 Culinary Purchasing & Cost Control

3 Core

MPU 2273 @ *MPU 2213


3 MPU

Compulsary

TOTAL 15


YEAR 1

SEMESTER 3


SUBJECT CATEGORY

WBL/CUL 166 Basic Cookery And Pastry 8 Core

WBL/FBS 151 Restaurant Service 4 Core

TOTAL 12

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

END201 Business Communication 3 Core

LWD203 Hospitality & Tourism Law 3 Core

MPU 2383 Islamic Finance Banking & Takaful

3 MPU

Compulsory

MKT226 Introduction To Sales And Marketing

2 Core

TOTAL 11

SEMESTER 5

WBL/CUL 264 International Cuisine 6 Core

WBL/CUL 162 Western Cuisine 6 Core

WBL/CUL 167 Asian Cooking 8 Core

TOTAL 20


82


SEMESTER 6


SUBJECT CATEGORY

WBL/CUL265 Garde Manger 6 Core

WBL/CUL266 Culinary Artistic Skill 6 Core

TOTAL 12

YEAR 3

SEMESTER 7


SUBJECT CATEGORY

MGT618 Entrepreneurship Studies 3 Core

MPU 2412 Khidmat Masyarakat 2 MPU

Compulsary

TOTAL 5

GRAND TOTAL 90

APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY


3 Core




MPU 2163 @ MPU 2133


3 MPU

Compulsary

TOTAL 15

SEMESTER 2

ASC144 Food Safety And Hygiene 4 Core

MPU 2273 @ *MPU 2213


3 MPU

Compulsary

TOTAL 7

*Malaysian students who obtain a credit or higher at SPM Bahasa Melayu Level are exempted. International students are exempted from taking MQA courses


83


SEMESTER 3


SUBJECT CATEGORY



TOTAL 16

YEAR 2

SEMESTER 4


SUBJECT CATEGORY



2 Core



3 Core


3 MPU

Compulsory

TOTAL 13

SEMESTER 5



WBL/CUL265 Garde Manager 6 Core

TOTAL 16

SEMESTER 6


SUBJECT CATEGORY



TOTAL 12

YEAR 3

SEMESTER 7


SUBJECT CATEGORY


3 Core



84




Compulsary

TOTAL 11

GRAND TOTAL 90

AUGUST INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY



3 Core

MPU 2163 @ MPU 2133


3 MPU

Compulsary

TOTAL 8

SEMESTER 2


ASC144 Food Safety And Hygiene

4 Core




2 Core

MPU 2273 @ *MPU 2213


3 MPU

Compulsary

TOTAL 18


SEMESTER 3


SUBJECT CATEGORY



TOTAL 16


85


YEAR 2

SEMESTER 4


SUBJECT CATEGORY


3 Core



3 Core

TOTAL 9

SEMESTER 5


WBL/CUL265 Garde Manger 6 Core


TOTAL 16

SEMESTER 6


SUBJECT CATEGORY



TOTAL 12

YEAR 3

SEMESTER 7


SUBJECT CATEGORY



3 Core



Compulsary

TOTAL 11

GRAND TOTAL 90


86


iii) COURSE SYNOPSIS CUL161 – Basic Cookery This subject introduces students to the organization of kitchen, the kitchen premises, kitchen equipment and operations. The subject deals with the basic understanding and theoretical knowledge of food commodities and its culinary uses. The utilization of energy for the production of food is based on the various types of meals to be prepared and the composition of the menus. The various documents used in the kitchen is an indication that some form of systematic controls and operations existed during food production. FBS151- Restaurant Service This class introduces students to the professional environment of restaurant service practical. Students are exposed to the actual practical working condition in restaurants, with basic technical skills such as cleaning the premises, handling equipment and utensils and setting up the restaurant for food and beverage services. It also involves service procedures for various menu items and from guest arrival till their departure. ENV108 – Introduction to Hospitality and Tourism This subject provides students with a general introduction to the tourism and hospitality industry. The industry has evolved greatly since the early stages of travelling and has become one of the major economic contributor at present. Various national and international institutions have evolved with the growth of tourism worldwide. These institutions play significant roles in governing or supporting the development of tourism and hospitality industry. Tourism, as a huge industry, consists of various components that make up the final travel product and travel experience. The service related business such as hotels, food and catering, travel distributors, transport operators and attraction providers make this industry very unique. END101 – English Composition 1 This course covers writing themes and exercises with a review of rhetorical pattern of composition. Students must practice writing several extended compositions. The emphasis will be on development of analytical and critical reading skills as well as basic reference and documentation skills in the composition process.


87


CUP161 – Basic Pastry This first class in Kitchen Practical, students will be exposed to the basic knowledge of the set up and organisation of the kitchen in the college. Students will be divided into groups in order to organise their work schedule. They will be introduced to the different flows, areas, equipment and utensils used in the school kitchen They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen before undergoing the basic skill of baking , preparation, sauce and plate presentation. CUL162 – Western Cuisine This subject is a continuation from Kitchen operations1: from term 1 which deals with the knowledge on food commodities and its their culinary uses. The reason for the understanding of each type of food commodities such as meat, poultry, game, fruits and vegetables, convenience food, farinaceous products and pasta and also pastry products, is to apply the concepts during the preparation, production and serving the food to the customer.

This second class in Kitchen Operations, students will have the opportunity to prepare and cook Starter and Main Course for the whole 10 weeks of practical lesson. They will practice through a menu application of the techniques covered in Term: 1 and 2 Kitchen Operations. ASC144 – Food Safety and Hygiene The first part of the module is devoted to the basic concept of nutrition and provide discussion of each nutrient .The latter half is the understanding of basic microbiology, a study on the compulsory condition of hygiene with respect to: personnel, food handlers ,equipments and premises during culinary preparation, cooking, distribution and service. CUP162 – Pastry: Asian Dessert This third class in Cuisine Operations, students will have the opportunity to prepare and cook a full set of meals in asian cuisine for the whole 10 weeks of practical lesson. Students will able to apply the product knowldges, skills and cooking method which their learn form applied tech in asian cuisine . They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen. CUL163 – Asian Cuisine This third class in Cuisine Operations, students will have the opportunity to prepare and cook a full set of meals in asian cuisine for the whole 7 weeks of practical lesson. Students will able to apply the product knowldges, skills and cooking method which their learn form applied tech in asian cuisine . They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen.


88


CSD1023 – Computer Applications An introductory looks at the concepts and needs for a role of computer applications within the business organization. Emphasis on the usage of word processing, slide presentation, spreadsheets and database management software in solving business problems. CUL264 – International Cuisine In this World Cuisine Operations, students will have the opportunity to prepare and cook a full set of meals inworld cuisine for the whole 7 weeks of practical lesson. Students will able to apply the product knowldges, skills and cooking method which their learn form applied tech in asian cuisine . They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen. CUL266 – Artistic Skills This subject is designed to provide students with the basic knowledge and artistic skills required in Kitchen. In this class, students will have the opportunity to learn, via demostration and practice, vegetable and fruit garnishing and curving, dessert decorating skills. END201 – Business Communication The course correct composition and style of business and personal communication, including analysis, mechanics and content of business letters, memoranda and reports. MKT226 – Introduction to Sales and Marketing This subject covers the basic concepts and principles of customer relations and sales management in the hospitality industry. The areas of importance are introduction to customer characteristics and sales techniques. The aim is to enable students to understand and apply the concepts in the selling environment by incorporating actual sales management situations and industry practices in the classroom discussions. MGT618 – Entrepreneurship Studies This subject covers the fundamental knowledge that one needs to start and manage a

F&B business. This course will provide students the knowledge of identifying characteristics necessary for a successful entreprenuer, exploring entrepreneurial opportunities for F&B product/service, analysing a target market, selecting a business location, determining business ownership and financing, planning personnel, assessing insurance and licensing needs, and creating a marketing plan.



89


CUL366 – Kitchen Management Extension of basic technique into new dishes similar to the ones covered during the previous terms in Kitchen Operation.

This is the final class in Kitchen operation, students will have the opportunity to prepare and cook full set of meals ( once a week ) for the 8 weeks of practical lesson. Students will be exposed to intensive practice through menu application of techniques of cold, hot and pastry kitchens.

All the above functions and work arrangement conducted in this lesson will be the final term and for preparation of the final examination for students who are specializing in Cuisine (Kitchen). CUL265 – Garde Manger A study of basic Garde Manger principles with emphasis on the development of skills in the preperation of “cold kitchen” item such as asvinaigrettes, cold sauces, basic and composed salads, sandwiches, hors d‟oeuvres and appetizers. Students will learn how to preserve foods bt curing, drying, smoking, confit and also create specialty items such as aspics, chaud froids, forecmeats and other charcuterie products. They will also prepare basic cheese and pasta making and how to present it according to the correct arranging, spcaing, and fanning of individual plates and platters. Reception foods and buffet arragements are introduced.



90


4.7 DIPLOMA IN HOSPITALITY MANAGEMENT

The Diploma in Hospitality Management programme comprises of 92 credit units. This consists of 81 credits for Core and Non Core Subjects and 11 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.

i) ENTRY REQUIREMENTS A pass in Sijil Pelajaran Malaysia (SPM) with one 1 credit in any subject, or its

equivalent A pass Sijil Tinggi Pelajaran Malaysia (STPM) with minimum grade C (GP 2.00) in

any subject or its equivalent A pass Sijil Tinggi Agama Malaysia (STAM) with minimum grade maqbul in any

subject or its equivalent A pass in SKM level 3 in a related field A certificate (level 3,MQF) in relatedfield or its equivalent



JANUARY INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY

CUL 161 Kitchen Operations 1 3 Core

FBS 151 Restaurant Service 1 3 Core

ENV 108 Introduction to Hospitality

and Tourism 3

Core

END 101 English Composition 1 2 Non Core

MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 14

SEMESTER 2

CUL 162 Kitchen Operations 2 : Western Cuisine

3 Core




91


ACD 101 Principle of Accounting 1 3 Non Core


MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 16


YEAR 2

SEMESTER 3


SUBJECT CATEGORY

FBS 153 Beverages Studies 2 Core

CSD 102 Introduction To Computer Applications

3 Non Core


3 MQA

Compulsary

TOTAL 8

SEMESTER 4


SUBJECT CATEGORY

RDO 241 Rooms Division Operations 1 3 Core

FBS 251 Food & Beverage Operations 1

3 Core

MAD 104 Business Mathematics 3 Non Core

MGD 201 Operations Management 3 Non Core



Compulsary

TOTAL 17

YEAR 3

SEMESTER 5



3 Core

MKT 226 Introduction to Sales and Marketing

2 Non Core

ECD 102 Principle of Economics 3 Non Core


92



FBM 222 Purchasing & Cost Control 2 Non Core

TOTAL 16

SEMESTER 6


SUBJECT CATEGORY


TOTAL 6

SEMESTER 7


SUBJECT CATEGORY


FBS 351 Food & Beverage Operation 3 3 Core


3 Core


3 Non Core

LWD 202 Hospitality Law 3 Non Core

TOTAL 15

GRAND TOTAL 92

APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY




3 Core


MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 14

SEMESTER 2

END 102 English Composition 2 2 MQA

Compulsory

FBS 153 Beverage Studies 2 Core


93


MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 7


YEAR 2

SEMESTER 3


SUBJECT CATEGORY



3 Core




3 Core


3 MQA

Compulsary

TOTAL 17

SEMESTER 4


SUBJECT CATEGORY



3 Core


MGD 201 Operations Management 3 Non Core


MPU 2412 Khidmat Masyarakat 2

MQA

Compulsary

TOTAL 17

YEAR 3

SEMESTER 5


SUBJECT CATEGORY


TOTAL 6


94


YEAR 3

SEMESTER 6


SUBJECT CATEGORY



3 Core


3 Core


3 Non Core

LWD 202 Business Law 3 Non Core

TOTAL 15

SEMESTER 7




2 Non Core




TOTAL 16

GRAND TOTAL 92

AUGUST INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY


3 Core

END 101 English Composition 1 2 MQA Compulsory

MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 8


95


SEMESTER 2




3 Non Core

END 102 English Composition 2 2 MQA Compulsory

MPU 2273 @ *MPU 2213


3 MQA

Compulsory


TOTAL 16


YEAR 2

SEMESTER 3


SUBJECT CATEGORY


3 Core



FBS 153 Beverage Studies 2 Core



Compulsary

TOTAL 17

SEMESTER 4


SUBJECT CATEGORY



3 Core


2 Non Core


Compulsary

TOTAL 10


96


YEAR 3

SEMESTER 5


SUBJECT CATEGORY


MGD 201 Operation Management 3 Non Core



3 Core

ECD 102 Principles of Economics 3 Non Core


TOTAL 17

YEAR 3

SEMESTER 6


SUBJECT CATEGORY




3 Core


3 Non Core



TOTAL 18

SEMESTER 7


TOTAL 6

GRAND TOTAL 92


97


iii) COURSE SYNOPSIS

CUL161 – Kitchen Operations 1 This first class in Kitchen Practical, students will be exposed to the basic knowledge of the set up and organisation of the kitchen in the college. Students will be divided into groups in order to organise their work schedule. They will be introduced to the different flows, areas, equipment and utensils used in the school kitchen They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen before undergoing the basic skill of cooking and cutting meat, fish and vegetables and preparing meals later.

This subject introduces students to the organization of kitchen, the kitchen premises, kitchen equipment and operations. The subject deals with the basic understanding and theoretical knowledge of food commodities and its culinary uses. The utilization of energy for the production of food is based on the various types of meals to be prepared and the composition of the menus. The various documents used in the kitchen is an indication that some form of systematic controls and operations existed during food production. FBS151- Restaurant Service 1 This class introduces students to the professional environment of restaurant service

practical. Students are exposed to the actual practical working condition in restaurants, with basic technical skills such as cleaning the premises, handling equipment and utensils and setting up the restaurant for food and beverage services. It also involves service procedures for various menu items and from guest arrival till their departure. ENV108 – Introduction to Hospitality and Tourism This subject provides students with a general introduction to the tourism and hospitality industry. The industry has evolved greatly since the early stages of travelling and has become one of the major economic contributor at present. Various national and international institutions have evolved with the growth of tourism worldwide. These institutions play significant roles in governing or supporting the development of

tourism and hospitality industry. Tourism, as a huge industry, consists of various components that make up the final travel product and travel experience. The service related business such as hotels, food and catering, travel distributors, transport operators and attraction providers make this industry very uniqu

END101 – English Composition 1 This course covers writing themes and exercises with a review of rhetorical pattern of composition. Students must practice writing several extended compositions. The emphasis will be on development of analytical and critical reading skills as well as basic reference and documentation skills in the composition process.


98


CUL162 – Kitchen Operations 2: Western Cuisine

(Pre-Requisite: CUL161 – Kitchen Operations 1) Students will have the opportunity to prepare and cook a full set of meals in asian cuisine for the whole semester. Students will be able to apply the products knowledge, skills and cooking method which they had learned from the theory class. They will be taught on how to practice hygiene, cleanliness and sanitation in the kitchen. FBS152- Restaurant Service 2

(Pre-Requisite: FBS151- Restaurant Service 1) This class focuses more in detail for students specializing in restaurant skill. Technical skills exposure on pre-service, pre-opening and post service briefing, mis-en place and restaurant practical worksheet for the day's service will be dealt with. Emphasis will be given to techniques relative to the menu - gueridon service, menu application and bar organisation and set-up of which non-alcoholic beverage will be served. ASC144 – Food Safety and Hygiene The first part of the module is devoted to the basic concept of nutrition and provide discussion of each nutrient .The latter half is the understanding of basic microbiology, a study on the compulsory condition of hygiene with respect to: personnel, food handlers ,equipments and premises during culinary preparation, cooking, distribution

and service. ACD101 – Principles of Accounting 1 This subject is designed to provide students with sound principle accounting knowledge. It enables students to understand the basic accounting, procedures and technique used in the analysis of business information which assist in business planning and decision making.

END102 – English Composition 2

(Pre-Requisite: END101 – English Composition 1) END 102 incorporates writing themes and exercises with a review of rethorical patterns

of composition. It is designed to help students develop theior wrting skills and enable them to express themselves in clear, effective prose in the form of essays, assignments and quizzes.

FBS153 – Beverages Studies To introduce the students to the study of wines and the many aspects of wine including the process of making different types of wine. The students will also be familiar with all the wine producing countries of the world and the varieties of wines produced by these countries. The subject will include a study on on aperitifs, spirits, cocktails and liqueurs.


99


CSD102 – Introduction to Computer Applications An introductory looks at the concepts and needs for a role of computer applications within the business organization. Emphasis on the usage of word processing, slide presentation, spreadsheets and database management software in solving business problems. MAD104 – Business Mathematics This subject is designed to provide students with sound basic mathematical knowledge. It enables students to understand the basic mathematical principles, procedures and techniques used in the analysis of business information which assists in business planning and decision making. RDO241 – Rooms Division Operations 1 This lesson is designed for students to understand the role and organisation in the Room Division Department.

In the Front Office Department, it is designed to provide students with the knowledge of the 4 phases of the Guest Cycle (pre arrival, arrival, occupancy and departure). It involves the different types of guest transactions and services.

In the Housekeeping Department, it is designed to provide students with the knowledge of the rooms, public area, linen, uniform and laundry headed by the Executive Housekeeper.

FBS251 – Food & Beverage Operations 1 This class focuses the general idea of running the restaurant and service practical Technical skills exposure on pre-service, pre-opening and post service briefing, mis-enplace and restaurant practical worksheet for the day's service will be dealt with. Emphasis will be given to techniques relative to the menu - gueridon service, menu application, folding varieties of napkin folds, techiques of opening wine bottles and service to guests. The preparation techniques will focus on varieties of gueridon services. MGD201 – Operations Management (Energy & Installation) This subject aims to develop an appreciation of the equipment or installation (refrigeration, ventilation and air-conditioning) and energies (water and electricity) the students will use in hotels and restaurants; Students will then be able to comprehend the importance of this subject in the hospitality operations, may it be in the room service or catering service.

END201 – Business Communication The course correct composition and style of business and personal communication, including analysis, mechanics and content of business letters, memoranda and reports.


100


MGT618 – Entrepreneurship Studies This subject covers the fundamental knowledge that one needs to start and manage a F&B business. This course will provide students the knowledge of identifying characteristics necessary for a successful entreprenuer, exploring entrepreneurial opportunities for F&B product/service, analysing a target market, selecting a business location, determining business ownership and financing, planning personnel, assessing insurance and licensing needs, and creating a marketing plan. RD0242 – Rooms Division Operations 2

(Pre-Requisite: RDO241 – Rooms Division Operations 1)

This lesson plan is designed for students to understand the role and organization in the Room Division department.

Front Office practical classes is designed to provide students with the knowledge of the Guest Cycle (pre-arrival, arrival, occupancy and departure) involving the different types of guest transactions and services. The Standard Operating Procedures of the Guest Cycle is performed manually and also through the Property Management System. For Housekeeping Practical, students are required to understand the role of a Room Attendant, in performing their normal daily routines such as servicing vacant and occupied bedroom and bathroom. FBS252 – Food & Beverage Operations 2

(Pre-Requisite: FBS251 – Food & Beverage Operations 1) This class focuses the general idea of running the restaurant and service practical Technical skills exposure on pre-service, pre-opening and post service briefing, mis-en-place and restaurant practical worksheet for the day's service will be dealt with. Emphasis will be given to techniques relative to the menu - gueridon service, menu application, folding varieties of napkin folds, techiques of opening wine bottles and service to guests. The preparation techniques will focus on varieties of gueridon services. MKT226 – Introduction to Sales and Marketing This subject covers the basic concepts and principles of customer relations and sales management in the hospitality industry. The areas of importance are introduction to customer characteristics and sales techniques. The aim students to understand and apply the concepts in selling environment and be able to do practises in the classes. ECD102 – Principle of Economics An introduction to the theory of income, employment, and the price level. Consideration is given to the causes of and policies to deal with inflation and unemployment. In addition to macroeconomic theory and policy information, limited attention is given to price indices, national income accounting, and the money supply and commercial banking system.


101



RD0341 – Rooms Division Operations 3

(Pre-Requisite: RD0242 – Rooms Division Operations 2) This Front Office lesson plan is designed for students to understand the role and organization in the Front Office department. It is also designed to provide students

with the knowledge of the 4 phases of Guest Cycle (pre-arrival, arrival, occupancy and departure) involving the different types of guest transactions and services. The Standard Operating Procedures of the Guest Cycle is performed manually.

This PMS lesson plan is designed for students to perform the Front Office applications of FIT reservations, registration, room status, posting, check out modules using the hotel's Property Management System.

The Houskepeeing lesson plan is designed for the students to understand further on the responsibilites of the Room Attendant such as checking the rooms, performing evening services, performing daily or periodic cleaining of rooms, the usage of manual and mechanical equipment.

FBS351 – Food & Beverage Operations 3

(Pre-Requisite: FBS252 – Food & Beverage Operations 2) This class focuses the general idea of running the restaurant and service practical Technical skills exposure on pre-service, pre-opening and post service briefing, mis-en-place and restaurant practical worksheet for the day's service will be dealt with. Emphasis will be given to techniques relative to the menu - gueridon service, menu application, folding varieties of napkin folds, techiques of opening wine bottles and service to guests. The preparation techniques will focus on varieties of gueridon services.

ENV208 – Issues in Hospitality and Tourism This subject relates to the definitions, history and the forms of tourism such as eco-tourism, agro-tourism and socio-tourism. The various impact of tourism in terms of economic, environmental and socio-cultural brings about the negative and positive side to the country.


102



LWD202 – Business Law (for Hospitality & Tourism) This subject covers the basic principles which govern the hotel industry from the legal view-point. It includes among others introduction to the Malaysian legal system; Law of Contract; Civil Liability Tort (Neglience); Hotel and Tourism legislation and others. It also deals in detail the purpose and the consequences of having these laws enacted so that any interaction between two parties will be covered by these laws. The students will have the basic legal knowledge of Malaysian Legal system which also governs the hospitality industry.


103


4.8 DIPLOMA IN HOSPITALITY MANAGEMENT (WBL)

The Diploma in Hospitality Management (WBL) programme comprises of 92 credit units. This consists of 81 credits for Core and Non Core Subjects and 11 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.








JANUARY INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY


ENV 108 Introduction To Hospitality & Tourism

3 Non Core

CSD 102 Intro to Computer Application 3 Non Core

ACS 144 Food Safety & Hygiene 2 Core


TOTAL 16



104


YEAR 1

SEMESTER 3


SUBJECT CATEGORY

WBL/ RDO 241

Room Division Operation

6 Core

TOTAL 6

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

WBL/CUL 161 Basic Cookery 6 Core

WBL/FBS 251 Food & Beverage Operation 6 Core

WBL/FBS 151 Restaurant Service Operation 6 Core

TOTAL 18

YEAR 1

SEMESTER 2


SUBJECT CATEGORY

ACD 101 Principles of Accounting 1 3 Non Core


MGD 203 HR Management 3 Core

MKT 226 Intro To Sales & Marketing 3 Non Core

MPU 2273 @ MPU 2213

Emotional Intelligence &

Leadership Development @ Bahasa Kebangsaan A

3 MQA

Compulsory

TOTAL 14


105


YEAR 3

SEMESTER 5


SUBJECT CATEGORY

LWD 202 Tourism & Hospitality Law 3 Core

ECD 102 Principle of Economics 3 Core

ENV 208 Issues in Hospitality & Tourism

3 Core

FBM 222 Purchasing & Cost Control 3 Core

END 201 Business Communiation 3 Core


3 MQA

Compulsory

TOTAL 18

YEAR 3

SEMESTER 6


SUBJECT CATEGORY


MGT 618 Enterpreneurship Studies 3 Core

MPU 3412 Khidmat masyarakat 2 MQA

Compulsory

TOTAL 8

YEAR 3

SEMESTER 7


SUBJECT CATEGORY

WBL/FBS 351 Food & Beverage Management

6 Core

WBL/RDO 341

Room Division Management 6 Core

TOTAL 12

GRAND TOTAL 92


106


APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY


ENV 108 Introduction To Hospitality & Tourism

3 Non Core

CSD 102 Intro to Computer Application 3 Non Core

ACS 144 Food Safety & Hygiene 2 Non Core MAD 104 Business Mathematics 3 Non Core

MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 16

SEMESTER 2


SUBJECT CATEGORY



MPU 2273 @ MPU 2213


3 MQA

Compulsory

8

*Malaysian students who obtain a credit or higher at SPM Bahasa Melayu Level are

exempted. International students are exempted from taking MQA courses

YEAR 1

SEMESTER 3


SUBJECT CATEGORY

LWD 202 Tourism & Hospitality Law 3 Core



3 Core

FBM 222 Purchasing & Cost Control 3 Non Core END 201 Business Communiation 3 Non Core


3 MQA

Compulsory

TOTAL 18


107


YEAR 2

SEMESTER 4


SUBJECT CATEGORY

WBL/ RDO 241

Room Division Operation 6 Core

WBL/FBS 151

Restaurant Service Operation

6 Core


TOTAL 18

SEMESTER 5


SUBJECT CATEGORY


TOTAL 6

SEMESTER 6


SUBJECT CATEGORY


MGD 201 Operation Management 3 Core MGT 618 Enterpreneurship Studies 3 Core

MKT 226 Intro To Sales & Marketing 3 Core


Compulsory

TOTAL 14

YEAR 3

SEMESTER 7


SUBJECT CATEGORY


6 Core

WBL/RDO 341 Room Division Management 6 Core

TOTAL 12

GRAND TOTAL 92


108


AUGUST INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY

END 101 English Composition 1

2 Non Core

ENV 108 Introduction To Hospitality &

Tourism 3

Non Core

MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 8

SEMESTER 2


SUBJECT CATEGORY

ACD 101 Principles of Accounting 1 3 Non Core END 102 English Composition 2 2 Core

CSD 102 Intro to Computer Application 3 Core

ACS 144 Food Safety & Hygiene 2 Core MAD 104 Business Mathematics 3 Core

MPU 2273 @ MPU 2213


3 MQA

Compulsory

TOTAL 16

*Malaysian students who obtain a credit or higher at SPM Bahasa Melayu Level are

exempted. International students are exempted from taking MQA courses.

YEAR 1

SEMESTER 3


SUBJECT CATEGORY

WBL/RDO 241 Room Division Operation 6 Core

WBL/FBS 151 Restaurant Service Operation 6 Core


TOTAL 18

YEAR 2


109


SEMESTER 4


SUBJECT CATEGORY


TOTAL 6

SEMESTER 5


SUBJECT CATEGORY

LWD 202 Tourism & Hospitality Law

3 Core

ECD 102 Principle of Economics 3 Core


3 Core

FBM 222 Purchasing & Cost Control 3 Core END 201 Business Communiation 3 Core


3 MQA

Compulsory

TOTAL 18

SEMESTER 6


SUBJECT CATEGORY



MGT 618 Enterpreneurship Studies 3 Core MKT 226 Intro To Sales & Marketing 3 Core


Compulsory

TOTAL 14

SEMESTER 7


SUBJECT CATEGORY


6 Core

WBL/RDO 341

Room Division Management

6 Core

TOTAL 12

GRAND TOTAL 92


110


iii) COURSE SYNOPSIS CUL161 – Kitchen Operations This first class in Kitchen Practical, students will be exposed to the basic knowledge of the set up and organisation of the kitchen in the college. Students will be divided into groups in order to organise their work schedule. They will be introduced to the different flows, areas, equipment and utensils used in the school kitchen They will be taught on how to practice hygience, cleanliness and sanitation in the kitchen before undergoing the basic skill of cooking and cutting meat, fish and vegetables and preparing meals later.

This subject introduces students to the organization of kitchen, the kitchen premises, kitchen equipment and operations. The subject deals with the basic understanding and theoretical knowledge of food commodities and its culinary uses. The utilization of energy for the production of food is based on the various types of meals to be prepared and the composition of the menus. The various documents used in the kitchen is an indication that some form of systematic controls and operations existed during food production. FBS151- Restaurant Service 1 This class introduces students to the professional environment of restaurant service

practical. Students are exposed to the actual practical working condition in restaurants, with basic technical skills such as cleaning the premises, handling equipment and utensils and setting up the restaurant for food and beverage services. It also involves service procedures for various menu items and from guest arrival till their departure. ENV108 – Introduction to Hospitality and Tourism This subject provides students with a general introduction to the tourism and hospitality industry. The industry has evolved greatly since the early stages of travelling and has become one of the major economic contributor at present. Various national and international institutions have evolved with the growth of tourism worldwide. These institutions play significant roles in governing or supporting the development of

tourism and hospitality industry. Tourism, as a huge industry, consists of various components that make up the final travel product and travel experience. The service related business such as hotels, food and catering, travel distributors, transport operators and attraction providers make this industry very unique.



111


FBS252 – F&B Management This class focuses the general idea of running the restaurant and service practical Technical skills exposure on pre-service, pre-opening and post service briefing, mis-en-place and restaurant practical worksheet for the day‟s service will be dealt with. Emphasis will be given to techniques relative to the menu – gueridon service, menu application, folding varieties of napkin folds, techniques of opening wine bottles and service to guest. The preparation technique will focus on varieties of gueridon services. END201 – Business Communication The course correct composition and style of business and personal communication, including analysis, mechanics and content of business letters, memoranda and reports. RDO351- Room Division Operation 3 This Front Office lesson plan is designed for students to understand the role and organization in the Front Office department. It is also designed to provide students with the knowledge of the 4 phases of Guest Cycle (pre-arrival, arrival, occupancy and departure) involving the different types of guest transactions and services. The Standard Operating Procedures of the Guest Cycle is performed manually.

This PMS lesson plan is designed for students to perform the Front Office applications of FIT reservations, registration, room status, posting, check out modules using the hotel's Property Management System.

The Houskepeeing lesson plan is designed for the students to understand further on the responsibilites of the Room Attendant such as checking the rooms, performing evening services, performing daily or periodic cleaining of rooms, the usage of manual and mechanical equipment.

FBS152- Restaurant Service 2

(Pre-Requisite: FBS151- Restaurant Service 1) This class focuses more details for students specializing in restaurant skills. Technical skills exposure on pre-service, pre-opening, and post service briefing, mis-en-place and restaurant practical worksheets for the days service will be dealt with. Emphasis will be

given to techniques relative to the menu – gueridon service, menu application, bar organization and set up of which non-alcoholic beverages will be served. ASC144 – Food Safety and Hygiene The first part of the module is devoted to the basic concept of nutrition and provide discussion of each nutrient .The latter half is the understanding of basic microbiology, a study on the compulsory condition of hygiene with respect to: personnel, food handlers ,equipments and premises during culinary preparation, cooking, distribution and service.


112


ACD101 – Principles of Accounting 1 This subject is designed to provide students with sound principle accounting knowledge. It enables students to understand the basic accounting, procedures and technique used in the analysis of business information which assist in business planning and decision making. END102 – English Composition 2

(Pre-Requisite: END101 – English Composition 1) END 102 incorporates writing themes and exercises with a review of rethorical patterns of composition. It is designed to help students develop theior wrting skills and enable

them to express themselves in clear, effective prose in the form of essays, assignments and quizzes. FBS251– F&B Operations This class focuses the general idea of running the restaurant and service practical Technical skills exposure on pre-service, pre-opening and post service briefing, mis-en-place and restaurant practical worksheet for the day's service will be dealt with. Emphasis will be given to techniques relative to the menu - gueridon service, menu application, folding varieties of napkin folds, techiques of opening wine bottles and service to guests. The preparation techniques will focus on varieties of gueridon services. MAD104 – Business Mathematics This subject is designed to provide students with sound basic mathematical knowledge. It enables students to understand the basic mathematical principles, procedures and techniques used in the analysis of business information which assists in business planning and decision making. MGD201 – Operations Management This subject aims to develop an appreciation of the equipment or installation (refrigeration, ventilation and air-conditioning) and energies (water and electricity) the students will use in hotels and restaurants; Students will then be able to comprehend the importance of this subject in the hospitality operations, may it be in the room service or catering service. MGT618 – Entrepreneurship Studies This subject covers the fundamental knowledge that one needs to start and manage a F&B business. This course will provide students the knowledge of identifying characteristics necessary for a successful entreprenuer, exploring entrepreneurial opportunities for F&B product/service, analysing a target market, selecting a business location, determining business ownership and financing, planning personnel, assessing insurance and licensing needs, and creating a marketing plan.


113


RD0242 – Rooms Division Operations 2

(Pre-Requisite: RDO241 – Rooms Division Operations 1) This lesson plan is designed for students to understand the role and organization in the Room Division department.

Front Office practical classes is designed to provide students with the knowledge of the Guest Cycle (pre-arrival, arrival, occupancy and departure) involving the different types of guest transactions and services. The Standard Operating Procedures of the Guest Cycle is performed manually and also through the Property Management System.

For Housekeeping Practical, students are required to understand the role of a Room

Attendant, in performing their normal daily routines such as servicing vacant and occupied bedroom and bathroom.

MKT226 – Introduction to Sales and Marketing This subject covers the basic concepts and principles of customer relations and sales management in the hospitality industry. The areas of importance are introduction to customer characteristics and sales techniques. The aim students to understand and apply the concepts in selling environment and be able to do practises in the classes. ECD102 – Principle of Economics An introduction to the theory of income, employment, and the price level. Consideration is given to the causes of and policies to deal with inflation and unemployment. In addition to macroeconomic theory and policy information, limited attention is given to price indices, national income accounting, and the money supply and commercial banking system. FBM222 – Purchasing & Cost Control The subject covers the major purchasing objectives, types of purchasing, purchasing organisation and procedures and cost control procedures . This will enable students to understand the concepts and practices of the subject matter as well as the importance of cost controlling in the hotel industry. ENV108 – Issues in Hospitality and Tourism This subject relates to the definitions, history and the forms of tourism such as eco-tourism, agro-tourism and socio-tourism. The various impact of tourism in terms of economic, environmental and socio-cultural brings about the negative and positive side to the country.


114


MGD203 – HR Management The subject covers the human resource policies; main activities of human resources specialist; administration formalities; wages and benefits; individual motivational theories; recruitment and selection; mobility in an organisation; industrial relations and training and development of workers. This enables the students to master the skills and ability to work with people by understanding the roles and basic administration formalities as well as to identify manpower recruitments in the hospitality industry. LWD202 – Business Law (for Hospitality & Tourism) This subject covers the basic principles which govern the hotel industry from the legal view-point. It includes among others introduction to the Malaysian legal system; Law of Contract; Civil Liability Tort (Neglience); Hotel and Tourism legislation and others. It also deals in detail the purpose and the consequences of having these laws enacted so that any interaction between two parties will be covered by these laws. The students will have the basic legal knowledge of Malaysian Legal system which also governs the hospitality industry.


115


4.9 DIPLOMA IN INFORMATION TECHNOLOGY

The Diploma in Information Technology programme comprises of 90 credit units. This consists of 79 credits for Core Subjects and 11 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.

i) ENTRY REQUIREMENTS A Pass sijil pelajaran Malaysia (SPM) or equivalence with minimum 3 credit in

Mathematics and English; Or Other equivalent qualifications recognised by Government of Malaysia



JANUARY INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY

MAD1013 Computer Mathematic 1 3 Core


END 1013 English Composition 1 2 Minor

CSD 1013 Fundamentals of Computing 3 Core

MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 14

SEMESTER 2

CSD 1033 Computer Programming 1 3 Core


MGT 1023 Entrepreneurship Studies 3 Minor

CSD 1043 Data Communication and Networking

3 Core

MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 14


116



YEAR 1

SEMESTER 3


SUBJECT CATEGORY




Compulsary

TOTAL 9

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

CSD 2073 Database Management System 3 Core

CSD 2083 OOP with JAVA Programming 4 Core

CSD 2093 Computer Graphics 3 Core

CSD 2103 System Development Tools 3 Core


Compulsary

TOTAL 15

SEMESTER 5

CSD 2223 Management Information System 3 Core

CSD 2123 Web Design 3 Core

CSD 2113 Human Computer Interaction 3 Core


Elective 1 (**) 4 Elective

TOTAL 16

SEMESTER 6


SUBJECT CATEGORY

ITD 288 Industrial Training 6 Core

TOTAL 6


117


YEAR 3

SEMESTER 7


SUBJECT CATEGORY

CSD 3163 Computer Organisations & Operating Systems

3 Core

CSD 3173 Information Systems Methods & Tools

3 Core

CSD 3183 Multimedia Design 3 Core

CSD 3193 E-Business Technology 3 Core


TOTAL 16

GRAND TOTAL 90

ELECTIVE** (Choose 2 from 3 elective)


SUBJECT CATEGORY

CSD 2133 IT Project Management (**) 4 Elective

CSD 2183 Advanced Programming (**) 4 Elective

CSD 2163 Network Operating System (**) 4 Elective

APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY





MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 14

SEMESTER 2


MAD 1023 Computer Mathematics 2 3 Core

MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 9


118



YEAR 1

SEMESTER 3


SUBJECT CATEGORY





3 Core



Compulsary

TOTAL 17

YEAR 2

SEMESTER 4


SUBJECT CATEGORY







Compulsary

TOTAL 18

SEMESTER 5



Elective 1(**) 4 Elective

TOTAL 10

SEMESTER 6


SUBJECT CATEGORY


3 Core

CSD 3173 Information Systems Methods & 3 Core


119


Tools


Elective 2(**) 4 Elective


TOTAL 16

YEAR 3

SEMESTER 3


HOURS

SUBJECT

CATEGORY


TOTAL 6

GRAND TOTAL 90



SUBJECT CATEGORY





120


AUGUST INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY



MPU 2163 @

MPU 2133

Pengajian Malaysia 2 @

Bahasa Melayu Komunikasi 1 3

MQA

Compulsory

TOTAL 8

SEMESTER 2


MAD 1013 Computer Mathematic 1 3 Core




MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 17


SEMESTER 3



MAD 1023 Computer Mathematics 2 3 Core


3 Core



Compulsary

TOTAL 18

YEAR 2

SEMESTER 4


SUBJECT CATEGORY




121



Compulsary

TOTAL 8

SEMESTER 5






TOTAL 17

SEMESTER 6


SUBJECT CATEGORY


3 Core

CSD 3173 Information Systems Methods & Tools

3 Core




TOTAL 16

YEAR 3

SEMESTER 7


SUBJECT CATEGORY


TOTAL 6

GRAND TOTAL 90



SUBJECT CATEGORY





122


iii) COURSE SYNOPSIS MAD 1013 – Computer Mathematics 1 This course is designed to give the students a foundation of statistical mathematical knowledge in relation to computer tasks. END 1013 – English Composition 1 This course covers writing themes and exercises with a review of rhetorical pattern of composition. Students must practice writing several extended compositions. The emphasis will be on development of analytical and critical reading skills as well as basic reference and documentation skills in the composition process. CSD 1023 – Computer Application This course includes all the basic concepts of computer hardware, software, operating systems, word processing systems, spread sheet, data processing system and graphics. CSD 1013 – Fundamentals of Computing This course is designed to provide student with fundamentals knowledge of the most relevant concepts, techniques and skills needed over a broad range of the computer and web topics. Students are taught intermediate computer concepts with an emphasis on the personal computer and its practical use. This module aims to provide the students with an understanding of the entire process for building a successful electronic commerce website. CSD 2083 – OOP with JAVA Programming This is a course on Object-Oriented Programming that guides students to write and add comments to a simple java program, run the program and lastly is able to modify the program.

CSD 2093 – Computer Graphics Introduce students to the fundamentals and state-of-art of graphics. This module will describe 2-D and 3-Dgeomrtic transformations, models for 3-D objects and the different techniques and models for realistic rendering. Students will be exposed to writing programs that use graphics library to create 2-D primitives and to perform geometric transformations.


123


CSD 2103 – System Development Tools This course will enhance the student‟s knowledge and provoke their understanding of the technical environment. It should be sufficient to support the practical aspects of information provision and use. Nevertheless, an in-depth knowledge of the technical features of systems is not required. CSD 2133 – IT Project Management (**) Fundamentals overviews of the basics of project management. It provides the theory and core methodology students will need to manage projects or participate on project teams. This course does not make use of any project management software application but instead focus on the conceptual underprinnings that students must know in order to use any project management software application effectively. MGT 1013 – Entrepreneurship Studies This subject covers the fundamental knowledge that one needs to start and manage a F&B business. This course will provide students the knowledge of identifying characteristics necessary for a successful entrepreneur, exploring entrepreneurial opportunities for F&B product/service, analysing a target market, selecting a business location, determining business ownership and financing, planning personnel, assessing insurance and licensing needs, and creating a marketing plan. END 2043 – Business Communication Correct composition and style of business and personal communication, including analysis, mechanics and content of business letters, memorandum and reports.

CSD 2183 – Advanced Programming (**) This course introduces students to computer programming using OOP principles. Through the use of dynamic data structures such as pointers, classes, overloading and overriding would help student to understand the implementation of OOP in C++. The course also discusses various aspects of C++ in more details and shows how useful programming techniques where using VisualStudio 2010.

CSD 2063 – Business Information System This course is an introduction to microcomputer usage and includes topics on internet system and application software, computer hardware configuration, classification, input/output devices, computer communications, networking and security.


124


CSD 2123 – Web Design This course is an introduction to web design and includes topics on behind the web, preparation, design methods and ongoing support in designing the web. CSD 1033 – Computer Programming This course introduces students to computer and all aspects of methodical, programming; from problem analysis through specification, design, implementation, testing and documentation. Then, it starts with tutorials on the central parts of C to get students started as quickly as possible since the I way to learn a new language is to write in it. The course also discusses various aspects of C in more details and shows how useful programming techniques where possible. CSD 2143 – Industrial Training Student enrolled in the Certificate in Hotel Operation is compulsory required to complete ONE (1) Industrial Training period during the course of study. The duration if the industrial training is 7 weeks of 4 main Operation Departments (F&B Department, Cruise Department, Front Office Department and Housekeeping Department). CSD 1043 – Data Communication and Networking This course provides an introduction to data communications and is the ideal first course in networking technology. It provides a practical understanding of relevant terminology, concepts, and other information necessary to make you literate in data communications. Topics include traditional telecommunications; basic communications concepts; transmission and interface standards; data integrity, security, architectures, and protocols; wide area networks and local area networks; internetworking; and digital telecommunications. MAD 102 – Computer Mathematics 2 This course focuses on basic algebra; equations (including simultaneous equations); functions (including polynomials, exponential, logarithmic) and their graphs; growth and decay; introduction to trigonometry; factorization, analytical geometry; averages; interpretation of graphs and probability.

CSD 3163 – Computer Organisations & Operating Systems This module aims to expose students to the knowledge in keeping abreast with the ever-advancing and faster-operating components comprising a computer. It also exposes students to identify, remove bottlenecks and understand the design of architectures and systems software.


125


END 1023 – English Composition 2 END 1023 incorporates writing themes and exercises with a review of rhetorical patterns of composition. In END 1023, a term paper is required. END 1023 is designed to help students develop their writing skills and enable them to express themselves in clear, effective prose in the form of essays, reports and term papers. Students will be required to hand in a minimum of nine exercises which will test their ability to write argumentative, expository and discursive essays. Other essays will take the form of rebuttals and analysis of reading assignments. Part of the semester will be devoted to the research preparation and writing of a term paper. The course will attempt and give equal emphasis to the process of writing and to the finished product of that process. CSD 2073 – Database Management System This course provides an overview on computerized database application program, which introduces the basic concepts of using Microsoft Access by providing a thorough understanding of how to create, adjust and modify a database. CSD 2223 – Management Information System The course introduces students to Management Information Systems by building a basic understanding of the value and uses of Information Systems for business operation and management decision making. The course underlying the design, implementation, control, evaluation, and strategic use of computer-based Information Systems. CSD 2113 – Human Computer Interaction An introductory module to the human element reviews causes of user behavioral differences, human abilities and limitations drawing on concepts from cognitive, organizational and socio-psychological and ergonomics. The findings are then applied into interface designs processes. A core concept is the application of user-centered methodologies for system design and evaluation. CSD 3173 – Information Systems Methods & Tools This course will enhance the knowledge of the students and provoke their

understanding of the technical environment should be sufficient to support the practical aspects of information provision and use. Nevertheless, an in-depth knowledge of the technical features of systems will not be required.


126


CSD 3183 – Multimedia Design Introduces students to the fundamentals and state-of-art of computer graphics. This module will describe 2-D & 3-D geometric transformations, models for 3-D objects and the different techniques and models for realistic rendering. Students will be exposed to writing programs that use graphics library to crate 2-D primitives and to perform geometric transformations.

CSD 3193 – E-Business Management This module integrates two rapidly expanding areas of business studies: international business and e-business. Doing business across international borders is facilitated bye-business technologies. This module explores the nature and models of international business and e-business and how e-business technologies facilitate international business and add value to the business. It develops the skills and understanding to identify and respond to the opportunities, challenges and risks of conducting business across politically, economically and culturally diverse environments.


127


4.10 DIPLOMA IN TOURISM MANAGEMENT

The Diploma in Tourism Management programme comprises of 90 credit units. This consists of 79 credits for Core and Non Core Subjects and 11 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.


A pass in Sijil Pelajaran Malaysia (SPM) with one 1 credit in any subject, or

its equivalent A pass Sijil Tinggi Pelajaran Malaysia (STPM) with minimum grade C (GP 2.00) in

any subject or its equivalent A pass Sijil Tinggi Agama Malaysia (STAM) with minimum grade maqbul in any

subject or its equivalent

A pass in skm level 3 in a related field

A certificate (level 3,MQF) in relatedfield or its equivalent



JANUARY INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY

GEO 181 Tourism Geography 3 Core

TRM 182 Travel And Tourism Business 3 Core


3 Core


MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 14

SEMESTER 2

TRM 183 Airline Reservation And Ticketing

3 Core

DES 184 Tourist Destination 3 Core


128




MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 14

*Malaysian students who obtain a credit or higher at SPM Bahasa Melayu Level are exempted. International students are exempted from MQA courses.

YEAR 1

SEMESTER 3


SUBJECT CATEGORY

TRM 185 Transportation Operations (Coach, Car Rental and Cruise)

3 Core


3 Non Core


Compulsary

TOTAL 9

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

TRM 286 Tour Planning and Design 3 Core

MGD 201 Tourism Marketing 3 Core

HIS 287 History, Culture and Heritage 3 Core




Compulsary

TOTAL 17

SEMESTER 5

TRM 289 Travel and Tourism Operation

3 Core


129


TRM 290 Tour Leading and Guiding 3 Core

TRM 291 M.I.C.E. Management 3 Core

MKT 201 Sales and Customer Relations 3 Non Core


TOTAL 15

SEMESTER 6


SUBJECT CATEGORY


6

Core

TOTAL 6

YEAR 3

SEMESTER 7


SUBJECT CATEGORY

MGD 203 Travel Agency Management 3 Core

TRM 292 Recreation and Leisure Management

3 Core


3 Core


3 Non Core


TOTAL 15

GRAND TOTAL 90

APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY




3 Core



130


MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 14

SEMESTER 2



MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 8


YEAR 1

SEMESTER 3


SUBJECT CATEGORY


3 Core



3 Core


3 Non Core


Compulsary

TOTAL 15

YEAR 2

SEMESTER 4


SUBJECT CATEGORY







Compulsary


131


TOTAL 17

SEMESTER 5


6

Core

TOTAL 6

SEMESTER 6


SUBJECT CATEGORY


3 Core





TOTAL 15

YEAR 3

SEMESTER 7


HOURS

SUBJECT

CATEGORY



3 Core


3 Core


3 Non Core


TOTAL 15

GRAND TOTAL 90

AUGUST INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY


3 Core


132



MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 8

SEMESTER 2




3 Core



MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 17


YEAR 1

SEMESTER 3


SUBJECT CATEGORY




3 Core


3 Non Core


Compulsary


TOTAL 18

YEAR 2

SEMESTER 4


SUBJECT CATEGORY




133



Compulsary

TOTAL 8

SEMESTER 5


3 Core






TOTAL 18

YEAR 2

SEMESTER 6


SUBJECT CATEGORY


TRM 292 Recreation and Leisure

Management 3

Core


3 Core


3 Non Core


TOTAL 15

YEAR 3

SEMESTER 7


SUBJECT CATEGORY


6

Core

TOTAL 6

GRAND TOTAL 90


134


4.11 DIPLOMA IN TOURISM MANAGEMENT (WBL)

The Diploma in Tourism Management programme comprises of 90 credit units. This consists of 79 credits for Core and Non Core Subjects and 11 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.

iii) ENTRY REQUIREMENTS





iv) COURSE STRUCTURE


JANUARY INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY




3 Core



3 Non Core

MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 17

SEMESTER 2




135





3 Non Core

MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 17


YEAR 1

SEMESTER 3


SUBJECT CATEGORY

WBL/ TRM 289

Tour Operations Travel and Tourism

Operation 6 Core

TOTAL 6

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

WBL/ TRM 183

Airline Reservation And Ticketing Handling

4 Core

WBL/TRM 186

Tour Planning and Design Application

4 Core

WBL/ TRM 290

Tour Leading and Guiding Activity

4 Core

TOTAL 12

SEMESTER 5





3 Core


Compulsary


136



TOTAL 18

SEMESTER 6


SUBJECT CATEGORY


3 Core


3 Core


Compulsary

TOTAL 8

YEAR 3

SEMESTER 7


SUBJECT CATEGORY



TOTAL 12

GRAND TOTAL 90

APRIL INTAKE

YEAR 1

SEMESTER 1


SUBJECT CATEGORY




3 Core



3 Non Core

MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 17

SEMESTER 2



137



3 Non Core

MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 8


YEAR 1

SEMESTER 3


SUBJECT CATEGORY







Compulsary

TOTAL 18

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

WBL/ TRM 183


4 Core

WBL/TRM 186


4 Core

WBL/ TRM 290


4 Core

TOTAL 12

SEMESTER 5

WBL/ TRM 289


Operation 6 Core

TOTAL 6


138


SEMESTER 6


SUBJECT CATEGORY



3 Core



3 Core


3 Core


Compulsary

TOTAL 17

YEAR 3

SEMESTER 7


SUBJECT CATEGORY



TOTAL 12

GRAND TOTAL 90

AUGUST INTAKE

YEAR 1

SEMESTER 1


HOURS

SUBJECT

CATEGORY



3 Non Core

MPU 2163 @ MPU 2133


3 MQA

Compulsory

TOTAL 8

SEMESTER 2




139



3 Core



3 Non Core

MPU 2273 @ *MPU 2213


3 MQA

Compulsory

TOTAL 17


YEAR 1

SEMESTER 3


SUBJECT CATEGORY







Compulsary

TOTAL 18

YEAR 2

SEMESTER 4


SUBJECT CATEGORY

WBL/ TRM 289


Operation 6 Core

TOTAL 6

SEMESTER 5

WBL/ TRM 183


4 Core


140


WBL/TRM 186


4 Core

WBL/ TRM 290


4 Core

TOTAL 12

YEAR 2

SEMESTER 6


SUBJECT CATEGORY



3 Core



3 Core


3 Core


Compulsary

TOTAL 17

YEAR 3

SEMESTER 7


SUBJECT CATEGORY



TOTAL 12

GRAND TOTAL 90


141


v) COURSE SYNOPSIS GEO181 – Tourism Geography This subject is related to the understanding of the geography of the world regions. Focus will be on the physical layout of the each region, its natural resources, physical characteristics, and main transport networks. The understanding of the physical characteristics and natural resources of these countries will allow students to be able to use this knowledge in their future professional applications by understanding geogrphy and tourism relationships.

TRM182 – Travel and Tourism Business This subject introduces students to the definition, role and activities of a tourist information center (T.I.C.) and the kinds of T.I.C. available in the country. The formation and aims of T.I.C. is to provide information on the country to local and foreign tourists. Most T.I.Cs., are managed by the government and information are government sources. Whereas the formation of local travel agencies is to provide services and information for tourists who are visiting the country. The role of travel agency (local and foreign) is to dessimate information as well as to provide services to tourists who are visiting the country, and as such students will get an idea of how these services are being carried out. Lastly, students will be expose to some generic information in regards to understand that accommodation is one of the most important components within the tourism industry. Students will have the opportunity to implement the organisation and set-up of mock-up counters and offices in the school. Practical lessons will include the organisation chart, staffing, documentations and information providing services to tourists. END201 – Business Communication The course correct composition and style of business and personal communication, including analysis, mechanics and content of business letters, memoranda and reports. ENV108 – Introduction to Hospitality and Tourism This subject provides students with a general introduction to the tourism and hospitality industry. The industry has evolved greatly since the early stages of travelling and has become one of the major economic contributor at present. Various national and international institutions have evolved with the growth of tourism worldwide. These institutions play significant roles in governing or supporting the development of tourism and hospitality industry. Tourism, as a huge industry, consists of various components that make up the final travel product and travel experience. The service related business such as hotels, food and catering, travel distributors, transport operators and attraction providers make this industry very unique.


142



TRM183 – Airline Reservation and Ticketing The theoretical aspects deals with the introduction, definition, role, importance and reasons behind the formation of the airlines business, airports and the kinds of aircrafts available for this form of transportation that has evolved from transporting people around the world from one country to another in a much faster way. The rule, regulation and legislation governing the formation of this form of transportation has helped the industry improve itself and thus provide better and efficient services to people. Moreover, the airlines business and aircraft industry, and airports management has improved over the years in providing better services in line with the needs to be standardized and competitive among each other. Topics will also cover airlines and airports in S. E. Asia and the rules and regulations of the I.A.T.A. which also governs airlines reservations and ticketing. Selling and ticketing, and provision of ancillary services will also be discussed. The practical aspects deal mainly with two areas of Amadeus Proweb Global Distribution System i.e. the airline reservation and ticketing system. The reservation course is designed to familiarize students with the common concepts used by CRS and the travel industry in general. This includes: Amadeus conversion Amadeus PNR creation Operation formats The ticketing course is designed to familiarize with the functionality of Amadeus

Fare Quote, Ticketing (OPTAT/BSP neutral ticket) and sales report. DES184 – Tourist Destination This subejct covers each geographic region of the world in terms of their tourism resources. All tourist destinations will be devided into 6 main regions. Each region will be discussed based on their individual specifities. The emphasis will be given to the leading tourist destinations in each region accordingly. The subject identifies the tourist flows within and into the regions as well as gives an overview to the main tourist attractions in each region. It also identifies the main factors of tourism development of the regions.


143


ACD101 – Principles of Accounting 1 Basic concepts and techniques of financial and managerial accounting: A study of the theory and practice of accounting standards, concepts and generally accepted accounting principles accounting cycles and financial statements. First, gathering, analyzing, recording, and reporting information in a complete accounting cycle. Second, emphasizes the balance sheet items of asset and liability measurement. END102 – English Composition 2

(Pre-Requisite: END101 – English Composition 1) END 102 incorporates writing themes and exercises with a review of rhetorical patterns

of composition. In END 102, a term paper is required. END 102 is designed to help students develop their writing skills and enable them to express themselves in clear, effective prose in the form of essays, reports and term papers. Students will be required to hand in a minimum of nine exercises which will test their ability to write argumentative, expository and discursive essays. Other essays will take the form of rebuttals and analysis of reading assignments. Part of the semester will be devoted to the research preparation and writing of a term paper. The course will attempt and give equal emphasis to the process of writing and to the finished product of that process.

TRM286 – Tour Planning and Design This practical class will involve mostly on the role, importance and activities of travel agency which deals with foreign tourists coming into the country. This incoming tourist agent will provide information, documentation and other services to these tourists ( mainly foreign ) by selling its products and services through contact with overseas agents and government-backed tourist information centers. Students will study, identify and apply methods, ways and procedures in preparing and planning tour and travel itinerary, destinations, transportation and others. At the end of the term, students will study methods and procedures in preparing an actual study travel to a local destination / location for a group of students in the following term : 6. A visitation to a local travel agency and an interview with a incoming tourist agent will be part of the activities.


144


TRM185 – Transportation Operations (Coach, Car Rental and Cruise)

Theory : Students will be exposed to the many forms of transportation available in the travel and tourism industry. The history of transportation will transform students to the earliest form of transportation available and the reasons why people are so dependent on them. Soon the evolution of better forms of transportation allow people to be transported from one part of the country to another and soon to other parts of the world. The introduction of the history of transportation in this countrywill allow students to imagine the role and importance of such transportation that are available. The four fields of transportation - coaching, car rental, rail and sea travel will allow people to be transported from one place to another. The formation, regulations, and controls of such movement of transportation will enable people and tourists alike to enjoy themselves to be transported from one place to another. Practical : This practical class will involve students in the day to day management of a travel agency which deals with the reservation and issuing of tickets for customer using the bus (coach), the train, the cruise ship (sea travel) and the rental of private cars / vans. Among the activities involved will be the documentation of information, study of maps, routes to be taken, timetable scheduling, time taken, rates and prices for the package using bus (coach). Car rental activities will include comparing rates, conditions of rental, filing in a contract, making reservation for the customer. For rail and sea travel, student will give out information on the types of rail and sea travel products, rates, packages and facilities available. Liaison with travel agencies and cruise travel products, rates, packages and facilities available. Liaison with travel agencies and cruiseship and train operators for the reservation and issuing of tickets either manually by using computer. CSD102 – Introduction to Computer Applications An introductory looks at the concepts and needs for a role of computer applications within the business organization. Emphasis on the usage of word processing, slide presentation, spreadsheets and database management software in solving business problems. MAD104 – Business Mathematics This subject is designed to provide students with sound basic mathematical knowledge. It enables students to understand the basic mathematical principles, procedures and techniques used in the analysis of business information which assists in business planning and decision making.


145


MGD201 – Tourism Marketing This subject focus on the definition and meaning of marketing for tourism and the various ways, techniques in handling marketing of the product and services. Being intangible product, there are different ways and methods in marketing it to different groups of consumers and buyers. The travel and leisure market creates such a vast variety of marketing opportunity for students to understand since it involves the art of convincing buyers to purchase the product. The subject introduces how the various marketing tools are used to sell the products. Marketing tools such as sales promotion, advertising, and other ways, help in putting forward the travel and tour products into the market, with efforts such as the distribution channels available in the travel and tourism industry. The subject also introduces how the tourism industry is evolving with the introduction of e-marketing. HIS287 – History, Culture and Heritage This subject covers several Asian countries where main Asian Civilisations had been formed, namely China, India, Japan, Thailand (Siam) and Myanmar, Indo-china countries, and Indonesia (Java and Bali). The historical aspect of these countries will be focused on the cultural background, arts and traditions, architectural style, beliefs, and influence that are generated from its people and way of life of that country. Traditions and beliefs generate an enormous influence and character on its people in such a way that the way of life of these people creates significant interest for tourists visiting that country. The understanding of the country's historical and cultural development will provide students with valuable information base for their future professional application in tour planning to a particular country. TRM289 – Travel and Tourism Operation This practical class will involve mostly on the role, importance and activities of travel agency which deals with foreign tourists coming into the country. This incoming tourist agent will provide information, documentation and other services to these tourists (mainly foreign) by selling its products and services through contact with overseas agents and government-backed tourist information centers. Students will study, identify and apply methods, ways and procedures in preparing and planning tour and travel itinerary, destinations, transportation and others. At the end of the term, students will

study methods and procedures in preparing an actual study travel to a local destination / location for a group of students in the following term : 6. A visitation to a local travel agency and an interview with a incoming tourist agent will be part of the activities. TRM290 – Tour Leading and Guiding This class will focus on teaching the students proper use of guiding tools for the preparation of guiding and tour leading operations. The definition, role and importance of a tourist guide will definitely focus on the understanding of basic and important rules that will be of benefits to both. Guidelines as to how to document tourist attractions information, prepare notes, giving talks, organising the tour, providing ancillary services and also organising the entertainment. The requirement of preparing talks will


146


focus on the use of language, tone of speech and how to draw the attention of the group.

TRM291 – M.I.C.E. Management This subject introduces students to the potential of the MICE industry in Malaysia and the world. Students are exposed to the key charateristics of the industry and are equipped with sound technical ability to carry out and event to demonstrate their ability in event management. MKT201 – Sales and Customer Relations This subject covers the basic concepts and principles of customer relations and sales management in the hospitality industry. The areas of importance are introduction to customer characteristics and sales techniques. The aim is to enable students to understand and apply the concepts in the selling environment by incorporating actual sales management situations and industry practices in the classroom discussions. ECD102 – Principle of Economics An introduction to the theory of income, employment, and the price level. Consideration is given to the causes of and policies to deal with inflation and unemployment. In addition to macroeconomic theory and policy information, limited attention is given to price indices, national income accounting, and the money supply and commercial banking system.

MGD203 – Travel Agency Management This subject deals in detail the structure and organisation of the Tourism industry, with varioussupport services from the private and public sectors - dealing with producers / manufacturers, tour operators / brokers - which are involved in the tourism chain of distribution. The knowledge and understanding of these travel retailers - roles, activities and specialized service and product providers - introduces us to the varied packages and combined products for sales to the public. The kinds of business travel will be studied and the introduction to travel agency and managing it, will help

students to understand the organisation, the activites and ways of managing a travel agency.


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TRM292– Recreation Tourism This Tour Operation Management subject deals with the management and opearions of the tour operating business - the role, activities and organisation of each department and day-to-day management of the office, either in the country or one overseas. Like any other service industry business, the main core of the business is to properly manage the operation with the many departments working towards a goal - that is making money and making the tourist happy. As such the acitivities involved deal with how to manage accordingly and understand how to solve problems and crisis. This lesson will also covers working activities with overseas representatives. ENV208 – Issues in Hospitality and Tourism This subject relates to the definitions, history and the forms of tourism such as eco-tourism, agro-tourism and socio-tourism. The various impact of tourism in terms of economic, environmental and socio-cultural brings about the negative and positive side to the country. MGD203 – Human Resource Management The subject covers the human resource policies; main activities of human resources specialist; administration formalities; wages and benefits; individual motivational theories; recruitment and selection; mobility in an organisation; industrial relations and training and development of workers. This enables the students to master the skills and ability to work with people by understanding the roles and basic administration formalities as well as to identify manpower recruitments in the hospitality industry. LWD202 – Business Law (for Hospitality & Tourism) This subject covers the basic principles which govern the hotel industry from the legal view-point. It includes among others introduction to the Malaysian legal system; Law of Contract; Civil Liability Tort (Neglience); Hotel and Tourism legislation and others. It also deals in detail the purpose and the consequences of having these laws enacted so that any interaction between two parties will be covered by these laws. The students will have the basic legal knowledge of Malaysian Legal system which also governs the hospitality industry.


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5) EXAMINATIONS It is important that students are aware of the rules and regulations and their rights pertaining to examinations. Students are advised to familiarise themselves with these rules and regulations and refer to the Examinations Centre, if clarification is required.

5.1 Examination Periods

The formal examination periods shall be those designated in the Academic Calendar.

Examination Timetables

i) Provisional Timetable

A provisional timetable shall be prominently displayed on notice boards at least 4 weeks before the commencement of any final examination period. Students should notify the Programme Office immediately of any clashes apparent in the provisional timetable and any individual difficulties arising from the scheduling of examinations, by filling in the Advice of Scheduling Difficulties for Final Examination Form by the given deadline. Two examinations scheduled on a day does not constitute a scheduling difficulty.

ii) Final Timetable

The final examination timetable shall be prominently displayed on notice boards at least 2 weeks before the commencement of any final examination period. Candidates shall be responsible for ascertaining the time and location of examinations from the final timetable. No information concerning examination timetables shall be provided to students by telephone.


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5.2 Examination Regulations

i) Examination Slip

As mentioned, you are required to obtain an examination slip approximately one (1) week prior to the final examination, Exam Centre will not be responsible for any delay in entering the examination hall should the students failed to collect their examination slip on his/her examination day. Your student ID and examination token are required to enter the Examination Hall. Without either one, you will need to approach the Finance Counter to obtain a new examination slip and/or identification tag after a penalty payment of RM5 for each item needed.

The examination slip will outline all the courses that have the final exam component and you are undertaking for the particular semester. Where a student is barred from the final examination, a line will be drawn across the course and you are urged to act swiftly to be unbarred from the examination.

ii) Prohibited Items in the Examination Hall

Certain items and materials are strictly prohibited from being brought into the examination hall. If you are caught with these items in the examination, you may be found guilty of cheating and may, on the advice of the Chief Invigilator, be dismissed

immediately.

This is notwithstanding whether the examination has commenced or not, and whether the prohibited items were brought in intentionally or otherwise. The onus is on the student to check that prohibited items are not brought into the examination hall. Invigilators will check items that are allowed into the examination hall when suspicion arises. Examples of such items are outlined below: Table 13.0: Prohibited Items in the Examination Hall Prohibited Items Items to be Checked

• Papers of any size • Caps • Books or notes • Electronic devices (smart watch, bluetooth handfree) • Coats, jackets, pockets, pants • Calculators • Calculator covers (on the floor) • Pencil cases/boxes (on the floor) • Spectacle casing (on the floor) • Dictionaries (where allowed) • Rulers


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• Books (where allowed) • Examination Tokens • Wallets and purses • Others Prohibited items found in the examination hall will be confiscated and used as evidence in the UEB meeting and may not be returned to you. If you want to bring your personal and valuable belongings into the Examination Hall, you are advised to seek alternative avenues to safeguard your items. Coin lockers are provided by the Student Affairs and Alumni Division located outside of the examination hall. East West International Collge will not be held responsible for the loss of any item within the premises if you fail to heed the advice of not bringing valuable items to the examination.

iii) Mobile Phone in the Examination Hall

Mobile phones may only be brought into the examination hall on the condition that students keep their mobile phones in their bags and the bags must be placed at the front of the examination hall or in the lockers located outside the examination hall. All mobile phones must be switched off (including any alarms) throughout the examination

If a mobile phone is found in your possession (pockets, clothing, on your desk / chair / on the floor) or rings in your bag during an examination, the mobile phone will be confiscated. A penalty of RM100 will be imposed to redeem both the SIM card and the mobile phone from RO counter.

Students are advised to take proper precaution with regards to safeguarding their own mobile phones or other valuable items. East West International Collge will not be held responsible for the loss or theft of any items within the premises.

iv) Washroom Procedures

To safeguard the integrity of the examination, you are prohibited to go to the washroom immediately upon entering the examination hall within the first 30 minutes of the examination, and towards the last 30 minutes before the examination ends. However, the Chief Invigilator on duty is authorised to exercise his/her discretion to act accordingly on needs arising under special circumstances.

You are advised to visit the washroom before any examination session. Where deemed appropriate, you may be subject to a body search by Invigilators (of the same gender). When consent is given, you are required to sign a washroom control booklet outside the restroom to indicate when and who has been to the washroom during a particular paper.


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v) Attendance Slips and Waiting Period

If you enter the examination hall early, you have the advantage of completing the attendance slips and the details requested on the answer booklets and other documents before the examination commences. The announcement to start the examination will be made only when the hall has been put in order and/or it has reached the scheduled time to commence the examination. Recorded warning messages will be played at each session, and you are required to listen attentively and abide by the instructions and examination regulations announced.

The attendance slip should be completed prior to attempting the questions. It will be

collected at the end of the first 30 minutes for attendance affirmation. As such, you are not allowed to leave the hall within the first 30 minutes when the examination commences.

vi) Time Keeping

As a reminder, you are advised to adhere to the following practice:

• Arrive early to check the seat number. • Remain seated until the examination starts. • Remain in the examination hall within the first and the last 30 minutes of the

examination. Any movements within the examination hall during this period, including leaving the hall or visiting the washroom, are restricted.

The adherence to the above practice is in compliance with the time management of the examination. If you arrive after the first 30 minutes, you will not be allowed into the examination hall unless authorised by the Chief Invigilator. The delay will be regarded as absenteeism, especially if there were students who had left the hall or visited the washroom.


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5.3 Conduct of Examinations Cheating

All forms of cheating such as submitting work done by another as his/her own or cheating during tests and examinations is an academic offence and students will be penalised.

i) Attendance at Examinations

Candidates shall be present at the examination location 15 minutes prior to the commencement of the examination. Misreading or misunderstanding the final timetable cannot be accepted as a reason for failure to attend an examination.

ii) Admission to Examination Room

Candidates are not permitted to enter the examination room until instructed by the invigilator. Candidates who arrive at the examination room late will not be allowed additional time for time lost. No candidate shall be admitted into an examination room after 30 minutes from the time of commencement of the examination.

All textbooks, notes, bags and belongings must be placed at the designated area (usually at the front or back of the examination room). Handphones and PDAs must be switched off and placed face down on the floor under the desk. Candidates may take into the examination room only instruments which are permitted in a transparent case. They will not be supplied with writing instruments or calculators.

iii) Student Identity

Candidates are required to produce their Student ID for all examinations. For resits, they also need to present the receipt of payment for the resit papers. Otherwise, the student must obtain an Examination Admission Slip from the Programme Office before

entering the examination room.

iv) Leaving and Re-admission to an Examination Room

No candidate shall be permitted to leave an examination room during the first 30 minutes from the time the examination commences and during the last 15 minutes of the examination. Candidates are discouraged from leaving the examination room. However, if the need arises, permission must be sought from the invigilator. No candidate shall be re-admitted to the examination room after they have left it unless during the full period of their absence, they have been under approved supervision. Candidates leaving the examination room are not allowed to take any examination paper or examination materials with them.


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v) Reading Time

Candidates shall be informed on the reading time permitted, if applicable, prior to the commencement of the examination, during which writing shall not be permitted.

vi) Conduct of Candidates

Candidates are to remain quiet at all times while in the examination room. Candidates are not permitted to borrow items from another candidate during an examination. Candidates shall not, by any improper means, obtain or endeavour to obtain assistance in their work, or endeavour to give assistance to any other candidate. Candidates shall

not do anything to disadvantage other students during an examination.

vii) Material or Equipment in Examination Room

Candidates shall not, during the period of an examination, use, or attempt to use, any material or equipment which is not specified on the examination paper. No material or equipment other than that specified on the examination paper may be brought into the examination room, or be in the candidate‟s possession for the duration of the examination. If necessary, invigilators may check the contents of the pockets of candidates.

viii) Disruption of Examinations

Any candidate who behaves in a disorderly manner or otherwise disrupts an examination is liable to disqualification or immediate expulsion from the examination room and to such other penalties as may be determined by the College Disciplinary Committee. Action shall be initiated by the Chief Invigilator by filling in the Report on Misconduct in an Examination Form and giving notice to the candidate to see the Head of Department within 3 days. The College Disciplinary Committee, in consultation with the Chief Invigilator, will decide on the penalty as deemed fit.

ix) Illness or Misadventure during a Formal Examination

a. Candidates who attempt a formal examination and yet claim that their performance was prejudiced by illness or other circumstances beyond their control on the day of the examination; or

b. Candidates who attempt a formal examination but was forced to leave before the allocated time, or prevented by circumstances beyond their control from working continuously, must consult with a professional authority (such as a doctor) immediately after their examination and fill in the Request for Special Consideration Form. This form must be submitted to the Programme Office within 24 hours of, if not before, the examination.


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x) Absence from Entire Formal Examination

Candidates who fail to inform themselves of the time or venue of an examination are not entitled to an alternative assessment.

Candidates, who, through illness or other circumstances beyond their control, are unable to attend a formal examination, must notify the Programme Office within 24 hours of the examination. They must consult a professional authority (such as a doctor) and should complete a Request for Alternative Examination Form which must be submitted to the Programme Office no later than 3 working days after the said examination.

xi) Special Examination Conditions

A variety of special examination conditions may be provided to students with special needs or abilities. An extension of time in examinations or a provision to allow the use of a dictionary may be granted in certain circumstances for students with a disability or language difficulties.

Students seeking special examination conditions should submit an Alternative Assessment/Special Conditions in Tests & Examinations Form to the Programme Office at the beginning of each semester or 2 weeks before the start of the examination period.

If a student‟s use of a dictionary is approved, he/she should ensure that the dictionary does not contain any notes and remarks. The use of an electronic dictionary is not permitted.

xii) Special Examinations

An alternative assessment may be set under special circumstances, if so recommended by the Board of Examiners.

The Board of Examiners may recommend the provision of a special assessment which may include a supplementary examination to students who fail in any subject in the final examination. The fee to sit for a supplementary examination is RM100.00 (where applicable).


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xiii) Illness or Misadventure during a Teaching Period

Students who, because of illness or other circumstances beyond their control, experience difficulty in meeting assessment requirements or believe that their performance in a formal examination or other assessment will be affected, must submit a Request for Special Consideration Form to the Programme Office within 24 hours of, if not before, the formal examination or the due date of the assessment task.

Applications for extension of the period of submission of assessments shall be lodged with the Programme Office.

xiv) Medical Certificates

Medical evidence must be provided by a professional authority (such as a doctor) on a Request for Special Consideration or Alternative Examination Form.


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5.4 Academic Misconduct

i) Examination Malpractice

Academic misconduct applies to any attempt by students who cheat or act dishonestly in:

An examination under the supervision of the Examinations Centre; or An examination, test, assignment, essay, thesis or any other assessment task under

the supervision of an academic staff member that students undertake as part of the educational requirements of the course in which they are enrolled.

ii) During Examinations

If a Chief Invigilator suspects a student of academic misconduct during an examination, the Chief Invigilator shall take prompt action to prevent the continuance of the suspected academic misconduct. However, in all cases, the student shall be allowed to complete the examination or assessment task in question.

In cases of alleged academic misconduct, the Chief Invigilator shall fill in a Report on Misconduct in an Examination Form, and serve the candidate notice to see the Head of Department within 3 days.

The Chief Invigilator shall then provide a written report to the Head of Department on the alleged academic misconduct, together with a copy of the student‟s examination paper or assessment task in question. A copy of the report shall be sent to the Head of Department. The Head of Department shall enquire into the alleged misconduct, consider the evidence including the student‟s response, if any, in consultation with the subject coordinator and: With the concurrence of the Principal dismiss the allegation of academic misconduct, if the findings of the inquiry so warrant; or Request for the College Disciplinary Committee to convene; and Advise the student, in writing, of the decision.


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6) RESULTS

i) Release & Publication

Results are displayed on the programme notice boards at Block B. No results will be released to students or parents over the telephone.

ii) Withholding of Results

Results will be withheld under the following circumstances: • On-going investigations in Cheating/Misconduct during the examination. • Outstanding tuition fees.

Appeal Against Assessment Grades Students may appeal against a subject assessment grade by lodging the Appeal Against Final Assessment Grade Form with the Programme Office by the first week of commencement of the next semester. Late appeals will not be entertained.

Please note that such reviews will not constitute a „re-mark‟ of the examination paper but a „re-check‟ to ensure that all sections of the examination have received a mark and that all marks have been correctly totalled.

Students will be charged RM50.00 upon submission of the appeal form. In the event of a successful appeal, the RM50.00 charge will be refunded to the student.

Improvement of Grades There is no re-take/repeat to better the grade/CGPA of passed courses. All courses are given a single attempt, unless it is a Fail grade.

Transcripts and Certificates The Programme Office will issue transcripts 2 weeks after the release of the results. Students are advised to collect their transcripts from the Programme Office. Certificates will be issued to students after the graduation ceremony. Students who are unable to collect their transcripts or certificates can authorise another person to collect the documents on their behalf or request for the transcripts to be mailed to them by filling in the Collection of Transcripts /Certificate Form which can be obtained from the Programme Office. The College bears no responsibility for documents lost in the mail or by the student.

Students will be charged RM10.00 for each reprint of the transcript and RM5.00 for a certified copy.


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7) PLAGIARISM

Plagiarism

Plagiarism, which is an attempt to present another person‟s work as your own by not acknowledging the source, is a serious case of misconduct which is deemed unacceptable by the College.

„Work‟ includes written materials such as books, journals and magazine articles or other papers and also includes films and computer programmes. The two most common types of plagiarism are from published materials and other students‟ work.

i) Published Materials

In general, whenever anything from someone else‟s work is used, whether it is an idea, an opinion or the results of a study or review, a standard system of referencing (see Appendix) should be used. Examples of plagiarism may include a sentence or two, or a table or a diagram from a book or an article used without acknowledgement or citation.

Serious cases of plagiarism can be seen in cases where the entire paper presented by the student is copied from another book, with an addition of only a sentence or two by the student. While the former can be treated as a simple failure to cite references, the latter is likely to be viewed as an intent to engage in academic dishonesty by plagiarising.

Though most assignments require the need for reference to other people‟s works, in order to avoid plagiarism, students should keep a detailed record of the sources of ideas and findings and ensure that these sources are clearly quoted in their assignment. Note that plagiarism also refers to material obtained from the Internet.

ii) Other Students’ Work

Circulating relevant articles and discussing ideas before writing an assignment is a common practice. However, with the exception of group assignments, students should

write their own papers. Plagiarising the work of each other into assignments includes using identical or very similar sentences, paragraphs or sections. When two students submit papers which are very similar in tone and content, both are likely to be penalised. For a comprehensive guideline on referencing, please refer to the Appendix.


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iii) Plagiarism in a Major Project /Thesis/Dissertation

Plagiarism could occur at a higher level or in a component that carries a heavier weightage in the total assessment of the module. A heavy weightage is denoted by the contributing mark of above 25% in a take-home written component within that module.

Allocation of higher marks in such a component invariably places higher importance for that learning component. Thus, the offence of obtaining credits through dishonest means by using another person‟s academic work is correspondingly higher in such an attempt. Plagiarism in this context takes the similar broad definition given in (above) and will be dealt with accordingly to the processes outlined above.

The aim of the discussion with you also entails providing the necessary counselling to prevent future recurrence. The penalty however, is still severe and will be as described. The penalty allowing re-submission, if recommended, will cap the re-submission mark to a Pass mark, while non- re-submission will result in a Zero (0) mark for that component. If you were absent from the meeting, the incident shall be recorded as such.

iv) Plagiarism in Group Work

Where an assignment is worked on by a group of students (i.e. more than one individual), the process of administering the incident and the corresponding penalties will be similar to those described in items. The exception is that the number of students will be more than one and each has to sign the same Admission to Plagiarism Form.

v) Repeated Plagiarism (Second Time)

Where a student is found to have committed the plagiarism offence again in whatever weighted component, similar procedures as outlined it will apply. The members will be alerted that this is a repeated plagiarism.

In the discussion session with a student, the student would be informed of the repeated offence. The aim of the discussion is to inform the student of the severity of

the repeated offence and to serve a verbal warning.

The penalty for such level of plagiarism, if proven with documented evidence is an automatic Fail grade in that module and a stern final warning letter issued by the Dean of the Faculty/Director of the Centre/Institute or designated staff of the Faculties/Centres/Institutes/ Schools to be recorded in your Student File and student record database system.

Whether the objectives of the meeting are fulfilled or not, the Fail grade will be imposed. You will also be barred from sitting for the Final Examination. Thereafter, it is your decision whether to continue with the class attendance if the semester is still actively on going.


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vi) Repeated Plagiarism (Third Time)

When a student is caught plagiarizing after the second time, the inquiry meeting as stipulated will be convened.

The matter is reported in writing to the RO within the immediate two (2) days, and the following penalties will take effect: • You will be suspended for a semester. A suspension letter from the RO with a copy

extended to the Dean of the Faculty/ Director of the Centre/ Institute or designated staff of the Faculties/ Centres/ Institutes/ Schools will be issued to you;

• The suspension shall take immediate effect, i.e. in the current, un-ended semester in which you are at, plus the following semester; you may be subject to fee & financial policy.

• You will be barred from all Final Examinations if it is an on-going semester and the courses selected for the following semester will be void.

Appeal will be forwarded to the Centres/Faculties/Institutes/Schools for the remote possibility of consideration. The Dean of Faculties/Director of the Centres reserves the right to choose whether the appeal should be responded to or not.

vii) Repeated Plagiarism (Beyond the Third Time)

When a student is caught plagiarizing after the third time, an inquiry meeting will be convened accordingly.

The matter will be reported in writing to the RO within two (2) days, and the following penalties will take effect:

• Your study at East West International College will be terminated. A termination letter from the RO with a copy extended to the Dean of the Faculty/Director of the Centre/Institute or designated staff of the Faculties/Centres/Institutes/Schools will be issued to you.

• The termination shall take immediate effect, i.e. in the current, un-ended semester in which you are at, irrespective of whether Final Examinations have been sat;

• The courses selected for the following semester shall be void. All academic and administrative services will be ceased and in the case of an international student, your visa will be cancelled immediately. You may be subject to fee & financial policy.

Appeals will be not be entertained nor responded to.


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8) CESSATION OF PROGRAMMES

8.1 Policies Governing Discontinuation of Studies

i) General

The cessation or discontinuation of studies by an existing student may arise from voluntary withdrawal or termination.

ii) Withdrawal

You must seek approval from the relevant Centres/Faculties/Institutes/Schools as stated in the form before submitting the duly completed form to the RO.

You may voluntarily withdraw from your studies prior to completing the programme. The reasons for the withdrawal may vary from going to another institution to financial difficulties. Such withdrawals will be processed in accordance with the procedure and requirements outlined by the GFO (please refer to Appendix C). This will include the completion of the „Withdrawal Form” which includes obtaining the approval from all relevant departments and/ or persons outlined in the Form.

Tuition fee refunds (if any) are guided by the college‟s Refund Policies and Procedures and you are advised to ascertain the procedure. It is imperative that all rules and regulations are strictly adhered to, including settling the outstanding tuition fee (if any), failing which, the Refundable Deposits shall be forfeited.

The approval for withdrawal of an International student must be accompanied by, apart from, a duly completed Withdrawal Form, also a confirmed air ticket indicating your departure date. A Letter of Offer from the acceptance institution is also required for transfer cases.


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iii) Termination of Studies

When and if you are found guilty of any serious disciplinary offences and your prolonged stay in the country (international students) affects the peace of the country or tarnishes the image of the college, your studies will be terminated immediately.

Apart from the above, reasons for termination of studies may include any one or a combination of the following:

• Poor academic performance for two (2) or more consecutive semesters. • High absenteeism in classes (i.e., less than 80% attendance). • Non-response to warning letters issued. • Unacceptable reasons in reply to warning letters. • Advised by Dean of the Faculty/ Director of the Centre/ Institute or designated

staff of the Faculties/ Centres/ Institutes/ Schools • Submitting forged/ tampered documents. • Rejection of student visa renewal by the MID. • Exceeding maximum duration allowed to complete a programme. • Disciplinary issues.

For poor academic and attendance performances, you will be issued a warning letter and may be referred to the SDCD of SAA for the necessary support and guidance. If the poor performance continues, a second warning letter will be issued. A termination letter will follow if the poor performance persists. For termination involving international students, you will be requested to surrender your passport to the International Office for cancellation of your student visa.

Where and when the causal factors for termination appear to be too severe (as deemed by the college), a termination letter may be issued without notice or warning letters. Such incidents usually relate to offences that are criminal in nature or that places the college‟s name at stake.

Tuition fee refunds (if any) are guided by the college‟s Refund Policies and Procedures and you are advised to ascertain the procedure. It is imperative that all rules and regulations are strictly adhered to, including settling the outstanding tuition fee (if any), failing which, the Refundable Deposits will be forfeited.


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iv) Appeal Process

The appeal board is set up for purpose of having a final avenue for students to appeal to. The process of appeal will be discussed and decided by an appeal board for the termination based on submitting fake documents and committing serious offences.

The Appeal Board will review an appeal against the decision of the Disciplinary Board, submitted by a student.

The composition of the Appeal Board is as follows:

Principal/Chief Operating Officer (Chairperson)

Appointed representative A head of department unrelated to the appeal or appointed representative Board Secretary (Programme Office Executive)

The College Appeal Board will review an appeal and if the disciplinary action is reduced, enhanced or maintained, the Board shall inform the student(s) of its decision in writing which shall be final.


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9) INTERNATIONAL STUDENTS

9.1 Policies Governing International Students

PRE-ARRIVAL INFORMATION

The Malaysian Government is committed to making the country a hub for world-class education and welcomes foreign students who want to pursue courses of study here. The government has made it convenient for foreigners with the genuine intention of studying in Malaysia to obtain a student pass and visa, a requirement by the country‟s Immigration Department. From the 1st February 2013 foreign students who wish to apply to a private institution of higher education must apply to study in Malaysia through Education Malaysia Global Services (EMGS). This One Stop Application process allows the student to search and apply for multiple programmes at multiple institutions all at the same time. Foreign students must only study in programmes and institutions that are accredited and licensed – Education Malaysia only lists programmes that meet these requirements – this takes some of the burden from the student. Getting ready to come to study overseas in a new country, whether for a short or long period of time can be a daunting experience; that is why this guide provides you with detailed information and advice regarding what you should do, pack and check before leaving you home country.


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9.1 Submission of Documents/Payment

Application Procedures

i. All International students should read the requirements for enrolment carefully and ensure all information is complete before submission.

ii. All student should apply online via – Agent/Direct/Marketing

iii. Submit the completed International Student Application Form Online (Online Admission form can be found on EWIC website www.ewic.edu.my)

To avoid delays, please ensure that all information complete, with the following documents to be uploaded:

Recent passport size photo (3.5 x 5 cm) in white background. All passport pages with the validity of not less than 18 months. Certified true copies of all relevant academic transcripts and examination

results. For African and Sub-Saharan countries, Non Objection Certificate

(NOC)/eligibility letter from relevant embassy. If financed by scholarship/study loan, documented evidence must be

attached. English translations of all documents submitted. Application fees for admission and visa RM3500 and Personal Bond fee,

varies by country of origin to be paid together with application (incomplete applications cannot be processed).

Collect offer letter and proceed for application of VISA through EMGS to immigration.

SPECIAL CAUTION: Please make sure you choose appropriate programme of study. EWIC will not be responsible for any mistake in your course of study. Once VAL (Visa Approval Letter) is approved, change of programme is a tedious process and you have to pay penalty almost RM2000 (subject to be change time to time)


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iv. Please mail or courier or fax to:-

Tel: 606-7655560

Fax:606-7655593

v. Please include the fees with the Application Form, Remittances by electronic transfer should be evidenced by a clear copy of the bank confirmation advice and referenced with the student‟s particulars (Name, Passport Number, Programme and Intake Month and Year). Please refer to payment instructions.

vi. Please allow ONE (1) to TWO (2) weeks for issuance of offer letter.

vii. EWIC will also apply for a Student Pass through EMGS to the Malaysian Immigration Department. This may take about FOUR (4) to SIX (6) weeks. We advise that all applications are submitted EIGHT (12) weeks before the intake dates.

Additional Document Required

i. If you graduated from an international high school in Malaysia:

School Leaving Certificate or Completion Certificate.

ii. If you have previously studied in another higher education institution (college or university level) in Malaysia, the additional documents needed are:

Release Letter (from former institution) and

Attendance Report (must be at least 80% attendance).

International students from other higher education institutions in Malaysia who intend to change institutions before successfully completing their programmes will need approval from the Ministry of Education (MOE) and Immigration Department.

East West International College B-1-1, Jalan Dataran Sentral 2, Dataran Sentral, 70200 Seremban, Negeri Sembilan Malaysia.

Email: [email protected]


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Payment Information

i. New International Students starting their first semester at EWIC are required to make payment of Registration Fee. International Student Annual Fee and tuition fee for ONE (1) year/semester as stated in letter of offer immediately upon receiving Visa Approval Letter (VAL) before arriving.

ii. Please refer to the Payment Instruction section for bank details. Important Note: Telegraphic Transfers may take up to FIVE (5) working days to reach our bank account. This should be taken into account when

remitting funds.

iii. If Malaysian Ringgit is not available, the equivalent amounts in international currencies are also acceptable (e.g. USD, AUD, SGD, EUR, GBP etc.). The difference in Malaysian must be paid or refunded to the student after receipt by the bank.

iv. All bank charges should be borne by the student.

Payment Instruction

The payment should be made to bank details below:

Account Holder Name : East West International College Sdn.Bhd

Account Number : 505019167433

Bank Name : MAYBANK

Swift Code : MBBEMYKL

Bank Address : Seremban Branch, Jalan Dato' Bandar

Tunggal 70000 Seremban, 70720

Seremban, Negeri Sembilan, Malaysia

Upon your acceptance of conditional offer letter (all payment are not

refundable).


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Obtaining VISA Approval Letter (VAL)

Upon receiving the VAL, students are required to proceed to the nearest Malaysian Embassy or High Commissioner to obtain an entry visa. Please note that the Visa Approval Letter is ONLY valid for six (6) months.

In Home Country Students must ensure that the balance fees are paid before arrival. EWIC regional office will send the Airport Arrival Form for the students to complete. Upon completion, confirmation letter will be sent to the applicant email.

Student has to send the Airport Arrival Form at least SEVEN (7) working days before arriving in Malaysia. Student must avoid arriving on weekend and public holiday otherwise there will be additional charges of RM500

Preparation for Pre-Departure Before the departure, students must bring along the following important

documents:-

1. Original copies of previous qualifications, passport size photographs, spare

photocopies of passport, etc:

2. Passport (which is valid for at least 18 months before expiry); and

3. Original copy of Visa Approval Letter (VAL) or Valid Entry Visa (for

countries that require visa to enter Malaysia).

WHAT TO PACK ?

Clothes and Weather Malaysia is a tropical country is situated near the equator. The average temperature ranges between 21°C and 34°C. Humidity is high and on the West Coast of Peninsular Malaysia. The rainy season is from April to May as well as October to November. Light clothing such as T-shirts, slacks, Jeans, shorts, singlet and shirts are ideal and will be most comfortable. In addition, cool

clothing materials such as polyester and cotton are best suited to the climate. Electrical Equipment The standard capacity is a 240-volt, 50-cycle system. You may wish to purchase an adaptor for Malaysia‟s 3-square pin contact socket in order to use the electrical items from your home country. These are readily available for a reasonable price from convenience shops and supermarkets throughout Malaysia.


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Luggage

Make sure you label all your items of luggage. It is also a good idea to include a note of your particulars and destination inside your luggage should labels be damaged during transit or baggage handling. Important documents and personal items to pack;

Passport Flight Ticket Driver‟s license

Letter of Acceptance or Unconditional Offer Letter and Immigration Approval Letter

Original academic qualification transcripts – in English (Compulsory) Receipts/proof of payment for all fees Medical Health Report (In English). If you are currently suffering from

an illness, it is advisable to bring along any necessary medication, and all documentation and written medical advice relating to the condition.

Clothes and footwear (casual and formal) Personal items Towel Mobile phone Adapter plugs Basic stationery English Dictionary if deemed necessary

Financial Issues

The currency in Malaysia is the Ringgit Malaysia (RM). The exchange rate varies is depend on the currency rate market but is in roughly USD 1 to RM 4.40 (Please check the latest currency rate for an up to date rate). A credit card will be useful. It is advisable that funds should be brought into Malaysia in the form of travelers cheques. It is not advisable to carry a large amount of cash with you. We recommend that you open a bank account shortly after you arrive in Malaysia. Information about opening a Bank Account, please refer international officer.

You are advised to have sufficient funds for your expenses throughout the

first 3-6 months of your studies.


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Accommodation

Hostel will be provided if required. You need to place your request in the arrival

information format.

ENTRY INTO MALAYSIA Fill in the Disembarkation Plan (Arrival Card)

Please fill up the Disembarkation Card which will be provided by the airline. The

card can also be obtained in the airport arrival hall. You will need to keep the card with you.

ARRIVAL IN MALAYSIA

At the Airport Upon arrival at Kuala Lumpur International Airport (KLIA), students are required to find their way to the Immigration section. If you are confused, pleased approach the airport staff in uniform for assistance.

At the Airport Immigration Counter

Arrivals at KLIA – When arriving at the Immigration Counter, EWIC representative will pick you up as Student Waiting Area (in front of the Health and Quarantine Office – main terminal).

Arrivals at the KLIA2 – For students, who arrive at the KLIA2, please wait to meet our EWIC representative just BEFORE the Immigration Counter. Please take note or inform EWIC representative a day before departure.

Notes:

Our EWIC representative will normally carry a signage of EWIC or lanyard/pass.The representative will then accompany the student to the Immigration Counter for clearance.

Students are reminded that Immigration Officer WILL NOT release any student without the presence of EWIC representative to escort the student out of the airport.

Therefore, prior notification of arrival is important. Only students with Visa Approval Letters may be cleared from the airport, otherwise our staff will not be able to clear them.


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At EWIC

The student will be greeted by our EWIC Staff from the International Student

Department (ISD) and will be taken to do their registration. To ease their jet lag

or fatigue they will be taken to our EWIC cafeteria to have their refreshment.

Medical Check-Up

Our Regulation in EWIC, student will be taken to Appointed Clinic for their medical

check-up again. This is to ensure that you come here healthy in order for you to

concentrate with your studies. If you fail their medical check-up, you will be

escorted by EWIC representative to the airport.

POST-ARRIVAL INFORMATION

Life At EWIC You will find a really friendly welcoming staff at EWIC. Do not hesitate to approach any staff for help and all amenities is conveniently situated near the building e.g supermarket, food court, stationery shops, musolla (prayer hall) and service like LRT to cruise down town.

If you need help/assistance, do not hesitate to ask our International Student

Services Staff at the Student Affairs Department located at the first Floor, Eastwest International college.

Orientation Week

Student Affairs Department will arrange for the orientation week while the Student Orientation will be managed by the academic management.

Student Affairs Department

The Student Affairs Office serves as a liaison between students, faculty and administration. The primary function of Student Affairs Office is to be of assistance to students in any way possible. It leads, directs, and administers overall functions of student counseling, hostel residence, student societies and discipline. The important function of Student Affairs Office is to enhance the quality of student life both in and outside of the classroom.


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Life in Malaysia

In a multi-cultural Malaysia, you will have the opportunity to experience

different practices and experiences that are unique to Malaysia. Our Student

Affairs Department will be happy to help you if you have any questions. We

also have a lot of useful information on our website regarding life in Malaysia.

Malaysia is one of the safest countries worldwide and absolutely safe to travel to any part of the country. Nevertheless, we advise to take precautionary steps;

Particularly in tourist areas, advice for self-defense and avoidance of pickpockets or bag snatchers is the same all over the world; wear your purse/bag strap over your chest (not dangling from your shoulder) and hold your bag close.

Female student travelers should be sensitive to local customs and attitudes. Do not leave your laptop in a vehicle parked in a car park. It is always safer to travel with an acquaintance than alone. If you are travelling late at night, go in a group. If the distance is a long

walk, use a taxi. Don‟t visit cash-points alone at night. Do not use your mobile phone or personal stereo when walking alone in the

street at night.


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a. Opening a Bank Account

Student will have no problem in opening Account here, in EWIC the college have arranged for Maybank. The followings are required to open a bank account:-

Offer letter from EWIC Student passport Minimum amount is RM250.00

Most banks will issue debit cards or withdrawal cards to be used at automated-teller machines (ATM). You may use these cards to withdraw money from your account instantly from ATMs machine available 24 hours a day. Online banking is also widely used in Malaysia and offers another convenient platform for your banking need.

Reminder : Never share your Personal Identification Number (PIN) issued by your bank or your password for online banking with anyone, and take care not to lose your card. If you do, notify the bank immediately to cancel your cards and apply for a replacement card.

Banks in Malaysia normally operate from Monday to Friday, 9.30am to 4.00pm. The opening times may differ from one bank to another. It is best to check with the respective banks on their opening times.

b. Healthcare

Healthcare costs in Malaysia are relatively high compared to other countries. In South East Asia. a sudden illness or accident requiring hospitalization can quickly result in medical bills totaling Thousands of Ringgit. In compliance with the Malaysia Ministry of Education‟s Code of Ethics, all International Students must have medical insurance coverage throughout their period of study in Malaysia. The insurance coverage is not applicable to part-time students. Refer to item 7 for details on Health and Insurance. To enjoy more benefits or premium coverage, all International Students are mandatory to have medical insurance, student must pay for the insurance fee together with the Visa Application fee.

EWIC have embarked to that level of making sure that students at EWIC are covered with group insurance policy. Each student will be given a medical card and it should be carried at all time in your wallet. In case of emergency, Malaysia‟s Emergency Services for ambulance, fire and police service can be contacted by dialing 999. Also, ensure that you are aware of which hospital is your insurance policy‟s preferred provider and where it is located. Should you need to be admitted to the hospital, the Medical Card will ensure you can be admitted without unnecessary delay. Please contact the International Student Support Services Office support and inform them of any emergency situation that has arisen and of admission into the hospital.


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c. Living Expenses in Malaysia

The cost of living in Malaysia is comparatively cheaper than in Western countries. Indications of the monthly living expenses in Malaysia are as follows:

Items Estimated cost

Rental RM300 – RM1500 (depends on location, facilities and sharing)

Food RM300 – RM1300 per month. The amount varies and depends on your food preferences.

Study

Expenses

RM1000 – RM1500 per year. Costs will depend on the subject you are studying. Many books can be found in the library.

Travel

Cost

RM100+ per month. Travel expenses will be incurred when there is an emergency where you need to take a taxi or when you travel out of town by taking public transportation. However, if you own a vehicle such as a car or motorcycle, then you need to budget for daily travel expenses including fuel and toll charges.

Social

Life

How much you spend depends on your interests and how much socializing you do. Some of the common activities are listed below: Movies – RM10 - RM13 per person Bowling – RM4 – RM6 per game, rental of shoes RM2 – RM3 Gym/ Dance/ Yoga – RM60 – RM150 per month (depends on packages available)

d. Getting to Seremban (near EWIC) and Moving Around

e

.

Plane The nearest airport is Kuala Lumpur International Airport and Kuala Lumpur International Airport 2 (KLIA 1 and KLIA 2). A coupon or metered budget taxi to or from KLIA will take 60 minutes and cost around RM80-RM100.

Buses/

train

Nears to town. Bus station and trains station.


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e. Hospital

*Please refer to your insurance card for latest list of hospitals

f. Telecommunication Services

The country code for Malaysia is +60.

Landline:

The area codes for landline are:

02 - Singapore (There is no need to include Singapore country code when

calling from Malaysia to Singapore)

03 - Kuala Lumpur, Putrajaya and Selangor

04 - Kedah, Penang and Perlis

05 - Perak

06 - Melaka, Muar district of Johor and Negeri Sembilan

07 - Johor (all districts except for Muar)

08 - Sarawak and Sabah

09 - Kelantan, Pahang and Terengganu

To call a Malaysia number:

From overseas: dial the country code for Malaysia, followed by the area code without the “0“and lastly the phone number. For example: +6 0312345678 or 006 03 12345678

From outside the local area: dial the full area code, followed by the phone number. For example : 03 12345678

From within the local area: direct dial the phone number. For example 12345678

Mobile phones:

Malaysia has a number of mobile telephone service providers. The 3 largest providers include Digi, Maxis and Celcom which utilize 010, 011, 012, 013, 014, 016, 017, 018, and 019. To call a mobile number:

From overseas: Dial the country code for Malaysia, the mobile telephone provider‟s code without “0” and the telephone number. For example +6 012 12345678

From within Malaysia: Dial the provider‟s code with the “0” and then the telephone number. For example 012 12345678


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IMMIGRATION RULES AND REGULATIONS

Immigration and Visas In line with Malaysia‟s aspiration to become a regional education Hub and a Centre of Educational Excellence, the Immigration authorities have instituted a hassle-free entry procedure to welcome international student to study in Malaysia.

Entry into Malaysia

You will need to obtain an approval letter from the Malaysian immigration department prior to entering the country. Please check with the Malaysia High Commission in your home country whether you need a visa to enter into Malaysia before you purchase the air ticket. If you do, please proceed to the nearest local Malaysian High commission and show them the approval letter in order to obtain your single entry visa. Students are not allowed to enter Malaysia prior to the receipt of an approval letter from the Malaysian immigration Department.

It is advisable to remain in your home country until your Student Pass application

is approved.

Note:

1. Nationals from most Commonwealth countries do not need to apply for an entry visa. Please visit the Malaysian Embassy/Consulate Office for confirmation.

2. Nationals of the following Countries must apply for an Entry Visa before travelling to Malaysia: Bangladesh, India, Nigeria, Pakistan and Sri Lanka.

3. Nationals from the People‟s Republic of China are prohibited from entering Malaysia without an Entry Visa. Please apply for an Entry Visa from the Malaysian Embassy in Beijing, Guangzhou or Shanghai.

4. Nationals from the Republic of Ireland, Switzerland, Netherlands, San Marino and Liechtenstein do not require an entry visa.

5. A visa is required for social/business visits not exceeding three months for nationals of Albania, Argentina, Austria, Bahrain, Belgium, Bosnia Herzegovina, Brazil, Chile, Croatia, Cuba, Czech. Republic, Denmark,Egypt, Finland, France, Germany, Hungary, Iceland, Italy, Japan, Jordan, Kyrgyzstan, Kuwait, Lebanon, Luxembourg, Norway, Oman, Peru, Poland, Qatar, Romania, Saudi Arabia, South Korea, Spain, Sweden, Slovakia, Tunisia, Turkey, Turkmenistan, U.A.E., Uruguay and Yemen.

6. No entry visa is required for U.S.A, citizens visiting Malaysia for social, business or academic purposes (except for local employment).


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7. No entry visa is required for social/business visits – not not exceeding one month for nationals of all ASEAN countries, Hong Kong SAR, British National Overseas (BNO) and North Korea. For a stay not exceeding one month a visa will be required for nationals of Brunei, Singapore and Vietnam.

8. No entry visa is required for a stay not exceeding 14 days for nationals of Afghanistan, Iran, Iraq, Libya, Syria, Macau (Travel Permit) and Portugal.

9. Nationals of Bangladesh, India, Pakistan, Sri Lanka, Nigeria, Taiwan, Myanmar, Nepal, Bhutan, and People‟s Republic of China, Certificate of Identity (CI) holders, Laisse-Passer holders and Titre De Voyage holders must obtain a visa before entering Malaysia.

10. Nationals of Israel, Yugoslavia, Communist Independent State (CIS) and People‟s Republic of China are required to apply for a Special Approval from the Ministry of Home Affairs before entering Malaysia.

11. Other countries that are not listed in any of the categories do not require a visa for social/business visits not exceeding one month.

12. These regulations are subject to change from time to time. The Entry Visa is usually a Single Entry Visa. All levies charged by the Malaysian Immigration Department are to be borne by the student.

General

An international student is defined as a student:

• Whose citizenship is NOT Malaysian; • Who is NOT a permanent resident in Malaysia; • Who enters East West International College‟s, Malaysia on a student visa permit solely and purely for the purpose of pursuing his/her education.

International students form a sizeable portion of East West International College‟stotal student population. You may consider the same variety of options as Malaysian students but caution must be made in your subsequent admission to and recognition by professional governing bodies in Malaysia as well as in

your home country. East West International Collge‟s efforts may be restricted in the admission of international students to such Boards as they may be governed by certain authorities, ministries, statutes and/or professions. Examples of such bodies are the Malaysian Pharmacy Board, Malaysian Medical Council, Nursing Board and the Board of Engineers. International students are urged to seek advice and guidance from the respective Centres/Faculties/Institutes/Schools for the most current and updated rules.


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Registration and Admission

The registration procedures for international students are as follows:

• Submission of the Application Form together with payment for the Application Fee

• These fees paid are non-refundable even if you fail to obtain a Student Visa from the respective Malaysian Government agencies. • The submission must be accompanied with the relevant certified true copies

of previous academic documents, i.e. certificates, transcripts and other relevant documents, for admission into the University as well as for student

visa application purposes. • Upon approval of the student visa, remittance of the other fees and initial tuition fees in full as stipulated in the Letter of Acceptance.

The offer to international students, except for programmes with admission quota as regulated by professional bodies is valid for two (2) semesters or eight (8) months, from the intake offered for admission. In the event that you failed to commence the programme after the offer‟s validity period, you are required to re-apply and re-initiate the application procedures mentioned above.

General Requirements

International students studying at East West International Collge are required to adhere to and comply with the following requirements and rules:

• International students who are absent for (3) consecutive classes will be given 3 warning letters and subsequently will be reported to the Immigration Department of Malaysia

• It is compulsory to maintain a minimum of 80% attendance in all scheduled classes and achieve a CGPA above 2.0 for academic performance. Failing to meet these requirements may result in your student pass being revoked.

• Students are responsible in monitoring the expiry dates of passports and student passes

• Penalties may be imposed by the Immigration Department of Malaysia in event of late submission for renewal or submission after student pass has expired. All costs will be borne by the student

• For completion, withdrawal or deferment of study, you are required to inform VPU four (4) weeks before you leave the Country or college. This is to ensure that your current students pass with the University is cancelled accordingly.

• Possess sufficient funds to cover the tuition fees and expenses for at least one (1) year.

• Be admitted into a full-time programme (as opposed to part-time courses).


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• Prohibited from being gainfully employed beyond the stipulated hours allowed by Malaysian Immigration.

Apart from the above, all academic and administrative rules and regulations stated in this Handbook are also applicable to you, as international students.

Withdrawal

Once you withdraw from the college, college will no longer be rendering any form of service to you and the withdrawal will be reported accordingly to the relevant authorities.

Withdrawal and Student Visa

The handling of student visas or student passes is appended below:

Cancellation A student‟s visa will be cancelled under the following circumstances and conditions:-

Withdrawal You are required to complete the “Withdrawal Form” and obtain clearance from all the relevant departments and Centres/Faculties/Institutes/Schools

To submit to the IO, a copy of your passport and booking air ticket bearing your departing date and flight.

Completion of the programme You are required to complete the “Programme Completion Form” and obtain the clearance from all the relevant departments and Centres/Faculties/Institutes/Schools

To submit to the IO, a copy of your passport and booking air ticket bearing your departing date and flight.

Termination of Studies You may be terminated from your study at the collge on the grounds of poor academic performance and/or attendance record or other reasons related to indiscipline or academic misconduct

Your student visa will be cancelled and you are expected to make immediate arrangements to return to your home country as soon as possible. Failure to do so may result in your status being regarded as illegal by the Immigration authorities.


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Transfer of Institution International students who wish to transfer to another institution will need to have your student visa for studies with East West International Collge cancelled. The new institution will then be expected to apply for the new visa on your behalf. The procedures and conditions of transferring to another institution are:- • Approval from the Centres/Faculties/Institutes/Schools. • A copy of the Letter of Offer from the receiving institution. • A fulfilment of 80% class attendance in general (where this is not met, the Release Letter will state the actual percentage). • Settlement of outstanding fees.

East West International Collge reserves the right to issue the Letter of Release to students.

Renewal Your Student Pass will be renewed or extended when and if you have not completed the programme yet on the date of visa expiration. The extension or renewal may be granted for the period of time you require to fulfil any uncompleted graduation requirements.

Where a renewal of visa is sought, the following procedures are to be followed:

• Attainment of clearance from GFO. • Submission of renewal application document and fee for Student Pass renewal application can be submitted to the respective Faculties as early as SIX (6) MONTHS before the expiry date of the Student Pass. • However, it MUST be submitted to the respective Faculties latest by THREE (3) MONTHS before the expiry date of the Student Pass. Failing to do so would result in a penalty being imposed amounting to RM30 per day. (If the student pass has less than 3 month‟s validity).

The renewal of Student Pass will not be processed by VPU:

• If there are any Outstanding Fees and did not acquire clearance form from GFO • If there is no course selection in the current semester or following semester whichever is applicable The renewal will not be supported by EMGS and Immigration Department of Malaysia if you have any of the following: • Poor class attendance (less than 80%); or • Academic result below CGPA 2.0 (as Immigration Department requirement)


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i) Medical and Health Insurance

It is mandatory by the Ministry of Higher Education (MOHE) that all international students have a medical and health insurance while studying in any of the listed Private Higher Educational Institutions (IPTS) in Malaysia.

The medical and health insurance guideline covers Personal Accident & Death, In-patient Services, Repatriation and Outpatient Services.

All new students who have entered Malaysia with a valid Visa Approval Letter will have Medical coverage upon entry under the EMGS systems. However, the students will only receive their medical card within 14 working days of submitting their passports to EMGS. Students can notify IST if they have not received their medical card.


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10) SERVICES & FACILITIES

10.1 PROGRAMME OFFICE The Programme Office of the various schools, located at Block B, is the nerve centre of the school around which all academic activities and student administration revolve. It handles a broad range of activities which include: Timetabling;

Course information; Subject choice counselling; Subject registration; Student records; Student attendance; Student withdrawal; Student certification letters for loan application and EPF withdrawal; Matters relating to fees; General academic support.

Subject Registration Students are expected to register for their subjects for the following semester two (2) weeks before the start of a new semester. Upon commencement of the semester, students will collect their timetables from the Programme Office. Students are only allowed to attend classes of subjects for which they are officially enrolled in.

Course Prerequisites It is the students‟ responsibility to ensure that all prerequisites are satisfied before enrolling for the courses of their choice.

Academic Matters Notice Boards Students are advised to check the notice boards at Block B daily. Notices are regularly

changed and it is the student‟s responsibility to be aware of these changes, in particular, with respect to timetables, examinations, cancellation/replacement of classes, etc.


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Tutorial Class Allocation Please note that students may not change their tutorial classes, once assigned, without permission from the Programme Office. The Programme Office reserves the right to alter any student‟s timetable due to unforeseen circumstances.

Change of Address and Telephone Number If there is a change in the mailing or permanent address or telephone number, students should complete the appropriate form and submit to the Programme Office to ensure that records are up to date. This information is vital should an emergency arise, in the event of which the College may have to contact the student or his/her

family.

10.2 STUDENT SERVICES DEPARTMENT

The Student Services Department is responsible for handling matters pertaining to student welfare, counselling and career options for students. Students are advised to approach the Student Services Department, Programme Directors or any qualified Counsellors with queries about career matters, academic programmes or personal problems.

Scholarships & Financial Assistance Study loans, grants and other financial assistance are available for students during their course of study at the College. Students can obtain more information from the Student Services Department.

Counselling

A Head of Department and or a qualified counsellor is available to help you discover ways to cope with studies, stress, time management and personal concerns ranging from homesickness to relationship problems. Rest assured that the privacy and confidentiality of each student will be respected.

Extra-Curricular Activities The Extra-curricular Activities Department undertakes various student enrichment and personal development programmes. These include educational talks by prominent professionals, teambuilding programmes, etc. The College regularly organizes annual extra-curricular events for the students.

Recreation Facilities The College provides student activity centres for students to relax and unwind. The centre is equipped with computer stations and facilities for games and other activities.


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Loss/Replacement of Student ID Cards Students who have lost their ID cards must report the loss to the Programme Office immediately. A standard letter will be issued after their identity is verified.

The student will take this letter to the Cashier‟s Counter to request for a replacement ID card to be made at a cost of RM25.00 to the student. The accounts officer will counter sign this letter once payment is made. The student must retain this letter as a temporary ID until a new ID card has been made. The student concerned must collect his/her new ID card from the Student Services Department once it is ready and surrender the temporary ID letter. Any student who makes a false report pertaining to the loss of his/her ID card, or is

found forging the College‟s ID card, will face disciplinary action.

Lost and Found The main reception located at the admission is the first point of call to check for lost property or to hand in found items. For items lost in the library, students should check at the library counter. Items are kept for a period of three months (3) months and, if unclaimed, will be disposed off at the discretion of the College.

Student Accommodation In order to cater for the accommodation needs of outstation students, the Student Services Department provides its own off-campus accommodation. These accommodation units are strictly on a first come, first served basis.

The College‟s objectives for providing accommodation to its students are, among others:

1. To assist students in developing independent living skills in an atmosphere of challenge and support;

2. To provide students with a comfortable and conducive atmosphere that will complement their studies;

3. To instil in the students, a sense of individual responsibility for accepted

standards of community living through respect for property and privacy.

Students staying at College accommodations are required to follow the published Accommodation Rules for Student Accommodation. Any student who violates the Accommodation Rules may have his/her tenancy agreement terminated. Students who do not complete their tenancy period are not allowed to use their deposit to offset the outstanding rental. Any student who has outstanding dues pertaining to College accommodation will be sent reminder letters to settle these dues, failing which the College reserves the right to evict the student concerned from the accommodation. In the case of students who have graduated from / terminated the course and still have outstanding College


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accommodation dues, the College reserves the right to withhold their diplomas/certificates until the outstanding dues are settled.

Maintenance of Lockers Lockers may be rented at a cost. Please refer to the student affairs department for locker details.

Students are responsible for the maintenance and cleanliness of lockers and are liable for compensation if the lockers are found to be damaged.

Students are advised against keeping their valuables in the lockers and the College will

not be held responsible for any loss incurred.

Should students breach any of the above rules, the management will not hesitate to bar students from using the lockers with immediate effect.

Student Feedback EWIC is committed to providing an environment conducive to learning. Student feedback is taken seriously. College procedures for handling student feedback and complaints ensure confidentiality, impartiality, procedural fairness, protection from victimization and prompt resolution. Students have several avenues to which feedback can be channelled.

On the academic side, students submit a course evaluation every semester in which they have the opportunity to assess each course and lecturer. The evaluations are summarized for each course and lecturer. The Head of Programme will review the analyses confidentially with each staff and discuss areas for improvement.

While at College, we appreciate that students may face difficulties other than that pertaining to academic matters. Should students face any administrative difficulties or would like to voice any grievance; they should raise the issue directly with the person concerned where possible, or with an appropriate person in the school or the administrative unit concerned. To seek advice and assistance, please contact the following:

Academic Issues Please see the respective Heads of Department.

Alternatively, students may drop their written concerns in the suggestion box located at the admission area


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11) LIBRARY

LIBRARY

The East West International College Library is committed to providing quality service through its staff, resources and facilities. This user guide is for the benefit of all users of the Library and is applicable to all. Users‟ rights and responsibilities will ensure that the Library and users work together to safeguard the quality of service.

Library Hours

Library opening hours are as follows: Monday to Friday : 8.00 a.m. to 6.00 p.m. Saturday : 9.00 a.m. to 1.00 p.m. Public holidays and Sunday : Closed

Library Rules and Regulations Ensuring a pleasant and productive environment for study and research for all users requires that each user of the Library follow its rules and regulations.

General Rules All patrons must comply with the rules and regulations of the library. Library staff will firmly but courteously enforce them. The Librarian can impose any fines or penalties for any breach of these rules. All library materials must be properly charged out and its prompt and safe return is the personal responsibility of the individual to whom it is loaned.

Borrowing privileges and other services cannot be extended to any individual or corporation other than students and staff without the formal approval of the Chief Operating Officer of the College.

The librarian may require a user at any time to produce proof of identity or entitlement to the use of the library.

Registration

1. Students are registered as a member upon enrolment. With a valid Student ID card students will be allowed access to library facilities and services from the first day of the semester until the last day on which their programme ends.


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Identification

1. Student ID cards must be produced upon entry into the library.

2. To prevent misuse of the library by non-school members, the librarian is authorized to deny entry to students without identification cards or who have system generated blocks against their names.

3. Student ID cards are NOT TRANSFERABLE.

4. Student ID cards that have expired, been defaced or tampered with will be rejected and/or withheld.

Behaviour and Conduct

The following behaviours and activities are prohibited in the library. Anyone violating any of the rules may be asked to leave the library:

1. Creating any disturbance or exhibiting any behaviour that interferes with the normal use of the library, including rowdiness, noise, sleeping, and use of cellular telephones in quiet areas. Audible rings for mobile phones and pagers should be turned off while owners are in the library.

2. Mutilating library materials by marking, underlining, removing pages or portions of

pages, removing binding, removing electronic theft detection devices or barcodes, or in any other way defacing library materials.

3. Removing or attempting to remove library materials or property without checking them out or without authorization.

4. Consuming food or beverages in the library. Food and beverages purchased from vending machines in the lounge area must be consumed within that area and are not allowed in the stack and reading areas.

5. Smoking or use of any tobacco products in the library.

6. Concealing library materials in the library for the exclusive use of an individual

or group.

7. Harassing library staff or patrons.

8. Being in an unauthorized area of the Library, remaining in the Library after closing or when requested to leave during emergency situations or drills.

9. Altering computer setting, software or peripherals.


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Loans, Returns and Recalls

1. A student is responsible for the safekeeping and return of all library materials issued in his/her name.

2. Student ID cards must be presented for loans and renewals. Requests for loans and renewals on behalf of others will not be accepted.

3. Library materials will not be issued for loan during the last 30 minutes before closing time.

4. Library users are responsible for returning borrowed items to the library by the due date and/or time.

5. Loans must be returned during opening hours at the circulation counter.

6. Library users are responsible for borrowed items until the loan record is cancelled. Please ensure that your loan is cleared before leaving the counter.

7. Loans may be recalled for maintenance work to be carried out on the collection or upon request by another person.

8. All loans must be returned and outstanding fines settled by the last day of final examinations.

9. Fines for overdue items from the Main Collection are calculated at RM0.20 per day. Fines for items from Reserve Collection are RM 0.20 per hour or part thereof.

Loss and Damage

1. Library materials must not be mutilated, defaced or damaged in any manner. Losses and damages must be reported promptly to the Librarian.

2. A borrower will make good a loss or damage with a replacement copy (being the latest edition at the time of loss) at his/her own expense, or undertake to pay the current market price of the latest edition of the item, in her addition to RM20.00 processing fee, plus any fine due on the day that the loss or

damage is reported.

3. Students will be suspended from borrowing rights if lost book payments or replacements are not made within the specified period.

Overdue Reminder Notices Overdue reminder notices will be posted on the Library notice board.


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Security 1. Any attempt to remove library materials or property without checking them out or without authorization will result in disciplinary action.

2. The library will not be held responsible for the loss of or damage to personal property or valuables left within library premises. Unclaimed or lost property will be stored in the library office, and will be handed over to Student Services at the end of each month.

Use of Lockers 1. Lockers are available and may be rented at a cost.

2. The Library shall not be responsible for the security of personal and valuable property left in lockers.

Use of Computer Facilities in the Library (where applicable) 1. Access to computers in the library is via the Student ID number and password, obtainable from the ICT Department.

2. A student must log off after use to avoid unauthorized use of print quotas.

3. A maximum of 2 students is permitted to share a computer at any one time.

4. Students wishing to download from the Internet are to save the information onto their portable storage devices (pendrives, diskettes, etc.).

5. Playing computer games, chatting or surfing pornographic websites is prohibited.

6. Resetting or tampering with workstations or downloading software is not allowed.

Clearance Procedure and Refund of Security Deposit Students must return borrowed items and settle outstanding fines or lost item payments by the last day of final examinations so that security deposit refunds can be processed. Failure to do so will result in the forfeiture or deduction of the security deposit and the withholding of examination results.


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12) COMPUTAR FACILITIES i) Computer Laboratory

The computer laboratory is available in the college. Students may have access to laboratory outside of classes to surf the Internet or to complete assignments and coursework.

ii) Information And Communication Technology Services

The Information and Communication Technology (ICT) Department provides a comprehensive range of facilities and services to meet the requirements of students and staff of the College.

Its services include:

Operation of a helpdesk for user enquiries and problems; Printing services; Provision of equipment and support of systems to meet the flexible learning needs

of students; Provision and support of systems for the dissemination of information amongst

students, academic and administrative staff.


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13) ENVIRONMENT, HEALTH, SAFETY AND SECURITY

The College is committed to providing a safe and healthy workplace for students, staff and visitors and adopting a socially responsible approach towards protecting and sustaining the environment.

i) ENVIRONMENT AND HEALTH

All students must wear their Student Identification Cards at all times as long as they are within campus grounds and during official visits, tours and functions of the College. Student I.D. Cards are compulsory for admission to regular classes (theory and practical), tests, examinations, computer labs and the Library. This will allow staff members of the College to identify any outsiders for security purposes.

Hazards and Risks Any student, who observes a hazardous condition that presents a risk to their health and safety, should report it to a staff member or security officer immediately for prompt action.

Emergency Procedures Report emergencies to any staff member or alert the nearest security guard on duty.

Let the person know:

a. The nature of the emergency, i.e. medical emergency, fire, assault, etc.; b. The exact location of the emergency; c. Your name and student id number.

Fire In the event of a fire in any part of the building, students should trigger the „break glass‟ points located strategically on all floors to start the alarm. Should the alarm bell sound, students should remain calm and should move quickly

from the respective rooms to the nearest exit in an orderly manner. Please observe the following step-by-step procedures:

a. Listen for instructions; a public announcement will be made to „Evacuate the building,‟ if necessary;

b. Leave the building via the nearest fire exit quickly and in an orderly manner; c. Proceed to the assembly area; d. Follow the instructions of the security and emergency authorities; e. Do not return to the building until the „all clear‟ signal is given.


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Respect for Property All students must respect and be responsible for the cleanliness and orderliness of the College including the condition of equipment and premises. Students should not litter the corridors, classrooms, stairways and other parts of the building.

Damage and Malfunction Students should report immediately to the Programme Office of any damages or malfunctioning of equipment in order for the problem to be attended to as soon as possible.

Air Conditioning All windows and doors should be kept closed at all times to ensure that the room temperature remains constant and does not affect the central air-conditioning system. Students should not adjust or tamper with the thermostat controls. If the air-conditioning system does not function properly, students should inform the Programme Office.

Health If students are unwell in College and need assistance, they should speak to any Student Services Advisor. Students must ensure that they have a number to call in case of a medical emergency. The College must be informed as soon as possible of any hospitalization. The health and safety of the College community are the responsibility of all students.

Contagious Disease

Students suffering from contagious diseases such as chicken pox should notify the College immediately and should not attend classes until they have fully recovered. The College has the right to disallow students suspected of suffering from contagious diseases from entering the College. Students who have missed classes because of illness should seek out their lecturers for assistance on missed lessons.

First Aid

Attention for first aid should be directed to the Student Services advisors.


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ii) SAFETY AND SECURITY Safety within the Campus Students are advised not to use empty rooms and washrooms in the College after 6pm. Any incident or event that is unsettling to a student should be reported to the security officer.

Safety in Rented Apartments and Houses It is of utmost importance that students check and make sure that the accommodation rented is safe and fire-trap free.

Before renting, check and make sure that:

The locks and padlocks are in working condition; Power points and sockets are in good condition; The premises should have good ventilation and fire escape exits. While staying in

rented accommodation, it is the students‟ responsibility to ensure safety for themselves and their housemates. It is sensible to discuss security arrangements with all members in the unit at the beginning of a lease.

Observe the following safety measures:

Make sure that doors are secured; Do not allow strangers or casual acquaintances into the house/apartment;

During the semester vacation, if housemates are returning to their hometowns, students should arrange to move into a unit with housemates around;

Students should inform the Student Services Department if they are returning to their hometown or staying with relatives;

It is important for students to inform the Programme Office of the latest address and telephone numbers of their semester residence and their family home in case they or their family need to be contacted during emergencies.

Safety Outside It is important that students exercise caution when they are in an unfamiliar environment.

Students should not make friends with dubious characters, especially at nightspots or shopping complexes. They should not give strangers and casual acquaintances their contact number or address and should not bring them home. Students should avoid carrying large sums of cash or withdrawing large amounts of money from the ATM. Students should not leave their valuables, e.g. notebook computer, unattended in public places. If walking on the road, students are advised to walk facing the on-coming traffic and to avoid going out alone at night. Beware of snatch thieves.

Remember, PREVENTION IS SAFETY


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Personal Property Students are advised against carrying valuable items to the College. While mobile phones are permitted in the College, they must be switched off during classes and in the library. Students are responsible for their personal property and the College will not be held responsible for any losses.

iii) EMERGENCY NUMBERS:

In case of an emergency, students should call the following numbers for assistance:

Police/Fire Brigade/Ambulance General Line

999

Balai Polis Broga, Polis Diraja Malaysia 06- 8761 0222 Seremban District Police Headquarters 06- 601 3222 Seremban Contigent Police

Headquarters 06- 7682 222

Seremban District Fire & Rescue Station 06- 762 4444 Hospital Besar Seremban 06- 762 3333 Hospital Columbia Asia 06- 601 1988 Hospital Pakar Seremban 06- 7677800 Tenaga Nasional 15454

Students may also call the following College staff for assistance during office hours:

Principal/Chief Operating Officer 06 -765 5560 ext 210 Student Services Manager 06 -765 5560 ext 206 Student Services/Marketing Staff 06 -765 5560 ext

203/204/206 Head of Department (Hospitality &

Tourism) 06 -765 5560 ext 201

Head of Department (Business and IT) 06 -765 5560 ext 202 Manager, Academic Services & Registry 06 -765 5560 ext 205

Administrative Executive, Programme Office

06 -765 5560 ext 218

Administrative Executive, Exams Unit & Registry

06 -765 5560 ext 218


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14) BOARDS

i) EXAMINATION BOARD The Examination Board is responsible for the review and confirmation of the final examination results of the programmes. The composition of the Examination Board is as follows:

Principal/Chief Operating Officer Head of Department Manager, Academic Services & Registry Academic Staff Board Secretary (Examinations Unit & Registry Executive)

ii) DISCIPLINARY BOARD

The Board is responsible for ensuring compliance to the rules and regulations of the College. The Board shall convene upon the report of any breach of the College‟s rules and regulations. The composition of the Disciplinary Board is as follows:

Manager, Academic Services & Registry (Chairperson) Head of Department Representative from Student Affairs Board Secretary (Programme Office Executive) Any other Academic Staff or Administrative Officer by invitation

Procedure Before the Board meets to commence proceedings, all reports on findings by an

investigation team should contain:

Statement of the alleged offence Details of the incident – date, time, place, a description of the incident Signed statement from alleged offender, victim and witness (if available) Particulars of the students involved – full name, ID no., address, telephone no.,

name and address of parent/guardian


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a. Upon the receipt of a report on student indiscipline/misconduct, the Chairperson will convene a meeting of the Disciplinary Board.

b. All findings will be submitted to the Disciplinary Board.

c. The Board will discuss the case. The student(s) concerned will be called in to explain the alleged offence(s).

d. The Disciplinary Board upon hearing the case shall:

Dismiss the case if the report is unfounded. Decide the appropriate disciplinary action to be taken against the student(s), if the

report is found to be valid, and the student(s) is found to be in the wrong.

e. The action taken shall be recorded in the student‟s personal file and a Letter of Disciplinary Action shall be sent to the student(s) and copies sent to the relevant parties as deemed necessary.

f. The student will be given the recourse to submit an appeal within 14 days from the date of the Letter of Disciplinary Action.

iii) APPEAL BOARD

The Appeal Board will review an appeal against the decision of the Disciplinary Board, submitted by a student.

The composition of the Appeal Board is as follows:

Principal/Chief Operating Officer (Chairperson) Appointed representative A head of department unrelated to the appeal or appointed representative Board Secretary (Programme Office Executive)

The College Appeal Board will review an appeal and if the disciplinary action is reduced, enhanced or maintained, the Board shall inform the student(s) of its decision in writing

which shall be final.


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15) APPENDIX: REFFERENCING What is Referencing? When you write an assignment at university, you are usually required to refer to the work of other authors. Each time you do so, it is necessary to identify their work by making reference to it - both in the text of your assignment and in a list at the end of your assignment. This practice of acknowledging authors is known as „referencing.‟

References must be provided whenever you use someone else‟s opinions, theories, data or organisation of material. You need to reference information from books, articles, videos, computers, other print or electronic sources, and personal communications. A reference is required if you:

quote (use someone else‟s exact words)

copy (use their figures, tables or structure)

paraphrase (use their idea in your own words)

summarise (use a brief account of their ideas)

Why should you Reference? References enhance your writing and assist your reader by:

showing the breadth of your research

strengthening your academic argument

showing the reader the source of your information

allowing the reader to consult your sources independently

allowing the reader to verify your data.

By using references appropriately, you will avoid plagiarism, which is wrongfully claiming someone else‟s words or ideas as your own. Which Referencing System should you Use? There are a number of different referencing systems used in academic writing. The two most common types are:

1. Author-date systems, such as the MLA (Modern Language Association) or the APA (American Psychological Association) system.

2. Numerical systems, such as footnoting or endnoting.

It is important that you choose only one referencing system for an assignment and maintain consistency with all the details required by the system.


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The East West International College requires the use of the APA referencing system. Check any specific requirements in the course handout materials or with your lecturer.

The APA is the style of writing used by journals published by the American Psychological Association (APA). The style is documented in the APA Publication Manual (5th ed., 2001). The APA Manual draws a distinction between "final manuscripts" such as class papers, theses, and dissertations, and "copy manuscripts" to be submitted for review and publication. Final manuscripts differ from copy manuscripts in these ways:

Spacing. “Double-spacing is required throughout most of the manuscript. When

single-spacing would improve readability, however, it is usually encouraged. Single spacing can be used for table titles and headings, figure captions, references (but double-spacing is required between references), footnotes, and long quotations.” (APA, 2001, p. 326)

Figures, tables, and footnotes. “In a manuscript submitted for publication, figures, tables, and footnotes are placed at the end of the manuscript; in theses and dissertations, such material is frequently incorporated at the appropriate point in text as a convenience to readers.” (APA, 2001, p. 325)

The APA style basically an author-date referencing system. There are two parts to the author-date system of referencing:

1. the author and date in the text/main body.

2. all the details in the reference list at the end.

References in the Text of your Assignment When you cite (identify) references in the text of your assignment - regardless of whether you quote, copy, paraphrase or summarise - you should include: the author‟s surname (family name)

the year of publication (latest edition)

page numbers if appropriate.

There are two ways of citing references. One way of citing gives prominence to the author by using the author‟s name as part of your sentence, with the date and page number in parentheses (round brackets):

Smith (1992) has argued that „the relative seriousness of the two kinds of errors differs from situation to situation.‟ (Smith, 1992, p. 45)

The other way of citing references gives prominence to the information, with all the required details in parentheses:


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It has been argued that „the relative seriousness of the two kinds of errors differs from situation to situation.‟ (Smith, 1992, p. 45)

You need to check to see if page numbers are necessary. Page numbers are necessary when you directly quote a passage, when you copy tables or figures, and when you paraphrase or summarise an idea from a particular page:

A recent study (Jones & Chan, 1991, p. 2) has shown that more students stay in school if unemployment increases.

Page numbers are not necessary when you paraphrase or summarise ideas which come from a larger portion of an author‟s work:

A recent study (Jones & Chan, 1991) has shown a series of outcomes which result from economic hardship in the community. Examples of In-Text References The following examples show how to reference different sorts of publications in your text. Two or three authors For two author citations, spell out both authors on all occurrences. Name both authors in the signal phrase or parentheses each time you cite the work. In the parentheses, use “&” between the authors‟ names; in the signal phrase and in your sentence, use “and”.

According to Sothern and Gordon (2003), “Environmental factors may contribute as much as 80% to the causes of childhood obesity.” (p.104)

Obese children often engage in less physical activity (Sothern & Gordon, 2003, p.104) Multiple authors, first in-text reference For multiple-author citations (up to five authors) name all the authors the first time, then use et al., so the first time it is Smith, Jones and Pearson and Sherwin (1990), but the second time it is Smith et al., with a period after “al” but no underlining. The first time an “et al.” reference is used in a paragraph, give the year, thereafter (if the citation is repeated in the paragraph) omit the year.

In 2003, Berkowitz, Wadden, Tershakovec, and Cronquist concluded, “Sibutramine … must be carefully monitored in adolescents, as in adults, to control increases in [blood pressure] and pulse rate.” (p. 1811)

As Berkowitz et al. (2003) advised, “Until more extensive safety and efficacy data are available,… weight-loss medications should be used only on an experimental basis for adolescents.” (p. 1811)


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Six or more authors For six or more authors, use et al. the first time and give the full citation in references.

McDuffie et al. (2002) tested 20 adolescents aged 12 - 16 over a three-month period and found that orlistat, combined with behavioural therapy, produced an average weight loss of 4.4 kg, or 9.7 pounds (p. 646).

If two or more multiple-author references which shorten to the same “et al.” form, making it ambiguous, give as many author names as necessary to make them distinct, before et al. For example:

(Smith, Jones, et al., 1991) to distinguish it from (Smith, Burke, et al., 1991)

Join names in a multiple author citation with and (in text) or an ampersand (&) in reference lists and parenthetical comments. For example:

As Smith and Sarason (1990) point out, the same argument was made by an earlier study (Smith & Sarason, 1990). Several sources When your parenthetical citation names two or more works, put them in the same order that they appear in the reference list, separated by semicolons. Researchers have indicated that studies of pharmacological treatments for childhood are inconclusive (Berkowitz et al., 2003; McDuffie et al., 2003) Different authors, same surname When you are citing different authors with the same surname, differentiate between the authors with the same surname by using initials to avoid confusion.

Research by E. Smith (1989) revealed that this practice was questionable, but since then many researchers, including A.G. J. Smith (1993) have rejected the idea. Author cited in another work If you use a source that was cited in another source (i.e. a secondary source), then name the original source in your signal phrase. List the secondary source in your reference list and include it in your parenthetical citation, preceded by the words “as cited in.” In the following example, Critser is the secondary source.

Former Surgeon General Dr. Anandan Selvakumar described “a nation of young people seriously at risk of starting out obese and dooming themselves to the difficult task of overcoming a tough illness.” (as cited in Critser, 2003, p. 4) Multiple works by same author When you have multiple works by the same author, indicate the different works by using the year of publication. University research (Smith, 1982, 1988) has indicated...


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Multiple works by same author in same year When your list of references includes more than one work by the same author in the same year, use lowercase letters (“a,” “b,” and so on) with the year to order the entries in the reference list. Use those same letters with the year in the in-text citation.

Research by Durgin (2003b) has yielded new findings about the role of counseling in treating childhood obesity.

Ideas by Nguyen (1993a) were implemented... No author, but sponsoring body or newspaper article If the author is a government agency or other organisation, name the sponsoring organisation, or the title in the signal phrase or in the parenthetical citation the first time you cite the source.

Obesity puts children at risk for a number of medical complications, including type 2 diabetes, hypertension, sleep apnea, and orthopedic problems. (Henry J. Kaiser Family Foundation) No date of publication or unpublished work When the date is unknown, APA recommends using the abbreviation “n.d.” (for „no date‟) and “unpub.” (for „unpublished‟).

Attempts to establish a definitive link between television programming and children‟s eating habits have been problematic (Magnus, n.d.)

or James (unpub.) argues that… No Page Numbers APA ordinarily requires page numbers for quotations, and it recommends them for summaries or paraphrases from long sources. When an electronic source lacks stable numbered pages, your citation should include - if possible - information that will help readers locate the particular passage being cited.

When an electronic document has numbered paragraphs, use the paragraph number

preceded by the symbol ¶ or by the abbreviation “para.”: (Hall, 2001, ¶ 5) or (Hall, 2001, para. 5). If neither a page nor a paragraph number is given and the document contains headings, cite the appropriate heading and indicate which paragraph under that heading you are referring to. Electronic files using portable document format (PDF) often have stable page numbers. For such sources, give the page number in the parenthetical citation.

Hoppin and Taveras (2004) pointed out that several other medications were classified by the Drug Enforcement Administration as having “the potential for abuse.” (Weight-Loss Drugs section, para. 6)


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Personal Communication In the APA style, personal communication such as interviews, memos, letters, e-mail, and similar unpublished person-to person communications are not usually included in the reference list. They should be cited as follows:

One of Atkinson‟s colleagues, who has studied the effect of the media on children‟s eating habits, has contended that advertisers for snack foods will need to design ads responsibly for their younger viewers. (F. Johnson, personal communication, Oct 20, 2004)

Reference Lists The reference list is arranged alphabetically and placed at the end of your assignment. It includes full details of all the sources (except for personal communications) which you cited in the text of your assignment. The reference list is usually titled „References.‟

Note that while this section gives examples of referencing under headings according to the type of publication, the reference list does not do this. It simply lists - in alphabetical order - all the references.

One purpose of the reference list is to enable your reader to consult your sources, so you need to include all the information needed for someone else to locate that item. Remember to be consistent with the elements included, the order of the details and the punctuation.

For a book, the following elements should be presented in this order:

author‟s surname(s) and initials (or the full given name) year of publication title of book (in italics or underlined) publisher place of publication.

For example: McCallum, D. (2001). Personality and Dangerousness. Cambridge, England: Cambridge University Press.

For a journal article, the following elements should be presented in this order: author‟s surname(s) and initials (or full given name) year of publication title of article (in quotation marks) title of journal or periodical (in italics or underlined) volume number (if applicable) issue number or other identifier (if applicable) page number(s)


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For example:

Jazzmen, I (2002). Previous behavioral control, self-efficacy, locus of control, and the theory of planned behaviour. Journal of Applied Social Psychology, 32, 635-685.

KEEPING BIBLIOGRAPHIC DETAILS The following is a suggested table of information that will help you take down the appropriate details for references you consult as you work. It is well worth getting into the habit of jotting down the details as having to backtrack for bibliographic information is time consuming, especially when deadlines are looming.

You may want to set up a master sheet using this format which you can then photocopy in bulk to have on hand as you work.

Author(s)/Editor

Date

Title

Edition

Chapter or article title

Volume and Number for journals

Publisher

Place of Publication

Page numbers

Location of item (e.g., local or University library, Internet)

Catalogue/call number

Summary of contents

Comments


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How do you arrange the list Alphabetically? The reference list is arranged in alphabetical order of authors‟ surnames. Do not separate references by type of publication.

If a reference has no author, list it alphabetically according to the title (ignoring the words „A‟ and „The‟ at the beginning of a title). If there are two or more references by the same author then list them in order of publication date with the oldest work first. If references by the same author have been published in the same year, then list them alphabetically by title and add the letter „a‟ after the first date, „b‟ after the second date and so on (e.g. 1993a, 1993b). What is a Bibliography? The reference list only includes sources cited in the text of your assignment. You may also be required to complete a bibliography. A bibliography uses the same format as a reference list but it includes all material used in the preparation of your assignment.

In other words, a bibliography will repeat everything in your reference list and include all other sources which you read or consulted but did not cite. Beware, because some lecturers may use the terms „bibliography‟ and „reference list‟ interchangeably. Make sure you are clear about what is required. EXAMPLES FOR REFERENCING LIST The following list provides examples of various publications and how each type would appear in a reference list or bibliography. In some cases acceptable variants of a reference are given together. When you compile your reference list, remember to arrange all items alphabetically - do not sort them by type of publication.


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BOOKS Book with two or more authors Beck, A.T., Emery, G., & Greenberg, R.L. (1990). Anxiety disorders and phobias: A cognitive perspective. New York: Basic Books.

Book with editor(s) Anthony, M.M., Rachman, S., Richter, M.A., & Swinson, R.P. (Eds.).(1998). Obsessive compulsive disorder. New York: New York: Guildford Press.

Book with an editor but no author Bronfen, E., & Kavka. M. (Eds.).(2001). Feminist consequences; theory for a new century. New York: Columbia University Press. Highmore, B. (2001). Everyday life and cultural theory. New York: Routledge.

Books with author and editor Plath, S. (2000) The unabridged journals. (K.V. Kukil, Ed.). New York: Anchor.

Books with no edition subsequent to first Simmons, R. (2002). Odd girl out: The hidden culture of aggression in girls. New York: Harcourt.

Article or chapter in an edited book Luban, D. (2000). The ethics of wrongful obedience. In D.L. Rhode(ed.) Ethics in practice: Lawyers‟ roles, responsibilities, and regulation(pp 94-120). New York: Oxford University Press.

One volume of multi-volume work Coplestone, F. (1993-1994). A history of philosophy (Vol. 2) New York: Doubleday. Luo, J. Encyclopaedia of contemporary Chinese civilization (Vols. 1-2). Westport, CT: Greenwood Publishing Group.

Work sponsored by institution, corporation or other organization If an institution, corporation, publisher or other organization is the author, give the word “Author” as the publisher. If the report has an author, begin with the author‟s

name, and name the publisher at the end. American Psychiatric Association. (2000). Practice guidelines for the treatment of patients with eating disorders (2nd ed.). Washington, DC: Author.


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SPECIALISED SOURCES

Conference paper Stahl, G. (Ed.). (2002). Proceedings of CSCL‟02: Computer support for collaborative learning. Hillsdale, NJ: Erlbaum.

Government periodicals Note: The APA Manual does not give specific rules for citing government periodical articles. These examples follow the general periodical guidelines.

Government periodical with one author, pagination by issue

Mattioli, G. (2004). On native language intrusions and making do with words: Linguistically homogenous classrooms and native language use. English Teaching Forum, 42 (4), 20-25.

Government periodical several authors, pagination by volume Li. M.H., Manning, B.B., & Robinson, E.H. (2004). Effects of dietary protein concentration on production of pond-raised channel catfish fed once daily or once every other day to satiation. North American Journal of Aquaculture, 66, 184-190.

Government articles with no author Regulatory initiatives for dietary supplements. (2005). FDA Consumer, 39 (1), 27.

Government report National Institute of Mental Health. (1990). Clinical training in serious mental illness (DHHS Publication No. ADM 90-1679). Washington, DC: US Government Printing Office.

Technical and Research Reports Mazzeo, J., Druesne, B., Raffeld, P.C., Checketts, K.T., & Muhlstein, A. (1991) Comparability of computer and paper-and-pencil scores from two CLEP general examinations (College Board Rep. No. 91-5) Princeton, NJ: Educational Testing Service.

Journal articles Hypericum Depression Trial Study Group. (2002). Effect of Hypericum perforatum (St John's Wort) in major depressive disorder: A randomized controlled trial. JAMA, 287, 1807-1814.

Journal article, electronic facsimile Hypericum Depression Trial Study Group. (2002). Effect of Hypericum perforatum (St John's Wort) in major depressive disorder: A randomized controlled trial [Electronic version]. JAMA, 287, 1807-1814.


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Newsletter article Brown, L.S. (1993, Spring). Antidomination training as a central component of diversity in clinical psychology education. The Clinical Psychologist, 46, 83-87.

Newsletter article, no author The new health-care lexicon. (1993, August/September) The Copy Editor, 4 1-2.

Newspaper article Begin with the name of the author followed by exact date of publication. Page numbers are introduced with “p.” (or “pp.”) Lohr, S. (2000, December 3). Health care technology is a promise unfinanced. The New York Times, p. C5.

Newspaper article, no author

New drug appears to sharply cut risk of death from heart failure. (1993, July 15). The Washington Post, p. A12. Letter to the editor O'Neill, G. W. (1992, January). In support of DSM-III [Letter to the editor]. APA Monitor, 4-5.

Magazine article Gardner, H. (1991, December). Do babies sing a universal song? Psychology Today, 70-76.

Pamphlet Just Say No Foundation. (1992). Saving our youth. (9th ed.) [Brochure]. Washington, DC: Author.

Television broadcast Crystal, L. (Executive Producer). (1993, October 11). The MacNeil/Lehrer news hour [Television broadcast]. New York and Washington, DC: Public Broadcasting Service. Pratt, C. (Executive Producer). (2001, December 2). Face the nation [Television broadcast]. Washington, DC: CBS News

Television series Janows, J. (Executive Producer). (2000). Culture Shock [Television series].Boston: WGBH.

Television series episode Loeterman, B. (Writer), & Gale, B. (Director). (2000), Real justice [Television series episode]. In M.Sullivan (Executive Producer), Frontline. Boston. WGBH.

Music recording McLaclan, S.(1989). Out of the shadows. On Touch [CD]. New York: Arista Records.


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JOURNAL ARTICLES Article in journal paginated by volume

Many professional journals continue page numbers throughout the year instead of beginning each issue with page 1; at the end of the year, the issues are collected in a volume. After the italicised title of the journal, give the volume number (also italicised), followed by page numbers.

Morawski, J. (2000). Social psychology a century ago. American Psychologist, 55, 472-431. Article in issue paginated by issue When each issue of a journal begins with page 1, include the issue number in parentheses after the volume number. Italicize the volume number but not the issue number.

Smith, S. (2003). Government and nonprofits in the modern age. Society, 40 (4), 36-45.

No author Efficient low cost solar cell developed. (1994). Search, 25, 309. Anorexia nervosa. (1969). British Medical Journal.1, 529-530.

Multiple authors Kuhse, H., & Singer, P. (1992). Euthanasia: A survey of nurses‟ attitudes and practices. Australian Nurses Journal, 21(8), 21-22.

No volume or number Cunningham, F. (1996). Innovate or imitate? Creative Technology, May, 32-35.


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UNPUBLISHED MATERIAL

Doctoral dissertation Wilfley, D.E. (1989). Interpersonal analyses of bulimia: Normal-weight and obese. Unpublished doctoral dissertation, University of Missouri, Columbia. Unpublished master’s thesis, university outside the United States Almeida, D.M. (1990) Fathers‟ participation in family work: Consequences for fathers‟ stress and father-child relations. Unpublished master‟s thesis, University of Victoria, Victoria, British Columbia, Canada.

Unpublished raw data from study, untitled work Bordi, F., & LeDoux, J.E. (1993). [Auditory response latencies in rat auditory cortex]. Unpublished raw data.

Unpublished conference paper Lichstein, K.L., Johnson, R. S., Womack, T.D., Dean, J.E., & Childers, C.K. (1990, June). Relaxation therapy for polypharmacy use in elderly insomniacs and noninsomniacs. In T.L. Rosenthal (Chair), Reducing medication in geriatric populations. Symposium conducted at the meeting of the First World International Congress of Behavioral Medicine, Uppsala, Sweden.


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ELECTRONIC MEDIA

Document on World Wide Web Kim, Y. (2002). Spirituality moderates the effect of stress on emotional and physical adjustment. Personality and Individual Differences, 32(8), 1377-1390. Retrieved June 21, 2002, from PsychINFO database.

Document posted to a newsgroup Korniejczuk, V. (2002, June 15). Clinical psychology and psychiatry - What‟s the difference? [Msg 4]. Message posted to news://sci.psychology.theory.

Document posted to a forum or a discussion group Ziegler, l. (2000, April 16). Dark vengeance [Msg 15]. Message posted to http://groups.yahoo.com/groups/visualcognition/message15.

Online article based on print source Lindsay, D.S., & Poole, D.A. (2001). Children‟s eyewitness reports after exposure to misinformation from parents [Electronic version] Journal of Experimental Psychology:Applied, 7 (1), 27-50.

Computer program Kauffmann, W.J., III & Comins, N.F. (2003). Discovering the universe (Version 6.0) [Computer software]. New York; Freeman.

SHOULD YOU PARAPHRASE OR USE QUOTATIONS? No matter whether you use quotations or paraphrase another‟s words, you will always need to give references - both in the text and in the reference list. It is preferable that you paraphrase (putting ideas in your own words) as too many quotations (using the exact words) can lead to a poorly written assignment stringing together a series of quotations taken out of context.

If you do use quotations, use them sparingly, select them carefully, use them in context, integrate them into your text and reproduce them exactly (including the words, spelling punctuation, capitalisation and paragraphing). The word „sic‟ (meaning

„so‟ or „thus‟) can be inserted in square brackets after a spelling mistake or sexist language to indicate that it is the original mistake of the author (e.g. „This was a comonly [sic] held view‟).

Use of a quotation is justified if:

misinterpretation would result from a change to the words

a major argument needs to be recorded as evidence

it is important to comment on, refute or analyse the ideas expressed

you need to make use of a particularly elegant or forceful phrase.

news://sci.psychology.theory/


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Short quotations (shorter than 30 words or two lines) should be incorporated into your sentence „without disrupting the flow of your paragraph‟ (Winckel 1995, p. 7). Use single quotation marks, and put the full stop outside the reference.

Long quotations (more than 30 words or two lines) should be introduced in your own words, begin on a new line and be fully indented from the left margin. A smaller type size is also often used.

Quotation marks are not used for longer quotes, as the indentation already shows that it is a quote. A smaller type size may be used. The full stop will be after the last sentence of the quotation and before the author-date reference. (Winckel 1995, p. 8)

N.B. The referencing section in this handbook has been adapted from the following sources:

Curtin University of Technology (2006). APA Referencing Guide, Retrieved November 2, 2006, from http://www.library.curtin.edu.au/referencing/apa.pdf

Fister, B., Hacker, D. Research and documentation online. Retrieved June 12, 2006 from http: http://www.dianahacker.com/resdoc/home.html

Glenn, C., Miller. R. K., Webb, S.S., Gray. L. 2nd ed. (2004).The writer‟s Harbrace handbook (2nd ed.). Boston, Ma: Heinle.

Publication Manual of the American Psychological Association. 5th ed. (2001). Washington, DC: American Psychological Association.

University of Nebraska-Kearney (n.d.) Citing Government documents_ APA, Retrieved November 3, 2006 from http://www.unk.edu/acad/library/gov_doc/about/index.php?id=8936#periodicalarticles

University of South Australia (2006). Assessment Policies and Procedures Manual, Retrieved November 1, 2006 from www.unisa.edu.au/policies/manual/2006/S11StudentAppealsCommittee.pdf

http://www.library.curtin.edu.au/referencing/apa.pdf

http://www.dianahacker.com/resdoc/home.html

http://www.unk.edu/acad/library/gov_doc/about/index.php?id=8936#periodicalarticles

http://www.unisa.edu.au/policies/manual/2006/S11StudentAppealsCommittee.pdf

STUDENT'S HANDBOOK - East West International College

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