Bachelor in Food Service Industry with Honours
OVERVIEW
This program is designed to equip students with the essential skills and knowledge required to thrive in the foodservice industry through a unique 2.5-year apprenticeship model. Students will gain hands-on experience by working directly in the industry, allowing them to develop real-world competencies while simultaneously attending online classes. This blended learning approach ensures that graduates are job-ready, combining practical industry exposure with academic understanding to meet the demands of a dynamic and growing sector.
PEO
These are the PEOs for Bachelor in Food Service Industry with Honours:
| PEO 1 | - | To produce managers who are able to apply knowledge, skills, competencies, and innovation in addressing tasks, problems, and challenges in the foodservice industry. |
| PEO 2 | - | To produce managers with techno-entrepreneurial characteristics in the foodservice industry. |
| PEO 3 | - | To produce professional managers within the foodservice community. |
PLO
These are the PLOs for Bachelor in Food Service Industry with Honours:
| PLO 1 | - | Apply knowledge and understanding of foodservice management to define and implement procedures, processes, systems, and methodologies in commercial foodservice technology. (Knowledge and understanding) |
| PLO 2 | - |
Able to propose and use the latest tools and techniques to resolve and upgrade issues and problems related to commercial foodservice technology systems. (Cognitive Skills) |
| PLO 3 | - | Demonstrate competent practical skills in managing operations and foodservice tasks in workplace and field settings. (Practical Skills) |
| PLO 4 | - | Exhibit strong interpersonal skills in fulfilling individual and group responsibilities as a manager in addressing food-related issues. (Interpersonal Skills – Teamwork Skills) |
| PLO 5 | - | Communicate effectively, both verbally and in writing, within the organizational structure of foodservice operations. (Communication Skills) |
| PLO 6 | - | Manage, access, and analyze data using appropriate digital applications in foodservice operations. (Digital Skills) |
| PLO 7 | - | Demonstrate competent analytical and critical thinking skills in foodservice operations. (Numeracy Skills) |
| PLO 8 | - | Show concern and responsibility towards the organization and society through leadership qualities, guidance, and exemplary conduct in food service operations. (Leadership, Autonomy and Responsibility) |
| PLO 9 | - | Engage in continuous knowledge development in the field of foodservice operations. (Personal Skills) |
| PLO 10 | - | Demonstrate entrepreneurial competence from a managerial perspective in foodservice operations. (Entrepreneurial Skills) |
| PLO 11 | - | Practice ethical principles at work to develop professionalism in foodservice operations. (Ethics and Professionalism) |
CAREER PATH
Career & Further Education Prospect
This programme prepares graduates to excel in the evolving foodservice industry with expertise in operational management, food safety, innovation, and customer service. Career opportunities span consultancy, food production, supply chain management, quality assurance, R&D, hospitality entrepreneurship, and institutional operations. A strong emphasis on hands-on learning, including a 2.5-year apprenticeship, equips graduates to assume supervisory or managerial roles early. With solid practical and theoretical grounding, graduates are industry-ready and adaptable, able to contribute effectively across diverse foodservice sectors, from operational roles to strategic management, while meeting the dynamic demands and challenges of the global food and hospitality landscape.
ENTRY REQUIREMENTS
Admission Requirements
Applicants must meet one of the following:
• Hold a recognised Diploma / Malaysian Skills Diploma / Malaysian Vocational Diploma (or equivalent) in a foodservice-related field with a minimum CGPA of 2.50; or
• Hold a related qualification with a CGPA of at least 2.30 and a minimum of two years’ relevant work experience; or
• Pass the APEL T6 (Accreditation of Prior Experiential Learning) assessment.
Additional Requirements:
• Achieve at least Band 1 in the Malaysian University English Test (MUET) (valid at the time of application).
• Must not be colour-blind or have physical disabilities that hinder practical work.
Why these requirements matter:
Our selection ensures that students possess both the academic foundation and practical skills to excel in the dynamic foodservice industry. A solid academic record and relevant experience guarantee readiness for our intensive, apprenticeship-focused programme, allowing seamless progression, eliminating unnecessary repetition of basic modules, and meeting industry expectations for skilled, competitive, and job-ready graduates.