The document outlines details of the Diploma in Food Service Management program at the Malaysian Institute of Chemical and Bioengineering Technology. It introduces the program coordinator, Dr. Siti Fatimah Ibrahim, and two other representatives. The presentation covers the curriculum design, delivery methods, industry component assessment, and 2u2i study mode management. It also discusses the program educational objectives, learning outcomes, course structure across 5 semesters including the industry component in semesters 4 and 5. Assessment methods in both academic and industry components are described. The document shares information on student activities, industrial collaborations, consultancy achievements, short courses, laboratories, pilot plant facilities and the academic and technical staff supporting the program.

1. MALAYSIAN INSTITUTE OF CHEMICAL
AND BIOENGINEERING TECHNOLOGY
DIPLOMAIN FOOD SERVICE
MANAGEMENT
2 DECEMBER 2021

2. DR. SITI FATIMAH IBRAHIM FARAH SALINA HUSSIN
HEAD OF SECTION PROGRAMCOORDINATOR
SENIOR LECTURER
BACHELOROF CHEMICAL ENGINEERING -BIOPROCESS , UTM
PhD CHEMICALAND PROCESS ENGINEERING, UNI.OF LEEDS
REPRESENTATIV
ES
2
SENIOR LECTURER
BACHELOROF SCIENCE (HONS.), UKM
MASTEROF SCIENCE FOODTECHNOLOGY , USM

3. 3
OUTLINE OF
PRESENTATION
Introduction
Curriculum Design
Delivery Methods
Assessment of the Industry Component
Management of the 2u2i Study Mode
Quality Assurance

4.  DIPLOMA IN CHEMICAL ENGINEERING TECHNOLOGY (FOOD)
 BACHELOR OF CHEMICAL ENGINEERING TECHNOLOGY (FOOD) WITH HONOURS
 BACHELOR OF FOOD SAFETY AND QUALITY TECHNOLOGY
 MASTER OF ENGINEERING TECHNOLOGY (CHEMICAL ENGINEERING)
CURRENT
PROGRAMMES
3

5. PROGRAM
EDUCATIONAL
OBJECTIVES (PEO)
UNIKL DEFINITION OF PEO
• Specific Program goals
consistent with mission &
vision of UNIKL.
• Describe the expected
achievements of graduates in
their careers and professional
life 3 to 5 years after
graduation.
VISION
To be the leading
entrepreneurial technical
university
MISSION
To produce enterprising global
technopreneur
EDUCATIONAL GOAL
To produce human capital who
5
PEO STATEMENTS
PEO
1
UniKL graduates who are
knowledgeable, competent and
innovative, which will contribute
towards the requirement of human
capital in Halal Food Service field.
PEO
2
UniKL graduates who are effective
leaders with teamwork skills, as
verbal and non-verbal interpersonal
communication skills to support
role in industry.
PEO
3
UniKL graduates who are committed
towards the importance of lifelong
learning and continuous
PEO
4
UniKL graduates who are
ethical and socially responsible.
PEO
5
UniKL graduates who are capable of
embarking on business and
technopreneurial activities.

6. MAPPING OF PLOs
AGAINST PEOs
6
PROGRAMME LEARNING
OUTCOMES (PLOs)
PROGRAMME EDUCATIONAL OBJECTIVES (PEO)
PEO1 PEO2 PE03 PEO4 PEO5
Knowledgeable
competent &
innovative
Teamwork &
communication
skills
Lifelong
Professional,
ethical and
socially
responsible
Technopreneu
ial activities
PLO1 : Knowledge √
PLO2: Cognitive √
PLO3: Practical √
PLO4: Communication Skills √
PLO5: Modern tools √
PLO6: Leadership √
PLO7: Technoprenuership
and Management Skills
√
PLO8: Ethics and
Professionalism
√

7. COURSE LEARNING
OUTCOMES (CLOs)
7
ACADEMIC CURRICULUM

8. DISTRIBUTION OF
CREDIT UNITS
8
DIPLOMA IN FOOD
SERVICE
MANAGEMENT
14 WEEKS
COMPULSORY COURSES 13 CREDITS
CORE COURSES 47 CREDITS
INDUSTRY COMPONENTS
30 CREDITS
TOTAL Credit Hours TCH 90 CREDITS
ACADEMIC CURRICULUM

9. PROGRAMME STRUCTURE
2u2i
9
ACADEMIC CURRICULUM
SEMESTER
1
CODE CATEGORY COURSE NAME CREDIT TOTAL SLT
W*D 10101 University Requirement Foreign language 1 40
WED 10402 University Requirement Competency English 2 80
MPU2163 National Requirement Pengajian Malaysia 2 3 120
CSD 10403 Core Food Quality& Sanitation 3 120
CSD 10503 Core
Food and Beverage Service
Management
3 120
CSD 10604 Core Basic Food Preparation 4 160
CSD 10703 Core
Fundamental of Halal in
Food Industry
3 120
TOTAL 19 720
SEMESTER
2
CODE CATEGORY COURSE NAME CREDIT TOTAL SLT
W*D10201 National Requirement Foreign Language 2 1 40
MPU2232 National Requirement Interpersonal Skills 2 80
CSD10903 Core
Principle of Food Service
Management
3 120
CSD11003 Core Food Microbiology 3 120
CSD11103 Core Purchasing & Cost Control/ 3 120
CSD11203 Core
Introduction to Tourism &
Hospitality Management/
3 120
CSD11303 Core
Restaurant Customer
Service/
3 120
CSD11403
Core Food & Beverage Service
Skill/
3 120
TOTAL 21 840

10. PROGRAMME STRUCTURE
2u2i
10
ACADEMIC CURRICULUM
SEMESTER
3
CODE CATEGORY COURSE NAME CREDIT TOTAL SLT
MPU 2XX2 National Requirement Co-Curriculum 2 80
MPU 2313 National Requirement
Amalan Islam di Malaysia
(local muslim)
3 120
CSD 20303 Core
Food Service Supply Chain
Management System
3 120
CSD 20404 Core Food Analysis & Sensory 4 160
CSD 20503 Core
Restaurant & Kitchen
Operation
3 120
WBD 10102 University Requirement
Introduction to
Entrepreneurship
2 120
CSD 20703 Core Food Safety and Legislation 3 120
TOTAL 20 840
SEMESTER
4
&
5
CODE CATEGORY COURSE NAME CREDIT TOTAL SLT
CSD 20809 Core Industrial Project 9 360
CSD 21403 Core
Applied Industrial Safety
and Health
3 120
CSD 21503 Core
Applied Restaurant
Operation 1
3 120
WID 39909 Core Industrial Training 9 360
CSD31203 Core Applied Global Cuisine 3 120
CSD31303 Core
Applied Restaurant
Operation 2
3 120
TOTAL 30 600

11. TEACHING & LEARNING
ACADEMIC CURRICULUM
15

12. DELIVERY METHODS
15
University Semester Instructor Teaching medium Assesment Distribution
University 1, 2, 3 Lecturer
Lecture
Practical
Coursework = 60%
Final Exam = 40%
Industry
4 & 5 Industry
supervisor
Work-based learning
 Log Book
 Project report

13. DELIVERY METHODS
15
Proposed structure & duration for
industrial attachment
Department Front of the House Back of the House
Duration
(month/ week)
6 months/
24 weeks
6 months/
24 weeks
Unit
1. Entryway and Walkthrough
2. Server Station
3. Dining Area
4. Online reservations
5. Tabletop technology (POS
system)
6. Online ordering
7. Restroom
1. Kitchen
2. Employee Area
3. Office
4. Store
5. Waste Area

14. Assesment Methods
15
Department Front of the House Back of the House
Duration
(month/ week)
6 months/
24 weeks
6 months/
24 weeks
Unit
1. Entryway and Walkthrough
2. Server Station
3. Dining Area
4. Online reservations
5. Tabletop technology (POS
system)
6. Online ordering
7. Restroom
1. Kitchen
2. Employee Area
3. Office
4. Store
5. Waste Area

15. Assesment Methods in
Industry
In industry, the students are assessed based on these criteria:
15
Criteria Details
1. ETIQUETTE Be social and engaging as well as polite and approachable.
Make customers feel welcome.
2. APPEARANCE Be mindful of their server outfits at all times.
Not sloppy.
Good personal hygiene.
3.KNOWLEDGE Able to explain dishes to customers where required.
Able to provide suggestions, recite daily specials, answer customer’s question.
Memorise the menu.
4. SKILLS Proper technical waiting skills
– carrying plates, glasses and trays.
-Arrange cutlery and dinnerware on dining table.
-proper way to serve food and drinks to customers.
Able to use cooking equipment and utensils properly.
Able to clean and sanitize equipment.
Able to multitask.
Able to store raw materials and cooked materials properly.
Able to follow waste disposal procedure.
5. TECHNOLOGY Able to use the POS system.
Able to use portable credit machine.
Able to use iPad/Tablet for self-checkout.

16. TECHNOPRENEURIAL &
SOFT SKILLS DEVELOPMENT
Purchasing & Cost Control
Introduction to
Entrepreneurship
Foreign Language
Management of 2u2i
Study Mode
FOOD
SERVICE
PERSONNE
L
JOB
PROFILING
16
FOOD TECHNOLOGY &
QUALITY CONTROL
Fundamental of Halal in
Food Industry
Food Microbiology
Food Analysis & Sensory
Food Service Supply Chain
Management System
Food Safety and
Legislation
FOOD SERVICE
MANAGEMENT
(RESTAURANT/CATERING)
Food and Beverage
Service Management
Basic Food Preparation
Principle of Food
Service Management
Introduction to Tourism
& Hospitality
Management
Restaurant Customer
Service
Food & Beverage
Service Skill
Restaurant & Kitchen
Operation
University
Facilities involve :
Food analysis laboratory
Food microbiology laboratory
Food processing laboratory
Sensory laboratory
Assesment distribution:
Coursework (practical & written test) = 60%
Final Exam = 40%

17. Management of 2u2i
Study Mode
15
Industry
Industrial Project/
Applied Industrial Safety and Health/
Applied Restaurant Operation 1
Industrial Training/
Applied Global Cuisine
Applied Restaurant Operation 2
Semester 4
Semester 5
Assesment tools:
Log book
Project report
Written test
Practical test
Presentation
Monitoring :
Daily monitoring by
company supervisor.
Lecturer visit 2x

18. 18
STUDENT
ACTIVITIES

19. STUDENT MOBILITY
19
STUDENTS
OUTBOUND MOBILITY
Name Host University
Nurul Najwa Mohd Afif
ITE College Central
Nur Nabila Faqihah Za’ba
Zahra Farina binti Toufik
Institut Teknologi Bandung
Indonesia International
of Life Sciences, Universitas
Indonesia, Universitas
Padjadjaran.
Izureen Alia binti Shahrilanuar
Athirah Hasni binti Anuar
Nur Syiefa Nafisah binti
Aminnudin
Muhammad Alif Firdaus bin
Khairussaleh
INBOUND MOBILITY
Name Home University
Anna Koprivova (Czech Mendel University
Jana Jaresova (Czech Mendel University
Tereza Jirkova (Czech Mendel University
Pia Dhuicq (France) ISA Lille
Narjis Hounaoui (France) ISA Lille
Rene Semitschow (Germany) Osnabruck University

20. FOOD ENGINEERING
TECHNOLOGY TEAM
PROGRAMME
COORDINATOR
(DHFS)
FARAH SALINA
16 YEARS
TEACHING
EXPERIENCE
HOS HALAL
ASSOC PROF DR
ABDUL MANAN
12 YEARS
INDUSTRY
EXPERIENCE
PROGRAMME
COORDINATOR
(BFSQ)
MASNIZA
13 YEARS
TEACHING
EXPERIENCE
20
HALAL
COORDINATOR
LILY SUHAILA
6 YEARS
TEACHING
EXPERIENCE
ASSOC PROF
DR HARUN
6 YEARS
INDUSTRY
EXPERIENCE
HOS
DR FATIMAH
2 YEARS
INDUSTRY + 4
YEARS TEACHING
EXPERIENCE
FYP CAMPUS
COORDINATOR
DR KHAIRUL
FAIZAL
12 YEARS
TEACHING
EXPERIENCE
PROGRAMME
COORDINATOR
(MSc.)
DR NORIZA
18 YEARS
TEACHING
EXPERIENCE
PROGRAMME
COORDINATOR
(DCF)
DR NOR ZANARIAH
4 YEARS
TEACHING
EXPERIENCE
HOS HORI
DR NORZAHIR
7 YEARS
TEACHING
EXPERIENCE
RINANI SHIMA
17 YEARS
TEACHING
EXPERIENCE
ON STUDY LEAVE
ACADEMIC AND SUPPORT STAFF

21. 1. MESTI collaboration with Malaysian Ministry of Health (MOH)
2. HALAL collaboration with Nishi Nippon Halal Association
3. HALAL collaboration with TAKEX
4. IR 4.0 collaboration with CRAUN Research Sdn. Bhd
5. Food Product Development collaboration with Faiza Marketing Sdn. Bhd
INDUSTRIAL
COLLABORATIONS
21
ACADEMIC AND SUPPORT STAFF

22. INDUSTRIAL CONSULTANCY
22
Project Description
Halal & Technical
(Phase 1)
Technical Consultation
for Halal certification
Takex products
Takexco Malaysia Sdn
Bhd
Development of
laboratory
Halal Capacity
Development
programme in Japan
Training and coaching
programme (Japan)
46
ACADEMIC AND SUPPORT STAFF

23. 1. Halal conference collaboration with Universitas
Muhammadiyah Mataramn
2. Knowledge transfer and Halal collaboration with
University College of Technology Sarawak
UNIVERSITY
COLLABORATIONS
23
ACADEMIC AND SUPPORT STAFF

24. CONSULTATION
ACHIEVEMENTS
1. Technology Provider for developing Syllabus & Curriculum for Kolej
Kemahiran MARA Lenggong, April 2014- Jun 2020
2. Food Technology Laboratory Session with UTHM, 1-3 NOV 2016
3. Food Technology Laboratory Session with UTHM, 13-15 NOV 2017
ACADEMIC AND SUPPORT STAFF

25. SHORT COURSES OFFERED
1. Role of Food Additives in Product Development and Design
2. Food Handlers Courses (In-house, IKEA)
3. Halal Assurance Management System with HARUMANIS
4. Halal Awareness Training: POLISAS and Nishi Nippon Halal Association at KOBE JAPAN
5. Halal Executive Training with POLISAS
6. Food Management Program Training on Good Manufacturing Practice (In-house, IKEA)
ACADEMIC AND SUPPORT STAFF

26. PROFESSIONAL
CERTIFICATION PROGRAM
26
ACADEMIC AND SUPPORT STAFF

27. 27
Technical
Officer
Nor Arizam
Bin Kadir
Technician
Muhammad Hazri
Zakaria
Senior
technician
Shuhaida Binti
Shukri
Technician
Muhammad Shamiel
Bin Zulkifli
TECHNICAL STAFF INFO
ACADEMIC AND SUPPORT STAFF

28. 1. GOOD MANUFACTURING
PRACTICE (GMP) PILOT
PLANT (IN PROGRESS)
2. FOOD PROCESSING
3. FOOD PACKAGING
4. FOOD ANALYSIS
5. FOOD SENSORY
6. FOOD MICROBIOLOGY
7. PILOT PLANT
8. UNIT OPERATION
9. THERMOFLUID
10.PROCESS CONTROL &
INSTRUMENTATION
28
PILOT PLANT &
LABORATORIES
FACILITIES

29. SCANNING ELECTRON MICROSCOPY MACHINE
NON CONTACT MEASUREMENT MACHINE
COORDINATE MEASURING MACHINE (CMM)
PROFILE PROJECTOR MACHI
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES
29
GMP PILOT PLANT

30. PROFILE PROJECTOR MACHI
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES
30
FOOD PROCESSING LAB

31. SCANNING ELECTRON MICROSCOPY MACHINE
NON CONTACT MEASUREMENT MACHINE
COORDINATE MEASURING MACHINE (CMM)
PROFILE PROJECTOR MACHI
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES
31
FOOD PACKAGING LAB

32. SCANNING ELECTRON MICROSCOPY MACHINE
NON CONTACT MEASUREMENT MACHINE
COORDINATE MEASURING MACHINE (CMM)
PROFILE PROJECTOR MACHI
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES
32
FOOD
ANALYSI
S LAB

33. SCANNING ELECTRON MICROSCOPY MACHINE
NON CONTACT MEASUREMENT MACHINE
COORDINATE MEASURING MACHINE (CMM)
PROFILE PROJECTOR MACHI
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES
33
FOOD SENSORY L

34. SCANNING ELECTRON MICROSCOPY MACHINE
NON CONTACT MEASUREMENT MACHINE
COORDINATE MEASURING MACHINE (CMM)
PROFILE PROJECTOR MACHI
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES
34
FOOD MICROBIOLOGY

35. 35
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES

36. 36
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES

37. 37
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES

38. 38
PILOT PLANT &
LABORATORIES
TEACHING FACILITIES

39. TEACHING FACTORY
39
ASIA FOOD
TEACHING FACILITIES

40. PRODUCTS
40

41. END OF PRESENTATIO
THANK YO
41