Kursus Diploma
FIM menawarkan persekitaran menyeluruh tidak hanya mendedahkan pelajar kepada pengajian teori, bahkan menekankan “pendekatan langsung” bagi meningkatkan peluang pelajar untuk bekerja setelah tamat pengajian. Masa pengajaran dibahagikan kepada kelas teori dan aplikasi praktikal yang bermula dengan asas-asas yang menjurus ke arah menghasilkan graduan yang sangat terlatih dalam industri hospitaliti makanan. Pendidikan yang hebat mestilah lengkap, praktikal, berpatutan dan memberi graduan asas yang terbaik di mana graduan dapat berkembang dan memulakan kerjaya dalam industri hospitaliti.
Diploma Pengurusan Perkhidmatan Makanan (R4/1013/4/0153 (10/2030)(MQA/FA1137))
- Kursus yang merangkumi penyediaan menu, pengiraan kos makanan, pengendalian restoran dan perkhidmatan katering.
- Pendedahan yang menyeluruh untuk membina kerjaya dalam bidang pengurusan perkhidmatan makanan dan minuman.
- Pengetahuan meluas dalam aspek pramusaji, penghasilan menu, pengiraan kos serta pemasaran produk makanan dan minuman.
- Mampu meningkatkan daya keterampilan serta keyakinan untuk menjadi seorang pengurus profesional.
Kursus
Introduction to Food Hygiene & Sanitation
Fundamentals of Baking
Introduction to Foodservice Management
Introduction to Hospitality Industry
Introduction to Halal Food Industry
Introduction to Management
Introduction to Fast Food Management
Foundation English
Fundamentals of Food
Basic Western Cookery
Basic Accounting
Integrity and Anti-Corruption
English Communication 1
Islamic Studies / Moral Studies
Menu Planning and Development
YEAR 2
Community Service
Introduction to Nutrition
Food & Beverage Cost Control
Malay Cuisine
Principles of Marketing
Food & Beverage Service
Introduction to Human Resource Management
Basic Purchasing
Restaurant Operation
Introduction to Business & Entrepreneurship
Legal Aspects in Hospitality Industry
Appreciation of Ethics and Civilisations (Local students) / Malay Language Communication 1 (International students)
Bahasa Kebangsaan A (Local students) / Introduction to Information Technology / Leadership Skills 2 / Personal Grooming & Dress Etiquette
YEAR 3
Industrial Training (4 months)
Tempoh
2 ½ tahun
Diploma Seni Kulinari (R3/1013/4/0083 (04/2029)(A9775))
- Kurikulum berfokuskan kemahiran dalam bidang masakan.
- Pengetahuan dan kemahiran menyediakan pelbagai menu masakan tempatan dan antarabangsa.
- Pendedahan kepada trend-trend terkini dalam dunia masakan.
- Mampu membina kerjaya sebagai seorang chef profesional atau menjadi usahawan yang berjaya.
Kursus
Fundamentals of Food
Introduction to Food Hygiene & Sanitation
Basic Western Cookery
Introduction To Hospitality Industry
Introduction To Kitchen Management
Fundamentals of Baking
Intermediate Cookery
Foundation English
Food & Beverage Cost Control
Garde Manger
Integrity and Anti-Corruption
English Communication 1
Islamic Studies / Moral Studies
Menu Planning and Development
YEAR 2
Introduction to Nutrition
Community Service
Malay Cuisine
Food & Beverage Service
International Cuisine
Introduction to Human Resource Management
Basic Purchasing
Introduction to Business & Entrepreneurship
Asian & Eastern Cuisine
Restaurant Operation
Appreciation of Ethics and Civilisations (Local students) / Malay Language Communication 1 (International students)
Bahasa Kebangsaan A (Local students) / Introduction to Information Technology / Leadership Skills 2 / Personal Grooming & Dress Etiquette
YEAR 3
Industrial Training (4 months)
Tempoh
2 ½ tahun
Diploma Pastri & Bakeri (R3/1013/4/0084 (07/2029)(A9774))
- Kurikulum yang mendalami seni pembuatan pelbagai produk pastri dan bakeri.
- Pengetahuan dan kemahiran yang berfokuskan penghasilan produk coklat, kuih-muih, pelbagai jenis pastri dan bakeri serta seni dekorasi kek.
- Pendedahan terhadap trend-trend terkini penghasilan produk pastri dan bakeri di peringkat tempatan dan antarabangsa.
- Mampu membina kerjaya sebagai seorang chef pastri atau chef bakeri serta menjadi usahawan yang berjaya.
Kursus
Fundamentals of Food
Introduction to Food Hygiene & Sanitation
Basic Western Cookery
Introduction To Hospitality Industry
Introduction To Kitchen Management
Fundamentals of Baking
Patisserie & Confiserie
Foundation English
Food & Beverage Cost Control
Breads & Rolls
Integrity and Anti-Corruption
English Communication 1
Islamic Studies / Moral Studies
Menu Planning and Development
YEAR 2
Introduction to Nutrition
Community Service
Asian ‘Kuih Muih’
Food & Beverage Service
Cake Decorations
Introduction to Human Resource Management
Basic Purchasing
Introduction to Business & Entrepreneurship
Pastry & Dessert Artistry
Pastry & Bakery Business Operation
Appreciation of Ethics and Civilisations (Local students) / Malay Language Communication 1 (International students)
Bahasa Kebangsaan A (Local students) / Introduction To Information Technology / Leadership Skills 2 / Personal Grooming & Dress Etiquette
YEAR 3
Industrial Training (4 months)
Tempoh
2 ½ tahun
Diploma Pengurusan Pelancongan (R3/1015/4/0079 (12/2030)(A10696))
- Kurikulum yang meliputi pengetahuan serta kemahiran dalam menguruskan operasi serta aktiviti pelancongan.
- Memberi pendedahan mengenai trend terkini dalam industri pelancongan di seluruh dunia serta berpeluang meneroka lokasi-lokasi menarik di dalam dan luar negara.
- Mampu membina kerjaya sebagai pengusaha atau pengurus agensi pelancongan.
Kursus
Basic Arabic Language
Transportation Tourism
Fundamentals of Tourism
Introduction To Hospitality Industry
Foundation English
Customer Service
Basic Accounting
Geographical Tourism Industry
Recreational Tourism
Culture / Heritage Tourism
Introduction To Management
Integrity and Anti-Corruption
English Communication 1
Islamic Studies / Moral Studies
Principles of Marketing
YEAR 2
Ticketing & Reservation
Tour Planning and Guiding
Community Service
Arabic Language 1
Tourism Sales & Promotion
MICE for Tourism
E-Tourism
Travel & Tour Agency Management
Introduction To Business & Entrepreneurship
Arabic Language 2
Event Management
English Communication 2
Appreciation of Ethics and Civilisations (Local students) / Malay Language Communication 1 (International students)
Bahasa Kebangsaan A (Local students) / Introduction To Information Technology / Leadership Skills 2 / Personal Grooming & Dress Etiquette
YEAR 3
Industrial Training
Tempoh
2 ½ tahun
Diploma Pengurusan Perhotelan (R3/1013/4/0154 (10/2030)(A10695))
- Kurikulum yang merangkumi pengetahuan dan kemahiran dalam bidang pengurusan operasi perhotelan.
- Pendedahan juga diberikan dalam pengurusan acara / majlis dan pemasaran produk bagi meningkatkan pengetahuan serta keyakinan berhadapan dengan pelanggan.
- Dapat mengenali serta mendalami selok-belok industri perhotelan dan seterusnya mampu membina kerjaya sebagai ‘hoteliers’.
Kursus
Fundamentals of Food
Introduction To Food Hygiene & Sanitation
Basic Western Cookery
Introduction To Hospitality Industry
Customer Service
Foundation English
Basic Arabic Language
Introduction to Hotel Operation Management
Introduction To Management
Food & Beverage Cost Control
Integrity and Anti-Corruption
Basic Accounting
Menu Planning & Development
English Communication 1
Islamic Studies / Moral Studies
YEAR 2
Basic Purchasing
Food & Beverage Service
Front Office Operation
Community Service
Principles of Marketing
Housekeeping Operation
Restaurant Operations
Introduction To Human Resource Management
Introduction To Business & Entrepreneurship
Legal Aspects in Hospitality Industry
English Communication 2
Appreciation of Ethics and Civilisations (Local students) / Malay Language Communication 1 (International students)
Bahasa Kebangsaan A (Local students) / Introduction to Information Technology / Leadership Skills 2 / Personal Grooming & Dress Etiquette
YEAR 3
Industrial Training (4 months)
Tempoh
2 ½ tahun