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2 years and a 4-month internship

January 7, April 1, August 19


Level of Study:

Centre for Culinary Entrepreneurship

Course Code:
R/811/4/0045/MQA/FA073 1/21

About this course

People travelling for business or leisure reasons look for a “home away from home” when they travel. Therefore, good food and a secure and restful accommodation can go a long way towards making people enjoy travelling. Lodging managers ensure that guests’ needs are taken care of by providing amenities like television and fitness rooms, and making sure everything is kept in order. Lodging managers work at all kinds of establishments, from traditional hotels to camping areas, inns, motels, ranches and resorts. Lodging managers have many different duties as well. They may also provide services for business travellers like helping arrange conferences and providing meeting rooms and electronic equipment.

The HELP CAT Department of Hospitality comprises the Centre of Culinary Entrepreneurship and the Centre of Hotel Management and conducts diploma programmes in culinary arts and hotel management.

The industry strives to ensure high levels of satisfaction for temporary space to travellers in the form of hotels, resorts, clubs, restaurants, cruise lines, contract catering, retail outlets, fast food restaurants, suites and residences. Traditional roles are in front office, housekeeping, guest services and sales.

  • A unique approach in teaching and learning hotel management
  • Prepares highly adaptable students for the fast-changing trends in the hospitality industry
  • Provides high-quality teaching and learning
  • Teaching equipment with state-of-the-art technology
  • Highly experienced faculty with proven industrial, professional and academic track records
  • 60% practical training and 40% management know-how result in highly capable and employable graduates
  • Small classes for a better learning environment

Study Mode: Full Time

Assessment: Coursework and Examination

Awarding Institution: HELP College of Arts and Technology (HELP CAT)

Teaching Strategies

For subjects requiring the acquisition of skills, such as restaurant and bar operations, a modular method of teaching and learning is adopted. For each practical subject, students will learn the techniques in a laboratory setting, where they will have an opportunity to improve their effectiveness and efficiency before applying them in actual service settings.

With a low lecturer-student ratio for practical and theory classes, our lecturers are able to spend time with each individual student, giving timely feedback and facilitating the acquisition and mastery of knowledge, efficient skills, and professional attitudes. An integrated broad-based “learning by doing” experience, an experience-based approach, with a career-focused curriculum is adopted to enable students to gain real-world experience. As such our students are trained to think critically, communicate effectively and manage professionally.

Students benefit from the most comprehensive and advanced state-of-the-art learning resources and support facilities. There are well-equipped kitchens, training restaurants, a mock-up front office and a housekeeping suite. They are also introduced to e-Learning as part of their learning environment to enhance communication and sharing of information.

The internship provides students with hands-on experiential learning in related industries. This provides them with the opportunity to put their learning into practice. The students will be able to develop their technical skills in a work environment and to learn the skills of a supervisory and managerial level. It also prepares them for future careers and enhances their employability.

Total Course Fees

RM 32,620

Subject Listing

  • Introduction to Hospitality and Tourism
  • Front Office Management
  • Principles of Food Studies
  • Principles of Accounting
  • English for Hospitality and Tourism
  • Kitchen Organisation and Management
  • Housekeeping Management Operations
  • Hospitality Sales and Marketing
  • Food Hygiene and Sanitation
  • Introduction to Computers and Application
  • Introduction to Events Management
  • Hospitality Service Management
  • Business Communication Skills
  • Pengajian Malaysia or Bahasa Komunikasi 2
  • Introduction to Entrepreneurial Behaviour
  • Supervision in the Hospitality Industry
  • Food & Beverage Management
  • Club and Resort Management
  • Physical Resources Maintenance
  • Hospitality Law
  • Purchasing and Storage Management
  • Food and Beverage Cost Control
  • Entrepreneurship
  • Hospitality Human Resources Management
  • Hotel Convention Sales
  • Comparative Religion
  • Community Services
  • Industrial Training (4 months)


Coursework and Examinations

Entry Requirements

Applicants must have one of the following entry requirements:

  • SPM
    Minimum of 3 credits (with a pass in BM, English and History)

  • O-Levels
    Minimum of 3 credits (with a pass in BM, English and History)

  • UEC
    Minimum of 3 Bs (with a pass in BM, English and History)

Why Hospitality @ HELPCAT?

Enquiry Form