Bachelor of Hospitality and Catering Management (Hons)

Tunku Abdul Rahman University College (TAR UC)
Kuala Lumpur, WP Kuala Lumpur, Malaysia
Bachelor's Degree
Study mode
3 years
May October
Total tuition fee (local)
RM 34,300
Total tuition fee (foreign)
Contact the university / college

About this course

This programme aims to provide students with in-depth knowledge and skills, critical thinking skills, creativity and innovation in the hospitality as well as catering industry. It will produce graduates who are competent in hospitality and catering management with relevant theoretical knowledge to give professional and ethical services to the public. It also aims to inculcate in students the practice of reliable work culture, keeping in mind the sense of accountability to the community in terms of practicing safe and responsible hospitality and catering management.

Entry Requirements

(1) STPM - Grade C in 2 relevant subjects
(2) A Level - Grade D in 2 relevant subjects
(3) SAM - ATAR 70 and minimum Grade B in 2 relevant subjects
(4) UEC - Grade B in 5 relevant subjects
(5) TAR UC - Foundation in Arts (Track B) OR Relevant Diploma
(6) Other IHL - Relevant Foundation/ Diploma accredited by MQA

Compulsory subject:
(1), (2), (3) and (4) must include SPM Pass/ O Level Grade E (Pass)/ UEC Grade C in English Language**

**Grade C and above in AELE0364 English Language conducted by TAR UC is accepted as having fulfilled the English Language requirement for applicants who fail English Language at SPM/O Level/UEC.

a) SPM holders must have at least a pass in Bahasa Melayu and SPM holders from Year 2013 onwards must have a t least a past in Sejarah.


  • Introduction to Information Technology
  • Introduction to Hospitality Industry
  • Catering Service
  • Food Hygiene and Safety
  • Japanese Language I
  • Legal Aspects in Hospitality
  • Baking and Pastry
  • Japanese Language II
  • Food and Beverage Cost Control
  • Food Catering Operations and Management
  • Food and Beverage Menu Planning and Development
  • Commercial Food Preparation and Production
  • Hospitality Organisational Behaviour
  • Managing Guest Service
  • Hospitality Professional Development
  • Fundamental Cookery
  • Statistical Analysis for Business
  • Cultural Food Habits
  • Hospitality Retail Management
  • Procurement Management
  • Room Division Management
  • Festival and Special Event Management
  • Integrated Marketing Communication for Hospitality and Catering
  • Hospitality and Catering Strategic Management
  • Hospitality and Catering Entrepreneurship
  • Financial Accounting for Hospitality and Catering
  • Research Methodology for Hospitality and Catering
  • Hospitality and Catering Industry Project
  • Hospitality and Catering Internship

Language, Mata Pelajaran Pengajian Umum (MPU) and Co-curricular Courses:
• English Language, Bahasa Kebangsaan A, Tamadun Islam dan Asia, English for Communication, Contemporary Malaysian Issues, Hubungan Etnik, English for Humanities, Co-curricular courses

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