FAKULTI
SAINS DAN
TEKNOLOGI MAKANAN
FACULTY OF FOOD SCIENCE AND
TECHNOLOGY
SE
SI AKA
DEMIK
20
20/20
21
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FAKULTI SAINS DAN TEKNOLOGI MAKANANMaklumat Am
Ditubuhkan dalam tahun 1982, Fakulti Sains dan Teknologi Makanan merupakan Fakulti yang aktif dan mempunyai reputasi tinggi sebagai sebuah Fakulti yang terbaik di Universiti Putra Malaysia. Fakulti ini mempamerkan dasar visi penubuhan Universiti untuk memenuhi keperluan negara dalam bidang sains, teknologi, pembuatan, pengurusan, pemasaran dan khidmat makanan melalui pengajaran, penyelidikan, dan perkhidmatan profesional. Visi ini telah direalisasikan secara sistematik oleh kakitangan akademik dan sokongan Fakulti yang sangat komited dan sentiasa berkongsi pendapat dengan saintis di institusi akademik dan penyelidikan, industri dan pelanggan.
Tiga tunjang utama Fakulti adalah Jabatan Sains Makanan, Jabatan Teknologi Makanan, dan Jabatan Pengurusan dan Khidmat Makanan. Ketiga-tiga Jabatan mengamalkan kesepaduan persekitaran kerja yang interaktif di mana pendekatan sinergetik digunakan dalam menyumbang kepada kecemerlangan Fakulti Sains dan Teknologi Makanan.
Terdapat empat program yang ditawarkan oleh Fakulti iaitu Bacelor Sains dan Teknologi Makanan dengan Kepujian, Bacelor Sains Pengajian Makanan dengan Kepujian, Bacelor Sains Pengurusan Perkhidmatan Makanan dengan Kepujian dan Bacelor Sains Operasi Pembuatan Makanan dengan Kepujian. Program Bacelor Sains dan Teknologi Makanan dengan Kepujian menekankan latihan keseluruhan dalam bidang sains dan teknologi makanan yang merangkumi kimia, mikrobiologi, pemprosesan dan kejuruteraan makanan. Manakala program Bacelor Sains Pengajian Makanan dengan Kepujian merupakan kurikulum komprehensif yang bakal menghasilkan graduan terlatih dan profesional dalam bidang pemprosesan, pengeluaran, pengurusan dan pemasaran makanan. Program Bacelor Sains Pengurusan Perkhidmatan Makanan dengan Kepujian pula di wujudkan bagi melahirkan graduan profesional yang menyeluruh meliputi aspek sains makanan, kulinari dan gastronomi, layanan, pengurusan dan keusahawanan serta berupaya menjalankan penyelidikan dan pembangunan dalam bidang perkhidmatan makanan. Manakala Program Bacelor Sains Operasi Pembuatan Makanan dengan Kepujian yang ditawarkan bakal melahirkan profesional yang berpengetahuan dan berkemahiran teknikal dalam bidang operasi pembuatan makanan serta berkebolehan menyelesaikan masalah bidang operasi pembuatan makanan secara inovatif, kreatif dan beretika yang mampu berkomunikasi dan menunjukkan keupayaan pengendalian operasi pembuatan makanan serta mempunyai ciri keusahawanan dalam bidang yang diceburi dan juga mampu menjalankan penyelidikan dan pembangunan dalam bidang operasi pembuatan makanan. FACULTY OF FOOD SCIENCE AND TECHNOLOGY
General Information
Established in 1982, the Faculty of Food Science and Technology is an active faculty which is highly regarded as one of the best faculties at Universiti Putra Malaysia. The faculty depicts the foundations of the vision for the establishment of the university to fulfill the nation's needs in the field of food science, technology, manufacturing, management, marketing and service through teaching, research, and professional services. This vision has been systematically realized by academic and supporting faculty staff who are highly committed and frequently share ideas with scientists at academic and research institutions, industries and clients.
The three main pillars of the Faculty are the Department of Food Science, Department of Food Technology and the Department of Food Service and Management. All three departments have an integrated interactive working environment whereby a synergetic approach is adopted to contribute to excellence in the Faculty of Science and Technology.
The Faculty offers four programs i.e. Bachelor of Food Science and Technology with Honours, Bachelor of Science in Food Studies with Honours, Bachelor of Science in Food Service Management with Honours and Bachelor of Science in Food Manufacturing Operations with Honours. The Bachelor
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of Food Science and Technology with Honours program emphasizes on overall training in the field of food science and technology which include food chemistry, microbiology, processing, and engineering. Meanwhile, the Bachelor of Science in Food Studies with Honours program has a comprehensive curriculum designed to produce well-trained and professional graduates in the field of food processing, production, management, and marketing. The Bachelor of Science in Food Service Management with Honours program was established to produce wholesome professional graduates covering aspects of food science, culinary and gastronomy, service, management, and entrepreneurship and can conduct research and development in the field of food service management. The Bachelor of Food Manufacturing Operations with Honours program, on the other hand, will produce professionals who are knowledgeable and technically skilled in the field of food manufacturing operations as well as able to solve problems in the field of food manufacturing operations in an innovative, creative and ethical manner, and can communicate and demonstrate the ability to handle food manufacturing operations and entrepreneurship in the field ventured and are also able to conduct research and development in the field of food manufacturing operations.
Pengurusan Fakulti/ Faculty Management
Dekan/ Dean
Prof. Dr. Nazamid Saari
Timbalan Dekan (Akademik dan Hal Ehwal Pelajar) Deputy Dean (Academic and Student Affairs) Prof. Dr. Sharifah Kharidah Syed Muhammad
Timbalan Dekan (Siswazah, Penyelidikan dan Inovasi) Deputy Dean (Postgraduate, Research, and Innovation) Prof. Madya Dr. Noor Hayati binti Hussain
Timbalan Dekan (Pembangunan dan Jaringan) Deputy Dean (Development and Networking) Prof. Madya Dr. Maimunah Sanny
Ketua Jabatan Sains Makanan Head, Department of Food Science Prof. Madya Dr. Anis Shobirin Meor Hussin Ketua Jabatan Teknologi Makanan Head, Department of Food Technology Prof. Madya Dr. Chong Gun Hean
Ketua Jabatan Pengurusan dan Khidmat Makanan Head, Department of Food Service and Management Prof. Madya Dr. Roselina Karim
Ketua Penolong Pendaftar Head Assistant Registrar Pn. Sarah Salwah Adnan
Program Prasiswazah yang ditawarkan/Undergraduate Programs being offered:
Bacelor/Bachelor
1. Bacelor Sains dan Teknologi Makanan dengan Kepujian / Bachelor of Food Science and Technology with Honours
2. Bacelor Sains Pengajian Makanan dengan Kepujian / Bachelor of Science in Food Studies with Honours
3. Bacelor Sains Pengurusan Perkhidmatan Makanan dengan Kepujian / Bacelor of Science in Food Service Management with Honours
4. Bacelor Sains Operasi Pembuatan Makanan dengan Kepujian / Bachelor of Science in Food Manufacturing Operations with Honours
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SKEMA PENGAJIAN PAKEJ ENGLISH LANGUAGE EXPERIENCE (ELEx)
ENGLISH LANGUAGE EXPERIENCE (ELEx) PACKAGE STUDY SCHEME FOR 4 YEARS
PROGRAMMES FROM SEPTEMBER 2017 INTAKE AND ONWARDS MUET
Band TOEFL/IELTS Score
CIEP
Level Graduation Requirements for 4-year programmes
1 & 2 - 107 3 LPE + 3 CEL + 24 LAX points 3 & 4 TOEFL 500 - 599
IELTS 5.5 - 6.5
108 – 109
2 LPE + 2 CEL + 24 LAX points 5 & 6 TOEFL 600 - 677
IELTS 7.0 - 9.0
- 2 LPE + 1 CEL + 24 LAX points or
1 LPE + 1 CEL + 24 LAX points (+1 global language) Sem 4 - Years Programme MUET/UTEIS 1 & 2 CIEP 107 MUET/UTEIS 3 & 4 CIEP 108 - 109 TOEFL 500 - 599 IELTS 5.5 - 6.5 MUET/UTEIS 5 & 6 TOEFL 600 - 677 IELTS 7.0 - 9.0
Sem 1 LPE2401 6 LAX points 6 LAX points
Sem 2 6 LAX points CEL2102 LPE2301 CEL2103
Sem 3 LPE2301 LPE2501 LPE2402 / LPE2502 / Global Language
Sem 4 LPE2501 6 LAX points 6 LAX points
Sem 5 12 LAX points CEL2103 LPE2402 / LPE2502 / Global Language
Sem 6 CEL2103 Choose ONE:
CEL2105/2106/2107 6 LAX points Sem 7 Choose ONE:
CEL2105/2106/2107 6 LAX points 6 LAX points
Sem 8 6 LAX points 6 LAX points -
Note:
Students must follow the prescribed scheme of study based on their MUET results (or equivalent) every semester.
• MUET Band 5 and 6 students can choose to enrol for either one or two LPE courses. If they choose to do one LPE course, they must also enrol for one global language.
• Students who are away on Industrial Training do not have to enrol in any
course or LAX activity for that particular semester. However, they must enrol in a course or LAX activity prior to that semester or in the subsequent semester (subject to course pre-requisites).
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ELEx Package InformationI. LPE Courses
• LPE2401 (Reading for Academic Purposes) • LPE2301 (Academic Interaction and Presentation) • LPE2501 (Academic Writing)
• LPE2402 (Critical Reading Skills) – for MUET Band 5 & 6 students only • LPE2502 (Creative Writing Skills) – for MUET Band 5 & 6 students only
Note: If students were to fail in a LPE course, they must repeat and pass the course before they can enrol in a subsequent LPE course.
II. CEL Courses
• CEL2102 (Effective Listening and Speaking) • CEL2103 (Writing Academic Texts)
• CEL2105 (Spoken Communication for the Workplace) • CEL2106 (Communication for Professional Development) • CEL2107 (Written Business Communication)
Note: If students were to obtain LEVEL 1, they must repeat and pass the course (LEVEL 2 and above).
III. LAX
•LAX (6 points or 12 points); 1 point = 2 hours per week
•6-point LAX = 6 weeks x 2 hours per week
•12-point LAX = 12 weeks x 2 hours per week
Note: If students were to obtain TM (Tidak Memuaskan/Unsatisfactory), they must enrol in the same or different LAX activity to replace the failed points. Students must ensure that they fulfil the required number of LAX points for graduation.
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Bacelor Sains dan Teknologi
Makanan dengan Kepujian
Bachelor of Food Science and
Technology with Honours
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STRUKTUR KURIKULUM/ CURRICULUM STRUCTURE
Nama Program : Bacelor Sains dan Teknologi Makanan dengan Kepujian/
Bachelor of Food Science and Technology with Honours
Jumlah Kredit Bergraduat : 126 Jam Kredit/ Credit Hours
Tempoh Pengajian : 8 Semester/ Semesters (4 Tahun/ Years)
Matlamat Program : 1. menghasilkan graduan yang berpengetahuan, berketrampilan dan
kompeten dalam bidang sains dan teknologi makanan selaras dengan kehendak industri makanan dan agensi berkaitan 2. menghasilkan graduan yang menunjukkan kualiti kepemimpinan
yang baik di dalam sesebuah organisasi
3. menghasilkan graduan yang mampu menyelesaikan masalah bidang sains dan teknologi makanan secara inovatif, kreatif dan beretika melalui pendekatan yang mampan
4. menghasilkan graduan yang menyumbang kepada pembangunan keusahawanan sains dan teknologi makanan serta peka terhadap keperluan pembelajaran sepanjang hayat untuk pembangunan kerjaya yang progresif
Ringkasan Hasil Pembelajaran Program
Program Pen get ahu an Kem ah iran T ek ni ka l/P rak tik al / Ps ik om ot or Kem ah iran Ber fik ir da n Pen dek at an S ai nt ifi k Kem ah iran B er kom un ika si Kem ah iran S os ial dan Ber ta ngg ung jaw ab Pr of es sio na lis m e, N ila i, S ik ap dan E tik a Pen di di kan S epa nj ang H ay at dan Pen gur us an I nf or mas i Kem ah iran P en gur us an da n Keus ahaw ana n Kem ah iran K ep im pi nan Kem ah iran N umer as i
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 P10 Bacelor Sains dan Teknologi
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1. Kursus Universiti/ University Courses (23 Kredit/ 23 Credits) KOD KURSUS/
COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE SKP2101*
FEM2401**
Kenegaraan Malaysia/ Malaysian Nationhood
Politik dan Masyarakat Malaysia/ Malaysian Politics and Society
3 2 3 2 0 0 Tiada/ None
SKP3112* Falsafah dan Isu Semasa/Philosophy and Current Issues
2 2 0
Tiada/ None SKP3113**
atau/ or SKP3123**
Falsafah dan Isu Semasa Masyarakat Sivil/Philosophy and Current Issues in Civil Society
atau/ or
Penghayatan Etika dan Peradaban di Malaysia/Internalization of Ethics and Civilization in Malaysia
3 3 0 Tiada/ None
SKP3122* Internalization of Ethics and CivilizationPenghayatan Etika dan Peradaban/ 2 2 0 Tiada/ None LPM2100** Bahasa Melayu Komunikasi/ Language Communication Malay 2 2 0 Tiada / None PRT2009 Pertanian dan Kehidupan/ and Life Agriculture 2 1 1 Tiada/ None MGM3101 Prinsip Pengurusan/Management Principles of 3 3 0 Tiada/ None MGM3180 Asas Keusahawanan/Entrepreneurship Basic 3 2 1 Tiada/ None LPE2301 Interaksi dan Pembentangan Akademik/ Academic Interaction and Presentation 3 2 1 MUET Band 3 & LPE2401 or
4 LPE2501 Penulisan Akademik/ Academic Writing 3 2 1 LPE2301 QK_XXXX Ko-kurikulum I/ Co-curriculum I 1 0 1 Tiada/ None QK_XXXX Ko-kurikulum II/ Co-curriculum II 1 0 1 Tiada/ None
Nota: * pelajar tempatan/ local student **pelajar antarabangsa/ international student
2. Kursus Teras/ Core Courses (72 Kredit/ 72 Credits) KOD KURSUS/
COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE CHM3201 Kimia Organik I/ Organic Chemistry I 4 3 1 CHM2000* MTH3003 Statistik Bagi Sains Gunaan/for Applied Sciences Statistics 4 3 1 Tiada/ None FST3110 Biokimia Makanan/ Food Biochemistry 3 3 0 Tiada/ None
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FST3114 Kimia Dan Analisis Komponen Makro Makanan/ ChemistryAnd Analysis Of
Food Macro-Components 4 2 2 FST3110
FST3115 Kimia Dan Analisis Komponen Mikro Makanan/ Chemistry And Analysis Of
Food Micro-Components 3 2 1 FST3114
FST3201 Mikrobiologi Makanan Asas/Microbiology Basic Food 3 2 1 Tiada/ None FST3202 Mikrobiologi Makanan/Microbiology Food 3 2 1 FST3201 FST3302 Asas Pemprosesan Dan Pengawetan Makanan/ Fundamentals of Food
Processing and Preservation 3 3 0 Tiada/ None
FST3401 Asas Kejuruteraan Makanan/Fundamentals of Food Engineering 3 2 1 Tiada/ None FST3404 Operasi Unit Pemprosesan Makanan I/Unit Operations in Food Processing I 3 2 1 FST3401 FST3405 Operasi Unit Pemprosesan Makanan II/Unit Operations in Food Processing II 3 2 1 FST3404 FST3601 Kebersihan Dan Sanitasi Makanan/ Hygiene and Sanitation Food 2 2 0 FST3202
FST3602 Makanan Halal/ Halal Food 2 2 0 Tiada/ None
FST3701 Perubahan Nutrien Dalam Makanan/Nutrient Changes in Foods 3 3 0 Tiada/ None FST4828 Pembangunan Produk Makanan Baharu/New Food Product Development 3 1 2 FST4832, FST4408 FST4830 Teknologi Pemprosesan Hasilan Tumbuhan/ Processing Technology of
Plant Products 3 2 1 FST3302
FST4831 Teknologi Pemprosesan Hasilan Haiwan/ Processing Technology of
Animal Products 3 2 1 FST3302
FST4832 Penilaian Deria Makanan/ Evaluation of Food Sensory 2 1 1 MTH3003 FSM4901 Latihan Industri/ Industrial Training 12 0 12 Tiada/ None FST4959 Disertasi Bacelor/ Bachelor Dissertation 6 0 6 Tiada/ None
*Pengecualian daripada kursus CHM2000 (Kimia Am) diberi kepada pelajar yang memperolehi C+ ke
atas bagi kimia peringkat diploma, matrikulasi, asasi dan STPM tetapi pelajar perlu mengisi borang
pengecualian atas talian./ *Exemption from CHM2000 (General Chemistry) course is given to
students who obtained C+ and above for their diploma, matriculation, foundation, and STPM level chemistry but students are required to fill in the online exemption form.
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3. Kursus Elektif/ Elective courses (31 Kredit/ 31 Credits)
Pelajar dikehendaki memilih sekurang-kurangnya 31 kredit daripada mana-mana kursus yang ditawarkan di FSTM atau fakulti lain. Kursus yang dipilih pelajar hendaklah termasuk kursus Pengurusan Air dan Air Buangan Industri Makanan (FST4409), Perundangan Makanan (FST4609), sekurang-kurangnya satu kursus Teknologi Makanan yang tersenarai (seperti yang ditandakan dengan “@”) dan satu kursus bahasa global. / Students are required to select at least 31 credits from any courses offered at FSTM or other faculties. Courses selected by students must include Food Industry Water and Wastewater Management (FST4409), Food Law (FST4609), at least one of the listed Food Technology courses (as indicated by “@”) and one global language course.
KOD KURSUS/ COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE FST4201 Kaedah Pantas Dalam Analisis
Makanan/ Rapid Methods in Food
Analysis 3 2 1 FST3202
FST4405 Sifat Kejuruteraan Makanan/
Engineering Properties of Foods 3 2 1 FST3401
FST4407 Pengurusan Operasi Loji Makanan/
Operational Management of Food Plant 3 3 0 FST3405 FST4408 Pembungkusan Makanan/ Food
Packaging 3 2 1 FST3302
FST4409 Pengurusan Air Dan Air Buangan Industri Makanan/ Food Industry Water
and Wastewater Management 2 2 0 FST4608
FST4410 Kejuruteraan Sisa Industri Makanan/
Food Industry Waste Engineering 2 2 0 Tiada/ None FST4411 Reka Bentuk Loji Makanan/ Food Plant
Design 3 3 0 FST3405
FST4505 Biopemprosesan Makanan/ Food
Bioprocessing 3 3 0 Tiada/ None
FST4607 Toksikologi Makanan/ Food Toxicology 3 3 0 FST3115 FST4608 Keselamatan Makanan/ Food Safety 3 3 0 FST3202 dan
FST3115
FST4609 Perundangan Makanan/ Food Law 2 2 0 FST4828
FST4610 Pengurusan Kualiti Makanan/ Food
Quality Management 3 3 0 FST4608
FST4705 Makanan Fungsian/ Functional Food 3 3 0 FST3302 FST4833 Pengendalian Lepastuai Buah-buahan dan Sayur-sayuran/ Postharvest
Handling of Fruits and Vegetables @ 3 2 1 FST4830 FST4834 Teknologi Minyak Dan Lemak/ Technology of Oils and Fats @ 3 2 1 FST4830 FST4835 Teknologi Bijirin dan Kekacang/and Legumes Technology @ Cereals 3 2 1 FST4830 FST4836 Teknologi Tenusu/ Dairy Technology @ 3 2 1 FST4831 FST4837 Teknologi Minuman/Technology @ Beverage 3 2 1 FST4830
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FST4838 Teknologi Konfeksi Coklat dan Gula/Chocolate and Sugar Confectionery
Technology @ 3 2 1 FST4830
FST4839 Teknologi Hasilan Akuatik/Product Technology @ Aquatic 3 2 1 FST4831 FST4840 Teknologi Daging/ Meat Technology @ 3 2 1 FST4831 LP_2101 Bahasa Global Asas I/ Language I Basic Global 3 3 0 Tiada/ None Nota/ Notes : Kr = Jam Kredit/ Credit Hour, K = Kuliah/ Lecture, A = Amali/ Laboratory, T = Tutorial
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SKEMA PENGAJIAN BACELOR SAINS DAN TEKNOLOGI MAKANAN DENGAN KEPUJIAN/ STUDY SCHEME FOR BACHELOR OF FOOD SCIENCE AND TECHNOLOGY WITH HONOURSTAHUN 1/ 1ST YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRT2009 Pertanian dan Kehidupan/Agriculture and Life 2 1 1 SKP2101*
FEM2401**
Kenegaraan Malaysia/ Malaysian Nationhood
Politik dan Masyarakat Malaysia/ Malaysian Politics and Society
3 2 3 2 0 0 SKP3112* Falsafah dan Isu Semasa/Philosophy and
Current Issues
2 2 0
SKP3113**
atau/ or SKP3123**
Falsafah dan Isu Semasa Masyarakat Sivil/ Philosophy and Current Issues in Civil Society atau/ or
Penghayatan Etika dan Peradaban di Malaysia/ Internalization of Ethics and Civilization in Malaysia
3 3 0
SKP3122* Internalization of Ethics and CivilizationPenghayatan Etika dan Peradaban/ 2 2 0 LPM2100** Bahasa Melayu Komunikasi/ Communication Malay Language 2 2 0 MGM3180 Asas Keusahawanan/ Basic Entrepreneurship 3 2 1
FST3110 Biokimia Makanan/ Food Biochemistry 3 3 0
QK_XXXX Ko-kurikulum I/ Co-curriculumI 1 0 1
JUMLAH/ TOTAL 16 13 3
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
LPE2301 Academic Interaction and Presentation 3 3 0
CHM3201* Kimia Organik I/ Organic Chemistry I 4 3 1 MGM3101 Prinsip Pengurusan/ Principles of Management 3 3 0 FST3201 Mikrobiologi Makanan Asas/ Basic Food
Microbiology 3 2 1
FST3401 Asas Kejuruteraan Makanan/ Fundamentals of
Food Engineering 3 2 1
QK_XXXX Ko-kurikulum II/ Co-curriculumII 1 0 1
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*CHM2000 (Kimia Am) adalah prasyarat kepada CHM3201 (Kimia Organik 1). Pengecualian diberi
kepada pelajar yang memperolehi C+ ke atas bagi kimia peringkat diploma, matrikulasi, asasi dan STPM tetapi pelajar perlu mengisi borang pengecualian atas talian.
TAHUN 2/ 2ND YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FST3114 Kimia Dan Analisis Komponen Makro Makanan/ Chemistry and Analysis of Food
Macro-Components 4 2 2
FST3202 Mikrobiologi Makanan/ Food Microbiology 3 2 1 FST3302 Asas Pemprosesan dan Pengawetan Makanan/ Fundamentals of Food Processing and
Preservation 3 3 0
FST3404 Operasi Unit Pemprosesan Makanan I/ Unit
Operations in Food Processing I 3 2 1
LPE2501 Penulisan Akademik/ Academic Writing 3 3 0
JUMLAH/ TOTAL 16 12 4
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
MTH3003 Statistik Bagi Sains Gunaan/ Statistics for
Applied Sciences 4 3 1
FST3115 Kimia Dan Analisis Komponen Mikro Makanan/ Chemistry and Analysis Of Food
Micro-Components 3 2 1
FST3405 Operasi Unit Pemprosesan Makanan II/Operations in Food Processing II Unit 3 2 1 FST3601 Kebersihan Dan Sanitasi Makanan/ Hygiene and Sanitation Food 2 2 0
FST3602 Makanan Halal/ Halal Food 2 2 0
FST3701 Perubahan Nutrien Dalam Makanan/Changes in Foods Nutrient 3 3 0
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TAHUN 3/ 3RD YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FST4830 Teknologi Pemprosesan Hasilan Tumbuhan/ Processing Technology of Plant Products 3 2 1 FST4831 Teknologi Pemprosesan Hasilan Haiwan/ Processing Technology of Animal Products 3 2 1 FST4832 Penilaian Deria Makanan/ Food Sensory Evaluation of 2 1 1
Elektif/ Electives 9
JUMLAH/ TOTAL 17
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FST4828 Pembangunan Produk Makanan Baharu/Food Product Development New 3 1 2 FST4959A Disertasi Bacelor/ Bachelor Dissertation 3 0 3
Elektif/ Electives 11
JUMLAH/ TOTAL 17
TAHUN 4/ 4TH YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FST4959B Disertasi Bacelor/ Bachelor Dissertation 3 0 3
Elektif/ Electives 11
JUMLAH/ TOTAL 14
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FSM4901 Latihan Industri/ Industrial Training 12 0 12
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Bacelor Sains Pengajian Makanan
dengan Kepujian
Bachelor of Science in Food
Studies with Honours
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STRUKTUR KURIKULUM/ CURRICULUM STRUCTURE
Nama Program : Bacelor Sains Pengajian Makanan dengan Kepujian /of Science in Food Studies with Honours Bachelor
Jumlah Kredit Bergraduat : 129 Jam Kredit/ Credit Hours
Tempoh Pengajian : 8 Semester/ Semesters (4 Tahun/ Years)
Matlamat Program : 1. melahirkan graduan profesional yang menyeluruh dari aspek
sains dan teknologi, pengurusan dan pemasaran dalam bidang pengeluaran makanan
2. melahirkan graduan yang mempunyai kemahiran mengurus dan tahap profesionalisme, nilai, sikap dan tingkahlaku yang beretika untuk industri pembuatan makanan
3. melahirkan graduan yang berupaya menjalankan penyelidikan dan pembangunan dalam bidang pemprosesan dan pengeluaran makanan
Ringkasan Hasil Pembelajaran Program
Program Pen get ahu an Kem ah iran T ek ni ka l/P ra kt ik al/ Ps ik om ot or Kem ah iran Ber fik ir da n Pen dek at an Sai nt ifi k Kem ah iran B er kom un ik as i Kem ah iran S os ial da n Be rta ngg ung jaw ab Pr of es si ona lis m e, N ila i, Si kap d an Et ik a Pen di di kan S epa nj ang H ay at da n Pen gur us an Inf or mas i Kem ah iran P en gur us an da n Keus ahaw ana n Kem ah iran K ep im pi nan Kem ah iran N umer as i
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 P10 Bacelor Sains (Pengajian
Makanan) Pengkhususan Pengurusan Makanan
15 18 25 14 16 13 20 9 9 4
Bacelor Sains (Pengajian Makanan) Pengkhususan Pemasaran Makanan
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1. Kursus Universiti/ University Courses (23 Kredit/ 23 Credits) KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T PREREQUISITEPRASYARAT/ SKP2101*
FEM2401**
Kenegaraan Malaysia/ Malaysian Nationhood
Politik dan Masyarakat Malaysia/ Malaysian Politics and Society
3 2 3 2 0 0 Tiada/ None
SKP3112* Falsafah dan Isu Semasa/Philosophy and Current Issues
2 2 0
Tiada/ None SKP3113**
atau/ or SKP3123**
Falsafah dan Isu Semasa Masyarakat Sivil/Philosophy and Current Issues in Civil Society
atau/ or
Penghayatan Etika dan Peradaban di Malaysia/Internalization of Ethics and Civilization in Malaysia
3 3 0 Tiada/ None
SKP3122* Internalization of Ethics and CivilizationPenghayatan Etika dan Peradaban/ 2 2 0 Tiada/ None LPM2100** Bahasa Melayu Komunikasi/ Language Communication Malay 2 2 0 Tiada / None PRT2009 Pertanian dan Kehidupan/ and Life Agriculture 2 1 1 Tiada/ None LPE2301 Interaksi dan Pembentangan Akademik/ Academic Interaction and
Presentation 3 3 0
LPE2410 or MUET Band 3
& 4 LPE2501 Penulisan AkademikWriting / Academic 3 3 0 LPE2301 LP_2101 Bahasa Global Asas I/ Language I Basic Global 3 3 0 Tiada/ None LP_2102 Bahasa Global Asas II/ Language II Basic Global 3 2 1 LP_2101 QK_XXXX Ko-kurikulum I/ Co-curriculum I 1 0 1 Tiada/ None QK_XXXX Ko-kurikulum II/ Co-curriculum II 1 0 1 Tiada/ None
Nota: * pelajar tempatan/ local student **pelajar antarabangsa/ international student
2. Kursus Teras/ Core Courses (74 Kredit/ 74 Credits) KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T PREREQUISITE PRASYARAT/ ACT2112 Perakaunan Pengenalan/Accounting Introductory 4 3 1 Tiada/ None CHM3201 Kimia Organik 1/ Organic Chemistry I 4 3 1 CHM2000*
PHY2001 Fizik Am/ General Physics 4 3 1 Tiada/ None
17
FSM3001 Pengenalan Industri Makanan/Introduction to Food Industry 3 3 0 Tiada/ None FSM3101 Kimia dan Fungsi Ramuan Makanan/Chemistry and Functionality of Food
Ingredients 3 2 1 Tiada/ None
FSM4801 Seminar/ Seminar 1 0 1 Tiada/ None
FSM4999A Projek Ilmiah Tahun Akhir I/Project I Final Year 3 0 3 Tiada/ None FSM4999B Projek Ilmiah Tahun Akhir II/Year Project II Final 3 0 3 FSM4999A FST3113 Perubahan Pemakanan Dalam Makanan/ Nutritional Changes in
Foods 3 3 0 Tiada/ None
FST3201 Mikrobiologi Makanan Asas/Food Microbiology Basic 3 2 1 Tiada/ None FST3401 Asas Kejuruteraan Makanan/Fundamentals of Food Engineering 3 2 1 PHY2001 FST4823 Kebersihan Makanan dan Sanitasi/Food Hygiene and Sanitation 3 3 0 FST3201 FST4824 Pengurusan Kualiti Makanan/Quality Management Food 3 3 0 Tiada/ None FST4825 Perundangan Makanan/ Food Law 2 2 0 FST4826 FST4826 Pemprosesan hasilan tumbuhan dan haiwan/ Processing of Plant and
Animal Products 4 3 1 FSM3101
FSM4901 Latihan Industri/ Industrial Training 12 0 12 Tiada/ None MGM3101 Prinsip Pengurusan/Management Principles of 3 3 0 Tiada/ None MGM3113 Gelagat Organisasi/Behavior Organizational 3 3 0 MGM3101 MGM3180 Asas Keusahawanan/Entrepreneurship Basic 3 2 1 Tiada/ None MTH3003 Statistik Bagi Sains Gunaan/for Applied Sciences Statistics 4 3 1 Tiada/ None *Pengecualian daripada kursus CHM2000 (Kimia Am) diberi kepada pelajar yang memperolehi C+ ke atas bagi kimia peringkat diploma, matrikulasi, asasi dan STPM tetapi pelajar perlu mengisi borang
pengecualian atas talian./ *Exemption from CHM2000 (General Chemistry) course is given to
students who obtained C+ and above for their diploma, matriculation, foundation, and STPM level chemistry but students are required to fill in the online exemption form.
3. Kursus Elektif/ Elective Courses
i. Opsyen Pengurusan Makanan/ Food Management Option (Pilih 32 Kredit/ Choose 32 Credits)
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T PRASYARAT/ PREREQUISITE
18
Cost and Management Accounting
ACT3211 Pengurusan Kewangan/Management Financial 3 3 0
ACT2112/ ACT2113/ ACT3110 FSM3601 Pengurusan Operasi dalam Industri Makanan/ Food Industry Operations
Management 3 3 0
FSM3001 dan MTH3003 FSM4401 Sistem Maklumat Pengurusan dalam Industri Makanan/ Information System
in Food Industry 3 2 1
Tiada/ None
FSM4502 Pemasaran dan Penjualan dalam Industri Makanan/ Marketing and Sales
in Food Industry 3 3 0
Tiada/ None
FSM4601 Pengurusan Strategik dalam Industri Makanan/ Strategic Management in
Food Industry 3 3 0
ACT3211 dan FSM4502 FSM4658 Isu Semasa dalam Perniagaan Makanan/ Current Issues in Food
Business 3 3 0
Tiada/ None
FST3304 Operasi Unit Pemprosesan Makanan I/Unit Operations in Food Processing I 4 3 1 FST3401 FST3305 Operasi Unit Pemprosesan Makanan II/ Unit Operation in Food Processing II 3 2 1 FST3401, FST3304
FST4001 Makanan Halal/ Halal Food 2 2 0 Tiada/ None
FST4406 Rekabentuk Proses dan Loji Makanan/Food Process and Plant Design 4 4 0 FST3304 dan FST3305 FST4914 Kejuruteraan Sisa Industri Makanan/Food Industry Waste Engineering 2 2 0 Tiada/ None MGM4284 Pengurusan Promosi/Management Promotion 3 3 0 MGM3211
PPT4202 Perancangan dan Pengurusan Projek Perniagaantani/ Agricbusiness Project
Planning and Management 3 2 1
EPT3100/ ECN3100/ EPT3102/ EPT3110 PPT4701 Keusahawanan Perniagaantani/ Agricbusiness Enterpreneurship 3 1 2 Tiada/ None
ii. Opsyen Pemasaran Makanan/ Food Marketing Option (Pilih 32 Kredit/ Choose 32 Credits)
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T PRASYARAT/ PREREQUISITE FSM4502 Pemasaran dan Penjualan dalam Industri Makanan/ Marketing and Sales
in Food Industry 3 3 0
Tiada/ None
FST3304 Operasi Unit Pemprosesan Makanan I/Unit Operations in Food Processing I 4 3 1 FST3401 FST3305 Operasi Unit Pemprosesan Makanan II/ Unit Operation in Food Processing II 3 2 1 FST3401, FST3304
19
FST4001 Makanan Halal/ Halal Food 2 2 0 Tiada/ None FST4504 Mikrobiologi Industri Makanan/Industrial Food Microbiology 4 3 1 FST3201 FST4829 Penilaian Deria Makanan/Evaluation of Food Sensory 3 2 1 MTH3003 MGM3211 Prinsip Pemasaran/Marketing Principles of 3 3 0 MGM2111/ MGM3101 MGM3244 Gelagat Pengguna/Behavior Consumer 3 3 0 MGM3211 MGM4204 Pemasaran Perkhidmatan/Marketing Services 3 3 0 MGM3211 MGM4219 Pengurusan dan Strategi Pemasaran/Marketing Strategy & Management 3 3 0 MGM3211 MGM4224 Pemasaran Langsung/Marketing Direct 3 3 0 MGM3211 MGM4264 Penyelidikan Pemasaran/Research Marketing 3 3 0 MGM3211 dan MGM3162 MGM4273 Pemasaran Antarabangsa/International Marketing 3 3 0 MGM3211 MGM4284 Pengurusan Promosi/Management Promotion 3 3 0 MGM3211 Nota/ Notes : Kr = Jam Kredit/ Credit Hour, K = Kuliah/ Lecture, A = Amali/ Laboratory, T = Tutorial
20
SKEMA PENGAJIAN BACELOR SAINS PENGAJIAN MAKANAN DENGAN KEPUJIAN / STUDY
SCHEME FORBACHELOR OF SCIENCE IN FOOD STUDIES WITH HONOURS
TAHUN 1/ 1ST YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
SKP2101* FEM2401**
Kenegaraan Malaysia/ Malaysian Nationhood
Politik dan Masyarakat Malaysia/ Malaysian Politics and Society
3 2 3 2 0 0
PHY 2001 Fizik Am/ General Physics 4 3 1
FSM 3001 Pengenalan Industri Makanan/Food Industry Introduction to 3 3 0 MGM 3101 Prinsip Pengurusan/ Principles of Management 3 3 0 ACT 2112 Perakaunan Pengenalan/ Introductory Accounting 4 3 1
QK_XXXX Ko-kurikulum I/ Co-curriculum I 1 0 1
JUMLAH/ TOTAL 18 15 3
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
LPE2301 Interaksi dan Pembentangan Akademik/
Academic Interaction and Presentation 3 3 0
CHM 3201* Kimia Organik 1/ Organic Chemistry I 4 3 1 FSM3101 Kimia dan Fungsi Ramuan Makanan/and Functionality of Food Ingredients Chemistry 3 2 1 ECN3100 Prinsip Ekonomi/ Principles of Economics 3 3 0 PRT2009 Pertanian dan Kehidupan /Agriculture and Life 2 1 1 SKP3122* Internalization of Ethics and CivilizationPenghayatan Etika dan Peradaban/ 2 2 0 LPM2100** Bahasa Melayu Komunikasi/ Communication Malay Language 2 2 0
QK_XXXX Ko-kurikulum II/ Co-curriculum II 1 0 1
JUMLAH/ TOTAL 18 14 4
*CHM2000 (Kimia Am) adalah prasyarat kepada CHM3201 (Kimia Organik 1). Pengecualian diberi
kepada pelajar yang memperolehi C+ ke atas bagi kimia peringkat diploma, matrikulasi, asasi dan STPM tetapi pelajar perlu mengisi borang pengecualian atas talian.
21
TAHUN 2/ 2ND YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
LPE2501 Penulisan Akademik/ Academic Writing 3 3 0
FST3113 Perubahan Pemakanan Dalam Makanan/Nutritional Changes in Foods 3 3 0 FST3401 Asas Kejuruteraan Makanan/Food Engineering Fundamentals of 3 2 1 SKP3112* Falsafah dan Isu Semasa/Philosophy and
Current Issues
2 2 0
SKP3113**
atau/ or SKP3123**
Falsafah dan Isu Semasa Masyarakat Sivil/ Philosophy and Current Issues in Civil Society atau/ or
Penghayatan Etika dan Peradaban di Malaysia/ Internalization of Ethics and Civilization in Malaysia 3 3 0 Elektif/ Electives 6 JUMLAH/ TOTAL 17 SEMESTER 2/ 2ND SEMESTER KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
MTH3003 Statistik Bagi Sains Gunaan/ Statistics for
Applied Sciences 4 3 1
FST3201 Mikrobiologi Makanan Asas/Microbiology Basic Food 3 2 1 MGM3113 Gelagat Organisasi/ Organizational Behavior 3 3 0 MGM3180 Asas Keusahawanan/ Basic Entrepreneurship 3 2 1
Elektif/ Electives 3
JUMLAH/ TOTAL 16
TAHUN 3/ 3RD YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
LP_ 2101 Bahasa Global Asas I/ Basic Global Language I 3 3 0 FST4823 Kebersihan Makanan dan Sanitasi/Hygiene and Sanitation Food 3 3 0 FST4826 Pemprosesan hasilan tumbuhan dan haiwan/ 4 3 1
22
Processing of Plant and Animal Products
Elektif/ Electives 6
JUMLAH/ TOTAL 16
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
LP_ 2102 Bahasa Global II/ Global Language II 3 2 1
FST4824 Pengurusan Kualiti Makanan/Management Food Quality 3 3 0
FST4825 Perundangan Makanan/ Food Law 2 2 0
FSM4999A Projek Ilmiah Tahun Akhir I/ Final Year Project I 3 0 3
Elektif/ Electives 6
JUMLAH/ TOTAL 17
TAHUN 4/ 4TH YEAR
SEMESTER 1/ 1ST SEMESTER KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FSM4801 Seminar/ Seminar 1 0 1
FSM4999B Projek Ilmiah Tahun Akhir II/ Final Year Project II 3 0 3
Elektif/Electives 11
JUMLAH/ TOTAL 15
SEMESTER 2/ 2ND SEMESTER KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FSM4901 Latihan Industri/ Industrial Training 12 0 12
23
Bacelor Sains Pengurusan
Perkhidmatan Makanan dengan
Kepujian
Bachelor of Science in Food
Service Management with
24
STRUKTUR KURIKULUM/ CURRICULUM STRUCTURE
Nama Program : Bacelor Sains Pengurusan Perkhidmatan Makanan dengan Kepujian/ Bachelor of Science in Food Service Management with
Honours
Jumlah Kredit Bergraduat : 128 Jam Kredit/ Credit Hours
Tempoh Pengajian : 8 Semester/ Semesters (4 Tahun/ Years)
Matlamat Program : 1. melahirkan profesional yang kompeten dalam bidang pengurusanperkhidmatan makanan dan bidang yang berkaitan
2. melahirkan profesional yang mengamalkan penyelidikan secara inovatif dan kreatif dalam bidang pengurusan perkhidmatan makanan dan bidang yang berkaitan
3. melahirkan profesional yang menyumbang kepada pembangunan lestari dan kesejahteraan masyarakat
Ringkasan Hasil Pembelajaran Program
PO
U
PM
PO1 PO3 PO2 PO5 PO4 PO7 PO10 PO9 PO8 PO6
Pen get ahu an dan K ef aha man Kem ah iran kogni tif Kem ah iran pr ak tik al Kem ah iran int er per sona l Kem ah iran komun ik as i Kem ah iran dig ita l Kem ah ira n numer as i Kep im pi nan, aut onom i d an tang gun gj aw ab Kem ah iran per sona l d an keus ahaw ana n Et ik a dan pr of es io na lis m e PO P ro gr am B SP PM d en ga n K ep uj ia
n FSPO1 FSPO2 FSPO3 FSPO4 FSPO5 FSPO6 FSPO7 FSPO8
Me ner ang kan t eo ri da n pe nget ahuan tek ni ka l y ang k om pr eh en si f da lam bi da ng pengur us an p er kh idm at an m ak ana n. M engapl ik as i pen get ahuan de ngan me nggun ak an k em ahi ra n k rit ik al da n anal iti kal dal am b ida ng p eng ur us an per kh id m at an m ak anan. M em pam er kan k em ahi ra n pr ak tik al s ec ar a kom pet en m engg una kan pel bagai k ae dah dan pr os edur p ent ing dal am m eny el es ai kan m as al ah k om pl ek s b er ka itan b idang pengur us an p er kh idm at an m ak ana n. Ber kom uni ka si s ec ar a ber tu lis dan lis an denga n ber ke san s er ta ber upa ya ber ko lab or as i de nga n i ndi vi du dar i p el bag ai lat ar bel ak ang d al am m eny am pai kan pen ge tahu an b er kai ta n bi dan g peng ur us an per kh idm at an m ak anan. M engapl ik as i k em ah iran di gi ta l dan num er as i de ngan m em anf aat kan pe lbag ai m ak lum at , a pl ik as i m ed ia d an tek nol og i ba gi m eny ok ong k aj ian /k er ja ber kai tan pengur us an p er kh idm at an m ak ana n. M em pam er kan ku al iti k ep im pi nan, aut on om i, t an ggu ngj aw ab d an pr of es ion al is m e da lam or gani sas i per kh idm at an m ak anan. M el ibat kan di ri s ec ar a ef ek tif d al am pem bel aj ar an s epan jang ha ya t unt uk m eni ngk at kan k om pet ens i per ibadi dan keu sah aw anan dal am bi dang pengur us an per kh id ma ta n m ak anan. M em pam er kan et ik a da n pr of es io na lis m e dal am m em buat k ep ut us an da n tin dak an ber ka itan is u pe ngur us an per khi dm at an m ak anan . Jumlah Kursus 41 27 25 18 11 9 9 20
25
1. Kursus Wajib/ Compulsory Courses ( 14 Kredit / 14 Credits) KOD KURSUS/
COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE MGM3180 Asas Keusahawanan/ Entrepreneurship Basic 3 2 1 Tiada/ None SKP2101*
FEM2401**
Kenegaraan Malaysia/ Malaysian Nationhood
Politik dan Masyarakat Malaysia/ Malaysian Politics and Society
3 2 3 2 0 0 Tiada/ None
SKP3112* Falsafah dan Isu Semasa/ Philosophy and Current Issues
2 2 0
Tiada/ None SKP3113**
atau/ or SKP3123**
Falsafah dan Isu Semasa
Masyarakat Sivil/Philosophy and Current Issues in Civil Society atau/ or
Penghayatan Etika dan Peradaban di Malaysia/Internalization of Ethics and Civilization in Malaysia
3 3 0 Tiada/ None
SKP3122* Internalization of Ethics and Penghayatan Etika dan Peradaban/
Civilization 2 2 0 Tiada/ None
LPM2100** Bahasa Melayu Komunikasi/ Language Communication Malay 2 2 0 Tiada / None PRT2009 Pertanian dan Kehidupan/ Agriculture and Life 2 1 1 Tiada/ None QKU2203 Pembangunan Kesukarelawanan/ Volunteerism Development 2 0 2 Tiada/ None
Nota: * pelajar tempatan/ local student **pelajar antarabangsa/ international student
2. Kursus Teras Umum / GeneralCore Courses (23 kredit/ 23 credits) KOD KURSUS/
COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE ACT3112 Perakaunan Pengenalan/ Introductory Accounting 4 3 1 Tiada/ None ACT3211 Pengurusan Kewangan/ Management Financial 3 3 0 ACT3110 atau ACT3112 atau
ACT3113 LPE2301 Interaksi dan Pembentangan Akademik/ Academic Interaction and
Presentation 3 3 0
LPE2401 atau MUET Band 3
atau 4 LPE2501 Penulisan Akademik/ Academic Writing 3 3 0 LPE2301 LP_2101 Bahasa Global Asas I/ Language I BasicGlobal 3 3 0 Tiada/ None
26
LP_2102 Bahasa Global Asas II/ Language II BasicGlobal 3 2 1 Tiada/ None MTH3003 Statistik bagi Sains Gunaan/ Statistics for Applied Sciences 4 3 1 Tiada/ None 3. Kursus Teras Disiplin / Core Discipline Courses (71 kredit/ 71 credits)
KOD KURSUS/ COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE ECN3010 Prinsip Ekonomi/ Economics Principles of 3 3 0 Tiada/ None FSM3007 Pengenalan kepada Industri Perkhidmatan Makanan/ Introduction
to Food Service Industry 3 3 0 Tiada/ None
FSM3206 Teknologi Penghasilan Makanan Berkuantiti/ Technology in Mass
Food Production 3 2 1 Tiada/ None
FSM3207 Kimia dan Kefungsian Ramuan Makanan/ Chemistry and Functional
Properties of Food Ingredients 3 2 1 Tiada/ None FSM3208 Pemakanan dalam Perkhidmatan Makanan/ Nutrition in Food Service 2 2 0 Tiada/ None FSM3209 Mikrobiologi dalam Perkhidmatan Makanan/ Microbiology in Food
Service 3 2 1 Tiada/ None
FSM3304 Teori Asas Penyediaan Makanan/ Basic Theory of Food Preparation 3 3 0 Tiada/ None FSM3305 Amali Asas Penyediaan Makanan/ Fundamental Laboratory for Food
Preparation 2 0 2 Tiada/ None
FSM3402 Khidmat Layanan Restoran/ Restaurant Services 3 1 2 FSM3304 dan FSM3305 FSM3502 Pembangunan Menu/ Development Menu 3 3 0 FSM3304 FSM3609
Pengurusan Sumber Manusia dalam Perkhidmatan Makanan/ Human Resource Management in Food Service
3 3 0 Tiada/ None
FSM3606 Pembelian dalam Perkhidmatan Makanan/ Procurement in Food
Service 3 3 0 Tiada/ None
FSM3607 Amalan Halal dalam Perkhidmatan Makanan/ Halal Practices in Food
Service 2 2 0 FSM3007
FSM3608
Pengurusan dan Kawalan Kos Perkhidmatan Makanan/ Food Service Management and Cost Control
27
FSM4102 Kaedah Penyelidikan dalam Industri Makanan/ Research Methodology in
Food Industry 3 2 1 Tiada/ None
FSM4208 Kebersihan dan Sanitasi dalam Perkhidmatan Makanan/ Hygiene
and Sanitation in Food Service 3 3 0
FSM3209
FSM4209 Inovasi Makanan dalam Perkhidmatan Makanan/ Food
Innovation in Food Service 3 1 2
FSM3207, FSM3305, FSM3502 dan
FSM3606 FSM4309 Penyediaan Makanan dan Khidmat Layanan Komersial/ Commercial
Food Preparation and Services 2 0 2
FSM3305 dan FSM3402
FSM4505
Digitalisasi dan Pengurusan Sistem Maklumat dalam Industri
Perkhidmatan Makanan/ Digitalization and Management Information Systems in Food Service Industry
3 2 1 FSM3007
FSM4507 Fasiliti, Susun Atur dan Rekabentuk Perkhidmatan Makanan/ Food
Service Facilities, Layout and Design 3 2 1
FSM3402 dan FSM3502 FSM4602 Pengurusan Kualiti dalam Perkhidmatan Makanan/ Quality
Management in Food Service 3 3 0 FSM3007
FSM4604 Pemasaran dalam Perkhidmatan Makanan/ Marketing in Food Service 3 3 0 FSM3502 FSM4805 Perundangan Industri Perkhidmatan Makanan/ Food Service Industrial
Law 3 3 0 Tiada/ None
FSM4959 Disertasi Bacelor/ Dissertation Bachelor 6 0 6 Tiada/ None
4. Latihan Industri/ Industrial Training KOD KURSUS/
COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE
FSM4902 Latihan Industri/ Industrial Training 12 0 12
Melengkapkan 200 jam latihan di rangkaian L’apprenti bagi pelajar BSPPM
28
5. Kursus Elektif/ Elective Courses (8 kredit/ 8 credits)
KOD KURSUS/ COURSE
CODE
NAMA KURSUS/ COURSE NAME
Kr K A/T PRASYARAT/
PREREQUISITE
FST4832 Penilaian Deria Makanan/ Evaluation of Food Sensory 2 1 1 MTH3003 FSM4210 Pemakanan Lanjutan dalam Perkhidmatan Makanan/ Advanced
Nutrition in Food Service 3 3 0 FSM3208
FSM4308 Penyediaan Makanan Warisan Malaysia/ Preparation of Malaysian
Heritage Foods 3 1 2
FSM3304dan FSM3305 FSM4705 Pengurusan Restoran/ Management Restaurant 3 3 0 FSM3606 dan FSM4507 FSM4706 Pengurusan Perkhidmatan Makanan Institusi/ Institutional Food Service
Management 3 3 0
FSM3208 dan FSM3502 FSM4707 Pengurusan Minuman/ Management Beverage 3 3 0 Tiada/ None FSM4781 Keusahawanan dalam Perkhidmatan Makanan/
Entrepreneurship in Food Service 3 1 2 FSM4604
FSM4806
Kontrak Dan Francais Dalam Perkhidmatan
Makanan/ Contract and Franchise In Food Service
29
SKEMA PENGAJIAN BACELOR SAINS PENGURUSAN PERKHIDMATAN MAKANAN DENGANKEPUJIAN /STUDY SCHEME FOR BACHELOR OF SCIENCE IN FOOD SERVICE MANAGEMENT
WITH HONOURS
TAHUN 1/ 1ST YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FSM3007 Pengenalan kepada Industri Perkhidmatan Makanan/ Introduction to Food Service Industry 3 3 0 FSM3208 Pemakanan dalam Perkhidmatan Makanan/ Nutrition in Food Service 2 2 0 FSM3304 Teori Asas Penyediaan Makana Food Preparation / Basic Theory of 3 3 0 FSM3305 Amali Asas Penyediaan Makanan/ Laboratory for Food Preparation Fundamental 2 0 2 QKU2203A Pembangunan Kesukarelawanan/ Development Volunteerism 1 0 1 SKP2101*
FEM2401**
Kenegaraan Malaysia/ Malaysian Nationhood
Politik dan Masyarakat Malaysia/ Malaysian Politics and Society
3 2 3 2 0 0 SKP3122* Internalization of Ethics and CivilizationPenghayatan Etika dan Peradaban/ 2 2 0 LPM2100** Bahasa Melayu Komunikasi/ Communication Malay Language 2 2 0
JUMLAH/ TOTAL 16 13 3
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
ACT3112 Perakaunan Pengenalan/Accounting Introductory 4 3 1 LPE2301 Interaksi dan Pembentangan AkademikAcademic Interaction and Presentation/ 3 3 0 FSM3402 Khidmat Layanan Restoran/ Laboratory for Food PreparationFundamental 3 1 2 FSM3609 Pengurusan Sumber Manusia dalam Perkhidmatan Makanan/ Human Resource
Management in Food Service 3 3 0
PRT2009 Pertanian dan Kehidupan / Agriculture and Life 2 1 1 QKU2203B Pembangunan Kesukarelawanan/ Development Volunteerism 1 0 1
30
TAHUN 2/ 2ND YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
ECN3010 Prinsip Ekonomi/ Principles of Economics 3 3 0
FSM3207 Kimia dan Kefungsian Ramuan Makanan/ Chemistry and Functional Properties of Food
Ingredients 3 2 1
FSM3502 Pembangunan Menu/ Menu Development 3 3 0
FSM3606 Pembelian dalam Perkhidmatan Makanan/ Procurement in Food Service 3 3 0
LPE2501 Penulisan Akademik/ Academic Writing 3 3 0
MGM3180 Asas Keusahawanan/ Basic Enterprenuership 3 2 1
JUMLAH/ TOTAL 18 16 2
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FSM3206 Teknologi Penghasilan Makanan Berkuantiti/ Technology in Mass Food Production 3 2 1 FSM3209 Mikrobiologi dalam Perkhidmatan Makanan/ Microbiology in Food Service 3 2 1 FSM3607 Amalan Halal dalam Perkhidmatan Makanan/ Halal Practices in Food Service 2 2 0 FSM3608 Pengurusan dan Kawalan Kos dalam Perkhidmatan Makanan/ Food Service
Management and Cost Control 3 3 0
MTH3003 Statistik Bagi Sains Gunaan/ Applied Sciences Statistics for 4 3 1 SKP3112* Falsafah dan Isu Semasa/Philosophy and
Current Issues
2 2 0
SKP3113**
atau/ or SKP3123**
Falsafah dan Isu Semasa Masyarakat Sivil/ Philosophy and Current Issues in Civil Society atau/ or
Penghayatan Etika dan Peradaban di Malaysia/ Internalization of Ethics and Civilization in Malaysia
3 3 0
31
TAHUN 3/ 3RD YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
ACT3211 Pengurusan Kewangan/ Financial Management 3 3 0
FSM4102 Kaedah Penyelidikan dalam Industri Makanan/ Research Methodology in Food Industry 3 2 1 FSM4208 Kebersihan dan Sanitasi dalam Perkhidmatan Makanan/ Hygiene and Sanitation in Food
Service 3 3 0
FSM4209 Inovasi Makanan dalam Perkhidmatan Makanan/ Food Innovation in Food Service 3 1 2 FSM4507 Fasiliti, Susun Atur dan Rekabentuk Perkhidmatan Makanan/ Food Service Facilities,
Layout and Design 3 2 1
Kursus Elektif/ Elective Course 3
JUMLAH/ TOTAL 18 11 4
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FSM4505
Digitalisasi dan Pengurusan Sistem Maklumat dalam Industri Perkhidmatan Makanan/ Digitalization and Management Information Systems in Food Service Industry
3 2 1
FSM4604 Pemasaran dalam Perkhidmatan Makanan/ Marketing in Food Service 3 3 0
FSM4959A Disertasi Bacelor / Bachelor Disertation 3 0 3
Kursus Elektif/ Elective 8
JUMLAH/ TOTAL 17 5 4
TAHUN 4/ 4TH YEAR
SEMESTER 1/ 1ST SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FSM4309 Penyediaan Makanan dan Khidmat Layanan Komersial/ Commercial Food Preparation and
Services 2 0 2
FSM4602 Pengurusan Kualiti dalam Perkhidmatan Makanan/ Quality Management in Food Service 3 3 0 FSM4805 Perundangan Industri Perkhidmatan Makanan/ Food Service Industrial Law 3 3 0
32
Kursus Elektif / Elective 3
JUMLAH/ TOTAL 14 6 5
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/
COURSE CODE NAMA KURSUS/ COURSE NAME Kr K A/T
FSM4902 Latihan Industri/ Industrial Training 12 0 12
33
Bacelor Sains Operasi
Pembuatan Makanan dengan
Kepujian
Bachelor of Science in Food
Manufacturing Operations with
34
STRUKTUR KURIKULUM/ CURRICULUM STRUCTURE
Nama Program : Bacelor Sains Operasi Pembuatan Makanan dengan Kepujian/ Bachelor of Science in Food Manufacturing
Operations with Honours
Jumlah Kredit Bergraduat : 131 Jam Kredit/ Credit Hours
Tempoh Pengajian : 8 Semester/ Semesters (4 Tahun/ Years)
Matlamat Program :
1. Melahirkan profesional yang berpengetahuan dan berkemahiran teknikal dalam bidang operasi pembuatan makanan serta berkebolehan menyelesaikan masalah bidang operasi pembuatan makanan secara inovatif, kreatif dan beretika.
2. Melahirkan profesional yang mampu berkomunikasi dan menunjukkan keupayaan pengendalian operasi pembuatan makanan serta mempunyai ciri keusahawanan dalam bidang yang diceburi.
3. Melahirkan profesional yang mampu menjalankan penyelidikan dan pembangunan dalam bidang operasi pembuatan makanan.
Ringkasan Hasil Pembelajaran Program
Program Pe nget ahu an d an Kef aha man Kem ah iran P rak tik al Kem ah iran K og ni tif Kem ah iran K omun ik as i Kem ah iran I nt er per sona l Et ik a dan P rof es io na ls im e Kem ah iran D ig ita l Ke m ah iran P er son al dan Keus ahaw ana n Kem ah iran K ep im pi nan, Aut ono mi dan Tangg ung jaw ab Ke m ah iran N umer asi
PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 Bacelor Sains Operasi
Pembuatan Makanan 36 22 24 12 13 17 9 7 4 4
1. Kursus Universiti/ University Courses (25 Kredit/ 25 Credits) KOD KURSUS/
COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE LPE2301 Interaksi dan Pembentangan Akademik/ Academic Interaction
and Presentation 3 3 0
LPE2401 atau MUET Band
3 & 4 LPE2501 Penulisan AkademikWriting / Academic 3 3 0 LPE2301 FCE3204 Kemahiran Berfikir / Thinking Skills 2 2 0 Tiada/ None MGM3101 Prinsip Pengurusan/Management Principles of 3 3 0 Tiada/ None
35
MGM3180 Asas Keusahawanan/Entrepreneurship Basic 3 2 1 Tiada/ None PRT2009 Pertanian dan Kehidupan / Agriculture and Life 2 1 1 Tiada/None SKP2101*
FEM2401**
Kenegaraan Malaysia/ Malaysian Nationhood
Politik dan Masyarakat Malaysia/
Malaysian Politics and Society
3 2 3 2 0 0 Tiada/ None
SKP3112* Falsafah dan Isu Semasa/ Philosophy and Current Issues
2 2 0
Tiada/ None SKP3113**
atau/ or SKP3123**
Falsafah dan Isu Semasa
Masyarakat Sivil/Philosophy and Current Issues in Civil Society atau/ or
Penghayatan Etika dan Peradaban di Malaysia/Internalization of Ethics and Civilization in Malaysia
3 3 0 Tiada/ None
SKP3122* Peradaban/Penghayatan Etika dan Internalization of Ethics
and Civilization 2 2 0 Tiada/ None
LPM2100** Bahasa Melayu Komunikasi/ Language Communication Malay 2 2 0 Tiada / None QK_XXXX Kokurikulum I / Co-curriculum I 1 0 1 Tiada/ None QK_XXXX Kokurikulum II / Co-curriculum II 1 0 1 Tiada/ None
Nota: * pelajar tempatan/ local student **pelajar antarabangsa/ international student
2. Kursus Teras di Universiti/ Core Courses in University (80 Kredit/ 80 Credits) KOD KURSUS/
COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE ACT3112 Perakaunan PengenalanIntroductory Accounting / 4 3 1 Tiada/ None LP_2101 Bahasa Global Asas I/ Language I Basic Global 3 3 0 Tiada/ None CHM3201 Kimia Organik 1/ 1 Organic Chemistry 4 3 1 CHM2000* FMO3001 Pengenalan kepada Pembuatan Makanan/ Introduction to Food
Manufacturing 2 2 0 Tiada/ None
FMO3101 Perubahan Nutrien dalam Pembuatan Makanan/ Nutrient
Changes in Food Manufacturing 3 3 0 Tiada/ None FMO3203
Mikrobiologi dan Sanitasi dalam Pemprosesan Makanan/
Microbiology and Sanitation in Food Processing
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FMO3402 Operasi Unit dalam Pembuatan Makanan/ Unit Operations in Food
Manufacturing 3 2 1 FST3401
FMO3801 Pemprosesan dan Pengawetan Makanan/ Food Processing and
Preservation 3 2 1 Tiada/ None
FMO4301
Pembuatan dan Pengkomersilan Produk Makanan Baharu/ Manufacturing and
Commercialization of New Food Products
3 1 2 FMO4801 atau FMO4802
FMO4501 Perundangan dalam Operasi Pembuatan Makanan/ Laws in Food
Manufacturing Operations 2 2 0 Tiada/ None
FMO4601 Analisis Produk Makanan/ of Food Products Analysis 3 2 1 Tiada/ None FMO4602
Kualiti dan Piawaian dalam Industri Pembuatan Makanan/ Quality and Standards in Food Manufacturing Industry
3 3 0 Tiada/ None
FMO4701 Pengurusan Rangkaian Bekalan Makanan/ Food Supply Chain
Management 3 3 0 MGM3101
FMO4801 Pembuatan Hasilan Tumbuhan/ Manufacturing of Plant Products 3 2 1 FMO3801 FMO4802 Pembuatan Hasilan Haiwan/ Manufacturing of Animal Products 3 2 1 FMO3801 FMO4959 Disertasi Bacelor/ Disertation Bachelor 6 0 6 Tiada/ None FST3111 Kimia Komponen Makanan/ Chemistry of Food Components 3 3 0 Tiada/ None FST3401 Asas Kejuruteraan Makanan/ Fundamentals of Food Engneering 3 2 1 Tiada/ None FST3602 Makanan Halal/ Halal Food 2 2 0 Tiada/ None FST4407 Pengurusan Operasi Loji Makanan/ Operational Management of Food
Plant 3 3 0
FST3405 atau FMO3402 FST4408 Pembungkusan Makanan/ Packaging Food 3 2 1 FST3302 atau FMO3801 FST4410 Kejuruteraan Sisa Industri Makanan/ Food Industry Waste
Engineering 2 2 0 Tiada/ None
FST4411 Reka Bentuk Loji Makanan/ Plant Design Food 3 3 0 FST3405 atau FMO3801 MGM3113 Gelagat Organisasi/ Behavior Organizational 3 3 0 MGM3101 MGM3211 Prinsip Pemasaran/ Marketing Principles of 3 3 0 Tiada/ None
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MTH3003 Statistik Bagi Sains Gunaan/ Statistics for Applied Sciences 4 3 1 Tiada/ None
*Pengecualian daripada kursus CHM2000 (Kimia Am) diberi kepada pelajar yang memperolehi C+ ke
atas bagi kimia peringkat diploma, matrikulasi, asasi dan STPM tetapi pelajar perlu mengisi borang
pengecualian atas talian./*Exemption from CHM2000 (General Chemistry) course is given to
students who obtained C+ and above for their diploma, matriculation, foundation, and STPM level chemistry but students are required to fill in the online exemption form.
3. Kursus Teras di Industri/ Core Courses in Industry (26 Kredit/ 26 Credits) KOD KURSUS/
COURSE
CODE NAMA KURSUS/ COURSE NAME Kr K A/T
PRASYARAT/ PREREQUISITE FMO4901 Latihan Industry/ Industrial Training 12 0 12 Tiada/ None FMO4902 Operasi Industri Pembuatan Makanan/ Operations in Food
Manufacturing Industry 14 0 14 FMO4901
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SKEMA PENGAJIAN BACELOR SAINS OPERASI PEMBUATAN MAKANAN DENGAN KEPUJIAN/ STUDY SCHEME FOR BACHELOR OF SCIENCE IN FOOD MANUFACTURING OPERATIONS WITH HONOURS TAHUN 1/ 1ST YEAR SEMESTER 1/ 1ST SEMESTER KOD KURSUS/ COURSE CODENAMA KURSUS/ COURSE NAME Kr K A/T
MTH3003 Statistik Bagi Sains Gunaan/ Sciences Statistics for Applied 4 3 1 FMO3001 Pengenalan kepada Pembuatan Makanan/ Introduction to Food Manufacturing 2 2 0 MGM3101 Prinsip Pengurusan/ Principles of Management 3 3 0 MGM3180 Asas Keusahawanan/ Basic Entreprenuership 3 2 1 PRT2009 Pertanian dan Kehidupan/ Agriculture dan Life 2 1 1 SKP2101*
FEM2401**
Kenegaraan Malaysia/ Malaysian Nationhood
Politik dan Masyarakat Malaysia/ Malaysian Politics and Society
3 2 3 2 0 0 QK_XXXX Ko-kurikulum I/ Co-curriculum I 1 0 1 JUMLAH/ TOTAL 18 14 4 SEMESTER 2/ 2ND SEMESTER KOD KURSUS/ COURSE CODE
NAMA KURSUS/ COURSE NAME Kr K A/T
LPE2301 Interaksi dan Pembentangan Akademik/ Interaction and Presentation Academic 3 3 0
FCE3204 Kemahiran Berfikir/ Thinking Skills 2 2 0
FST3401 Asas Kejuruteraan Makanan/ Food Engineering Fundamentals of 3 2 1
CHM3201 Kimia Organik 1/ Organic Chemistry 1 4 3 1
SKP3112* Falsafah dan Isu Semasa/Philosophy and Current Issues
2 2 0
SKP3113**
atau/ or SKP3123**
Falsafah dan Isu Semasa Masyarakat Sivil/ Philosophy and Current Issues in Civil Society atau/ or
Penghayatan Etika dan Peradaban di Malaysia/ Internalization of Ethics and Civilization in Malaysia
3 3 0
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LPM2100** Bahasa Melayu Komunikasi/ Communication Malay Language 2 2 0 FMO3101 Perubahan Nutrien dalam Pembuatan Makanan/ Nutrient Changes in Foods Manufacturing 3 3 0
QK_XXXX Ko-kurikulum II/ Co-curriculum II 1 0 1
JUMLAH/ TOTAL 20 17 3 TAHUN 2/ 2ND YEAR SEMESTER 1/ 1ST SEMESTER KOD KURSUS/ COURSE CODE
NAMA KURSUS/ COURSE NAME Kr K A/T
ACT3112 Perakaunan Pengenalan/ Introductry Accounting 4 3 1 FMO3203 Mikrobiologi dan Sanitasi dalam Pemprosesan Makanan/ Microbiology and Sanitation in Food
Processing 3 3 0
FMO3801 Pemprosesan dan Pengawetan Makanan/ Processing and Preservation Food 3 2 1 FMO4601 Analisis Produk Makanan/ Products Analysis of Food 3 2 1 FST3111 Kimia Komponen Makanan/ Components Chemistry of Food 3 3 0
LPE2501 Penulisan Akademik/ Academic Writing 3 3 0
JUMLAH/ TOTAL 19 16 3
SEMESTER 2/ 2ND SEMESTER
KOD KURSUS/ COURSE
CODE
NAMA KURSUS/ COURSE NAME Kr K A/T
FMO3402 Operasi Unit dalam Pembuatan Makanan/ Operations in Food Manufacturing Unit 3 2 1 FMO4501 Perundangan dalam Operasi Pembuatan Makanan/ Laws in Food Manufacturing Operations 2 2 0 FMO4801 Pembuatan Hasilan Tumbuhan/ Plant Products Manufacturing of 3 2 1 FMO4802 Pembuatan Hasilan Haiwan/ Animal Products Manufacturing of 3 2 1
FST3602 Makanan Halal/ Halal Food 2 2 0
FST4410 Kejuruteraan Sisa Industri Makanan/ Industrial Waste Engineering Food 2 2 0 MGM3211 Prinsip Pemasaran/ Principles of Marketing 3 3 0