Education Pathway
Programme code: (R/1013/4/0145) (01/28) (MQA/FA8670)
Duration: 2 years 5 months | Full-time
Intakes: April, July, October
Mode of Study: Full-Time
Programme code: (R2/1013/4/0016) (11/28) (MQA/FA9724)
Duration: 2.5 years | Full-time
Intakes: April, July, October
Mode of Study: Full-Time
Programme code: (R/1013/6/0026) (01/30) (MQA/FA12512)
Duration: 3 Years | Full-time
Intakes: April, July, October
Mode of Study: Full-Time
Programme code: (R/1013/6/0347) (02/28) (MQA/FA8669)
Duration: 3 years | Full-time
Intakes: April, July, October
Mode of Study: Full-Time
Experiential
Lecturers and students from QIU’s School of Hospitality were given the honour of serving the Raja Permaisuri of Perak, Her Royal Highness Tuanku Zara Salim at a morning banquet in Ipoh. The ‘Majlis Santapan’ was organised in conjunction with the Perak Society of Performing Arts’ (PSPA) Holiday Extravaganza Carnival and the Ipoh Car Free Day, which were held along Jalan Raja Di-Hilir. Also gracing the event were Datin Seri Dr Nomee Ashikin Mohammed Radzi, Ipoh Mayor Datuk Ahmad Suaidi Abdul Rahim and PSPA President Datin Rosalina Ooi-Thong.
The event was immensely significant for our students, who were given a first-hand experience of the protocol and professionalism involved with events of this magnitude. It was yet another example of the University’s commitment to holistically blend theoretical education and practical learning.
This trip was organised to help students learn through active hands-on experience and exposure to the real world. This 4-day and 3-night journey covered some of Vietnam’s most fascinating museums, historical sites and other culturally enriching institutions. Students also visited hotels, homestays, cruise ship and airline companies that are prominent in Vietnam’s hospitality industry. The trip was a great chance to reinforce what students were taught in the classroom while offering them an active learning experience that exposed them to new ideas.
The School of Hospitality invited a sommelier from noted French wine producer and importer De Tullio & Sons for a special Wine Pairing Session with our students. During the session, the students were taught to pair wines and cheese as well as wine tasting techniques, flavour comparison, the serving temperature and the order in which the wines should be served. Overall, the session helped the students get a deeper understanding of the importance of wine in a course, and key impulses involved in choosing a wine in line with the meal. Cheers to everyone involved!
Enrichment
The Appreciation Dinner project exposed the QIU hospitality and culinary students to the experiential learning of managing and organising a successful dinner event.
This dinner involved an array of industry players and partners that have worked together to make QIU the institution it is today. Happily, we received overwhelmingly positive feedback about the food and service.
Our students regularly get the chance to rub shoulders with some of the most famous names in their industries. Career talks—like a recent session with DoubleTree by Hilton Damai Laut Resort’s Operation Manager Mr Ikhwan Shah—offer them a unique opportunity to get real-time insights into the current job market. Students, academics and internship candidates learned what employers are looking for, and we can sharpen our students’ skills to match those needs. Inevitably, this will set them apart from the competition when they set off on their careers. During the session, we also welcomed the resort’s Human Resource Manager Nizah Hamdan and Learning & Development Executive Mr Badwin Shah Zawawi.
Bringing industry into the university is one way the Faculty of Business and Management facilitates students’ eventual transition from university to the real world. In this instance, students were introduced to the luxurious Parkroyal Langkawi Resort and its commitment to provide exceptional guest experience. Ms. Sharifah Nur Atikah, Learning and Development Manager, gave students a peek into the world of 5-star hospitality at the resort, showing them the vast services offered as well as the diverse opportunities they would have as Front Office, Food &Beverage, Housekeeping, Sales & Marketing, and Spa Wellness interns and as staff.
Excellence
Hospitality and Tourism Management students and lecturers have made quite a mark in the Penang International HalalChef Challenge. The Penang International HalalChef Challenge, which is part of the Penang International Halal Expo and Conference, offered QIU students the chance to display their gastronomic and artistic culinary skills.
Competing with other universities and professionals in the hospitality, tourism and culinary sectors, our students managed to win five awards in the 2018 and 2019 competition – including three bronze awards and two diploma awards.
This signature event has gathered various higher education institutions and professionals in hospitality like the Association of Culinary Professionals Indonesia, the Thailand Culinary Academy, the Food Institute of Malaysia, UNITAR International University, the Asiapro Chef School, KDU Penang University College, Management and Science University, Ixora Hotel Penang, Crystal Crown Hotel Petaling Jaya and many others.
Excellence
Students from QIU’s School of Hospitality programme commonly receive glowing commendations from industry supervisors for their internship placements. Diploma in Culinary Arts student Jermaine Dylan a/l Sivaraja, who recently interned in One&Only Desaru Coast, a luxury beach resort is such an example.
The industry supervisor, Chef Zaidie, praised Jermaine for being independent and proactive during his industrial placement. The industry supervisor also commended Jermaine for undertaking additional work and responsibilities while occasionally offering to stay back to learn from other chefs. And because of Jermaine, the resort is looking forward to more intern students from QIU.
Jermaine gained valuable experience from interning in such a prestigious hotel. At the same
time, he showed what QIU’s School of Hospitality students are capable of.
