Hospitality and Culinary Management · 2013. 12. 26. · school into an international network of culinary arts and hospitality learning institutes, its broad reach makes it the world

Hospitality andCulinary Management

Hospitality andCulinary ManagementWe are a hallmark of quality hospitality education with more than a decade

of history and achievements. We provide the opportunity for students to

embark on rewarding international careers in the successful organisation

and management of hospitality, events and tourism businesses.

Key aspects in the field of hospitality: professionalism and the warm

human connection, are strongly emphasised in our programmes. We instil

understanding in our students of their potential contribution in an ever-

expanding industry and to take pride in the skills they have obtained.

Our programmes are a combination of immersive classroom lessons and

exciting experiential learning balanced by invaluable internships and

engaging extra-curricular activities - all of these allowing personal and

professional growth for students to seamlessly make the transition from

student life to the working world.

Sunway University is an elite Tier 5 member in the 2011 MQA Rating

System for Malaysian Higher Education Institutions (SETARA ’11) that

measures quality of teaching and learning at the undergraduate level in

universities and university colleges in Malaysia. This rating recognises and

acknowledges our excellent academics and graduates.

LE CORDON BLEU

Le Cordon Bleu (LCB) awards are a badge of honour that represents both quality and a rich history of tradition in the culinary world. This famed global culinary organisation has achieved such revered stature due to its proud tradition of success through an enduring 110-year history. Having evolved from a Parisian cooking school into an international network of culinary arts and hospitality learning institutes, its broad reach makes it the world leader in culinary and hospitality education.

Sunway University’s partnership with LCB ensures that the programmes developed here adhere to the high quality and prestige of the renowned institution. By

enrolling into our hospitality programmes, our students become part of a rich tradition of excellence and innovation as they are put through the famed rigorous LCB-style training which will set them apart when they step into the working world.

Sunway programmes accredited by LCB are: Diploma in Culinary Arts, Diploma in Events Management, Diploma in Hotel Management, and BSc (Hons) in International Hospitality Management and BSc (Hons) in Culinary Management. These programmes provide strong technical skills and sound management principles where the learning materials have been revised and adapted to ensure their relevance to current and anticipated industry needs.

International Connection:University PartnerSuccess is a culmination of teamwork and strong partnerships. We have long been in alliance with some of the most accomplished institutions of higher learning to ensure that our students get the best in education.

Travel and Tours• AirlineCustomerServices

• DestinationManagementConsultant

• TourOperator

• TravelandTourGuide

• TravelConsultant

• TicketingOfficer

Career ProspectsThe tourism and hospitality industry encompasses a wide range of career opportunities covering a diverse market environment and geographical locations:

Hotels and Resorts• ExecutiveHousekeeper

• DirectorofSalesandMarketing

• FrontOfficeManager

• HumanResourceManager

• RoomsDivisionManager

• PurchasingManager

Food Service• ChefdeCuisine/SousChef/

Executive Chef

• BanquetManager

• Food&BeverageManager

• FoodWriter/Critic

• In-flightFoodManager

• ProductDevelopment

Manager

• RestaurantOwner/

Entrepreneur

Conventions and Events• BusinessDevelopment

Manager

• ConferenceOrganiser

• ConventionServicesManager

• DirectorofCatering

• EventsPlanner/Director

• PREventsManager

• WeddingPlanner

Recreation and Theme Parks• ThemeParkManager

• EntertainmentManager

• NatureTouristGuide

• OutwardBoundInstructor

• ResortManager

• SpaManager

• SportsandRecreation

Manager

Excellent Learning ResourcesWe occupyanentirefloorwithstate-of-the-artkitchens,trainingrestaurantanddeli,mock-upfrontoffice,housekeepingsuite, travel bureau, and classrooms and we want our students to make full use of it all! Learning facilities and resources are all accessible to students to hone and fine-tune their skills, along with an environment that encourages e-learning to enhance communication and information sharing.

Our newly renovated kitchens are on par with the stringent Le Cordon Bleu standards. Each student has the opportunity to work in their very own workstation allowing them to familiarise themselves with techniques in cuisine and pastry, and experiment with the latest culinary methods.

KitchensPastry Kitchen

Cuisine Kitchen

Demo Kitchen

Demo Kitchen

Food & Beverage

Rooms Division

Training Restaurant Deli

Mock RoomFrontOffice

Chern Chee HoongExecutive Pastry Chef of Resort World Genting

A celebrated career that spans almost 30 years, Chef Chern’s extensive professional experience as a pastry chef includes stints with some of the most prestigious hotels in Kuala Lumpur. He is a veteran in the culinary competition circuit both as a participant and judge at international competitions. He is a certified World Association of Chefs Societies (WACS) Pastry Judge.

Chef Chern is the current president of the Chefs Association of Malaysia and was recently awarded Best Pastry Chef by that same association.

Our Industry Advisory BoardTo move forward and stay ahead in a fast-paced industry where change is a constant, our students benefit from a progressive, dynamic curriculum that is prepared in collaboration with our Industry Advisory Board.

The panel of industry leaders represents a collective wealth of experience and knowledge, and helps drive our programmes to develop industry-relevant graduates.

Lee MarkChief Operating Officer of HotShoes

Lee Mark and his events communication agency, HotShoes, have been involved in the events industry since the late 1980s.

As the driving force behind the company, he has expanded and diversified their reach both locally and globally to Las Vegas, Paris, Dubai, Hong Kong, Shanghai, Macau, Bangkok, Ho Chi Minh and more. Mark is committed to achieving the company’s vision to become an integrated and strategic world-class events communication agency.

George AngGroup CEO and Founder of Revenue Valley Group

GeorgeAngistheyoungCEOwhosecompanyownssomeofthepopular casual dining restaurants in the region such as The Manhattan FishMarketandTonyRoma’s.InthenineyearssincehestartedhisventureintotheF&Bindustry,theGrouphasgrowntomorethan50restaurants in Southeast Asia.

He has been named the Young Entrepreneur of The Year at the Asia Pacific Entrepreneur Awards, and one of his restaurant brands was recentlyawardedtheFranchisorofTheYearandInternationalFranchiseofTheYearattheFLAAwardsNight.

John AutelitanoGeneral Manager of Sunway Resort Hotel & Spa

John Autelitano has 17 years of successful business entrepreneurship and 18 years of hospitality experience with renowned hotel chains in Asia Pacific, the Caribbean and the US.

He currently oversees all operations of the five properties within the Sunway Integrated Resort City.

Datuk Peter BrokenshireGeneral Manager of Kuala Lumpur Convention Centre

Datuk Peter Brokenshire’s career in hospitality spans more than 30 years within hotels, government bodies, catering companies and convention centres at various international locations. In his current position, he spearheaded the setting up of the technologically-advanced and purpose-built facility which opened in 2005.

His contribution to the hospitality industry has led to numerous awards such as the Outstanding Operations Persons Award (Meetings Industry Association, Australia) in 1992, 1993 and 1994; PaulHarrisFellowship(Durban,SouthAfrica)in2001;SpecialAward(MalaysiaTourismAwards2005/06);andMABCBusinessPerson of the Year (2009 Annual Malaysia Australia Business Council Excellence Awards).

Our Industry Consultant

In a country known for its exquisite culinary tradition, FrenchChefJean-FrançoisArnaudcomesfromalongline of pastry chefs. He was awarded the prestigious Un desMeilleursOuvriersdeFrance(PâtisserieConfiserie)bytheFrenchgovernment in2000,anaccoladethatallowshim to adorn the Frenchnational flagon thecollar of his chef uniform.

As a consultant for our hospitality programmes, Chef Arnaud contributes to our Culinary curriculum and assists its delivery through examinations, demonstrations and teaching. With his constant uptrend techniques, he showcases to the students and lecturers both traditional and modern techniques.

The technical knowledge and the knowledge of ingredients are the keys to success but without personal investment, artisanal pastry would never be a luxury product that we all so envy.

Acelebratedtrainerinthefieldofpastry,Jean-FrançoisArnaud undertook years of service with Christian LacosteandYvesThurièsbefore joiningtheNationalPastry School of Yssingeaux and several other schools around the world.

His outstanding resumé includes trainer position at Institut National de Formation Appliquée (INFA),EcoleNationaleSupérieuredelaPâtisserie(ENSP)andInstitutUniversitairedeFormationdesMâitres(IUFM).

About Chef Arnaud

Chef Arnaud

BSc (Hons) in InternationalHospitality Management

BSc (Hons) in CulinaryManagement

(3 years)

Diploma in Hotel ManagementDiploma in Culinary Arts

Diploma in Events Management

(2 years and 20 weeks of Internship)

Sunway Foundation in Arts A-Level/

AustralianMatriculation/CanadianMatriculation/

Monash University FoundationYear/STPM/

UEC or equivalent(1 year)

Employment Opportunities

Advanced entry into year 2. Subject to meeting entry requirements

Bachelor of Business, Victoria

University

Sunway International Degree Pathway•LeCordonBleu,Australia

•LeedsMetropolitanUniversity,UK•CesarRitzInstituteandmanymore

*Please check with our team of counsellors for more information

Education Pathways

SPM/O-Level/Equivalent

Entry RequirementsApplicants are evaluated for admission based on the following entry requirements:

Academic Requirements

Diploma Programmes

SPM/SPMV/O-Level Minimum3creditsUEC Minimum3GradeB’s Degree Programme

STPM AverageCorCGPA2.0(Minimum2principals)A-Level DD or DEE (Minimum 8 points)Australian Matriculation ATAR 55Canadian Matriculation 55%MUFY 220SunwayFoundationinArts 50%UEC Maximum28pointsfrom5subjects(allGradeB)IB Completed with minimum 24 points (excluding bonus points)Other Qualifications Any other qualifications will be considered on a case-to-case basis

Sunway University Diploma in Hotel Management, Diploma in Events Management and Diploma in Culinary Arts graduates may enrol into Year 2 of the BSc (Hons) in International Hospitality Management, subject to meeting entry requirements.

English Language Requirements

TOEFL 550paper-based,213computer-based,80internet-basedIELTS 6.0MUET Band 4SPM English B3 or B+UEC English B4O-Level English (1119) CreditSunway Intensive English Pass Level 4 Programme (IEP) ESL/English SatisfactorylevelinPre-Universityprogrammes,wherethemediumofinstructionisEnglish

Teaching & AssessmentsAssessment is geared towards the subject matter in a way that encourages clear understanding and skills development. It takes many forms but it is normally determined by a mixture of continuous assessment and an end-of-semester examination. Students are expected to undertake 20 weeks of Internship during their course of studies.

Outside View Hotel Pyramid Tower With courtesy from Sunway Resort Hotel & Spa

Year 1

Introduction to Events Management Introduction to Information TechnologyUnderstanding Hospitality and Tourism Industry Culinary and Kitchen Operations I Culinary and Kitchen Operations II FoodandBeverageServiceIFoodandBeverageServiceIIBaking and Pastry Beverage Studies Business English I Business English II

Diploma in Hotel Management(Accredited by Le Cordon Bleu)

JPT/BPP(U)(R/811/4/0047/MQA/FA1822)10/16

Year 2

Principles of Accounting Principles of MarketingFundamentalsinManagementHuman Resource ManagementRooms Division Operations IRooms Division Operations IIPurchasing and Cost Control

Year 3

Introduction to Economics Hospitality and Tourism LawIndustry Research ProjectInternship

All students are required to undergo 20 weeks of Internship during the programme.

The Diploma in Hotel Management is a comprehensive programme that provides students with the technical skills and competencies for successful careers in the hospitality industry. Students will be given learning opportunities that combines theory and practice where they exercise their skills and knowledge in a simulated environment. The Diploma in Hotel Management is accredited by the Le Cordon Bleu, a world renowned hospitality and culinary institution, giving graduates a competitive advantage in a dynamic industry.

Academic Calendar

InTAKES

January, April, August

DURATIOn

2 years and 20 weeks of InternshipProgramme Structure - Indicative Subjects

Elective Subjects

ForeignLanguage–ElementaryFrenchForeignLanguage–ElementaryJapanese

AdditionalMOEcompulsoryGeneralStudiessubjectsFor Local students:MalaysianStudies2,CommunityService,MoralEducation/IslamicStudies,BahasaKebangsaanA(applicabletostudentswhodidnotsitforSPMordidnotobtainaCreditinSPM Bahasa Melayu)

For International students:MalayLanguageforCommunication1,CommunityService,MoralEducation/IslamicStudies


Diploma in Culinary Arts(Accredited by Le Cordon Bleu)

Year 1

Basic Culinary Techniques Patisserie ClassicalFrenchCuisineBeverage StudiesAsian and International CuisineUnderstanding Hospitality and Tourism IndustryFoodandBeverageOperationsIFoodandBeverageOperationsIIFoodandBeverageOperationsIIIFoodSafetyandSanitationIntroduction to Information TechnologyBusiness English I Business English II

Year 2

Principles of Accounting Principles of MarketingSupervisory SkillsInternational Cultural StudiesViennoiserie and Boulangerie Contemporary Cuisine Culinary Artistry Kitchen Design and ErgonomicsRestaurant Business OperationsPurchasing and Cost Control

Year 3

Internship

The Diploma in Culinary Arts programme is designed to develop enterprising and creative professionals who embrace contemporary technologies and practices in line with international culinary standards. This diploma provides a comprehensive range of learning opportunities in areas such as Classical French Cuisine, Asian and InternationalCuisine, Culinary Artistry and Viennoiserie and Boulangerie. The Diploma in Culinary Arts is accredited by the Le Cordon Bleu, a world renowned hospitality and culinary institution, giving graduates a cutting-edge insight into the contemporary trends in culinary arts.

Academic Calendar

InTAKES


DURATIOn

2 years and 20 weeks of InternshipProgramme Structure - Indicative Subjects

JPT/BPP(U)(N/811/4/0013/MQA/FA0076)02/16

Elective Subjects




Sunway Pyramid Convention Centre Theatre-Style Set UpWith courtesy from Sunway Resort Hotel & Spa

All students are required to undergo 20 weeks of Internship during the programme.KPT/JPS(KR10498/A10498)06/14

Diploma in Events Management(Accredited by Le Cordon Bleu)

Year 1

Understanding Hospitality and Tourism IndustryIntroduction to Events Management Introduction to Information TechnologyEvents Support Services EventsGraphicDesignEvents Project WorkInternational Cultural StudiesBusiness English I Business English II

Year 2

Principles of Accounting Principles of MarketingIntroduction to Entrepreneurship FundamentalsinManagementHuman Resource ManagementIntegrated Marketing CommunicationsEvents Operations I Events Operations II Communication Skills

Year 3

Introduction to Economics Hospitality and Tourism LawIncentive Tours ManagementIndustry Research ProjectInternship

The Diploma in Events Management which is accredited by the Le Cordon Bleu, a world renowned institution known for its hospitality and culinary excellence, is a 2.5 year programme, offering a diverse range of theoretical and practical events subjects. Students are exposed to hands-on learning experiences such as planning and managing events, budgeting for events and negotiating with key stakeholders. The Diploma aims to cultivate innovative, versatile and confident professionals for the dynamic and challenging events environment.

Academic Calendar

InTAKES


DURATIOn

2 years and 20 weeks of Internship

Elective Subjects




Programme Structure - Indicative Subjects


BSc (Hons) in International Hospitality Management (Accredited by Le Cordon Bleu)

The BSc (Hons) in International Hospitality Management is a 3-year programme, accredited by the Le Cordon Bleu, a world renowned institution known for its hospitality and culinary excellence. The programme aims to develop hospitality professionals who are employment-ready for the local and international environment. Graduates are expected to possess technical andmanagerial know-how to contribute positively and ethically to the hospitality industry. The learning opportunities in the programme include a range of hospitality specific subjects such as Food andBeverage Management, Hotel Accommodation Management, Resort and Recreation Management, Wine Studies and Restaurant Entrepreneurship.

Academic Calendar

InTAKES

January, March, August

DURATIOn

3 years (inclusive of 20 weeks of Internship)Programme Structure - Indicative Subjects

JPT/BPP(U)(R/811/6/0019/A6948)05/16

Year 1

Accounting for Decision Making FoodandBeverageOperationsBeverage StudiesBasic Culinary Operations Introduction to Tourism and Hospitality IndustryIntroductory Economics Hotel Accommodation OperationsPrinciples of MarketingPrinciples and Practice of ManagementEnglish for the Tourism Service Industry

Year 2

MICE Management Hotel Accommodation ManagementFoodandBeverageManagementMarketing Management for HospitalityBusiness and Hospitality LawResearch Methods for HospitalityQuality ManagementBusiness StatisticsCommunication SkillsSustainable Tourism Development

Year 3

Managing People in the Hospitality Industry Revenue and Profit ManagementStrategic Management for Hospitality Business Research Project

Elective 1:

Wine Studies Resort and Recreation Management

Elective 2:

HospitalityFacilitiesDevelopmentandManagementRestaurant Entrepreneurship

AdditionalMOEcompulsoryGeneralStudiessubjectsFor Local students:Islamic and Asian Civilisations, Community Service, Ethnic Relations, Bahasa Kebangsaan A (applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu)

For International students:Malay Language for Communication 2, Community Service, Malaysian Studies 3


BSc (Hons) in Culinary Management (Accredited by Le Cordon Bleu)

The BSc (Hons) in Culinary Management which is accredited by the Le Cordon Bleu, a world renowned institution known for its hospitality and culinary excellence, aims to hone students’ skills and knowledge in a holistic manner covering critical thinking, ethics and professional values. The programme provides a balance between managerial and technical skills by incorporating specific subjects such as Managing People in the Hospitality Industry, Restaurant Entrepreneurship, Contemporary Issues in Health and Nutrition, Culinary Operations andFoodandCulture.Graduatesofthisprogrammeareexpected to be employment-ready for the local and international food service industry.

Academic Calendar

InTAKES

January, March, August

DURATIOn

3 years (inclusive of 20 weeks of Internship)Programme Structure - Indicative Subjects

JPT/BPP(U)(N/811/6/0102)09/17

Year 1

Accounting for Decision Making FoodandBeverageOperationsBasic Culinary Operations Beverage StudiesIntermediate Culinary Operations Introduction to Tourism and Hospitality IndustryPrinciples and Techniques of Baking and Pastry Principles of MarketingEnglish for the Tourism Service Industry Principles and Practice of Management

Year 2

Advanced Culinary OperationsBusiness and Hospitality LawQuantityFoodProductionQuality ManagementFoodandBeverageManagementResearch Methods for HospitalityContemporary Issues in Health andNutritionBusiness StatisticsCommunication Skills FoodCulture-MalaysianContext

Year 3

Restaurant Entrepreneurship Strategic Management for Hospitality BusinessManaging People in the Hospitality IndustryResearch Project

AdditionalMOEcompulsoryGeneralStudiessubjectsFor Local students:Islamic and Asian Civilisations, Community Service, Ethnic Relations, Bahasa Kebangsaan A (applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu)

For International students:Malay Language for Communication 2, Community Service, Malaysian Studies 3

Elective 1:

MICE Management Wine Studies

Elective 2:

Revenue and Profit Management FoodServiceFacilitiesPlanningandDevelopment

Internship

“During my internship, I’ve grown into an independent person who delivers quality workinaverytime-efficientway.I’vebecomeoutspoken,verygoodinsocialisingand that’s why I can be friends with guests from all around the world.”Jessica ChangDiploma in Hotel ManagementInterned at Marriott Resort & Spa, Miri

“I worked under Westin Malaysia’s Marketing Communication Manager and it was a great honour - I worked extra hard not just to gain knowledge but also respect and opportunity. OneofthemostamazingmomentswaswhenWestinbecametheofficialhotelforLILAC2012 which I took part as a PR personnel and had the chance to meet Chef Wan.”Laurentia EvelinaBSc (Hons) in International Hospitality ManagementInterned at Westin Langkawi Resort & Spa, Starwood Company

“I was given the chance to actually supervise an international convention group alone under minimum supervision from my mentor. This helped greatly in developing my communication skills with clients and ability to make decisions. Having to work longer hours helped me to prepare myself better to face industry challenges in the future.”SiowSetFungBSc (Hons) in International Hospitality ManagementInterned at Sheraton Langkawi Beach Resort, Starwood Company

“In these few months, I clearly know my strengths and my areas for improvement.”VickyNgLiYingDiploma in Events ManagementInterned at Golden Palm Tree Iconic Resort & Spa

“I find this internship beneficial because it’s all about widening my perspective and coming home with my own stories to tell.”Chan Kai TengDiploma in Tourism ManagementInterned at Outbound Operation, Sunway Travel & Tours

Our graduatesWhere they are now

“This programme sharpened my analytical and strategic thinking skills, and it’s essential for my current role which is mostly about strategic planning and insights analysis. Undoubtedly, the knowledge gained from this programme can be applied in any industry despiteitsF&BandHospitalitycontext.”YeeLeeSwan,BSc(Hons)inInternationalHospitalityManagement,2010GraduateCurrently, Consumer Insights Executive at British American Tobacco Malaysia

“The programme has expanded my career possibilities by giving me the knowledge and skills required by the events industry.”YeeLisan,DiplomainConventionsandEvents,2010GraduateCurrently, Video Producer at Star Publications

“My internship taught me how to coordinate and direct support services, and broadened my understanding of a range of duties in the hospitality world.”VindaWinata,BSc(Hons)inInternationalHospitalityManagement,2011GraduateCurrently, Secretary to Director of Rooms at Pan Pacific Nirwana Bali Resort, Bali

“Working with students from a diverse cultural background has prepared me for the real working world.”BryanChewChungMeng,DiplomainHospitalityandTourismManagement,2009GraduateCurrently, Culinary Supervisor at Tampa Marriott Waterside Hotel, USA

“I was positively shaped and my programme has prepared me to not only be book-smart but to be street-smart as well.”ChanYeeSien,DiplomainTourismManagement,2012GraduateCurrently, Flight Attendant at AirAsia

“Sunway University brought out abilities in me that I didn’t realise I had and prepared me to face the world in a very real way.”JeevakaWijesinghe,BSc(Hons)inInternationalHospitalityManagement,2010GraduateCurrently, Management Trainee at Rendezvous Hotel, Melbourne, and pursuing Masters of Advertising at RMIT University, Australia

“Through my industrial training, I got to know how events companies operate and as a result, I wasn’t surprised by the hectic work. I now know how to apply the knowledge that I gained into my job.”ChouLeeTien,DiplomainConventionsandEvents,2009GraduateCurrently, Activation Executive at Grey Two

“With Sunway, every teaching, learning process and internship programme that I have gone through has equipped me with more confidence, personal skills, valuable knowledge and professional experience which serve as great foundations to excel in a challenging and fast-changing working environment especially in the service industry.”Liliana,BSc(Hons)inInternationalHospitalityManagement,2010GraduateCurrently, Cabin Crew at SilkAir

Out of The BoxWe nurture students through traditional means complemented with learning outside the classrooms. Our students are given the opportunity to plan and organise events. Participation in student activities, clubs and societies, field trips and educational workshops moulds them into confident communicators and effective leaders.

A popular biennial hospitality event with participation from hotels, food businesses and culinary institutions all over Asia. Sunway Team proudly won medals in the following categories:Lee Kai Sean and Anthony Liew; Two to Tango (Silver)ChefChong;Neptune’sCatch(Silver)andSugarShowpiece(Bronze)

Food & Hotel Asia 2012 (FHA)

A nationwide competition in brewing creative coffee with Sunway Team proudly winning the following:JoannaFoongXianMae,Champion Diploma in Culinary ArtsNatashaBintiMohdYusof,2ndRunner-Up Diploma in Hotel Management DanielChong,F&BLecturer(Best Coach of The Year)

Milano Coffee Competition 2012

COMPETITIOnS

A research trip to identify the many issues in the local hospitality industry and collect data at tourist attractions in Ho Chi Minh city.

A trip to study the importance of heritage site conservation. Students also contributed to community work by spending time in the ACODO Orphanage.

TRIPS

Siem ReapOrganised by Tourism

Management students

VietnamOrganised by International Hospitality

Management students

EVEnTS

A charity event with exhibitions, performances, lucky draws, games, dinner andapre-eventbuzz.Thiseventwasorganised to create awareness on child sexual abuse. All proceeds were donated to P.S. The Children.

Childhood Memories 2012Organised by Events Management students

A special mentoring programme to develop young culinary students from well-known culinary institutions in Malaysia where they learned about 5-star banqueting and hospitality services. The programme highlight was a dinner event prepared by the participants for over 220 guests from the industry.

Youth Chef 2012

An innovative dining experience which incorporated tea with western cuisine. All proceeds from this tea-pairing dinner were donated to Malaysian Independent Animal Rescue.

Garden of LightOrganised by International Hospitality Management students

TheSunwayFutsalCompetitionattractedgenerous support and participation from the public with all proceeds donated to Pertiwi Soup Kitchen. Our students also joined the charity’s food distribution activity for a day.

Pertiwi Hot Soups CharityOrganised by Tourism and Events Management students

A community project to raise awareness and funds forGeneratingOpportunitiesforLearningDisabilities(GOLD).Theeventincludedafoodbazaarwithstudentsdressing up as comic superheroes. All proceeds were donatedtoGOLDandstudentsalsoorganisedaspecialdining etiquette workshop for the kids at the centre.

1 Minute HeroOrganisedbyEvent&HospitalityManagementstudents

SUNWAY UNIVERSITY (KPT/JPT/DFT/US/B15)Owned and governed by Jeffrey Cheah Foundation (800946-T)

no. 5, Jalan Universiti, Bandar Sunway, 47500 Subang Jaya, Selangor, Malaysia. +6 (03) 7491 8622

+6 (03) 5635 8630

[email protected]

This brochure is valid for our 2014 intakes. All information is correct at the time of printing (nov 2014)

sunway.edu.my/university

Hospitality and Culinary Management · 2013. 12. 26. · school into an international network of culinary arts and hospitality learning institutes, its broad reach makes it the world

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