Diploma in Food Technology
Halal Management
ISI KANDUNGAN MUKA SURAT
A: PENGENALAN 1
• Pentadbiran Dan Staf 1
• Kemudahan Jabatan dan Polisas 1
• Polisi Politeknik
B: PERIHAL PROGRAM 2
• Introduction 2
• Synopsis 2
• Job Prospect 2
• Vision 2
• Mission 3
• Programme aim 3
• Programme Educational Objectives (PEO) 3
• Programme Learning Outcomes (PLO) 4
• Programme Structure
C: KURIKULUM DAN SILIBUS 6
D: PANDUAN PENDAFTARAN KURSUS 28
E: PANDUAN PENGECUALIAN DAN PEMINDAHAN KREDIT 29
F: PANDUAN AKADEMIK 32
G: PANDUAN RAYUAN KEPUTUSAN PEMARKAHAN 34
H: PANDUAN PENGANUGERAH PELAJAR CEMERLANG POLITEKNIK 35
I: PANDUAN PENGGUNAAN PERALATAN SUKAN 38
J: KELAB TEKNOLOGI MAKANAN (KETEMA) 39
i
PENGHARGAAN
Setinggi penghargaan dan terima kasih kepada semua warga Jabatan
Teknologi Makanan yang telah menyumbang
tenaga, panduan serta teguran untuk penerbitan
Buku Panduan Pelajar Diploma Teknologi Makanan, Jabatan Teknologi
Makanan
JK Akreditasi JTM 2021
Editor
Zakiah binti Jamaludin
Fazura binti Minhad
Rubyatun binti Mohamad Jaiz
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
A PENGENALAN
Politeknik Sultan Haji Ahmad Shah, Kuantan, Pahang telah ditubuhkan pada tahun 1976 dan pada
tahun itu juga, Jabatan Teknologi Makanan (JTM) turut ditubuhkan. Pengambilan pertama pelajar bermula
dengan program Sijil Teknologi Makanan pada tahun 1983 dengan menggunakan sistem penggal. Mulai tahun
1989 sistem pengajian politeknik telah bertukar kepada sistem semester dan seterusnya pada tahun 1990
program peringkat Diploma Teknologi Makanan mula ditawarkan diikuti oleh penawaran program Integrasi
Teknologi Makanan pada tahun 1991. Walau bagaimanapun bermula Jun 2010, pengambilan pelajar bagi
peringkat sijil dan integrasi tidak lagi ditawarkan oleh sistem pengajian Politeknik Malaysia. Mulai Jun 2015
JTM telah menawarkan satu program baharu iaitu program Diploma Teknologi Makanan Pengurusan Halal
(DMH).
Pengurusan JTM diketuai oleh seorang Ketua Jabatan dan dibantu oleh dua orang Ketua Program
dengan bilangan pensyarah yang mencukupi serta berpengalaman untuk menjalankan tanggungjawab bagi
melahirkan graduan separa profesional untuk memenuhi keperluan tenaga kerja mahir dalam industri
makanan. Dengan itu, pelajar akan didedahkan dengan pengetahuan teori dan amali yang berkaitan teknologi
makanan serta juga latihan yang sesuai mengikut kebolehan dan kepakaran masing- masing. Jabatan ini juga
turut dibantu oleh kakitangan sokongan termasuklah pembantu makmal, juru dandang serta pembantu pejabat
untuk membantu jabatan dalam segala urusan berkaitan aktiviti pembelajaran dan pengajaran.
Dari segi kemudahan, Jabatan Teknologi Makanan beroperasi di dua blok bangunan iaitu blok A dan
blok B. Blok A merupakan bangunan lama dua tingkat yang dibina pada tahun 1983 dan terdiri daripada Bilik
Pensyarah, Bilik Alat Pandang Dengar, Makmal Kawalan Mutu, Makmal Lemak Minyak, Makmal Mikrobiologi
1, Makmal Analisis Makanan, Makmal Hasil Ternakan, Makmal Pemprosesan, Bilik Kuliah A dan B. Blok B
merupakan bangunan baru empat tingkat yang siap dibina pada tahun 2004 dan terdiri daripada Pejabat
Pentadbiran dan Bilik Pensyarah, Makmal Mikrobiologi 2, Makmal Jaminan Mutu, Makmal Persediaan
Makanan, Makmal Sensori, Makmal Analisis, Makmal Sains, Bilik Kuliah 2A, 2B, 3A dan 3B. Selain itu
terdapat kemudahan fizikal yang digunasama seperti kemudahan asrama, kafeteria, sukan, pusat Islam,
pengangkutan, mini klinik, makmal komputer, perpustakaan, dewan gimnastik dan lain-lain.
POLISI POLITEKNIK
FALSAFAH PENDIDIKAN
Pendidikan di Malaysia adalah usaha berterusan ke arah memperkembangkan lagi potensi individu secara
menyeluruh dan bersepadu untuk mewujudkan insan yang seimbang dan harmonis dari segi intelek, rohani,
emosi dan jasmani berdasarkan kepercayaan dan kepatuhan kepada Tuhan. Usaha ini adalah untuk
melahirkan rakyat Malaysia yang berilmu pengetahuan, berketrampilan, berakhlak mulia, bertanggungjawab
dan berkeupayaan mencapai kesejahteraan diri serta memberi sumbangan terhadap keharmonian dan
kemakmuran masyarakat dan negara.
VISI POLISAS
Menjadi institusi TVET yang unggul.
MISI ORGANISASI
1. Menyediakan akses yang meluas kepada program TVET berkualiti dan diiktiraf.
2. Memperkasakan komuniti melalui pembelajaran sepanjang hayat.
3. Membangunkan graduan holistic, berciri keusahawanan dan seimbang.
4. Memantapkan perkongsian pintar dengan pihak berkepentingan melalui pemerkasaan penyelidikan dan
pembangunan.
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
B PERIHAL PROGRAM
INTRODUCTION
The global halal economy in 2016 stood at RM8.4 trillion at which RM 2.5 trillion of that value came from halal
food sector alone. The Muslim population in 2030 is expected to form about 27% of the global population;
hence boosting the prospects of the halal economy. As the Malaysian government is focusing on increased
food production as well as making Malaysia an international halal hub, food processing companies leverage
on Malaysia’s strength in halal certification and nation’s promotional efforts to capture the halal market abroad.
Throughout the halal industry, halal requirements must be strictly complied with at all stages of the production
and supply chain, including procurement of raw materials and ingredients, processing, packaging, labelling,
logistics and transportation. With the rapid expansion of the industry, demands for human capital that pays off
in terms of maintaining the halal integrity for the whole spectrum are unequivocal.
SYNOPSIS
Diploma in Food Technology Halal Management is designed to produce graduates that have knowledge and
skills in the field of food technology and halal management to meet the increasing demand in the halal food
industry, government sectors, and to become entrepreneurs in the halal food industry. The programme
structure mainly focuses on the areas of food science, food processing, food quality assurance, halal standards
and legislations, halal certification and halal assurance system. Systematic teaching and learning approaches
are envisaged to produce creative and innovative students who are also well versed in communication, critical
thinking, and problem solving skills. The synergy of active collaboration with relevant parties strengthens the
students’ potentials to meet the ever challenging work demands.
JOB PROSPECT
Graduates can gain employment in various workplaces primarily in the food industry as well as other industries
that require personnel who are responsible for the development and maintenance of halal assurance
management system. On top of that, graduates can find positions in various government agencies be it
education, research, certification, and enforcement related to halal affairs. Potential jobs include but not limited
to:
a. Halal Executive
b. Halal Internal Auditor
c. Halal Coordinator
d. Halal Trainer
e. Quality Control Assistant Manager
f. Food Analyst Assistant
g. Food Technologist Assistant
h. Quality Assurance Assistant Manager
i. Production Assistant Manager
j. Entrepreneur
VISION
To be the Leading-Edge TVET Institution
MISION
1. To provide wide access to quality and recognized TVET programmes
2. To empower communities through lifelong learning
3. To develop holistic, entrepreneurial and balanced graduates
4. To capitalise on smart partnership with stakeholders
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
PROGRAMME AIM
This programme believes that every individual has the potential to be an innovative and high integrity, toward
Halal Executive to support the country's aspiration of becoming global halal hub that propels the relevant
emerging economic force.
PROGRAMME EDUCATIONAL OBJECTIVES (PEO)
The Diploma in Food Technology Halal Management should produce Halal Executives / Food Technologists
Assistant who are:
PEO1 : apply basic knowledge and technical skills of food technology and halal management for
solving related issues and challenges in halal food industry
PEO2 : integrate values, attitudes, professionalism, and social skills in engaging with the society and
stakeholders
PEO3 : adapt the roles of a leader and a team member that communicate effectively in finding
solutions for halal compliance and food technology problems
PEO4 : engaged in activities to embark entrepreneurial skills for career advancement and
innovatively assist to manage resources and information
PROGRAMME LEARNING OUTCOME (PLO)
Upon completion of this programme, graduates will be able to:
PLO1 : apply basic knowledge of food science and halal management to assist in providing solution
to food and halal industries
PLO2 : display technical skills of food science, food technology and halal compliance required in food
and halal industries
PLO3 : display social skills and responsibilities in food and halal industries
PLO4 : uphold positive values, ethics and accountability in engaging with society
PLO5 : demonstrate effective communication and taking alternate role as a leader and a member of
a diverse teams
PLO6 : analyze issues and solutions in industrial design by employing appropriate and relevant
scientific approaches
PLO7 : address information management and lifelong learning skills in food and halal industries
PLO8 : display management and entrepreneurial skills in food and halal industries
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
PROGRAMME STRUCTURE
SEMESTER COURSE COURSE NAME CONTACT CREDIT VALUES PREREQUISITE / CO-
CODE HOURS REQUISITE
DUE10012 Communicative English 1 27 2
MPU21032 Penghayatan Etika dan Peradaban 2
MPU24XX1 Unit Beruniform 1 24
MPU24XX1 Sukan 22 1
SEMESTER DUW10012 Occupational, Safety and Health 21
1 2
DBM10133 Mathematics for Technology 3
DMT10013 Fundamentals of Chemistry 3
DMT10023 Fundamentals of Microbiology 3
DMH10012 Introduction to Halal Food Industry 2
18
TOTAL
MPU23052 Sains, Teknologi dan Kejuruteraan Dalam Islam
MPU23042 Nilai Masyarakat Malaysia 2
MPU24XX1 Kelab / Persatuan 1
MPU24XX1
MPU24XX1 Unit Beruniform 2
Organic Chemistry 3
SEMESTER DMT20043 Food Chemistry 3
2 3 DMT10023
DMT20053 2
3
DMT20063 Food Microbiology 17
DMH20022 DMH20022Halal Ingredients and Food Preservation 2
2 DUE10012
DMT30093 Food Quality Food 3
2
TOTAL 3
3
MPU22012 Entrepreneurship 15
DUE30022 Communicative English 2
2
SEMESTER DUG30023 Green Technology Compliance 3
3 DMH30032 Halal Principles and Practices 3
DMT30103 Animal Products Technology 3
DMT30113 Plant Process Technology 4
TOTAL 2
17
DMH40042 Food Legislation & Halal Standards
DMH40053 Halal Assurance Management System
SEMESTER DMT40123 Fats and Oils Technology
4 DMT40143
Statistics in Sensory Evaluation for
Food Science
DMT50174 Food Safety Management System
Elective 1
TOTAL
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
COURSE COURSE NAME CONTACT CREDIT VALUES PREREQUISITE / CO-
SEMESTER CODE HOURS REQUISITE
2
DUE50032 Communicative English 3 24 2 DUE30022
DMH50062 Halal Logistics 0 3
Halal Internal Audit 2
SEMESTER DMH50073 Halal Certification 0 4
5 DMH50082 Project 2
Elective 2 15
DMH50094
TOTAL 9
9
SEMESTER DUT60019 Industrial Training 91
6 TOTAL
TOTAL CREDIT VALUE
ELECTIVES
1 DMT40202 Human Nutrition and Health
2 DMT40212 Post Harvest Technology
3 DMT40222 Food Biochemistry
4 DMT40232 Food Packaging
5 DMT50253 Bakery Technology
6 DMT40133 Instrumental Analysis of Food
FREE ELECTIVES
1 DUD10012 Design Thinking
i. (a) Compulsory Total Credit Total Credit %
(b) Compulsory (Bahasa Kebangsaan A)ᵇ Grand Total Credit 14 15%
2ᵇ 0%
ii. Common Core 11 12%
iii. Discipline Core 56 58%
iv. Specialization 0 0%
78
v. (a) Elective 4 4%
(b) Free Electivesᵃ 2ᵃ 0%
9 10%
vi. Industrial Training 91 100%
i. Lecture Total Hours %
ii. Practical 33 40%
iii. Tutorial 31 38%
18 22%
Total Contact Hours 86 100%
Notes:
1. The minimum and maximum credit value of Electives must be referred to the programme standard or professional bodies.
2. ᵃFree Electives are courses which are not included in any programme structure but if taken, will contribute towards students’ CGPA, provided that
institutions adhere to the Jabatan Pendidikan Politeknik & Kolej Komuniti Free Electives Guidelines.
3. ᵇMPU22042 Bahasa Kebangsaan A is COMPULSORY for students who did not attain credit in Bahasa Melayu at Sijil Pelajaran Malaysia (SPM) level and
will contribute to students’ CGPA.
4. Co-curriculum pathways:
a. Path 1 : Sport and Club
b. Path 2 : Uniform Unit (Students are required to PASS Uniform Unit 1 as a prerequisite to Uniform Unit 2)
5. *For Muslim Students
**For Non Muslim Students
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
C KURIKULUM DAN SILIBUS
DMH10012 INTRODUCTION TO HALAL FOOD INDUSTRY
INTRODUCTION TO HALAL FOOD INDUSTRY introduces the overview of the halal food industry and its
potential. It also includes the factors that contribute to the development of halal industry including government
initiatives and relevant agencies’ contributions. Halal issues and challenges are also discussed.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:
CLO1 : Discuss the halal food industry and its potential, as well as consumerism
issues and challenges
CLO2 : Discuss career pathway in halal food industries through group work using
CDIO approach with good management and lifelong learning skills
TRANSFERABLE SKILLS
a. Managerial and Entrepreneurial SkillsTeamwork Skills
MAIN REFERENCE
1. Halal Guide Book; Halal Industry Development Corporation (HDC) (2010): MDC Publisher
2. Third Malaysia Industrial Master Plan 2006 – 2020 (IMP 3) – (2006): Ministry of International Trade
and Industry (MITI)
ASSESSMENT
The course assessment consist of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DMT10013 FUNDAMENTAL OF CHEMISTRY
FUNDAMENTAL OF CHEMISTRY introduces the basic concepts of matter, chemical state, periodic table,
stoichiometry, chemical bonding, acid and base, redox reaction and chemical equilibria
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:
CLO1 : Explain the basic principles of inorganic and physical chemistry regarding
matter, the Periodic Table, chemical bonds, volumetric analysis, redox
reactions, the properties of acids and bases in aqueous solution as well as
the concepts of dynamic chemical equilibrium and chemical kinetics
CLO2 : Perform practical skills in laboratory experiments
CLO3 : Join in class activities and act responsibly as a team member
TRANSFERABLE SKILLS
a. Social Skills
b. Teamwork Skills
c. Responsibilities
MAIN REFERENCE
1. Ang, C. (2009). A complete guide to GCEO Level Pure Chemistry. Fairfield BookPublishers.
2. Lim You Sie & YipKim Hong (2009). PreU Text STPM Chemistry. Pearson Malaysia Sdn.Bhd.
3. Lim You Sie & Yip Kim Hong. (2009). PreU Text STPM Physical Chemistry. Pearson Malaysia Sdn. Bhd.
ASSESSMENT
The course assessment consist of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
DMT10023 FUNDAMENTALS OF MICROBIOLOGY
FUNDAMENTAL OF MICROBIOLOGY consists of principles of microbiology, characteristics and
classification of microorganisms, ecology of microorganisms, cell metabolism, factors controlling growth and
reproduction of the microorganisms, cultivation and microorganism control.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:
CLO1 : Describe fundamental knowledge of microbiology regarding on microbial
structure, growth and control to assist in providing solution to food industry
CLO2 : Demonstrate basic microbiology experiment that are appropriate for the
food industry
CLO3 : Demonstrate teamwork and responsibilities in laboratory activities and act
responsibly as a team member
TRANSFERABLE SKILLS
a. Social Skills
b. Teamwork Skills
c. Responsibilities
MAIN REFERENCE
1. Tortora, G.J., Funke, B.R. & Case, C.L. (2014). Microbiology: an Introduction. 11th Edition.
ASSESSMENT
The course assessment consist of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
DMH20022 HALAL INGREDIENTS AND FOOD PRESERVATIONS
HALAL INGREDIENTS AND FOOD PRESERVATION comprises of knowledge on halal food ingredients and
preservation methods that are used in the food industry. This includes the sources, functions and halal status
as well as the relevant preservation techniques.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:
CLO1 : Provide information on application of food ingredients and preservation
methods in halal food industries
CLO2 : Demonstrate lifelong learning skills on the halal principal in food ingredients
and food preservation issues and challenges through group work.
TRANSFERABLE SKILLS
a. Information management & Lifelong LearningSkills
MAIN REFERENCE
1. Act, M. F. (1983). Food Act 1983 & Food Regulation 1985. Law of Malaysia. Government of Malaysia.
2. HDC. (2010). Halal Guide Book: Guide for Food Procedures. Halal Industry Development
Corporation.
3. Yumi Z. H. (2013). Halal All That You Need To Know Vol 1; Institut Terjemahan & Buku Malaysia.
ASSESSMENT
The course assessment consist of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
DMT20043 ORGANIC CHEMISTRY
ORGANIC CHEMISTRY covers the study of organic compounds, beginning with the IUPAC system of
nomenclature, classification, molecular structure, physical properties and common applications of organic
compounds. Subsequently students study the common types of chemical reactions encountered in organic
chemistry, followed by the phenomenon of isomerism.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Explain the functional group in organic chemistry, name correctly organic
compound using IUPAC nomenclature, the reaction and the isomerism in
organic chemistry
CLO2 : Perform practical skills in laboratory experiments
CLO3 : Join class activities and act responsibly as a team member
TRANSFERABLE SKILLS
a. Social Skills
b. Teamwork Skills
c. Responsibilities
MAIN REFERENCE
1. Bloch, D. (2011). Organic Chemistry Demystified 2 nd Edition. McGraw-Hill.
2. Solomons, T.W.G., & Fryhle, C. (2010). Organic Chemistry, Student Study Guide and Solutions
Manual. John Wiley & Sons, Inc.
3. Solomons,T.W.G. & Fryhle, C. (2009). Organic Chemistry 10th Edition. Wiley & Sons, Incorporated,
John.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
DMT20053 FOOD CHEMISTRY
FOOD CHEMISTRY covers the chemical processes and interactions of food components such as
carbohydrates, protein, lipids, and water. This course also encompasses how the components change under
certain conditions or treatments and ways either to enhance or to prevent them from happening. Common
laboratory works related to this discipline are also undertaken.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Explain the composition of foods and their chemical and physical
characteristics as they undergo processing, storage, and handling
CLO2 : Display practical skills in basic food chemistry laboratory experiments
CLO3 : Participate in class activities and act responsibly as a team member
TRANSFERABLE SKILLS
a. Social Skills
b. Teamwork Skills
c. Responsibilities
MAIN REFERENCE
1. Belitz, H.D., Werner, G., Peter, S. (2009). Food Chemistry, Springer.
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
DMT20063 FOOD MICROBIOLOGY
FOOD MICROBIOLOGY covers the characteristics and nature of microorganisms in food; factors affecting
the rate of growth; microbiological aspect of food processing and food preservation; food spoilage, food-borne
diseases and microorganisms as indicators of food safety.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Apply fundamental knowledge of microorganisms in food, food-borne
diseases, food spoilage, food-borne diseases and microbial analysis
technique relating to food products.
CLO2 : Perform basic microbiology experiment production through laboratory
group work
CLO3 : Demonstrate teamwork in laboratory activities and act responsibly as a
team member
TRANSFERABLE SKILLS
a. Social Skills
b. Teamwork Skills
c. Responsibilities
MAIN REFERENCE
1. Thomas, J., Karl, R.M., Kalmia, E.K. (2012). Food Microbiology: An Introduction. ASM Press; 3rd
Edition.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
DMT30093 FOOD QUALITY ASSURANCE
FOOD QUALITY ASSURANCE consists of introduction to quality and food quality control, quality
specification, procedures of quality control, sampling, testing methods, recording and reporting in food quality
analysis.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Apply the knowledge of food assurance in food technology industry
CLO2 : Perform practical skills for food quality assurance
CLO3 : Demonstrate good information retrieval and management with autonomous
learning towards food quality assurance
TRANSFERABLE SKILLS
a. Information Management
b. Lifelong Learning Skills
MAIN REFERENCE
1. Nielson, S. S. (2010). Food Analysis (4 th Edition). CPL Scientific Publishing Services.
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
DMH30032 HALAL PRINCIPLES AND PRACTICES
HALAL PRINCIPLES AND PRACTICES covers the basic understanding, concepts and principles of halal and
haram in Islam and its application. This covers the referred sources, definitions and halal slaughtering
requirements. Upon completion of this course, the students should understand the main definitions, the
sources and the application of the shari’ah principles in halal management. Students will also experience
halal slaughtering procedure.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Explain the concept and principles of halal and haram in Islam
CLO2 : Follow shariah guidelines to perform slaughtering process
TRANSFERABLE SKILLS
a. None
MAIN REFERENCE
1. Act, A. (1953). A1452 Animals Amendment 2013. Law of Malaysia. Government of Malaysia.
2. Act, A. (1953). Act 507 Abattoirs (Privatization) 1993. Law of Malaysia. Government of Malaysia.
3. Act, (1953). Animal (Control of Slaughter) Rules 2009. Law of Malaysia. Government of Malaysia.
4. Act, (1953). Animal Ordinance. Ordinance Meat Inspection Rules 1985. Law of Malaysia. Government
of Malaysia.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DMT30103 ANIMAL PRODUCTS TECHNOLOGY
ANIMAL PRODUCTS TECHNOLOGY contains the basic principles of processing animal-based products
such as meat, poultry, milk, egg, fish and shellfish product. This course also exposes students to the
processing method, equipment operation used and quality control of the products.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Apply generally the method, ingredients and their functions involved in
the processing operation of meat, poultry, milk, dairy, fish, shellfish, egg
as well as their products
CLO2 : Produce selected animal based products through group work
CLO3 : Demonstrate entrepreneurial interest in animal-based products
TRANSFERABLE SKILLS
a. Managerial Skills
b. Entrepreneurial Skills
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
MAIN REFERENCE
1. Hui, Y.H. et. al (2007). Handbook of Food Products Manufacturing:Health, Meat, Milk, Poultry,
Seafood and Vegetables, Volume 2. John Wiley & Son Publication.
2. Shai, B. (2015). The Science of Poultry and Meat Processing. Creative Common.
ASSESSMENT
The course assessment consist of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DMT30113 PLANT PROCESS TECHNOLOGY
PLANT PROCESS TECHNOLOGY covers the concept and application of three main topics namely fruits and
vegetables, cereals and beverages. The processing of fruits and vegetables consist of canning, freezing,
drying, juice production and jam making. Rice, wheat and their products will be covered under cereals while
soft drinks, tea and coffee processing covered under beverages. Overall it looks into the method, functions of
ingredients as well as the quality control involved.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Apply the concept in plant process technology to solve problems pertaining
to the processing of plant products
CLO2 : Produce selected plant products through laboratory group work
CLO3 : Demonstrate entrepreneurial interest in plant-based products
TRANSFERABLE SKILLS
a. Managerial Skills
b. Entrepreneurial Skills
MAIN REFERENCE
1. Ashurst, P.R. (2005). Chemistry & Technology of Soft Drinks & Fruit Juice. Wiley Blackwell
Publishing.
2. Damodaran, S., Parkin, K.L., Fennema, O.R. (2007). Fennema’s Food Chemistry. Fourth Edition
(Food Science and Technology). CRC Press.
3. Ma Fatimah, A.W. (2017). Module Plant Process Technology. Food Technology Department.
Politeknik Sultan Haji Ahmad Shah.
4. Vickie, A. V., Elizabeth, W. C. (2008). Essentials of Food Science (Food Science Text Series). Third
Edition. Springer Science&Business. IIC New York.
5. Hui,Y.H. (2007). Handbook of Food Products Manufacturing. Principles, bakery, beverages, cereals,
cheese, confectionary, fats, fruits, and functional foods. Wiley & Son Publication.
ASSESSMENT
The course assessment consist of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DMH40042 FOOD LEGISLATION AND HALAL STANDARDS
FOOD LEGISLATION AND HALAL STANDARDS is designed to explain the legal matters pertaining to halal
requirements in Malaysia. It covers the relevant acts,Malaysia halal standards and guidelines used in halal
enforcement. Upon completion of this course, student should be able to understand and manage relevant
halal legal issues.
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Determine relevant acts and standards in relation to issues and
challenges faced by halal food industries
CLO2 : Display verbal communication skills through group presentation on halal
issues
TRANSFERABLE SKILLS
a. Leadership
b. Communication Skills
MAIN REFERENCE
1. Act, M. F. (1983). Food Act 1983 & Food Regulation 1985. Law of Malaysia. Government of Malaysia.
2. Act, T.D. (2011). Trade Description Order (Definition of Halal) 2011. Law of Malaysia. Government of
Malaysia.
3. Act, T.D. (2011). Trade Description Order (Certification and Marking of Halal) 2011. Law of Malaysia.
Government of Malaysia
4. Standard, M. (2019). MS 1500 Halal Food–General Requirements. Department of Standard Malaysia.
5. Standard, M. (2019). MS 2634 Halal Cosmetics– General Requirements. Department of Standard
Malaysia.
6. Standard, M. (2013). MS 2200:2 Usage of Animal Bone, Skin and Hair-General Guidelines.
Department of Standard Malaysia.
7. Standard, M. (2019). MS 2400-1: Halal Supply Chain Management System Part 1: Transportation –
General Requirements. Department of Standard Malaysia.
8. Standard, M. (2019). MS 2400-2: Halal Supply Chain Management System Part 2: Warehousing –
General Requirements. Department of Standard Malaysia.
9. Standard, M. (2019). MS 2400-3- Halal Supply Chain Management System Part 3: Retailing –
General Requirements. Department of Standard Malaysia.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DMH40053 HALAL ASSURANCE MANAGEMENT SYSTEM
HALAL ASSURANCE MANAGEMENT SYSTEM covers the requirements of Internal Halal Committee and
Malaysia’s Halal Assurance Management System (HAS). At the end of this course, students should be able
to integrate HAS in the production of safe halal food.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Analyse Halal Assurance Management System requirements using
technical knowledge for selected food production
CLO2 : Demonstrate teamwork skills in managing Internal Halal Committee
activities
CLO3 Demonstrate managerial skills to develop Halal Assurance Management
System for food industry
TRANSFERABLE SKILLS
a. Managerial & Entrepreneurial Skills
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
MAIN REFERENCE
1. Act, M. F. (1983). Food Act 1983 & Food Regulation 1985. Law of Malaysia. Government of Malaysia
2. Jabatan Kemajuan Islam Malaysia (JAKIM), (2019). Manual Sistem Pengurusan Halal Malaysia
3. Jabatan Kemajuan Islam Malaysia (JAKIM), (2019). Manual Prosedur Pensijilan Halal Malaysia.
4. Jabatan Kemajuan Islam Malaysia (JAKIM), (2008). The Malaysian Protocol for The Halal Meat and
Poultry Productions.
5. Standard, M. (2019). MS 1500 Halal Food – General Requirements. Department ofStandard
Malaysia.
6. Standard, M. (2013). MS 2200:2 Usage of Animal Bone, Skin and Hair-General Guidelines.
Department of Standard Malaysia.
ASSESSMENT
The course assessment consists of:
iii. Continuous Assessment (CA) – 100%
iv. Final Examination (FE) /Final Assessment (FA)– None
DMT40123 FATS AND OILS TECHNOLOGY
FATS AND OILS TECHNOLOGY provides knowledge of the fats and oils, their physical and chemical
characteristics, processing techniques, analysis as well as the environmental impacts.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Differentiate issues and challengers faced by fats and oils industries
CLO2 : perform practical skills for related fats and oils analysis in the food
industry
CLO3 : Demonstrate good information retrieval and management, autonomous
learning and inquisitive mind towards fats and oils technology
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Information Management & Lifelong LearningSkills
MAIN REFERENCE
1. Richard, D.O. (2004). Fats And Oils: Formulating And Processing For Application. CRC Press.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
DMT40143 STATISTICS AND SENSORY EVALUATION FOR FOOD SCIENCE
STATISTICS AND SENSORY EVALUATION FOR FOOD SCIENCE will provide students with basic principle
of statistics and sensory evaluation. It also introduces the requirement and methods for sensory evaluation,
descriptive statistic and inferential statistics which commonly used in the field of science and technology.
Students will be able to describe and analyze sensory evaluation test data in food science and food technology
related situations through application of the knowledge and skills gained.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Analyze sensory evaluation data using basic statistical concept
CLO2 : Perform sensory evaluation test and analyze data collected using
appropriate methods
CLO3 : Demonstrate social skills and responsibilities in sensory evaluation
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Social Skills, Teamwork Skills &Responsibilities
MAIN REFERENCE
1. Bluman, A.G. (2011). Elementary Statistics: A Step by Step Approach. McGraw-Hill.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None%
DMT50174 FOOD SAFETY MANAGEMENT SYSTEM
FOOD SAFETY course covers the sources of food contamination and poisoning, food borne diseases,
relevant control measures; principles and practices of personal hygiene cleaning and sanitation. Student will
learn the basic concepts of GHP, GMP and HACCP principles and developing HACCP management system
for food industry.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Analyze issues and problems by employing relevant scientific approaches
to develop food safety management system.
CLO2 : Display a good skill in preparing a comprehensive folio for the simulation of
food safety management system
CLO3 : Demonstrate effective communication in verbal and written discourse in
engaging with food safety management system for food industry.
CLO4 : Demonstrate good managerial and entrepreneurial skills in engaging with
food safety management system.
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Managerial and Entrepreneurial Skills
c. Leadership
MAIN REFERENCE
1. Schmidt, R.H., and Rodrick, G.E. (2013). Food Safety Handbook. John Wiley & Sons
2. Food Act 1983 and Food Regulation 1985.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None%
DMH50062 HALAL LOGISTICS
HALAL LOGISTICS covers the requirements of Halalan Thoyyiban Assurance Pipeline Standard in
management system for transportation, warehouse and retailing. It also covers Shariah ritual cleansing (sertu)
for severe najs.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Analyse the halal logistics system requirements with transportation,
warehouse and retailing problems through simulation practices
CLO2 : Execute Shariah Sertu Cleansing according to the MS2400 Standards
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
TRANSFERABLE SKILLS
a. None
MAIN REFERENCE
1. Act, M. F. (1983). Food Act 1983 & Food Regulation 1985. Law of Malaysia. Government of Malaysia
2. Jabatan Kemajuan Islam Malaysia (JAKIM), (2019). Manual Prosedur Pensijilan Halal Malaysia.
3. Jabatan Kemajuan Islam Malaysia (JAKIM), (2013). Garis Panduan Sertu Menurut Perspektif Islam.
4. Standard, M. (2019). MS 1500 Halal Food – General Requirements. Department of Standard
Malaysia.
5. Standard, M. (2019). MS 2400-1: Halal Supply Chain Management System Part 1: Transportation –
General Requirements. Department of Standard Malaysia.
6. Standard, M. (2019). MS 2400-2: Halal Supply Chain Management System Part 2: Warehousing –
General Requirements. Department of Standard Malaysia.
7. Standard, M. (2019). MS 2400-3- Halal Supply Chain Management System Part 3: Retailing –
General Requirements. Department of Standard Malaysia.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DMH50073 HALAL INTERNAL AUDIT
HALAL INTERNAL AUDIT covers the procedures of conducting halal internal audit and preparation of
supporting documents according to the Halal Authority practices. With the completion of this course, students
should be able to demonstrate the procedures and requirements for conducting halal internal audit.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Analyse the process and procedures of Halal Internal Audit in evaluating
the effectiveness of halal management system
CLO2 : Perform simulation on Halal Internal Audit through group work
CLO3 : Demonstrate ethics and professionalism while conducting Halal Internal Audit
TRANSFERABLE SKILLS
a. Values, Attitude and Professionalism
MAIN REFERENCE
1. Act, M. F. (1983). Food Act 1983 & Food Regulation 1985. Law of Malaysia. Government of Malaysia
2. Jabatan Kemajuan Islam Malaysia (JAKIM), (2019). Manual Sistem Pengurusan Halal Malaysia.
3. Jabatan Kemajuan Islam Malaysia (JAKIM), (2013). Manual Prosedur Pensijilan Halal Malaysia.
4. Standard, M. (2019). MS 1500 Halal Food – General Requirements. Department of Standard
Malaysia.
5. Standard, M. (2013). MS 2200:2 Usage of Animal Bone, Skin and Hair-General Guidelines.
Department of Standard Malaysia.
6. Standard, M. (2019). MS 2400-2: Halal Supply Chain Management System Part 2: Warehousing –
General Requirements. Department of Standard Malaysia.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
DMH50082 HALAL CERTIFICATION
HALAL CERTIFICATION covers the application procedures and requirements for Malaysia Halal Certification.
Upon completion of this course, students should be able to prepare a complete Halal File that matches the
Department of Islamic Development Malaysia (JAKIM) requirements and perform online application for halal
certification through MYeHALAL.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Analyse halal certification scheme related issues pertaining to current
requirements
CLO2 : Perform online halal application for specific halal schemes
TRANSFERABLE SKILLS
a. None
MAIN REFERENCE
1. Act, T.D. (2011). Trade Description Order (Definition of Halal) 2011. Law of Malaysia. Government of
Malaysia.
2. Act, T.D. (2011). Trade Description Order (Certification and Marking of Halal 2011. Law of Malaysia.
Government of Malaysia.
3. Act, M. F. (1983). Food Act 1983 & Food Regulation 1985. Law of Malaysia. Government of Malaysia.
4. Jabatan Kemajuan Islam Malaysia (JAKIM), (2019). Manual Prosedur Pensijilan Halal Malaysia.
5. Standard, M.(2019). MS 1500 Halal Food–General Requirements. Department of Standard Malaysia.
6. Standard, M.(2019). MS 2634 Halal Cosmetics–General Requirements.Department of Standard
Malaysia.
7. Standard, M. (2013). MS 2200:2 Usage of Animal Bone, Skin and Hair-General Guidelines.
Department of Standard Malaysia.
8. Standard, M. (2019). MS 2400-1: Halal Supply Chain Management System Part 1: Transportation –
General Requirements. Department of Standard Malaysia.
9. Standard, M. (2019). MS 2400-2: Halal Supply Chain Management System Part 2: Warehousing –
General Requirements. Department of Standard Malaysia.
10. Standard, M. (2019). MS 2400-3- Halal Supply Chain Management System Part 3: Retailing –
General Requirements. Department of Standard Malaysia.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DMH50094 PROJECT
PROJECT is a laboratory based study that requires the students to carry out a research project in the field of
food technology and halal management. It outlines the basic principles involved in the selection and choice
of a research topic, the scope of the research, planning and conducting the project. The findings of the study
will be written as a report as well as be presented for evaluation.
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Evaluate the issues and problems to provide solutions for scientific research
in food technology and halal managements.
CLO2 : Integrate positive values, ethics and accountability while conducting
research.
CLO3 : Display leadership and teamwork skills in preparing and delivering oral
presentations
CLO4 : Demonstrate managerial skills and organizing in conducting research
and report writing
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Values, Attitude and Professionalism
c. Communication Skills
d. Leadership
e. Managerial and Entrepreneurial skills
f. Social Skills, Teamwork Skills andResponsibilities
MAIN REFERENCE
1. Politeknik Malaysia, (2016). Buku Panduan Projek Pelajar (Program Diploma) Politeknik Malaysia,
Kementerian Pendidikan Tinggi Edisi 2016. BIPD.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
KURSUS ELEKTIF
DMT40202 HUMAN NUTRITION AND HEALTH
HUMAN NUTRITION AND HEALTH is a comprehensive introduction to the important role of nutrition and diet
play in maintaining health. This course provides an overview of macronutrients and micronutrients and an
insight into their digestion and absorption as well as the effects of their deficiency and toxicity on human
health. It also provides the nutrient needs of individuals for each of the major stages through the life cycle and
the disturbance caused by eating disorder.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Relate the important roles of food nutrients and their effects on human
health
CLO2 : Demonstrate good information retrieval and management on nutrition
requirement
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Information Management & Lifelong LearningSkills
MAIN REFERENCE
1. Whitney, E., Debruyne, L. K., Pinna, K., & Rolfes, S. R. (2014). Nutrition For Health And Health
Care. 4th Edition.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
DMT40212 POST HARVEST TECHNOLOGY
POSTHARVEST TECHNOLOGY covers an inter-disciplinary science and techniques applied to agricultural
commodities after harvest. For the purpose to meet the food and nutritional requirements of consumers in
relation to their needs.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Correlate the principle of post harvest to solve problems regarding to post
harvest
CLO2 : Demonstrate information retrieval, management and life-long learning skills
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Information Management & Lifelong LearningSkills
MAIN REFERENCE
1. Hassan, A. (1999). Pengendalian Lepas Tuai Buah-buahan dan Sayur-sayuran Tropika.Mardi.
2. Wojciech, J. F., Stanley, E. P., Robert, L. S., and Bernhard, B., (2009). Postharvest Handling, Second
Edition: A Systems Approach (Food Science and Technology. Academic Press.
3. Wojciech, J. F., Robert, L. S., Bernhard, B., and Stanley, E. P., (2013). Postharvest Handling, Third
Edition: A Systems Approach (Food Science and Technology.Academic Press.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
DMT40222 FOOD BIOCHEMISTRY
FOOD BIOCHEMISTRY attempts to emphasize the importance of biochemistry in the developing field of food
technology, and to provide a deeper understanding of chemical changes occurring in foods. Such changes
can be controlled through an understanding of the chemical reactions involved in enzymatic and non-
enzymatic browning. In addition to natural sources with biological properties, the phenolic compounds and
essential oils are also discussed, as well as some important enzymes, with an emphasis on their role in the
food industry.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Relate the principle of biochemistry to solve problems related to food
industry
CLO2 : Demonstrate information retrieval, management and life-long learning skills
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Information Management & Lifelong LearningSkills
MAIN REFERENCE
1. Eskin, N.A.M. and Shahidi, F., (2013). Biochemistry of Foods 3rd Edition. Academic Press.
2. Kay, Y.M., (2006). Food Science : The Biochemistry of Food and Nutrition. 5th edition. Glencoe /
McGraw-Hill.
3. Simpson, B.K., Nollet, L.M.L., and Toldra, et al., (2012). Food Biochemistry and Food Processing 2nd
Edition. Wiley-Blackwell.
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
DMT40232 FOOD PACKAGING
FOOD PACKAGING consists of basic principles of packaging; types, properties, and manufacturing methods
of packaging materials; and package suitability of selected food commodities.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Relate the appropriate packaging requirements for selected food
CLO2 : Demonstrate retrieving and managing information in evaluating
foodpackaging suitability
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Information Management & Lifelong LearningSkills
MAIN REFERENCE
1. Robertson, G.L., (2012). Food Packaging: Principles and Practice, 3rd Ed. CRC Press Boca Raton.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
DMT40133 INSTRUMENTAL ANALYSIS OF FOOD
INSTRUMENTAL ANALYSIS OF FOOD introduces the concept of analytical chemistry and familiarizes
students to at least four major instruments used in food analysis. Familiarization to the instruments include
introduction to the techniques, basic principles, schematic diagrams, methods, preparation of standards and
samples, precautions and application in food analysis. Emphasis is given to the acquisition of basic practical
skills in preparation and handling of selected analytical instrument.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Explain briefly the techniques, general principles and application of different
instruments in food analysis according to appropriate methods
CLO2 : Perform practical skills and techniques in conducting food analysis in the
laboratory.
CLO3 : lifelong learning skills while conducting practical work or other assigned
work
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Information Management & Lifelong LearningSkills
MAIN REFERENCE
1. Christian, G.D. (2009). Analytical Chemistry, 6th Ed. Wiley India Pvt. Ltd.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 60%
ii. Final Examination (FE) /Final Assessment (FA)– 40%
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
DMT50253 BAKERY TECHNOLOGY
BAKERY TECHNOLOGY introduces the processing of various bakery products such as bread, cake, pastry
and cookies. It looks into the methods, ingredients and equipment used quality control, storage and
packaging.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Correlate the processing methods, ingredients and equipment of breads,
pastries, cakes and biscuits making
CLO2 : Follow procedure of selected bakery products and produce reports either
individually or group
CLO3 : Demonstrate entrepreneurial skills in team works to produce selected
bakery products.
TRANSFERABLE SKILLS
a. Social Skills, Teamwork Skills &Responsibilities
b. Managerial and Entrepreneurial Skills
MAIN REFERENCE
1. Sarah, R., and Labensky, et al., (2018). On Cooking: A Textbook of Culinary Fundamentals 6th
Edition. Pearson.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None%
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
KURSUS UMUM POLITEKNIK
DUE10012 COMMUNICATIVE ENGLISH 1
COMMUNICATIVE ENGLISH 1 focuses on developing students’ speaking skills to enable them to
communicate effectively and confidently in group discussions and in a variety of social interactions. It is
designed to provide students with appropriate reading skills to comprehend a variety of texts. The students
are equipped with effective presentation skills as a preparation for academic and work purposes.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Participate in a discussion using effective communication and social skills
to reach an amicable conclusion by accommodating differing views and
opinions
CLO2 : Demonstrate awareness of values and opinions embedded in texts on
current issues
CLO3 : Present a topic of interest that carries identifiable values coherently using
effective verbal and nonverbal communication skills
TRANSFERABLE SKILLS
a. Communication Skills
b. Social Skills, Teamwork Skills &Responsibilities
c. Information Management & Lifelong LearningSkills
MAIN REFERENCE
1. Kathryn, S. Y. & Howard, P. T. (2018). Oral Communication: Skills, Choices & Consequences (4th
Ed.). Waveland Press, Inc.
2. Latisha, A. S. & Nor Alifah, R. (2016). English for Oral Presentations. Oxford Fajar Sdn. Bhd.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
MPU21032 PENGHAYATAN ETIKA DAN PERADABAN
PENGHAYATAN ETIKA DAN PERADABAN ini menjelaskan tentang konsep etika daripada perspektif
peradaban yang berbeza. Ia bertujuan bagi mengenal pasti sistem, tahap perkembangan, kemajuan dan
kebudayaan merentas bangsa dalam mengukuhkan kesepaduan sosial. Selain itu, perbincangan dan
perbahasan berkaitan isu-isu kontemporari dalam aspek ekonomi, politik, sosial, budaya dan alam sekitar
daripada perspektif etika dan peradaban dapat melahirkan pelajar yang bermoral dan profesional. Penerapan
amalan pendidikan berimpak tinggi (HIEPs) yang bersesuaian digunakan dalam penyampaian kursus ini.
HASIL PEMBELAJARAN KURSUS (CLO)
Di akhir kursus ini, pelajar akan dapat:-
CLO1 : Membentangkan konsep etika dan peradaban dalam kepelbagaian
tamadun.
CLO2 : Menerangkan sistem, tahap perkembangan, kesepaduan sosial dan
kebudayaan merentas bangsa di Malaysia.
CLO3 : Mencadangkan sikap yang positif terhadap isu dan cabaran kontemporari
dari perspektif etika dan peradaban.
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
KEMAHIRAN BOLEH PINDAH
a. Kemahiran komunikasi
b. Kemahiran sosial, kemahiran kerja berkumpulan & tanggungjawab
c. Nilai, sikap dan profesionalisme
d. Pengurusan informasi & pembelajaran sepanjanghayat
e. Kepimpinan
RUJUKAN UTAMA
1. Shamsul Amri Baharuddin. (Ketua Editor). (2014). Modul Hubungan Etnik Edisi Kedua. Bangi: Institut
Kajian Etnik, Universiti Kebangsaan Malaysia.
2. Zaid Ahmad, et al. (2013). Hubungan Etnik di Malaysia Edisi Ketiga. Shah Alam: Oxford Fajar.
3. Baharuddin, S.A. (Ed). (2012). Modul Hubungan Etnik (2nd ed.). Bangi: Institut Kajian Etnik, UKM.
PENTAKSIRAN
Penilaian kursus terdiri daripada :
i. Penilaian Berterusan (CA) – 100%
ii. Peperiksaan Akhir (FE) / Penilaian Akhir (FA) – Tiada
DUW10012 OCCUPATIONAL SAFETY AND HEALTH
OCCUPATIONAL SAFETY AND HEALTH course is designed to impart understanding of the self-regulatory
concepts and provisions under the Occupational Safety & Health Act (OSHA). This course presents the
responsibilities of workers in implementing and complying with the safety procedures at work. Understanding
of notifications of accidents, dangerous occurrence, poisoning and diseases and liability for offences will be
imparted upon students. This course will also provide an understanding of the key issues in OSH
Management, Incident Prevention, Fire Safety, Hazard Identification Risk Control and Risk Assessment
(HIRARC), Workplace Environment and Ergonomics and guide the students gradually into this multi-
disciplinary science.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Explain briefly Occupational, Safety and Health (OSH) procedures,
regulation and its compliance in Malaysia.
CLO2 : Initiates incident hazards, risks and safe work practices in order to maintain
health and safe work environment.
CLO3 : Demonstrate communication skill in group to explain the factor that can lead
to accident in workplace.
TRANSFERABLE SKILLS
a. Knowledge & Understanding
b. Interpersonal & CommunicationSkills
c. Ethics & Professionalism
MAIN REFERENCE
1. Akta Keselamatan dan Kesihatan Pekerjaan 1994 (Akta 514), PeraturanPeraturan & Perintah-
Perintah (hingga 10 mac 2017).(2017). Kuala Lumpur : International Law Book Services
2. Akta Kilang Dan Jentera 1967 (Akta 139), Peraturan - Peraturan, Kaedah - Kaedah & Perintah -
Perintah (Hingga 20hb Januari 2018).(2018). Kuala Lumpur : International Law Book Services
3. Akta Kualiti Alam Sekeliling 1974 (Akta 127), Peraturan-Peraturan, KaedahKaedah & Perintah-
Perintah (Hingga 20 Mac 2018.(2018). Kuala Lumpur : International Law Book Services
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DBM10133 MATHEMATICS FOR TECHNOLOGY
MATHEMATICS FOR TECHNOLOGY introduces students to fundamental mathematics concepts such as
basic algebra, geometry, measurement, function and graph, and statistic. It provides a foundation for other
courses in applied science and agricultural science programs.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Use mathematical statement to describe of basic algebra, geometry,
measurement, function, graph and statistic.
CLO2 : Select appropriate numerical concepts, methodologies and technologies in
analyzing various real-world situations.
CLO3 : Demonstrate the ability to retrieve and manage information relating to
descriptive statistics.
TRANSFERABLE SKILLS
a. Information Management and Lifelong LearningSkills
b. Social Skills, Teamwork Skills andResponsibilities
c. Communication Skills
d. Problem Solving
e. Leadership
MAIN REFERENCE
1. C Cohn, P.M. (2017). Algebraic Numbers and Algebraic Functions. Taylor & Francis Ltd.
2. E.Walope, R .H Myers, R . (2016). Probability & Statistics for Engineers & Scientists, MyLab
Statistics Update (9th Edition). UK Pearson.
ASSESSMENT
The course assessment consists of:
iii. Continuous Assessment (CA) – 60%
iv. Final Examination (FE) /Final Assessment (FA)– 40%
MPU23052 SAINS, TEKNOLOGI & KEJURUTERAAN DALAM ISLAM
SAINS, TEKNOLOGI DAN KEJURUTERAAN DALAM ISLAM memberi pengetahuan tentang konsep Islam
sebagai al-Din dan seterusnya membincangkan konsep sains, teknologi dan kejuruteraan dalam Islam serta
impaknya, pencapaiannya dalam tamadun Islam, prinsip serta peranan syariah dan etika Islam, peranan
kaedah fiqh serta aplikasinya
HASIL PEMBELAJARAN KURSUS (CLO)
Di akhir kursus ini, pelajar akan dapat:-
CLO1 : Melaksanakan dengan yakin amalan Islam dalam kehidupan seharian
CLO2 : Menerangkan etika dan profesionalisme berkaitan sains teknologi dan
kejuruteraan dalam Islam
CLO3 : Menghubungkait minda ingin tahu dengan prinsip syariah, etika dan kaedah
fiqh dalam bidang sains, teknologi dan kejuruteraan menurut perspektif
Islam
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
KEMAHIRAN BOLEH PINDAH
a. Kemahiran komunikasi
b. Kemahiran sosial, kemahiran kerja berkumpulan & tanggungjawab
c. Nilai, sikap dan profesionalisme
d. Pengurusan informasi & pembelajaran sepanjanghayat
e. Kepimpinan
RUJUKAN UTAMA
1. Adnan, A. Ahmad, A. N. (2016). Sains Teknologi & Kejuruteraan Dalam Islam. Petaling Jaya: Penerbit
Oxford Fajar Sdn Bhd
2. Sidik, R. Mohamed, Z. Yunos, N. (2011), Pengajian Islam. Selangor : Oxford Fajar Sdn. Bhd
PENTAKSIRAN
Penilaian kursus terdiri daripada :
i. Penilaian Berterusan (CA) – 100%
ii. Peperiksaan Akhir (FE) / Penilaian Akhir (FA) – Tiada
MPU23042 NILAI MASYARAKAT MALAYSIA
NILAI MASYARAKAT MALAYSIA membincangkan aspek sejarah pembentukan masyarakat, nilai-nilai
agama, adat resam dan budaya masyarakat di Malaysia. Selain itu, pelajar dapat mempelajari tanggungjawab
sebagai individu dan nilai perpaduan dalam kehidupan di samping cabaran- cabaran dalam membentuk
masyarakat Malaysia
HASIL PEMBELAJARAN KURSUS (CLO)
Di akhir kursus ini, pelajar akan dapat:-
CLO1 : Membincangkan sejarah dan nilai dalam pembentukan masyarakat di
Malaysia
CLO2 : Menerangkan etika dan profesionalisme terhadap konsep perpaduan bagi
meningkatkan semangat patriotism masyarakat Malaysia
CLO3 : Menghubungkait minda ingin tahu dengan cabarancabaran dalam
membentuk masyarakat Malaysia
KEMAHIRAN BOLEH PINDAH
a. Kemahiran komunikasi
b. Kemahiran sosial, kemahiran kerja berkumpulan & tanggungjawab
c. Nilai, sikap dan profesionalisme
d. Pengurusan informasi & pembelajaran sepanjanghayat
e. Kepimpinan
RUJUKAN UTAMA
1. Nordin, M. & Hussiin, H. (2018). Pengajian Malaysia. Selangor: Oxford Fajar Sdn. Bhd
2. Mohd Ali, M. et al. (2016). Nilai Masyarakat Malaysia. Selangor: Oxford Fajar Sdn. Bhd
PENTAKSIRAN
Penilaian kursus terdiri daripada :
i. Penilaian Berterusan (CA) – 100%
ii. Peperiksaan Akhir (FE) / Penilaian Akhir (FA) – Tiada
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
DUE30022 COMMUNICATIVE ENGLISH 2
COMMUNICATIVE ENGLISH 2 emphasises the skills required at the workplace to describe products or
services as well as processes or procedures. This course will also enable students to make and reply to
enquiries and complaints.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Describe a product or service effectively by highlighting its features and
characteristics that appeal to a specific audience
CLO2 : Describe processes, procedures and instructions clearly by highlighting
information of concern
CLO3 : Demonstrate effective communication and social skills in handling enquiries
and complaints amicably and professionally
TRANSFERABLE SKILLS
a. Communication Skills
b. Social Skills, Teamwork Skills &Responsibilities
c. Values, Attitude and Professionalism
d. Information Management & Lifelong LearningSkills
MAIN REFERENCE
1. Searles, G.J. (2017). Workplace Communications: The Basics (7th ed.) United States: Pearson.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
MPU22012 ENTREPRENEURSHIP
ENTREPRENEURSHIP focuses on the fundamentals and concept of entrepreneurship in order to inculcate
the value and interest in students to choose entrepreneurship as a career. This course can help students to
initiate creative and innovative entrepreneurial ideas. It also emphasizes a preparation of a business plan
framework through business model canvas.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Propose the value proposition of entrepreneurial idea using Business model
Canvas
CLO2 : Develop a viable business plan by organizing business objectives
according to priorities
CLO3 : Organise the online presence business in social
media marketing platform
TRANSFERABLE SKILLS
a. Interpersonal &Communication skills
b. Personal & EntrepreneurialSkills
c. Ethics & Professionalism
MAIN REFERENCE
1. Sarimah Hanim Aman Shah, N. S. (2016). Entrepreneurship. (5th ed.) Malaysia Oxford Fajar.
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DUG30023 GREEN TECHNOLOGY COMPLIANCE
GREEN TECHNOLOGY COMPLIANCE course is designed to introduce students with fundamentals of green
technology, green practices, and green compliances towards the ultimate target of sustainable living. Students
will be exposed to different feasible technologies in achieving goals that show developments in rapidly growing
fields such as sustainability, innovation, viability and natural sources reduction. Students will also learn other
areas where green technology is implemented such as energy, transport, building, water and waste
management.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Explain green fundamentals and practices of green technology
CLO2 : Display green technology and practices concept in related areas within the
industry in Malaysia
CLO3 : Demonstrate green economy and green culture challenges to implement
green programmes
TRANSFERABLE SKILLS
a. Problem Solving and Scientific Skills
b. Communication Skills
MAIN REFERENCE
1. Jabatan Pendidikan Politeknik. (2015). Blueprint POLYGreen Politeknik Malaysia. Malaysia
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DUE50032 COMMUNICATIVE ENGLISH 3
COMMUNICATIVE ENGLISH 3 aims to develop the necessary skills in students to analyse and interpret
graphs and charts from data collected as well as to apply the job hunting mechanics effectively in their related
fields. Students will learn to gather data and present them through the use of graphs and charts. Students will
also learn basics of job hunting mechanics which include using various job search strategies, making
enquiries, and preparing relevant resumes and cover letters. The students will develop communication skills
to introduce themselves, highlight their strengths and abilities, present ideas, express opinions and respond
appropriately during job interviews.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Present gathered data in graphs and charts effectively using appropriate
language forms and functions
CLO2 : Prepare a high impact resume and a cover letter, highlighting competencies
and strengths that meet employer’s expectations
CLO3 : Demonstrate effective communication and social skills in handling job
interviews confidently
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
TRANSFERABLE SKILLS
a. Communication Skills
b. Social Skills, Teamwork Skills &Responsibilities
c. Values, Attitude and Professionalism
d. Information Management & Lifelong LearningSkills
MAIN REFERENCE
1. Bolles, R. N. (2018). What Color is Your Parachute? A Practical manual for Job Hunters and Career-
Changers. Ten Speed Press.
2. Evergreen, S. (2017). Effective Data Visualization: The Right Chart for the Right Data; SAGE
Publication.
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
DUT60019 INDUSTRIAL TRAINING
INDUSTRIAL TRAINING prepares students with employability skills and current industrial technologies in
actual working environment. This course allows students to experience the work culture of the workplace as
well as provides a platform for students to put into practice the skills and knowledge learnt. The desired
attributes include organizational orientation and professional ethics, effective communication, leadership and
teamwork, continuous learning and information management, as well as self-management and
entrepreneurial mind at the workplace.
COURSE LEARNING OUTCOMES (CLO)
Upon completion of this course, students should be able to:-
CLO1 : Perform duties in accordance with job requirements at the workplace
CLO2 : Display effective communication and social skills at the workplace
CLO3 : Integrate values, attitudes and professionalism effectively at the workplace
CLO4 : Develop responsibility of leadership and teamwork at the workplace
CLO5 : Organize information management appropriately at the workplace
CLO6 : Integrate lifelong learning skills and entrepreneurial mind at the workplace
TRANSFERABLE SKILLS
a. Communication Skills
b. Social Skills, Teamwork Skills &Responsibilities
c. Values, Attitude and Professionalism
d. Information Management & Lifelong LearningSkills
e. Management and Entrepreneurial Skills
f. f. Leadership
MAIN REFERENCE
1. Garis Panduan Latihan Industri Politeknik Malaysia, Edisi 2018
ASSESSMENT
The course assessment consists of:
i. Continuous Assessment (CA) – 100%
ii. Final Examination (FE) /Final Assessment (FA)– None
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
D PANDUAN PENDAFTARAN KURSUS
1.1 MENDAFTAR KURSUS
1.1.1 Pendaftaran kursus akan dilaksanakan pada setiap awal semester dalam tempoh selewat-
lewatnya TUJUH (7) dari tarikh rasmi pengajian bermula.
1.1.2 Pelajar perlu mendapat nasihat daripada Penasihat Akademik dan kelulusan Ketua Jabatan
Akademik masing-masing sebelum mendaftar.
1.1.3 Pelajar hendaklah mencukupkan jumlah kredit yang dibenarkan iaitu 12 hingga 20 kredit
setiap semester dengan menambah kursus-kursus lain yang ditawarkan pada semester
semasa.
1.2 MENAMBAH DAN MENGGUGUR KURSUS
1.2.1 Pelajar boleh menambah atau menggugur kursus dengan syarat jumlah kredit kursus-kursus
tidak melebihi atau tidak kurang dari kredit yang ditetapkan untuk setiap semester.
1.2.2 Penambahan dan pengguguran kursus boleh dibuat pada minggu ke tiga (3) sehingga ke
enam (6) sesi pengajian.
1.2.3 Pelajar perlu mendapatkan nasihat dan sokongan daripada Penasihat Akademik serta
mendapat kelulusan Ketua Jabatan.
1.2.4 Selepas daripada tempoh yang ditetapkan, pelajar tidak dibenarkan membuat sebarang
penambahan kursus.
1.3 MENGIKUTI KURSUS
1.3.1 Pelajar yang telah mendaftar untuk mengambil sesuatu kursus itu hendaklah mengikuti
sepenuhnya aktiviti pembelajaran bagi kursus tersebut
1.3.2 Untuk membolehkan penilaian bagi aktiviti pembelajaran yang dilaksanakan oleh seseorang
pelajar diambil kira, pelajar mestilah mencapai peratus kehadiran minimum seperti yang
dinyatakan pada perkara 3.1.
1.4 MENGULANG KURSUS
1.4.1 Bagi pelajar yang gagal kursus wajib, kursus teras dan kursus pengkhususan hendaklah;
1.4.1.1 mengambil semula kursus yang gagal pada semester sebelumnya;
1.4.1.2 bagi kes pelajar semester akhir yang gagal dua (2) atau lebih kursus pada
semester sebelumnya dikehendaki mengulang kursus yang gagal pada semester
semasa.
1.4.1.3 Mengikuti semula aktiviti-aktiviti pembelajaran bagi kursus-kursus berkenaan
sepenuhnya.
1.5 MEMPERBAIKI GRED KURSUS
1.5.1 Bagi pelajar yang mendapat Lulus dengan gred C-, D+ dan D bagi mana-mana kursus;
1.5.1.1 Pelajar dibenarkan untuk memperbaiki gred kursus hanya sekali sahaja sepanjang
pengajian bagi kursus tersebut.
1.5.1.2 Pelajar perlu mengikuti semula aktiviti-aktiviti pembelajaran bagi kursus-kursus
berkenaan sepenuhnya pada mana-mana semester pendek.
1.5.1.3 Keputusan bagi pelajar yang memperbaiki gred kursus akan diambil dari gred
terbaik.
1.5.1.4 Jumlah kredit yang perlu diambil oleh pelajar yang memperbaiki Gred Kursus tidak
boleh melebihi dua puluh (20) kredit kecuali pada keadaan-keadaan yang tidak
memungkinkan pelajar berbuat demikian dan mendapat kelulusan Ketua Jabatan
Akademik.
1.5.1.5 Tempoh maksimum pengajian bagi sesuatu kursus masih terpakai kepada pelajar
yang memperbaiki Gred Kursus.
1.6 TEMPOH MASA PENDAFTARAN
1.6.1 Pendaftaran Kursus – 1 minggu selepas sesi pengajian bermula.
Tambah dan Gugur Kursus - 6 minggu selepas sesi pengajian bermula
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
E PANDUAN PENGECUALIAN DAN PEMINDAHAN KREDIT
2.0 PENGENALAN
Pengecualian kursus di politeknik adalah berdasarkan kepada konsep persamaan kursus. Garis
panduan ini menerangkan prosedur dan syarat-syarat untuk menentukan persamaan kursus yang
diambil sebelum ini oleh pelajar-pelajar dengan kursus yang ditawarkan dalam program semasa di
Politeknik. Garis panduan ini juga menyenaraikan kursus-kursus yang dikenal pasti dapat diberi
pengecualian serta akan menerangkan prosedur bagi kes-kes yang memerlukan keputusan rasmi
dari pihak Politeknik sendiri berkenaan isu-isu pengecualian kursus.
2.1 DEFINISI
2.1.1 Gred
Gred ertinya tahap prestasi yang dinilai dalam bentuk abjad bagi menunjukkan prestasi
pelajar bagi kursus.
2.1.2 Himpunan Purata Nilai Mata (HPNM)
Purata Nilai Mata (PNM) yang diperolehi oleh pelajar dalam semua peperiksaan yang
diambil setakat ini adalah dikira seperti berikut:
HPNM = Jumlah Mata Kredit yang diperolehi bagi semua semester hingga kini
Jumlah Kredit yang diperolehi bagi semua semester hingga kini
2.1.3 Kredit
Pertimbangan kredit yang diberikan kepada kursus bergantung beberapa faktor seperti
berikut:
i. Kepentingan kursus.
ii. Tahap kesukaran kursus.
iii. Jumlah jam kuliah, tutorial dan kursus praktikal dalam seminggu.
2.1.4 Nilai Kredit
Nilai kredit adalah hasil daripada nilai mata dan kredit untuk setiap kursus.
2.1.5 Nilai Mata
Nilai mata adalah mata dalam bentuk nombor yang ditentukan dalam beberapa kumpulan
seperti yang termaktub dalam sistem penggredan.
2.1.6 Pengecualian Kursus
Jumlah Mata Kredit yang diperolehi bagi semua semester hingga kini Jumlah Kredit yang
diperolehi bagi semua semester hingga kini
2.1.7 Purata Nilaian Mata (PNM)
Purata nilaian mata pelajar adalah kredit purata bagi setiap semester yang dikira seperti
berikut:
PNM = Jumlah mata kredit yang diperolehi dalam semester semasa
Jumlah kredit yang diambil pada semester
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
2.1.8 Sistem Gred
Markah Nilai Mata Gred Status
90-100 4.00 A+ Sangat Cemerlang
80-89 4.00 A Cemerlang
75-79 3.67 A-
70-74 3.33 B+ Kepujian
65-69 3.00 B Kepujian
60-64 2.67 B- Kepujian
55-59 2.33 C+
50-54 2.00 C Lulus
47-49 1.67 C- Lulus
44-46 1.33 D+ Lulus
40-43 1.00 D Lulus
30-39 0.67 E Lulus
20-29 0.33 E- Lulus
0-19 0.00 F Gagal
Gagal
Gagal
2.2 SYARAT PENGECUALIAN KURSUS
2.2.1 Pengalaman Kerja
Pelajar-pelajar yang mempunyai sekurang-kurangnya 2 tahun pengalaman bekerja dalam
bidang berkaitan boleh memohon pengecualian daripada mengikuti latihan industri.
Pengalaman kerja perlu dibuktikan dengan dokumen sokongan seperti surat / sijil dari
majikan, laporan kerja / portfolio dan temuduga.
2.2.2 Matapelajaran Sijil Pelajaran Malaysia (SPM)
Kursus subjek / teknikal dan vokasional yang mempunyai sekurang-kurangnya 85% daripada
kandungan yang sama dengan kursus di politeknik dan pelajar mempunyai sekurang-
kurangnya gred B3 (atau setara) pada peperiksaan SPM.
2.2.3 Lepasan Matrikulasi/STPM
Pengecualian boleh diberikan jika persamaan kandungan kursus adalah sekurang-
kurangnya 85% dengan sekurang-kurangnya gred E.
2.2.4 Program Sijil Kemahiran Malaysia (SKM)
Pengecualian boleh diberikan jika persamaan kandungan kursus adalah sekurang-
kurangnya 85% daripada kursus politeknik.
2.2.5 Graduan Sistem Pendidikan Luar
Kelayakan dari sistem pendidikan asing bersamaan dengan kelayakan SPM boleh
dipertimbangkan untuk pengecualian bagi kursus-kursus yang mempunyai sekurang-
kurangnya 85% kandungan kursus politeknik yang berkaitan dan mencapai sekurang-
kurangnya gred 3B. Pengecualian akan diberikan berdasarkan pertimbangan.
2.2.6 Graduan Program Sijil Meneruskan Peringkat Diploma
Graduan dari program sijil politeknik yang menyambung pengajian ke tahap diploma, kursus
yang diambil semasa peringkat sijil akan dikecualikan secara automatik. Kursus yang
dikecualikan tidak boleh didaftarkan semula. Graduan dari sijil politeknik yang mengikuti
program diploma dikategorikan sebagai berikut:
i. Program dan bidang yang sama
Pelajar perlu mengambil kursus tahap 4 dan 5 serta mana-mana kursus yang tidak
diambil di peringkat sijil. Pengecualian juga diberikan bagi kursus pengajian am dari
tahap 1 ke tahap 3. Sila rujuk lampiran 1 untuk menentukan kredit minimum dan
kursus yang perlu diambil.
ii. Program yang berbeza tetapi bidang yang sama
Pelajar perlu mengambil kursus tahap 4 dan 5 serta mana-mana kursus yang tidak
diambil di peringkat sijil. Sila rujuk lampiran 1 untuk menentukan kredit minimum dan
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
beberapa kursus yang perlu diambil.
iii. Pengecualian mengikuti Latihan Industri
Bekas graduan politeknik dikecualikan daripada mengikuti latihan industri.
iv. Pelajar Separuh Masa
Pelajar Separuh Masa yang diberi program sepenuh masa adalah dikecualikan
daripada mengikuti semua kursus yang telah diambil.
2.2.7 Sijil Graduan dari politeknik dengan menggunakan sijil SPM yang membuat permohonan
semula bagi program Sijil / diploma. Pelajar layak untuk pengecualian kursus mengikut Fasal
5.9.1 (b) dan lulus kursus dengan Gred B minimum atau Nilai Mata 3.00.
2.2.8 Bukan graduan Politeknik
Pelajar-pelajar yang sedang mengikuti program sijil/ diploma di politeknik politeknik atau
bekas, yang berhenti/ digantung daripada program mereka, adalah berhak untuk
pengecualian mengikut Fasal 5.9.1 (b) dan Lulus dengan sekurang-kurangnya Gred B atau
Nilai Mata 3.00.
2.2.9 Pengecualian bagi lepasan pelajar Institusi Pengajian Tinggi
Lepasan pelajar institusi pengajian tinggi tempatan atau luar negara juga boleh memohon
untuk pengecualian kursus:
i. Pengecualian Kursus
Pengecualian kursus akan dipertimbangkan berdasarkan kepada beberapa situasi.
Jabatan Politeknik yang berkaitan akan mengkaji permohonan bagi memenuhi
syarat-syarat berikut:
a) Peratus persamaan bagi kandungan kursus berkaitan dan gred yang diperoleh
i) Kandungan kursus Institusi Pengajian Tinggi mempunyai sekurang-
kurangnya 85% persamaan DAN pelajar kursus politeknik mencapai gred B
minimum atau Nilai mata 2.67 atau setaraf ATAU
ii) Kandungan kursus Institusi Pengajian Tinggi yang diiktiraf oleh LAN / MQA
mempunyai sekurang-kurangnya 85% persamaan dengan kursus DAN
pelajar politeknik mencapai sekurang-kurangnya gred B atau Nilai Mata 2.67
atau setaraf
iii) Kandungan kursus asing (luar negara) bagi Institusi Pengajian Tinggi diiktiraf
oleh JPA, mempunyai kandungan kursus yang sama sekurang-kurangnya
85% daripada politeknik DAN pelajar mencapai sekurang-kurangnya Gred B
atau Nilai Point 2.67 atau setara.
b)Kredit maksimum yang dibenarkan
Jam kredit maksimum yang dibenarkan untuk pengecualian termasuk Latihan
Industri ialah:
i) Diploma – 30 kredit
ii. Kursus yang tidak dikecualikan
Bekas pelajar Institusi Pengajian Tinggi tidak akan mendapatkan pengecualian
bagi kursus-kursus berikut:
a) Pengajian Islam
b) Pendidikan Moral
c) Tamadun Islam
d) Bahasa Inggeris Bagi Teknikal / Komersial
e) Kursus Matematik
f) Sains Bagi Juruteknik
g) Bahasa Melayu
2.2.10 Tarikh Akhir Pendaftaran Pengecualian Kursus
Pindahan kredit dan pengecualian kursus boleh dipohon dalam tempoh TIGA (3) minggu
selepas bermulanya sesi pertama pengajian sekiranya memenuhi kriteria yang ditetapkan di
dalam Garis Panduan CTCE Politeknik Malaysia yang sedang berkuatkuasa.
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
2.3 PROSEDUR KELULUSAN PENGECUALIAN KURSUS
Prosedur untuk mendapatkan kelulusan bagi pengecualian kursus adalah seperti berikut:
2.3.1 Setiap jabatan perlu membentuk satu Jawatankuasa Akademik Jabatan yang terdiri
daripada:
i) Ketua Jabatan (Pengerusi)
ii) Ketua Program
iii) Pensyarah Kursus Berkaitan
iv) Pegawai Kokurikulum (jika kokurikulum adalah terlibat)
v) Pegawai Peperiksaan
2.3.2 Pelajar akan memohon kepada Ketua Jabatan dan dibentangkan di jabatan mesyuarat
Jawatankuasa Akademik.
2.3.3 Bagi kes-kes yang telah dikenal pasti dalam Garis Panduan ini, kelulusan segera boleh
diberikan.
2.3.4 Bagi kes-kes yang belum dikenal pasti secara khusus dalam Garis Panduan ini,
jawatankuasa itu perlu membuat perbandingan untuk menentukan peratusan persamaan
kandungan kursus. Pengecualian boleh diberikan jika syarat-syarat dalam Perkara 5
dipenuhi.
2.3.5 Bagi kes 2.3.4, Ketua Jabatan dikehendaki untuk memaklumkan keputusan kepada
Pengarah Politeknik mengenai pengecualian kursus. Politeknik dikehendaki menghantar
salinan keputusan kepada Bahagian Pembangunan dan Penilaian Kurikulum, Jabatan
Pengajian Politeknik dalam tempoh dua minggu dari tarikh keputusan dibuat.
2.4 KELULUSAN PENGECUALIAN KURSUS
Kelulusan bagi pengecualian kursus adalah hak politeknik dan keputusan adalah muktamad.
F PANDUAN AKADEMIK
3.0 SISTEM NILAIAN MATA
Sistem penilaian Politeknik Kementerian Pendidikan Malaysia adalah berdasarkan kaedah penilaian
kuantitatif prestasi pelajar di dalam sesuatu program yang dikenali sebagai Sistem Nilaian Mata
(SNM).
Mengikut SNM, prestasi pelajar bagi sesuatu kursus adalah berdasarkan kepada Sistem Gred yang
mana pencapaian pelajar dinilai menggunakan dua (2) ukuran iaitu :
i. Purata Nilaian Mata (PNM) or Grade Point Average (GPA)
PNM = Jumlah Mata Kredit yang diperolehi di dalam semester semasa
Jumlah Jam Kredit yang diambil di dalam semester semasa
ii. Himpunan Purata Nilaian Mata (HPNM) or Cumulative Grade Point Average(CGPA)
HPNM = Jumlah Mata Kredit yang diperolehi bagi semua semester hingga kini
Jumlah Jam Kredit yang diperolehi bagi semua semester hingga kini
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Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
3.1 SYARAT KELAYAKAN UNTUK MENDUDUKI PEPERIKSAAN
Pelajar hendaklah memenuhi syarat-syarat berikut sebelum layak menduduki peperiksaan;
3.1.1 telah mendaftar kursus berkenaan;
3.1.2 telah menghadiri 80% atau lebih kuliah/tutorial/amali bagi jangkamasa yang ditetapkan:
Peratus kehadiran pelajar dikira seperti berikut:
% Kehadiran = Jumlah Kehadiran Sebenar (jam) x 100%
Jumlah Kehadiran Sepatutnya (jam)
3.2 JIKA SESEORANG PELAJAR ITU TIDAK MEMENUHI SYARAT PADA PERKARA DIATAS
TANPA ALASAN MUNASABAH;
3.2.1 pelajar itu tidak layak menduduki peperiksaan akhir;
3.2.2 pelajar akan diberi Gred F dengan Nilai Mata 0.00 bagi kursus berkenaan; dan
3.2.3 pelajar dianggap telah mengambil dan gagal kursus berkenaan.
3.2.4 dalam keadaan tertentu Pengarah boleh menggunakan budi bicaranya untuk membuat
keputusan.
3.3 JIKA SESEORANG PELAJAR ITU MEMPUNYAI MASALAH KESIHATAN DAN TIDAK
MEMENUHI SYARAT DIATAS;
3.3.1 pelajar hendaklah mengemukakan surat akaun doktor. Surat akaun doktor swasta adalah
terhad kepada dua (2) hari berturut-turut dan tidak melebihi lapan (8) hari sesemester.
3.3.2 pelajar tidak layak untuk menduduki peperiksaan akhir;
3.3.3 keseluruhan penilaian pelajar tersebut adalah terbatal;
3.3.4 pelajar perlu mengambil semula kursus tersebut dan dikira sebagai mengambil kursus
berkenaan untuk kali pertama; atau
3.3.5 dalam keadaan tertentu, Pengarah boleh menggunakan budi bicaranya dalam
melaksanakan arahan-arahan dalam perkara 3.3.1, 3.3.2 dan 3.3.3.
3.4 JIKA SESEORANG PELAJAR ITU DIGANTUNG PENGAJIAN DISEBABKAN TINDAKAN
TATATERTIB MENGIKUT AKTA 174 DAN TIDAK MEMENUHI SYARAT PADA PERKARA 2.1.2;
3.4.1 pelajar tidak layak untuk menduduki peperiksaan akhir;
3.4.2 keseluruhan penilaian pelajar tersebut adalah terbatal;
3.4.3 pelajar perlu mengambil semula kursus tersebut dan dikira sebagai mengambil kursus
berkenaan untuk kali pertama; dan
3.4.4 semester berkenaan diambilkira sebagai tempoh pengajian.
3.4.5 Perkara 3.1, 3.2, 3.3 dan 3.4 adalah juga terpakai untuk kursus yang dinilai secara kerja
kursus atau penilaian berterusan sahaja.
3.5 PENYELEWENGAN AKADEMIK
3.5.1 Pelajar tidak dibenarkan melakukan mana-mana penyelewengan akademik seperti berikut :
i. meniru atau cubaan meniru atau memberi tiru dalam penilaian
ii. menipu atau cubaan menipu dalam penilaian.
3.5.2 Larangan Terhadap Plagiarism (Akta 174). Seseorang pelajar tidak boleh memplagiat apa-apa
idea, penulisan, data atau ciptaan orang lain.
3.5 SEKIRANYA PELAJAR TIDAK HADIR TANPA ALASAN YANG KUKUH, PENSYARAH KURSUS
AKAN MENGELUARKAN:
3.5.1 Surat amaran akan dikeluarkan berdasarkan jumlah jam tidak hadir seperti yang ditunjukkan
dalam Jadual 1.
33
Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
Pensyarah/Jam Jumlah jam tidak
Praktikal/Minggu hadir
12
24
36
48
5 10
6 12
Jadual 1: Jadual mengenai surat amaran dan jumlah jam tidak hadir
3.6 SURAT TUNJUK SEBAB
3.6.1 Surat tunjuk sebab akan dikeluarkan oleh pensyarah modul jika kehadiran pelajar adalah
kurang daripada 80% seperti yang ditunjukkan dalam Jadual 2.
3.6.2 Pelajar diwajibkan untuk memberi maklum balas terhadap surat tunjuk sebab dalam tempoh
lima (5) hari bekerja dari tarikh ia dikeluarkan.
3.6.3 Jika surat tunjuk sebab / alasan yang munasabah tidak dikemukakan dalam tempoh yang
dinyatakan, pelajar akan dianggap tidak hadir tanpa alasan yang sah. Oleh itu, pelajar akan
dibenarkan menduduki peperiksaan akhir dan semua markah penilaian berterusan bagi
modul tertentu akan menjadi tidak sah.
3.7 KATEGORI KEPUTUSAN PENILAIAN
Keputusan Penilaian bagi setiap semester akan dikategorikan kepada;
3.7.1 Lulus Penuh (LP)
Pelajar semester akhir yang memperolehi HPNM bersamaan atau lebih daripada 2.00 dan
memenuhi syarat serta layak dianugerahkan sijil;
3.7.2 Kedudukan Baik (KB)
Pelajar memperolehi HPNM bersamaan atau lebih daripada 2.00;
3.7.3 Kedudukan Bersyarat (KS)
Pelajar memperolehi HPNM bersamaan atau lebih daripada 1.60 dan kurang daripada 2.00;
3.7.4 Gagal dan Diberhentikan (GB)
Kedudukan Gagal dan Diberhentikan akan diberikan kepada pelajar yang;
a. Memperolehi HPNM kurang daripada 1.60;
b. Memperolehi PNM kurang daripada 1.00 kecuali bagi pelajar semester akhir, semester
pendek dan pelajar Kursus Secara Sambilan.
c. Gagal sesuatu kursus sebanyak tiga (3) kali termasuk peperiksaan akhir khas atau
penilaian khas;
d. Memperolehi keputusan KS tiga (3) kali berturut-turut;
e. Gagal Latihan Industri sebanyak dua (2) kali; atau
f. Telah melampaui tempoh maksimum pengajian sesuatu program.
G PANDUAN RAYUAN KEPUTUSAN PEMARKAHAN
4.0 Pelajar yang ingin membuat rayuan ke atas keputusan penilaiannya boleh berbuat demikian secara
bertulis kepada Jawatankuasa Peperiksaan Politeknik dalam tempoh empat belas (14) hari daripada
tarikh keputusan rasmi. Rayuan hendaklah disertakan dengan alasan-alasan yang munasabah dan
bukti-bukti berkaitan.
Pelajar akan dikenakan bayaran sebanyak RM 50.00 bagi setiap rayuan yang dikemukakan dan
hendaklah dibuat dalam bentuk Kiriman Wang/Wang Pos atas nama “PENGARAH POLITEKNIK”
yang berkenaan.
34
Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
4.1 PELAJAR SEMESTER AKHIR
Keputusan rayuan akan dimaklumkan kepada pelajar oleh Jawatankuasa Peperiksaan Politeknik
dalam tempoh empat belas (14) hari dari tarikh penerimaan keputusan rayuan daripada Lembaga
Peperiksaan. Keputusan rayuan adalah muktamad.
4.2 PELAJAR BUKAN SEMESTER AKHIR
Keputusan rayuan akan dimaklumkan kepada pelajar oleh Pegawai Peperiksaan dalam tempoh
empat belas (14) hari dari tarikh penerimaan keputusan rayuan daripada Jawatankuasa Peperiksaan
Politeknik. Keputusan rayuan adalah muktamad.
4.3 PENYEMAKAN SEMULA SKRIP JAWAPAN
4.2.1 Pelajar yang ingin membuat penyemakan semula skrip jawapan sesuatu kursua hendaklah
mengemukakan permohonan secara bertulis kepada Jawatankuasa Peperiksaan Politeknik
dalam tempoh empat belas (14) hari dari tarikh keputusan rasmi diumumkan.
4.2.2 Pelajar akan dikenakan bayaran sebanyak RM25.00 bagi setiap kursus dan hendaklah
4.2.3 dibuat dalam bentuk KirimanWang/Wang Pos atas nama “PENGARAH POLITEKNIK” yang
berkenaan.
Keputusan semakan semula pelajar akan dimaklumkan dalam tempoh empat belas (14) hari
dari tarikh penerimaan keputusan rayuan daripada Jawatankuasa Peperiksaan Politeknik.
Keputusan semakan adalah muktamad.
4.4 PENGANUGERAHAN
Pelajar dianggap telah menamatkan pengajian dan layak dianugerahkan sijil diploma bagi sesuatu
program yang ditetapkan sekiranya telah memenuhi criteria berikut :
4.5.1 Lulus semua kursus yang ditetapkan bagi program berkenaan;
4.5.2 Mendapat HPNM bersamaan atau lebih daripada 2.00;
4.5.3 Memperolehi sepenuhnya jumlah kredit yang ditetapkan bagi sesuatu program; dan
4.5.4 Telah diperakui oleh Lembaga Peperiksaan.
H PANDUAN PENGANUGERAH PELAJAR CEMERLANG POLITEKNIK
5.0 KATEGORI ANUGERAH
a. Anugerah Ketua Jabatan (AKJ)
b. Pingat Ketua Jabatan (PKJ)
c. Anugerah Projek Terbaik (APT)
d. Anugerah Khas
e. Anugerah Kecemerlangan Akademik dan Kokurikulum
f. Anugerah Pengarah
5.1 ANUGERAH KETUA JABATAN (AKJ)
Anugerah ini akan diberikan kepada para pelajar yang telah mencapai tahap prestasi akademik yang
cemerlang pada semester dinilai kecuali ketika menjalani latihan industri. Bilangan penerima
anugerah ini adalah tidak terhad.
5.1.1 Penerima akan dianugerahkan:
i. Sijil AKJ yang ditandatangani oleh Ketua Jabatan dan disampaikan pada Majlis
Anugerah Ketua Jabatan masing-masing.
ii. Slip Keputusan Penilaian Akhir Semester bercetak dengan perkataan ‘Anugerah
Ketua Jabatan’.
35
Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
5.1.2 Syarat-syarat Penganugerahan
i. Mendapat keputusan Kedudukan Baik (KB) dengan Purata Nilai Mata (PNM)
bersamaan atau melebihi 3.50 pada semester yang dinilai.
ii. Telah mencapai Nilai Mata bersamaan atau melebihi daripada 2.00 bagi setiap
kursus yang diambil pada semester yang dinilai.
iii. Telah mengambil jumlah kredit bersamaan 12 kredit (pelajar sepenuh masa) dan 5
kredit bagi pelajar Kursus Secara Sambilan (KSS) atau lebih pada semester yang
dinilai seperti yang telah ditetapkan dalam buku ‘Arahan - Arahan Peperiksaan dan
Kaedah Penilaian Politeknik Kementerian Pendidikan Tinggi Malaysia’.
iv. Tidak pernah dikenakan tindakan tatatertib (melibatkan prosiding) oleh Pihak
Berkuasa Tatatertib Politeknik pada semester yang dinilai.
5.1.3 Kaedah Penganugerahan
i. Keputusan penilaian akhir bagi setiap semester akan digunakan sebagai asas
penganugerahan.
ii. Keputusan penganugerahan akan disenarai dan disahkan dalam Mesyuarat
Jawatankuasa Peperiksaan Politeknik.
iii. Keputusan Jawatankuasa Peperiksaan Politeknik adalah muktamad.
5.2 PINGAT KETUA JABATAN (PKJ)
Anugerah ini akan diberikan kepada pelajar yang telah mencapai tahap prestasi akademik yang
cemerlang dengan Himpunan Purata Nilai Mata (HPNM) bersamaan atau melebihi 3.50 pada
semester akhir pengajian.
5.2.1 Penerima akan dianugerahkan:
i. Mendapat keputusan Lulus Penuh (LP) dengan Himpunan Purata NiIai Mata (HPNM)
bersamaan atau melebihi 3.50 pada semester akhir pengajian.
ii. Tidak pernah dikenakan tindakan tatatertib (melibatkan prosiding) oleh Pihak
Berkuasa Tatatertib Politeknik.
5.2.2 Syarat-syarat Penganugerahan
i. Mendapat keputusan Lulus Penuh (LP) dengan Himpunan Purata NiIai Mata (HPNM)
bersamaan atau melebihi 3.50 pada semester akhir pengajian.
ii. Tidak pernah dikenakan tindakan tatatertib (melibatkan prosiding) oleh Pihak
Berkuasa Tatatertib Politeknik.
5.2.3 Kaedah Penganugerahan
i. Keputusan penilaian semester akhir akan digunapakai sebagai asas
penganugerahan.
ii. Keputusan penganugerahan disenarai dan disahkan dalam Mesyuarat
Jawatankuasa Peperiksaan Politeknik.
iii. Keputusan Jawatankuasa Peperiksaan Politeknik adalah muktamad.
5.3 ANUGERAH PROJEK TERBAIK (APT)
Anugerah ini akan disampaikan kepada kumpulan pelajar yang telah Berjaya menghasilkan projek
semester akhir yang terbaik di politeknik berkenaan bagi setiap sesi pengajian. Kriteria pemarkahan
bagi APT ini adalah merujuk kepada Borang Pencalonan Anugerah Projek Terbaik.
5.3.1 Penerima akan dianugerahkan:
i. Sijil APT bagi setiap ahli kumpulan yang ditandatangani oleh pengarah politeknik;
ii. Wang tunai atau cek bernilai sekurang-kurangnya RM 500.00;
iii. Plak iringan (setiap ahli kumpulan); dan
iv. Piala pusingan (Jika perlu).
36
Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
5.3.2 Kaedah Penganugerahan dan Kelayakan Penerima
i. Anugerah disampaikan pada majlis konvokesyen politeknik.
ii. Calon bagi APT akan dipilih oleh Jawatankuasa Kecil Pemilihan menggunakan
Borang Pencalonan Anugerah Projek Terbaik sebelum di angkat ke Jawatankuasa
Induk Pemilihan.
iii. Jawatankuasa Induk Pemilihan akan membuat pemilihan berdasarkan markah
tertinggi dalam Borang Ringkasan Pencalonan Projek Terbaik
iv. Semua ahli kumpulan layak menerima anugerah ini walaupun terdapat ahli kumpulan
yang belum berstatus graduan dan masih pelajar politeknik.
v. Keputusan Jawatankuasa Kecil Pemilihan adalah muktamad.
5.4 ANUGERAH KHAS
Calon-calon bagi anugerah ini adalah terdiri daripada graduan yang mempunyai keterampilan diri
unggul dan telah dibuktikan berjaya dalam mengharumkan nama politeknik di peringkat tertinggi.
Graduan yang layak diberikan anugerah ini telah mendapat pengiktirafan daripada pihak luar yang
dibuktikan sahih. Semua bentuk anugerah akan disampaikan semasa majlis konvokesyen politeknik.
5.4.1 Penerima akan dianugerahkan:
i. Sijil Anugerah Khas yang ditandatangani oleh pengarah politeknik atau pihak luar;
ii. Wang tunai atau cek ; dan
iii. Plak iringan
5.4.2 Syarat-syarat Penganugerahan
i. Mendapat keputusan Lulus Penuh (LP) dengan HPNM pada semester akhir
bersamaan atau melebihi 3.30.
ii. Telah mencapai Nilai Mata bersamaan atau melebihi daripada 2.00 bagi setiap
kursus yang telah diambil.
iii. Bergiat secara aktif di dalam bidang kokurikulum.
iv. Calon mesti mencapai jumlah markah minimum 80% dalam pemarkahan APCP.
v. Tidak pernah dikenakan tindakan tatatertib (melibatkan prosiding) oleh Pihak
Berkuasa Tatatertib (PBT) politeknik.
5.4.3 Kaedah Pencalonan dan Pemilihan
i. Anugerah ini diberikan kepada lulusan terbaik daripada mana-mana jabatan yang
berkelayakan bagi setiap sesi pengajian ketika majlis konvokesyen politeknik.
ii. Boleh diberikan kepada lebih daripada seorang penerima bagi setiap sesi pengajian.
iii. Pengiktirafan luar, keputusan penilaian semua semester, rekod dan sijil aktiviti, serta
borang penilaian Anugerah Khas akan diguna pakai sebagai asas pencalonan.
iv. Calon akan dipilih oleh Jawatankuasa Kecil Pemilihan menggunakan Borang
Pencalonan Anugerah Khas.
v. Jawatankuasa Induk Pemilihan akan membuat pemilihan berdasarkan markah dalam
Borang Pencalonan Anugerah Khas.
vi. Keputusan Jawatankuasa Induk Pemilihan adalah muktamad.
5.5 ANUGERAH KECEMERLANGAN AKADEMIK DAN KOKURIKULUM
Penerima anugerah ini terdiri daripada lulusan yang telah menamatkan pengajiannya di politeknik.
Penerima anugerah adalah pelajar yang telah mencapai tahap prestasi akademik dan kokurikulum
yang cemerlang sepanjang tempoh pengajian. Bilangan penerima adalah terhad kepada seorang
bagi setiap jabatan dengan memenuhi syarat yang ditetapkan. Anugerah ini akan disampaikan pada
majlis konvokesyen Politeknik. Penerima anugerah ini boleh dicalonkan sebagai penerima Biasiswa
Pelajar Cemerlang Politeknik bagi melanjutkan pengajian di peringkat ijazah pertama tertakluk
kepada syarat-syarat semasa.
5.5.1 Penerima akan dianugerahkan:
i. Sijil Anugerah Kecemerlangan Akademik dan Kokurikulum yang ditandatangani oleh
pengarah;
ii. Wang tunai atau cek; dan
iii. Plak iringan
37
Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
5.5.2 Syarat-syarat Penganugerahan
i. Mendapat keputusan Lulus Penuh (LP) dengan HPNM pada semester akhir
bersamaan atau melebihi 3.60.
ii. Telah mencapai Nilai Mata bersamaan atau melebihi daripada 2.00 bagi setiap
kursus yang telah diambil.
iii. Bergiat secara aktif di dalam bidang kokurikulum.
iv. Calon mesti mencapai jumlah markah minimum 85% dalam pemarkahan APCP.
v. Pelajar mesti menamatkan pengajian dalam tempoh minimum yang telah ditetapkan
(Graduate on Time).
vi. Tidak pernah dikenakan tindakan tatatertib (melibatkan prosiding) oleh Pihak
Berkuasa Tatatertib (PBT) politeknik.
5.5.3 Kaedah Pencalonan dan Pemilihan
i. Anugerah ini diberikan kepada lulusan terbaik daripada mana-mana jabatan yang
berkelayakan bagi setiap sesi pengajian ketika majlis konvokesyen politeknik.
ii. Penerima anugerah terdiri daripada seorang penerima sahaja bagi setiap jabatan
pada setiap sesi pengajian.
iii. Keputusan penilaian semua semester, rekod dan sijil kegiatan sukan dan
kokurikulum akan diguna pakai sebagai asas pencalonan.
iv. Jawatankuasa Kecil Pemilihan akan membuat pemilihan berdasarkan markah
tertinggi dalam Borang Pencalonan Anugerah Kecemerlangan Akademik &
Kokurikulum
v. Keputusan Jawatankuasa Kecil Pemilihan adalah muktamad.
5.6 ANUGERAH PENGARAH
Anugerah ini merupakan PENGANUGERAHAN TERTINGGI kepada pelajar politeknik. Seorang
penerima Anugerah Kecemerlangan Akademik dan Kokurikulum terbaik akan dipilih dan disahkan
oleh Jawatankuasa Induk Pemilihan (JIP). Anugerah ini akan disampaikan pada Majlis Konvokesyen
Politeknik. Penerima anugerah ini boleh dicalonkan sebagai penerima Biasiswa Pelajar Cemerlang
Politeknik bagi melanjutkan pengajian di peringkat ijazah pertama tertakluk kepada syarat-syarat
semasa.
5.6.1 Penerima akan dianugerahkan:
i. Sijil Anugerah Pengarah Politeknik yang ditandatangani oleh pengarah Politeknik;
ii. Wang tunai atau cek; dan
iii. Plak iringan.
5.6.2 Kaedah Pencalonan dan Pemilihan:
i. Anugerah ini diberikan kepada seorang lulusan terbaik politeknik bagi setiap sesi
pengajian ketika majlis konvokesyen politeknik
ii. Jawatankuasa Induk Pemilihan akan membuat pemilihan berdasarkan markah
tertinggi dalam Borang Ringkasan Pencalonan Anugerah Pengarah.
iii. Keputusan Jawatankuasa Induk Pemilihan adalah muktamad.
iv. Keputusan Jawatankuasa Induk Pemilihan adalah muktamad.
I PANDUAN PENGGUNAAN PERALATAN SUKAN
6.0 PERATURAN PEMINJAMAN DAN PEMULANGAN PERALATAN SUKAN
i. Peminjam perlu mengisi borang yang telah disediakan di JSKK.
ii. Peminjaman dan pemulangan peralatan hanya boleh dilakukan ketika waktu pejabat (8.30 pagi
– 5.30 petang).
iii. Tempoh pinjaman adalah maksimum tiga (3) hari sahaja.
iv. Semua peralatan yang dipinjam hendaklah digunakan dengan betul dan dijaga dengan baik.
v. Sebarang kehilangan atau kerosakan peralatan hendaklah dilaporkan kepada pegawai di
JSKK.
38
Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
vi. Peminjam yang menghilangkan peralatan perlu menggantikannya semula dengan alat yang
setara dengannya.
vii. Semua peralatan yang dipinjam mesti dipulangkan walau dalam apa jua keadaan.
viii. Peminjam yang gagal mematuhi peraturan yang ditetapkan akan dikenakan tindakan yang
sewajarnya.
6.1 KAEDAH PINJAMAN PERALATAN
Ambil dan lengkapkan Hantar borang pinjaman Dapatkan pengesahan
borang sekurang peralatan beserta dari Pegawai di JSKK
kurangnya sehari salinan kad pelajar
sebelum tarikh pinjaman
Dapatkan peralatan yang Pulang peralatan yang
ingin dipinjam dipinjam ke JSKK
mengikut tarikh yang
dimaklumkan dalam
borang
J KELAB TEKNOLOGI MAKANAN (KETEMA)
7.0 Kelab Teknologi Makanan (KETEMA) telah ditubuhkan pada
tahun 2000 yang bertujuan menjadi penggerak kepada
pelajar-pelajar dibawah Jabatan Teknologi Makanan (JTM).
Semua pelajar di bawah JTM adalah ahli kepada kelab yang
ditubuhkan ini. KETEMA ditubuhkan bertujuan sebagai gerak
kerja ko-kurikulum yang penting bagi melengkapkan
pengetahuan dan pengalaman pelajar dalam berorganisasi
sepanjang pengajian di politeknik. Menerusi kelab ini, perkembangan sosial, minat dan
bakat dapat diseimbangkan dengan perkembangan mental pelajar-pelajar.
39
Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
7.1 ANTARA PROGRAM YANG TELAH DIJALANKAN OLEH KETEMA
Program Kerohanian
Program Anugerah Ketua Jabatan
Program Malam Pragraduan
Sambutan Bulan Kemerdekaan
Program CSR
Lain-lain Program
40
Buku Panduan Pelajar – Program Diploma Teknologi Makanan Pengurusan Halal
TERIMA
KASIH
41
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