Established in 1967, the school began with only four full-time academic staff and 25 students. In a short time it developed into a professional training centre with its own building, complete with the training restaurant Sri Impian, the coffee house Coal Mine, accommodation rooms, a pastry kitchen, a restaurant kitchen and training kitchens that simulated real industry operations.
This was where the early generation of hotel managers, professional chefs, catering administrators and tourism practitioners were trained, building Malaysia’s reputation on the hospitality stage. The curriculum combined academic study, industrial training and real operational experience, producing graduates who were not only skilled managers but also prepared to lead.
Background
- The ITM School of Hotel and Catering was established in 1967.
- It was founded to meet the need for trained executive personnel for the growing hospitality industry.
- Initial intake:
- 4 full-time lecturers
- 25 students
- At the time of this publication:
- 24 full-time lecturers
- 293 diploma students
- 100 short-course students
Training facilities
- A dedicated school building.
- Training restaurant Sri Impian.
- Coffee House Coal Mine.
- 12 training accommodation rooms:
- 4 twin rooms
- 4 single rooms
- 4 suites
- Own housekeeping department.
- Pastry kitchen.
- Restaurant kitchen.
- Three basic culinary training kitchens.
Programs offered
- Diploma in Hotel and Catering Management.
- Diploma in Institutional Catering Management.
- Chef Training Diploma.
- Diploma in Tourism Administration.
- Certificates in Hotel and Restaurant Services:
- Waiting
- Front Office Reception
- Housekeeping
- Assistant Cook
Duration of study
- All diploma programs: 3 years.
- Certificate courses:
- Waiting – 3 months
- Front Office Reception – 3 months
- Housekeeping – 3 months
- Assistant Cook – 6 months
Study emphasis
- Hotel management.
- Kitchen management.
- Restaurant operations.
- Accounting.
- Marketing.
- Human resource management.
- English language.
- French or Japanese language.
- Mandatory industrial training.
Industrial training
- A compulsory component of every program.
- Carried out in hotels and related institutions.
Career prospects
- Hotel management.
- Hospitality operations supervisor.
- Institutional catering management.
- Professional chef.
- Travel agency roles.
- Tour operations.
- Food and beverage management.
Academic staff
- Head of Studies:
- Abdul Mutalib Ismail
- Program coordinators and senior lecturers for each diploma are also listed.
Historical significance
- Recognised as the first school of hotel and catering of its kind in Malaysia.
- Used training hotels, restaurants and real facilities as learning laboratories.
- Maintained close industry links to ensure the curriculum remained relevant to current needs.
Ditubuhkan pada tahun 1967, sekolah ini bermula dengan hanya empat orang tenaga akademik sepenuh masa dan 25 orang pelajar. Namun dalam tempoh singkat, ia berkembang menjadi sebuah pusat latihan bertaraf profesional yang memiliki bangunannya sendiri lengkap dengan restoran latihan Sri Impian, coffee house Coal Mine, bilik penginapan, dapur pastri, dapur restoran serta dapur latihan yang mensimulasikan operasi sebenar industri.
Di sinilah lahir generasi awal pengurus hotel, cef profesional, pentadbir katering dan penggiat pelancongan yang membina reputasi Malaysia di pentas hospitaliti. Kurikulumnya menggabungkan pembelajaran akademik, latihan industri dan pengalaman operasi sebenar, sekali gus membentuk graduan yang bukan sahaja mahir mengurus, malah bersedia memimpin.
Latar belakang
- Sekolah Hotel dan Katering ITM ditubuhkan pada 1967.
- Ditubuhkan bagi memenuhi keperluan tenaga eksekutif terlatih untuk industri hospitaliti yang berkembang.
- Bermula dengan:
- 4 orang pensyarah sepenuh masa
- 25 orang pelajar
- Ketika penerbitan dokumen:
- 24 orang pensyarah sepenuh masa
- 293 pelajar diploma
- 100 pelajar kursus pendek
Kemudahan latihan
- Bangunan sekolah sendiri.
- Restoran latihan Sri Impian.
- Coffee House Coal Mine.
- 12 bilik penginapan latihan:
- 4 bilik berkembar
- 4 bilik bujang
- 4 suite
- Bahagian housekeeping sendiri.
- Dapur pastri.
- Dapur restoran.
- Tiga dapur latihan asas masakan.
Program yang ditawarkan
- Diploma Pengurusan Hotel dan Katering.
- Diploma Pengurusan Katering Institusi.
- Diploma Latihan Cef.
- Diploma Pentadbiran Pelancongan.
- Sijil Perkhidmatan Hotel dan Restoran:
- Waiting
- Front Office Reception
- Housekeeping
- Assistant Cook
Tempoh pengajian
- Semua program diploma: 3 tahun.
- Kursus sijil:
- Waiting – 3 bulan
- Front Office Reception – 3 bulan
- Housekeeping – 3 bulan
- Assistant Cook – 6 bulan
Penekanan pengajian
- Pengurusan hotel.
- Pengurusan dapur.
- Operasi restoran.
- Perakaunan.
- Pemasaran.
- Pengurusan sumber manusia.
- Bahasa Inggeris.
- Bahasa Perancis atau Jepun.
- Latihan industri wajib.
Latihan industri
- Menjadi komponen wajib setiap program.
- Dilaksanakan di hotel dan institusi berkaitan.
Prospek kerjaya
- Pengurusan hotel.
- Penyelia operasi hospitaliti.
- Pengurusan katering institusi.
- Cef profesional.
- Agensi pelancongan.
- Operasi pelancongan.
- Pengurusan makanan dan minuman.
Tenaga akademik
- Ketua Kajian:
- Abdul Mutalib Ismail
- Turut disenaraikan penyelaras program dan pensyarah kanan bagi setiap diploma.
Nilai sejarah
- Merupakan sekolah hotel dan katering pertama seumpamanya di Malaysia.
- Menggunakan hotel latihan, restoran dan kemudahan sebenar sebagai makmal pembelajaran.
- Menjalinkan hubungan rapat dengan industri bagi memastikan kurikulum sentiasa relevan dengan keperluan semasa.