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BUKU PANDUAN

PROGRAM

JABATAN TEKNOLOGI KIMIA

DAN MAKANAN (JTKM)

DIPLOMA TEKNOLOGI MAKANAN

DIPLOMA TEKNOLOGI KIMIA (LEMAK DAN MINYAK)

ISI KANDUNGAN

NO PERKARA MUKA

SURAT

1 PENGENALAN

● Falsafah Pendidikan

● Lonjakan PPPM-PT

● Visi Jabatan Pengajian Politeknik

● Misi Jabatan Pengajian Politeknik

● Sejarah PTSN

● Visi PTSN

● Misi PTSN

1-4

2 JABATAN TEKNOLOGI KIMIA DAN

MAKANAN (JTKM)

Maklumat am

Senarai fasiliti

5-6

3 MAKLUMAT PROGRAM

Diploma Teknologi Makanan (DTM) 7-31

Diploma Teknologi Kimia (Lemak

dan Minyak) (DFO)

32-63

4 JABATAN MATEMATIK DAN SAINS

KOMPUTER (JMSK)

64-67

5 JABATAN PENGAJIAN AM (JPA) 68-74

6 JABATAN SUKAN, KESENIAN DAN

KEBUDAYAAN (JSKK)

75-78

7 PEPERIKSAAN DAN PENILAIAN 79-95

8 LATIHAN INDUSTRI 96-99

1

FALSAFAH PENDIDIKAN

Pendidikan di Malaysia adalah suatu 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 bagi melahirkan rakyat Malaysia yang berilmu

pengetahuan, berketerampilan, berakhlak mulia,

bertanggungjawab dan berkeupayaan mencapai

kesejahteraan diri, serta memberi sumbangan terhadap

keharmonian dan kemakmuran keluarga, masyarakat dan

negara.

PENGENALAN

2

10 LONJAKAN PPPM-PT

MISI JPP

Menyediakan akses kepada program TVET yang

berkualiti dan diiktiraf

Membangunkan kurikulum yang dipimpin industri dan

meningkatkan kesediaan graduan melalui penglibatan

industri yang diselaraskan

Menghasilkan graduan yang seimbang dan berdaya

keusahawanan melalui program pengajian yang

dinamik dan mampan

Mendapat pengiktirafan antarabangsa melalui

kerjasama dan penyertaan aktif dalam komuniti TVET

3

VISI JPP

Menjadi institusi TVET premier yang diterajui industri

SEJARAH PTSN

Politeknik Tun Syed Nasir Syed Ismail (PTSN) bermula dengan

nama Politeknik Pagoh Johor (PPJ). Merupakan politeknik yang

ke-33 ditubuhkan pada 21 Februari 2014, di bawah naungan

Kementerian Pendidikan Tinggi Malaysia. Penubuhan PPJ sejajar

dengan visi JPP sebagai penjana modal insan inovatif melalui

pendidikan & latihan transformasi. Penempatan kampus

sementara PPJ adalah di Kampus B, Politeknik Sultan Hj. Ahmad

Shah (POLISAS), Semambu, Kuantan, Pahang. Pengambilan

pelajar PPJ yang pertama adalah pada Sesi Jun 2014 bagi

Program Diploma Teknologi Makanan(DTM) dan disusuli

pengambilan pelajar Diploma Kejuruteraan Proses (Petrokimia)-

DPE pada sesi Disember 2014. PPJ telah berpindah ke kampus

tetapnya di Hab Pendidikan Tinggi Pagoh, Johor pada Jun 2017.

PTSN yang terdiri daripada dua jabatan induk, iaitu Jabatan

Kejuruteraan Petrokimia(JKPK) dan Jabatan Teknologi Kimia dan

Makanan(JTKM). Akademik di PTSN turut disokong dengan dua

jabatan akademik sokongan, iaitu Jabatan Matematik, Sains

dan Komputer (JMSK) dan Jabatan Pengajian Am (JPA).

Bermula Sesi Jun 2017, PTSN telah menawarkan sebanyak enam

Program yang terdiri daripada empat Program di bawah seliaan

JKPK dan dua Program si bawah seliaan JTKM.

4

VISI PTSN

Institusi TVET dalam bidang kejuruteraan petrokimia dan

teknologi kimia serta teknologi makanan di rantau Asia Pasifik

MISI PTSN

1. Memperkasakan pelaksanaan kurikulum yang dipandu

oleh industri

2. Membangun insan yang berkemahiran, berinovasi dan

berintegriti berasaskan pendidikan holistik.

3. Mendapat pengiktirafan dan akreditasi

daripadabadan professional yang bertauliah.

4. Membudayakan aktiviti penyelidikan dan

pembangunan.

5

JABATAN

TEKNOLOGI KIMIA

DAN MAKANAN

( JTKM)

6

MAKLUMAT AM

Jabatan Teknologi Kimia dan Makanan (JTKM) menawarkan dua program iaitu

Diploma Teknologi Makanan dan Diploma Teknologi Kimia (Lemak dan Minyak).

Jabatan ini mempunyai 25 orang staf yang berdedikasi bagi melahirkan graduan

Jabatan Teknologi Kimia dan Makanan yang berketrampilan, berdaya

usahawan dan berinovatif mengikut kemajuan teknologi baru terutamanya

dalam industri kimia dan makanan.

SENARAI FASILITI

OIL & FAT ANALYSIS LABORATORY

CHEMISTRY LABORATORY 2

ADVANCE OIL AND FAT ANALYSIS

LABORATORY

CHEMICAL INSTRUMENTATION

LABORATORY

ANALYTICAL LABORATORY

BAKERY LABORATORY

SENSORY LABORATORY

OIL AND FAT TECHNOLOGY

LABORATORY

PLANT-BASED LABORATORY

ANIMAL-BASED LABORATORY

AUDIO VISUAL LABORATORY

PROCESSING LABORATORY

OIL AND PROCESSING PILOT

PLANT

CHEMISTRY LABORATORY 1

INSTRUMENTATION LABORATORY

MICROBIOLOGY LABORATORY

FOOD QUALITY CONTROL

LABORATORY

FOOD ANALYSIS LABORATORY

FOOD ENGINEERING

LABORATORY

FOOD PROCEESING

LABORATORY

JABATAN TEKNOLOGI KIMIA DAN MAKANAN (JTKM)

7

DIPLOMA TEKNOLOGI MAKANAN (DTM)

8

PENGENALAN

Terdapat permintaan tinggi untuk tenaga kerja mahir dalam

industri makanan sejajar dengan matlamat kerajaan bagi

mempromosikan Malaysia sebagai hab makanan halal dalam

era globalisasi kini. Salah satu faktor penting yang memacu

pertumbuhan produktiviti negara adalah mempunyai tenaga

kerja berkelayakan dalam bidang ini, bagi membangunkan

industri makanan dan kekal berdaya saing di pasaran dunia.

Diploma Teknologi Makanan Politeknik, Kementerian Pendidikan

Malaysia direka untuk menyediakan pelajar dengan pelbagai

kajian dalam bidang sains makanan, pemprosesan makanan,

kawalan kualiti makanan, analisis makanan dan kejuruteraan

makanan. Kursus-kursus yang ditawarkan akan membantu

pelajar untuk memahami sifat makanan, punca kerosakan

makanan dan prinsip-prinsip asas pemprosesan makanan serta

penghasilan makanan yang selamat dan berkualiti.

Tujuan program ini adalah untuk melengkapkan pelajar dengan

ilmu terkini dan kemahiran yang diperlukan dalam era ekonomi

global. Bagi menangani isu ini, kurikulum pembelajaran program

ini akan menekankan aspek teknologi semasa dan

DIPLOMA TEKNOLOGI MAKANAN (DTM)

9

menekankan aspek penghasilan tenaga kerja mengikut

permintaan industri. Sebagai satu nilai tambah dalam program

ini pelajar dikehendaki untuk menghadiri Kursus Pengendali

Makanan yang menawarkan pensijilan yang diiktiraf oleh

Kementerian Kesihatan.

SINOPSIS

DIPLOMA TEKNOLOGI MAKANAN adalah bertujuan untuk

melahirkan graduan yang mempunyai pengetahuan dan

kemahiran dalam bidang teknologi makanan untuk memenuhi

permintaan yang semakin meningkat dalam industri makanan,

sektor kerajaan dan menjadi usahawan yang berjaya. Struktur

program memberi tumpuan kepada Pemprosesan Makanan,

Sains Makanan, Kawalan Kualiti Makanan, Analisis Makanan,

Mikrobiologi Makanan, Analisis Instrumentasi dan berapa kursus

elektif.

Pemprosesan makanan terdiri daripada Teknologi Produk

Haiwan dan Teknologi Produk Tumbuhan I & II. Bagi kursus

Mikrobiologi Makanan, kursus ini terdiri daripada Asas

Mikrobiologi, Mikrobiologi Makanan dan Mikrobiologi Industri

Makanan. Kursus-kursus lain termasuklah Kimia Makanan,

Biokimia Makanan, Statistik bagi Sains Makanan, Keselamatan

Makanan, Analisis Kualiti Makanan, Asas Kejuruteraan Makanan,

Pembungkusan Makanan, Teknologi Lepas Tuai, Penilaian Deria

Makanan, Pemakanan dan Kesihatan Manusia, Teknologi

Minyak dan Lemak, Teknologi Bakeri dan Projek. Bahasa Inggeris

10

untuk Komunikasi, Matematik Kejuruteraan dan Pengajian

Malaysia turut diajar dalam program ini..

JOB PROSPECT Para graduan berpeluang untuk mendapat pekerjaan

dalam beberapa sektor pekerjaan seperti institusi

pendidikan, industri makanan, syarikat-syarikat

bioteknologi, pusat penyelidikan, sektor kerajaan

contohnya Jabatan Kesihatan, Jabatan Alam Sekitar,

Jabatan Pertanian, MARDI, FAMA, MPOB, SIRIM, Jabatan

Sumber Manusia dan sektor swasta seperti industri

makanan, kedai makanan segera, industri kimia oleo dan

industri pembungkusan.

Pekerjaan yang berpotensi termasuk:

Eksekutif Kawalan Kualiti Makanan

Penolong Ahli Mikrobiologi Makanan

Penolong Ahli Penganalisis Makanan

Penolong Inspektor Makanan

Penyelia Jaminan Kualiti Makanan

Juruteknik Makmal

Usahawan

Eksekutif Pengeluaran

Eksekutif Kawalan Kualiti

Eksekutif Pemasaran

Penolong Pegawai Penyelidik

11

Penolong Pegawai Teknologi Makanan

Penolong Pakar Pemakanan

Eksekutif Pembelian

Pekerja Kilang Makanan (QA/QC/R&D)

PenyeliaPurchasing Executive

Entrepreneur

VISI To be Malaysia’s number one provider of an innovative human

capital through transformational education and training for the

global workforce for 2015

MISI

Breaking boundaries for the creation of transformative and

creative learning environment for an innovation led economy.

MATLAMAT PROGRAM Diploma in Food Technology graduates in Polytechnics, Ministry

of Higher Education will have knowledge, technical skills and

attitude to adapt themselves with new technological

advancement and challenges in Food Technology.

12

OBJEKTIF PROGRAM PENDIDIKAN (PEO) Program Diploma Teknologi Makanan akan menghasilkan

pekerja separa profesional yang:

1. Menunjukkan asas yang baik pengetahuan dalam bidang

teknologi makanan.

demonstrate good foundation of knowledge in the field of food

technology

2. Menunjukkan

kemahiran praktikal yang baik dalam bidang teknologi

makanan.

demonstrate good practical skill in the field of food technology

3. Menegakkan sikap positif, nilai dan etika profesionalisme

kepada rakan sekerja, pelanggan, majikan dan masyarakat.

uphold positive attitude, values and professionalism ethics to

colleagues, client, employers and society

4. Boleh berkomunikasi dengan berkesan, bekerja dengan baik

dalam satu pasukan dan menunjukkan kemahiran kepimpinan

yang baik.

able to communicate effectively, work well in a team and

demonstrate good leadership skills

5. Dapat menyelesaikan masalah di tempat kerja, amalan

keusahawanan, dan cepat menyesuaikan diri dengan

teknologi baru.

able to solve problems in workplace, practice entrepreneurial,

and adaptable to new technology

13

HASIL PEMBELAJARAN PROGRAM (PLO) Setelah tamat program ini, graduan akan dapat:

1. Menggunakan pengetahuan asas matematik,

kemahiran insaniah, sains sosial dan sains hayat dalam

bidang teknologi makanan.

Apply basic knowledge of mathematics, soft skills, social

sciences and life sciences in the field of food

technology.

2. Menjalankan prosedur makmal dengan cekap

menggunakan kaedah, teknik dan peralatan yang

sesuai dengan teknologi makanan.

Carry out competently laboratory procedures using

appropriate methods, techniques and equipment

related to food technology.

3. Berkomunikasi dengan berkesan menggunakan media

dan format yang sesuai (seperti yang ditulis, grafik,

berangka, visual) kepada rakan-rakan, kakitangan dan

lain-lain.

Communicate effectively using appropriate media and

format (such as written, graphical, numerical, visual) to

colleagues, staff and others.

4. Bertindak balas secara berkesan kepada masalah yang

berkaitan dengan teknologi makanan dan dapat

menyelesaikannya melalui analisis, logik dan kemahiran

berfikir secara kritikal.

14

Respond effectively to problems related to food

technology and being able to solve them by using

analytical, logical and critical thinking skills.

5. Memainkan peranan dan tanggungjawab dalam

setiap keadaan, dan dapat bergaul dengan baik

dalam profesion dan masyarakat.

Recognize the roles and responsibilities to be played in

every different condition, and able to socialize

effectively in profession and community.

6. Menjalani pembelajaran sepanjang hayat dan

menyesuaikan diri dengan kemajuan teknologi baru

dan cabaran dalam teknologi makanan.

Undertake life-long learning and adapt to new

technological advancements and challenges in food

technology.

7. Memupuk kemahiran keusahawanan dalam

pembangunan perniagaan berkaitan teknologi

makanan.

Inculcate entrepreneurial skill in the development of

food technology related business.

8. Menghargai kesan teknologi makanan kepada

masyarakat dan menyedari isu-isu moral, etika dan

undang-undang.

Appreciate the impact of food technology on society

and be aware of the moral, ethical and legal issues.

15

9. Menunjukkan tanggungjawab kepimpinan yang

berkesan dan kerja berpasukan untuk memenuhi

matlamat bersama.

Demonstrate effective leadership responsibility and

teamwork to meet the common goal.

16

PROGRAMME STRUCTURE (SEM 1- SEM 6)

L P T

DUB1012 Pengajian Malaysia 1 0 2 2

DUE1012 Communicative English 1 1 0 2 2

DRB1XX0 Asas Unit Beruniform 0 2 0 0

DUW1012 Occupational, Safety And Health 2 0 0 2

DBM1013 Engineering Mathematics 1 2 0 2 3

DMT1013 Inorganic and Physical Chemistry 2 2 0 3

DMT1023 Fundamentals of Microbiology 2 3 0 3

Discipline Core DMT1032 Introduction to Food Science and Technology 2 0 0 2

TOTAL 17

DUA2012 Sains, Teknologi dan Kejuruteraan Dalam Islam * 1 0 2 2

DUB2012 Nilai Masyarakat Malaysia ** 1 0 2 2

DRB2XX1 Unit Beruniform 1 0 2 0 1

DRS2XX1 Sukan 0 2 0 1

Common Core DMT2013 Organic Chemistry 2 2 0 3

DMT2023 Food Chemistry 2 2 0 3

DMT2033 Food Microbiology 2 2 0 3

DMT2043 Unit Operation in Food Processing 2 2 0 3

DMT2052 Concept of Halal Food 2 0 0 2

TOTAL 17


DRB3XX2 Unit Beruniform 2 0 4 0 2

DRK3XX2 Kelab/Persatuan 0 4 0 2

DMT3013 Food Quality Analysis 2 2 0 3

DMT3023 Animal Products Technology 2 3 0 3

DMT3033 Plant Process Technology 2 3 0 3

DMT3043 Fats and Oils Technology 2 2 0 3

TOTAL 16

DUT40110 Industrial Training 0 0 0 10

TOTAL 10

DMT5012 Food Packaging 2 0 0 2

DMT5023 Instrumentation in Food Analysis 2 2 0 3

DMT5032 Sensory Evaluation of Food 1 2 0 2

DMT5042 Statistics for Food Science 2 0 0 2

DMT5052 Food Product Development 0 4 0 2

DMT5062 Project 1 2 0 0 2

DMT5073 Food Biochemistry 2 2 0 3

DMT5083 Plant Products Technology 2 3 0 3

DMT5093 Bakery Technology 1 4 0 3

DMT5102 Post-harvest Technology 2 0 0 2

DMT5112 General Physics 2 0 1 2

TOTAL 15

DUA6022 Komunikasi dan Penyiaran Islam 1 0 2 2


Common Core DPB2012 Entrepreneurship 2 1 0 2

DMT6013 Food Safety 3 0 0 3

DMT6023 Fundamentals of Food Engineering 2 2 0 3

DMT6033 Project 2 0 6 0 3

DMT6043 Human Nutrition and Health 3 0 0 3

DMT6053 Industrial Food Microbiology 2 2 0 3

DMT2013 Engineering Mathematics 2 2 0 2 3

DYB6042 Food Biotechnology 2 0 0 2

DUA6012 Integrasi Malaysia 1 0 2 2

TOTAL 17

COURSE

SEMESTER 2

Discipline Core

Elective

0

SEMESTER 5

Compulsory

Common Core

Discipline Core

COMPONENTSCOURSE

CODE

Discipline Core

Compulsory

CREDIT

HOURS

25

24

CONTACT

23

21

SEMESTER 4

SEMESTER 3

SEMESTER 1

Compulsory

Elective

SEMESTER 6

20

Compulsory

Discipline Core

17

SINOPSIS PROGRAM

SEM

ESTE

R

CO

UR

SE

CR

ED

IT

PR

ER

EQ

UIS

ITE

SYNOPSIS

CLO

1

DM

T10

13

INO

RG

AN

IC A

ND

PH

YSIC

AL C

HEM

ISTR

Y

3

-

INORGANIC AND PHYSICAL

CHEMISTRY introduces the basic

concepts of molecular science

and uses them to discuss the

behaviour of atoms and molecules

in qualitative and quantitative

terms. The fundamental concepts

include atomic structure, Periodic

Table, volumetric analysis, redox

reactions, acids and bases,

chemical kinetics and chemical

equilibrium. It will provide the

framework for an understanding of

the molecular basis of many

technologically important

processes.

1. Explain the basic

principle of inorganic

and physical

chemistry regarding

of matter, Periodic

Table, chemical

bonds, volumetric

analysis, redox

reaction, properties

of acids and bases in

aqueous solution as

well as the concepts

of dynamic chemical

equilibrium and

chemical kinetics.

2. Display practical skill

through group work in

inorganic chemistry

laboratory

experiment.

3. Discuss procedure

with proper

techniques to create

a secured

environment while

doing practical work

and act responsibly

as a team member.

18

DM

T10

23

FU

ND

AM

EN

TALS

OF M

ICR

OB

IOLO

GY

3

FUNDAMENTALS 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.

1. Explain briefly the

basic principle of

microbiology

regarding the

characteristics,

classification,

ecology, cell

metabolism, growth

as well as cultivation

and microorganism’s

control.


through group work

in fundamental of

microbiology

laboratory

experiment.

3. Follow procedures

with proper

techniques of

microbiology to

create a secured

environment while


and act responsibly

as a team member.

19

DM

T 10

32

INTR

OD

UC

TION

FO

OD

SC

IEN

CE

AN

D TE

CH

NO

LOG

Y

2

INTRODUCTION FOOD SCIENCE

and TECHNOLOGY covers various

food commodities, properties of

food, nutritive aspects, food

processing and quality factors,

food deterioration, food

preservation, food safety and

food regulation.

1. Define the scope of

food science and

technology and

describe how the

field of study is

related in the food

industry.

2. Describe the basic

food composition of

various food

commodities and

their effects on food

characteristics and

nutritional value.


concepts of food

processing and

preservation and the

relationship between

food processing,

food quality, food

safety and food

regulations.

20

2

DM

T20

13

OR

GA

NIC

CH

EM

ISTR

Y

3

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.

1. Explain correctly the

functional group in

organic chemistry,

name correctly

organic compound

using IUPAC

nomenclature, the

reaction and the

isomerism in organic

chemistry.


through group work

in organic chemistry

laboratory

experiment and write

lab report

individually.

3. Follow procedure

with proper


a secured

environment while


and act responsibility

as a team member.

21

2

DM

T20

23

FO

OD

CH

EM

ISTR

Y

3

FOOD CHEMISTRY covers the

nature, structure and the

importance of major chemical

composition in food such as

water, carbohydrates, protein,

lipid, vitamin, mineral and

pigments. The methods of

determination of components are

also emphasized. This course also

discusses the composition and

chemical properties of selected

food commodities (meat,

chicken, milk, fish, egg, fruits,

vegetables and cereals) and

chemical changes that occur

during processing and storage.

1. generalize the

principle of food

chemistry regarding

chemical

compositions in food

and their methods of

determination and

the changes during

processing.


through group work

in fundamental food

chemistry laboratory

experiment.


with proper

techniques of food

chemistry to create a

secured environment

while doing practical

work and act

responsibly as a team

member.

22

DM

T20

33

FO

OD

MIC

RO

BIO

LOG

Y 3

FOOD MICROBIOLOGY covers the

characteristics and nature of

microorganisms in food; factors

affecting the rate of growth;

microbiological aspect in

processing and preservation of

food; food spoilage, food-borne

diseases and microorganisms as

indicators of food safety.

1. generalize the

characteristics and

nature of

microorganisms in

food, factors

affecting growth of

microorganisms,

microbiological

aspect in processing

and preservation of

food, food spoilage,

food-borne diseases

and microorganisms

as a food safety

indicator. (C3, PLO1)


through group work

in food microbiology

laboratory

experiment. (P3,

PLO2)


with proper

techniques of food

microbiology to

create a secured

environment while

doing practical and

act responsibly as a

team member.

(A3,PLO5)

23

DM

T20

43

UN

IT OP

ER

ATIO

NS IN

FO

OD

PR

OC

ESSIN

G

3

UNIT OPERATIONS IN FOOD

PROCESSING consists of basic

principles of the major unit

operations in food processing

including preparation of raw

material, size reduction operation

and screening, mixing and

emulsification operation, filtration

and centrifuge operation,

extraction of liquid-solid,

expression and evaporation.

Types of equipment and the

usage for all operations in the

various food processing are also

discussed as well as plant design

and layout of the complete food

processing plant.

1. Explain the principles,

methods and the

basic problems of

unit operations

involved in food

processing.


in food processing

laboratory

experiment.

3. Participate activity as

a team member

during laboratory

experiment.

DM

T 20

52

CO

NC

EP

T OF H

ALA

L FO

OD

2

CONCEPTS OF HALAL FOOD

covers the shariah principles and

halal requirements, roles of

various agencies, halal

certification and halal logo,

Malaysian Halal Standard, and

halal legal control.

1. Explain shariah

principles and

requirements

pertaining to halal.

2. Demonstrate the

requirements for

Malaysia halal

certification process.

3. Respond to current

halal issues.

24

DM

T 30

13

FO

OD

QU

ALITY

AN

ALY

SIS

3

FOOD QUALITY ANALYSIS consists

of introduction to quality and

food quality control, quality

specification, procedures of

quality control, sampling, testing

methods, types of food defect,

recording and reporting in food

quality analysis.


concept of quality

control procedures,

quality specification,

and sampling, testing

methods, types of

food defects,

recording and

reporting.

2. Display practical skills

in laboratory

experiment.

3. Participate in class

activities and act

responsibly as a team

member.

DM

T30

23

AN

IMA

L PR

OD

UC

T

TEC

HN

OLO

GY

3

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.

1. 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.

2. Perform practical skills

in laboratory

experiment.

3. Demonstrate team

work attributes during

laboratory

experiments.

25

DM

T30

33

PLA

NT P

RO

CESS TE

CH

NO

LOG

Y

3

PLANT PROCESS TECHNOLOGY

consists of the processing of fruits

and vegetables including

canning, freezing and drying,

juice production jam and jelly jam

processing. It also covers cereal

(rice, wheat, baking technology)

and beverage. It looks into the

method, functions of ingredients

and equipment used as well as

the quality control involved.

1. Apply the concept in

plant process

technology to solve

simple problems

pertaining to the

processing of fruits,

vegetables, cereals

(rice and wheat) and

tea and coffee.

2. Perform practical skill

in food processing

laboratory

experiment and

produce report either

individually or in

group.

3. Demonstrate

procedures with

proper techniques to

produce selected

products and create

a secured

environment while

doing practical team

work.

DM

T 30

43

FA

TS A

ND

OILS

TEC

HN

OLO

GY

3

FATS AND OILS TECHNOLOGY

provides knowledge of the types

of fats and oils as well as their

physical and chemical

characteristics, processing and

modification of fats and oils,

products analysis and the effects

of fats and oils industry to the

environment.

1. Explain

characteristics of fats

and oils, basic

principle, methods

and importance of

each process in fats

and oils processing.

display practical skills

in fats and oils

laboratory

experiment


in fats and oils

laboratory

experiment

3. Participate actively

as a team member

during laboratory

experiment.

26

5

DM

T 50

12

FO

OD

PA

CK

AG

ING

2 -

FOOD PACKAGING consists of

basic principles of packaging,

types and properties of

packaging materials, methods of

manufacturing the packaging

materials and the suitability of

packaging according to selected

food commodities.

1. Generalize the

importance of food

packaging,

concerns, and

packaging principles.

2. Distinguish food

package properties,

uses and

productions.

3. Relate the

appropriate

packaging

requirements for

selected food

commodities with

regard to current

issues and trends.

DM

T 50

23

INSTR

UM

EN

TATIO

N IN

FO

OD

AN

ALY

SIS

3 -

INSTRUMENTATION IN FOOD

ANALYSIS contains the

introduction of instrumentation,

principles and methods of food

analysis using spectroscopy,

chromatography and others.

Emphasis is given to acquire skills

in handling analytical equipment.

1. Explain generally the

principles and

application of

different instruments

in food analysis

according to

appropriate

methods.

2. Perform practical skill

in food analysis

laboratory

experiment.

3. Demonstrate

procedures with

proper techniques

while doing analysis

and create a

secured environment

while doing practical

team work as well as

contribute effectively

as a team member.)

27

DM

T 50

32

SEN

SO

RY

EV

ALU

ATIO

N

OF F

OO

D

2 -

SENSORY EVALUATION OF FOOD

exposes students to the basic

principles of sensory evaluation,

the four basic tastes, sensory and

psychological aspects in sensory

evaluation, factors influencing

sensory evaluation, basic

requirement for sensory

evaluation, selection and training

of panelists and various methods

of evaluation as well as data

analysis.

1. Apply the principles

and basic

requirements of food

sensory evaluation

2. Organize appropriate

methods to evaluate

various attributes of

food quality as well

as selecting the

panelist and

analyzing data of

sensory.

3. 3. Relate the

application of food

sensory evaluation in

food industry.

DM

T 50

42

STA

TISTIC

S F

OR

FO

OD

SC

IEN

CE

STATISTICS FOR FOOD SCIENCE will

provide students with basic

knowledge on descriptive

statistics, and inferential statistics

which commonly used in the field

of science and technology. This

course also introduces the

application of computer software

for data presentation and

analysis. Students will be able to

describe and analyze data in

food science and food

technology-related situations

through application of the

knowledge and skills gained.

1. Solve statistical

problems through

application of

statistic concepts,

basic formulae and

inferential statistical

tests.


to analyze statistical

data using computer

software.

3. Demonstrate the

ability to

independently

search for

information and

solution to a problem

encountered.

28

DM

T50

52

FO

OD

PR

OD

UC

T

DEV

ELO

PM

EN

T

2 -

FOOD PRODUCT DEVELOPMENT

consists of the method and

procedure to produce new food

product, starting from idea

generation, screening of ideas,

and development of product,

market testing, data collection

and analysis and promotion of a

new food product.

1. Discover an

acceptable new

product through a

systematic

approach.

2. Organize a selected

new product based

on planned design

and inculcate basic

entrepreneurial skills.

3. Integrate simple

market research in

product

development

through appropriate

method.

DM

T 50

62

PR

OJEC

T 1

2 -

PROJECT 1 is a theoretical and

practical - based study that

guides the students to produce a

well written research proposal in

the field of food technology. It

outlines the basic principles

involved in the selection and

choice of a research topic, the

scope of the research, planning

the research and research

methodology. At the end of the

study, the project proposal will be

presented for evaluation

purposes.

1. Apply knowledge of

food technology in

proposing a research

study

2. Produce a written

proposal comprising

research topic,

introduction,

literature review,

research objectives,

research questions or

hypothesis, research

design, research

methods and

proposed analysis.

3. Present and defend

the proposal to an

audience orally.

29

DM

T 60

13

FO

OD

SA

FETY

3 -

FOOD SAFETY covers the sources

of food contamination and

poisoning, food borne diseases,

relevant control measures;

principles and practices of

personal hygiene cleaning and

sanitation; basis of GMP; HACCP

principles; risk analysis as well as

food law in Malaysia.

1. Generalize the

practices of GHP and

GMP in food industry.

2. 2. Explain a HACCP

system appropriate

for food industry

3. Clarify the aspects

and scope of food

legislation in Malaysia

with regards to food

safety

DM

T 60

23

FU

ND

AM

EN

TALS

OF

FO

OD

EN

GIN

EER

ING

3 -

FUNDAMENTALS OF FOOD

ENGINEERING looks into the

following principles: the basic

principles of food engineering on

problem solving involving

temperature, pressure, mass and

mole of substances; principles

and problems in mass balance;

principles and problem solving in

energy balance; principle of heat

transfer; and engineering

principles in freezing and

refrigeration. The course also

exposes students to two other

principles: fluid flow and drying

processes.

1. Calculate problems

using basic principles

in mass balance,

energy balance,

heat transfer, fluid

flow, drying, freezing

and cooling.


and identify

component and

function of

equipment used in

food engineering.

3. Discuss engineering-

related problems in

food production. D

MT 5

03

3 P

RO

JEC

T 2

PROJECT 2 is a laboratory based

study that requires the student to

carry out a research project in the

field of food science and

technology. 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 presented for evaluation.

1. Transform the

concept of food

science and

technology in

conducting a

research or case

study.

2. Organize a selected

project or case study

based on planned

design.

3. Integrate an

appropriate project

report and present

the findings orally.

30

DM

T 50

73

FO

OD

BIO

CH

EM

ISTR

Y

FOOD BIOCHEMISTRY provides

students with the basic aspects of

food biochemistry. Topics include

cell respiration, biochemical

changes in ripening fruits and

vegetables, biochemical

changes in meat, enzymatic and

non-enzymatic browning

reactions, phenolic compounds,

essential oils and the use of

enzymes in food technology.

1. 1. Generalize the

important roles of

biochemistry

changes, browning

reactions, phenolic

compounds, essential

oils and enzymes in

food industry.

2. practical skills in food

biochemistry

laboratory

experiment.

3. Describe procedures

with proper


a secured

environment while

doing practical and


team member.

DM

T 50

83

PLA

NT P

RO

DU

CTS

TEC

HN

OLO

GY

PLANT PRODUCTS TECHNOLOGY

consists of the principles and

methods of processing of sugar

and confectionery, cocoa and

cocoa products, soy beans,

coconut and peanut, pasta

products and snack foods. It looks

into the method, functions of

ingredients and equipment used

quality control, storage and

packaging.

1. explain generally the

method, ingredients

and their function

that involved in the

processing operation

of sugar and

confectionery,

coconut, pasta

products, snack

foods, miscellaneous

products.

2. display practical skill

in food processing

laboratory

experiment.)

3. describe procedure

with proper

technique to create

a secured

environment while

doing practical and

act responsibility as a

team member.

32


(DFO

33

PENGENALAN PROGRAM

Malaysia merupakan peneraju global dalam industri kelapa

sawit dan oleokimia asas. Pada tahun 2010, industri minyak

sawit telah menjana Pendapatan Kasar Negara (PKN)

bernilai RM53 bilion. Sumbangan ini dijangka akan

meningkat sekurang-kurangnya tiga kali ganda ke RM178

bilion menjelang 2020 (PEMANDU, 2010). Industri ini meliputi

seluruh rantaian nilai daripada perladangan huluan kepada

pemprosesan hiliran. Malaysia perlu meningkatkan

produktiviti sektor huluan dan memanfaatkan potensi penuh

peluang sedia ada dalam sektor hiliran untuk mengekalkan

pertumbuhan sektor ini.

Justeru itu, kerajaan telah menetapkan sasaran untuk

meningkatkan keluaran industri kelapa sawit kepada

Keluaran Dalam Negeri Kasar (KDNK) sebanyak RM21.9 bilion

dan pendapatan eksport mencecah RM69.3 bilion dalam

tempoh 2011 hingga 2015 seperti yang tertera di dalam

Rancangan Malaysia ke-10 (RMK-10). Bagi mencapai

sasaran itu, kerajaan akan mempromosikan Malaysia

sebagai hub global kelapa sawit dan destinasi pilihan

pelaburan asing seperti dalam bidang pengeluaran produk

berasaskan oleokimia, penyediaan kemudahan pukal dan

aktiviti penyelidikan dan pembangunan (R & D). Inisiatif lain

yang akan dilaksanakan ialah membangunkan Kluster


34

Industri Berasaskan Kelapa Sawit (POIC) sebagai kawasan

bersepadu untuk mempromosi aktiviti hiliran seperti bio

bahan api, oleokimia, biobaja, produk makanan khusus,

produk biojisim, nutraseutikal dan farmaseutikal.

Bagi merealisasi hasrat kerajaan dalam RMK Ke-10,

pembangunan modal insan yang cemerlang dan

berkemahiran terutamanya dalam bidang berkait dengan

industri minyak sawit dan oleokimia amat perlu. Justeru itu,

Jabatan Pengajian Politeknik mencadangkan satu program

baru iaitu Diploma Teknologi Kimia (Lemak dan Minyak)

ditawarkan di peringkat politeknik.

SINOPSIS

Diploma Teknologi Kimia (Lemak dan Minyak) dibentuk

untuk melahirkan bakal graduan dengan pengetahuan dan

kemahiran melalui pengalaman pendidikan bersepadu

dalam disiplin dan sub-bidang lemak dan minyak, dan

teknologi kimia serta pengetahuan pengurusan, teknologi

maklumat, keusahawanan dan pembangunan

interpersonal. Objektif program ini adalah untuk

menyediakan pengetahuan lemak dan minyak serta

pendidikan oleokimia di peringkat separa profesional untuk

memenuhi tuntutan kedua-dua sektor awam dan swasta.

Tujuan program ini adalah untuk melengkapkan bakal

graduan dengan pengetahuan dan kemahiran dalam

Teknologi Kimia (Lemak dan Minyak), serta kemahiran

pengurusan dalam persekitaran perniagaan untuk membina

35

kerjaya mereka dalam sektor-sektor berkaitan yang

merangkumi keseluruhan spektrum aktiviti komersil dan

kerajaan serta pendidikan siswazah dan pembelajaran

sepanjang hayat. Setiap kursus dalam program Teknologi

Kimia (Lemak dan Minyak),memenuhi keperluan falsafaj

pendidikan, peperiksaan, pengalaman, perkembangan

interpersonal dan keperluan etika. Program ini direka dan

ditanda aras dengan badan-badan profesional yang

berkaitan di Malaysia, iaitu, Institut Kimia Malaysia (IKM),

Persatuan Saintis Oil Malaysia dan Teknologis (Mosta) dan

Lembaga Minyak Sawit Malaysia (MPOB).

PROSPEK KERJA

Para graduan berpeluang untuk mendapat pekerjaan

dalam beberapa sektor pekerjaan seperti institusi

pendidikan, industri makanan, syarikat-syarikat bioteknologi,

pusat penyelidikan, sektor kerajaan contohnya Jabatan

Kesihatan, Jabatan Alam Sekitar, Jabatan Pertanian, MARDI,

FAMA, MPOB, SIRIM, Jabatan Sumber Manusia dan sektor

swasta seperti industri makanan, kedai makanan segera,

industri oleokimia dan industri pembungkusan.

Pekerjaan yang berpotensi termasuk:

Penyelia Kawalan Kualiti Makmal

Penyelia Jaminan Kualiti

Penyelia Farmaseutikal

Juruteknik Makmal

36

Usahawan

Eksekutif Pengeluaran

Eksekutif Kawalan Kualiti

Penyelia Proses dan Unit Operasi

Penolong Pegawai Penyelidik

Pencipta Produk Lemak dan Minyak

Pekerja Kilang Makanan (QA/QC/R&D)

Penyelia

MATLAMAT PROGRAM

Graduan Diploma Teknologi Kimia (Lemak dan Minyak) di

Politeknik, Kementerian Pendidikan Tinggi untuk melahirkan

graduan yang mempunyai pengetahuan dalam teknologi

lemak dan minyak termasuklan teknologi oleokimia,

kemahiran teknikal dan sikap menyesuaikan diri dengan

kemajuan teknologi baru dan cabaran dalam bidang

Teknologi Kimia (Lemak dan Minyak)

37

OBJEKTIF PROGRAM PENDIDIKAN (PEO)

Program Diploma Teknologi Kimia (Lemak dan Minyak) akan

menghasilkan pekerja separa profesional yang:

1. Berpengetahuan, kompeten dari segi teknikal dan

dapat menyesuaikan diri dengan teknologi baru dalam

lemak dan minyak serta sub-disiplin oleokimia yang

sejajar dengan keperluan industri

2. Berkesan dalam komunikasi, mempunyai kemahiran

sosial yang baik dan menunjukkan kualiti kepimpinan

yang baik dalam sesebuah organisasi

3. Dapat menyelesaikan masalah ditempat kerja atau

dalam situasi perniagaan secara inovatif, kreatif dan

beretika melalui pendekatan yang mampan

4. Dapat menunjukkan kemahiran keusahawanan dan

mengenalpasti keperluan pembelajaran sepanjang

hayat untuk kemajuan kerjaya yang berjaya

38

PROGRAMME LEARNING OUTCOMES (PLO)

Setelah tamat program ini, graduan akan dapat:

1. Menggunakan pengetahuan asas dan prinsip kimia

lemak dan minyak dan teknologi dalam industri yang

berkaitan

apply fundamental knowledge and principles of fat and

oil chemistry and technology in related industry

2. Memaparkan kepakaran teknikal yang komprehensif

dalam teknologi lemak dan minyak dan sub-disiplin

display comprehensive technical expertise in fat and oil

technology and sub-disciplines

3. Berkomunikasi dengan berkesan secara lisan dan

bertulis dengan rakan sekerja, ahli profesional yang lain

dan masyarakat

communicate effectively both orally and in written form

with colleagues, other professionals and the community

4. Mengenalpasti, merumus dan menyediakan

penyelesaian yang berkesan untuk keadaan yang

dihadapi dalam perniagaan yang berkaitan oleo dan

industri

identify, formulate and provide effective solution to

situations encountered in oleo-related business and

industry

5. Melibatkan diri dalam kemahiran sosial yang berkesan

dan tanggungjawab

engage in effective social skills and responsibilities

6. Menjalani pembelajaran sepanjang hayat dan

pembangunan profesional untuk memperkayakan

pengetahuan dan kompetensi

engage in life-long learning and professional

development to enrich knowledge and competencies

39

7. Memupuk kemahiran keusahawanan dalam disiplin

yang berkaitan yang menyumbang kepada

pertumbuhan negara

inculcate entrepreneurship skills in related discipline that

contributes towards national growth

8. Mematuhi etika kod profesional dan meningkatkan

nilai-nilai kemanusiaan sejajar dengan kod profesional

ahli kimia yang dikendalikan

adhere to professional codes of ethics and enhance

humanistic values in line with a chemist’s professional

code of conduct

9. Menunjukkan tanggungjawab kepimpinan yang

berkesan dan kerja berpasukan untuk memenuhi

matlamat bersama

Demonstrate effective leadership responsibility and

teamwork to meet the common goal

40

PROGRAMME STRUCTURE (SEM 1- SEM 6)

L P T



DRB1000 Asas Unit Beruniform 0 2 0 0


DUW1012 Occupational Safety And Health 2 0 0 2

DMK1013 Introduction to Chemical Technology 3 2 0 3

DMK1022 Introduction to Organic Chemistry 2 0 1 2

DMK1032 Organic Chemistry Laboratory 0 2 0 2

TOTAL KREDIT 16

DUA2012 Sains, Teknologi dan Kejuruteraan Islam * 1 0 2 2


DRB2001 Unit Beruniform 1 0 2 0 1

DRS2001 Sukan 0 2 0 1

DMK2013 Basic Inorganic Chemistry 2 2 1 3

DMK2022 Introduction to Oils and Fats 2 0 1 2

DMK2032 Sources and Constituents of Oils and Fats 2 0 1 2

DMK2043 Classical Methods of Oil and Fat Analysis 0 3 0 3

DMK2053 Non-Food Oil and Fat Products 2 3 0 3

TOTAL KREDIT 16



DRK3002 Kelab/Persatuan 0 4 0 2

DMK3013 Edible Oil and Fat Products 2 3 0 3

DMK3023 Chemical Instrumentation 2 3 0 3

DMK3033 Synthesis of Fatty Acid Derivatives 2 2 0 3

DMK3042 Oil and Fat Processing 2 0 1 2

DMK3053 Oil and Fat Processing Laboratory 0 3 0 3

TOTAL KREDIT 18

Compulsory DUE5012 Communicative English 3 1 0 2 2

DMK4012 Surfactant Chemistry 2 0 1 2

DMK4023 Instrumentation in Oil and Fat Analysis 1 3 0 3

DMK4032Project 1 Conceive and Design - Proposal

and Research Methodology2 0 0 2

DMK4043 Oil and Fat Product Development 2 3 0 3

DMK4052 Quality Assurance of Oils and Fats 2 2 0 2

DMK4062Statistics for Applied Science and

Technology2 2 0 2



TOTAL KREDIT 18

Compulsory DUA6022 Komunikasi dan Penyiaran Islam 1 0 2 2


DMK5013Basics of Quality Management in Oil and Fat

Industry2 3 0 3

DMK5022 Logistics in Oil and Fat Industry 2 0 1 2

DMK5033 Project 2 Implement and Evaluation 0 6 0 3

DMK5042Environmental Impact and Waste

Management2 2 0 2

DMK5052 Enzyme Technology 2 2 0 2


TOTAL KREDIT 14


TOTAL KREDIT 10

PROGRAMME STRUCTURE FOR DIPLOMA IN CHEMICAL TECHNOLOGY (FATS AND OILS)

COMPONENTS COURSE CODE COURSE

CONTACT

HOURSCREDIT

HOURS

SEMESTER 1

Compulsory

Common Core

SEMESTER 2

Compulsory

Discipline Core

SEMESTER 3

Compulsory

Discipline Core

SEMESTER 4

Discipline Core

Elective

SEMESTER 5

Discipline Core

92TOTAL KREDIT PROGRAM

Elective

SEMESTER 6

41

L P T



DRB1000 Asas Unit Beruniform 0 2 0 0


DUW1012 Occupational Safety And Health 2 0 0 2

DMK1013 Introduction to Chemical Technology 3 2 0 3

DMK1022 Introduction to Organic Chemistry 2 0 1 2

DMK1032 Organic Chemistry Laboratory 0 2 0 2

TOTAL KREDIT 16

DUA2012 Sains, Teknologi dan Kejuruteraan Islam * 1 0 2 2



DRS2001 Sukan 0 2 0 1

DMK2013 Basic Inorganic Chemistry 2 2 1 3

DMK2022 Introduction to Oils and Fats 2 0 1 2

DMK2032 Sources and Constituents of Oils and Fats 2 0 1 2

DMK2043 Classical Methods of Oil and Fat Analysis 0 3 0 3

DMK2053 Non-Food Oil and Fat Products 2 3 0 3

TOTAL KREDIT 16



DRK3002 Kelab/Persatuan 0 4 0 2

DMK3013 Edible Oil and Fat Products 2 3 0 3

DMK3023 Chemical Instrumentation 2 3 0 3

DMK3033 Synthesis of Fatty Acid Derivatives 2 2 0 3

DMK3042 Oil and Fat Processing 2 0 1 2

DMK3053 Oil and Fat Processing Laboratory 0 3 0 3

TOTAL KREDIT 18

Compulsory DUE5012 Communicative English 3 1 0 2 2

DMK4012 Surfactant Chemistry 2 0 1 2

DMK4023 Instrumentation in Oil and Fat Analysis 1 3 0 3

DMK4032Project 1 Conceive and Design - Proposal

and Research Methodology2 0 0 2

DMK4043 Oil and Fat Product Development 2 3 0 3

DMK4052 Quality Assurance of Oils and Fats 2 2 0 2

DMK4062Statistics for Applied Science and

Technology2 2 0 2



TOTAL KREDIT 18

Compulsory DUA6022 Komunikasi dan Penyiaran Islam 1 0 2 2


DMK5013Basics of Quality Management in Oil and Fat

Industry2 3 0 3

DMK5022 Logistics in Oil and Fat Industry 2 0 1 2

DMK5033 Project 2 Implement and Evaluation 0 6 0 3

DMK5042Environmental Impact and Waste

Management2 2 0 2

DMK5052 Enzyme Technology 2 2 0 2


TOTAL KREDIT 14


TOTAL KREDIT 10

PROGRAMME STRUCTURE FOR DIPLOMA IN CHEMICAL TECHNOLOGY (FATS AND OILS)

COMPONENTS COURSE CODE COURSE

CONTACT

HOURSCREDIT

HOURS

SEMESTER 1

Compulsory

Common Core

SEMESTER 2

Compulsory

Discipline Core

SEMESTER 3

Compulsory

Discipline Core

SEMESTER 4

Discipline Core

Elective

SEMESTER 5

Discipline Core

92TOTAL KREDIT PROGRAM

Elective

SEMESTER 6

42

SINOPSIS PROGRAM

SEM

ESTE

R

CO

UR

SE

CR

ED

IT

PR

ER

EQ

UIS

ITE

SYNOPSIS

CLO

1

DM

K1

013

INTR

OD

UC

TION

TO C

HEM

ICA

L TEC

HN

OLO

GY

3

-

INTRODUCTION TO CHEMICAL

TECHNOLOGY aims to foster deeper

understanding and appreciation of

thesome major contributions of

technology and engineering in the

20th century, development of oil

and fat industry, career pathways

and the attributes expected of

technologist in the 21th century. This

module also introduces student to

major chemical industries, green

technology and initiatives as well as

the Conceive-Design-Implement-

Operate (CDIO) approach to

technology and engineering

education

1. explain some major

contributions of

technology and

engineering,

development of oil

and fat industry,

career pathways in

chemical industry,

green technology

and initiatives, and

introduction to

CDIO. (C2, PLO1).

2. display practical

skills in carrying

CDIO project which

incorporates

elements of good

teamwork skills and

green technology.

(P3, PLO2).

3. display critical

thinking skills

through drawing

inferences based

on observations

and information

given incorporating

issues of

sustainability. (A3,

PLO 4) .

43

DM

K1

022

INTR

OD

UC

TION

TO O

RG

AN

IC C

HEM

ISTR

Y

2 -

INTRODUCTION TO ORGANIC

CHEMISTRY covers the structure of

organic molecules as well as the

IUPAC nomenclature system,

chemical and physical properties.

These are discussed in terms of the

functional group including alkanes,

alkenes, alkynes, aromatic,

hydroxyl, carbonyl, carboxylic acid

and ester with emphasis on

common applications of these

organic compounds. Subsequently

students study the common types of

chemical reactions encountered in

organic chemistry, followed by

concept of isomerism.

1. Explain the

functional group in

organic, name

correctly organic

compound using

IUPAC

nomenclature, the

reaction and the

isomerism in organic

chemistry (C2, PLO

1).

2. Describe the

mechanism, apply

the rules and

differentiate the

reaction of organic

compounds (C3,

PLO 1).

3. Follow guided

instructions in the

drawing and

naming of organic

compounds, the

reaction and

isomers in organic

chemistry (A3, PLO

6).

44

2

DM

K1

032

OR

GA

NIC

CH

EM

ISTR

Y LA

BO

RA

TOR

Y

2 -

ORGANIC CHEMISTRY LABORATORY

is an introductory course to the

application of laboratory

techniques in organic chemistry.

These techniques include the

purification and quantification of

an organic compound, the

determination of the physical

properties of some common

organic compounds and the

chemical properties of organic

compounds such as aliphatic

hydrocarbons, aromatic

compound and its derivatives,

hydroxyl compounds, carbonyl

compounds, carboxylic acids,

esters and alkylhalides. Emphasis is

placed on analytical techniques

that aid the understanding of the

differences between the physical

and chemical properties of alkanes,

alkenes and other organic

compounds as well as inculcate the

importance of minimizing wastage

and pollution to the environment

1. explain the

procedures used

and the results

obtained in the

determination of

the physical and

chemical properties

of common organic

compounds (C3,

PLO 1).


skills in carrying out

chemical analysis

involving organic

compounds in the

laboratory with

efforts to minimize

wastage and

pollution to the

environment (P3,

PLO 2).

3. demonstrate team

work in a range of

team role situations

as a team leader

and as a team

member (A3, PLO

9).

45

2

DM

K2

013

BA

SIC

INO

RG

AN

IC C

HEM

ISTR

Y

3 -

BASIC INORGANIC CHEMISTRY

introduces the fundamental

concepts of molecular science and

uses them to discuss the behaviour

of atoms and molecules in

qualitative and quantitative terms.

The fundamental concepts include

matter, atomic structure and

Periodic Table, redox reactions,

acids and bases, and

electrochemistry. It will provide the

framework for an understanding of

the molecular basis of many

technologically important

processes

1. apply the principles

of fundamental

concepts of

molecular science

which include

matter, atomic

structure and

Periodic Table,

redox reactions,

acids and bases

(C3, PLO1).



laboratory work (P3,

PLO2).

3. follow procedures

and proper

techniques with

emphasis on safety

while carrying out

practical work and


team member (A3,

PLO9).

46

DM

K2

022

INTR

OD

UC

TION

TO O

ILS A

ND

FATS

2 -

INTRODUCTION TO OILS AND FATS

provides basic knowledge of oils

and fats, their sources, physical

characteristics as well as chemical

characteristics. It also covers the

structure and nomenclature of fatty

acids and lipids.

1. explain the

properties,

structure, types and

sources of oil, fat,

lipids and fatty

acids. (C2, PLO1)

2. apply the

knowledge to

differentiate the

properties of oil and

fat and elaborate

the process in

supply chain. (C3,

PLO1)

3. manage

information from

various sources and

present the main

points of a given

topic related to fats

and oils to an

audience. (A2,

PLO6)

47

DM

K2

032

SO

UR

CES A

ND

CO

NSTITU

EN

TS O

F OILS

AN

D

FA

TS

2 -

SOURCES AND CONSTITUENTS OF

OILS AND FATS consists of

introduction to sources and

constituents of oils and fats,

different types of oils and fats from

vegetable and animal, sources and

distinguish between major and

minor components of oils and fats. It

also covers extraction, refining and

processing of oils and fats.

1. explain the sources,

constituents and

uses of oil and fat

originating from

plants and animals.

(C2, PLO1).

2. apply the

knowledge of

extraction, refining

and processing on

different sources of

oil and fat. (C3,

PLO1)

3. communicate the

main points of a

given topic related

sources,

constituents and

applications of oils

and fats to an

audience. (A3,

PLO3)

48

DM

K2

043

CLA

SSIC

AL M

ETH

OD

S O

F O

IL AN

D F

AT

3 -

CLASSICAL METHODS OF OIL AND

FAT ANALYSIS provides students with

basic disciplinary knowledge and

skills in classical and conventional

methods of oil and fat analysis.

Physical and chemical properties

affect the quality of oils and fats

and are important factors for

consideration in the production of

oil and fat products. Classical

methods used to determine

parameters such as refractive

index, colour, specific gravity, oil

moisture content, iodine value,

peroxide value, acidity,

saponification value and

unsaponifiable matter in the

laboratory are introduced. Efforts to

minimize wastage and pollution to

the environment as green practices

are emphasized.

1. explain clearly the

characteristics of

oils and fats,

importance of

determining quality

parameters used in

oil and fat analysis,

and classical

methods of oil and

fat analysis. (C3,

PLO1)



classical methods of

oil and fat analysis

with efforts to

minimize wastage

and pollution to the

environment. (P4,

PLO2)


and proper

techniques with

emphasis on safety

and safe disposal of

wastes while

carrying out

practical work and


team member. (A3,

PLO9)

49

3

DM

K2

053

NO

N-F

OO

D O

IL AN

D F

AT P

RO

DU

CTS

3 -

NON-FOOD OIL AND FAT PRODUCTS

contains basic knowledge of oils

and fats to produce non-food

products, soaps and detergents,

personal care products,

pharmaceuticals, biodiesel, bio-

lubricants and production of

polymers and plastics. This course

also introduces the students to the

preparation of products such as

liquid soap, bar soap and lotion.

1. describe the

production of some

non-food oil and fat

products such as

soap and

detergent, personal

care products,

pharmaceuticals,

biodiesel, bio-

lubricants and

production of

polymers and

plastics highlighting

sustainable

practices where

appropriate. (C3,

PLO1)

2. conduct the

process of

producing non-

food oil and fat

products such as

soaps detergents,

personal care

products and

biodiesel. (P3, PLO2)

3. display problem

solving skills in

creating a new

product using the

CDIO approach

incorporating

sustainable values.

(A3, PLO4)

50

3

4

DM

K3

013

ED

IBLE

FA

T AN

D O

IL PR

OD

UC

TS

3 -

EDIBLE FAT AND OIL PRODUCTS

contains basic knowledge of edible

oil and fat products such as cooking

and frying oil, shortening, vanaspati

(vegetable ghee), margarine,

butter, ghee, emulsifying agent,

and other fat and oil products. This

course also introduces the students

to the preparation of edible

products such as ghee,

mayonnaise, ice-cream, margerine

and chocolate from oils and fats

1. explain edible oil

and fat products

including cooking

oil, shortening,

vanaspati

(vegetable ghee),

margarine, butter,

shortening,

mayonnaise, salad

oils and emulsifying

agent and illustrate

the production flow

process for these

products. (C2,

PLO1)

2. prepare selected

edible oil and fat

products on a

laboratory scale.

(P3, PLO2)

3. display teamwork in

creating oil and fat

products during

laboratory work

using CDIO

approach. (A3,

PLO9)

51

DM

K3

023

CH

EM

ICA

L INSTR

UM

EN

TATIO

N

3 -

CHEMICAL INSTRUMENTATION

introduces the components,

function and usage of some

analytical instruments in oil and fat

and oleochemical industries. The

principles and standard operation

procedures of selected instruments

such as spectroscopy, separation

and fat analysis are covered in this

course. Spectroscopic and analytic

methods include Visible and

Ultraviolet Spectroscopy (UV-VIS), X-

ray Fluorescent (XRF), Infrared

Spectroscopy (IR) and Nuclear

Magnetic Resonance (NMR)

Spectroscopy. Separation and

analysis instruments include Gas

Chromatograph (GC) and High

Performance Liquid

Chromatograph (HPLC).

1. apply the principles

of the analytical

instruments used in

chemical analysis

according to

appropriate

methods. (C3,

PLO1)

2. display basic

proficiency with

some confidence in

operating

instruments used in

chemical analysis.

(P4, PLO2)


with proper

techniques

emphasizing safety

precautions and

responsibility while

conducting analysis

in the laboratory.

(A3, PL05)

52

DM

K3

033

SY

NTH

ESIS

OF FA

TTY A

CID

DER

IVA

TIVES

3 -

SYNTHESIS OF FATTY ACID

DERIVATIVES contains basic

knowledge on processes that are

involved in the production of

selected fatty acid derivative

(oleochemicals) as well as the

concept of hydrolysis, esterification,

oxidation and reduction. This course

also provides essential knowledge

about production of other

oleochemicals and saponification

process of fatty acids.

1. describe the

processes involved

in the production of

selected fatty acid

derivatives

(oleochemicals).

(C3, PLO1)



synthesis of fatty

acid derivatives in

the laboratory with

effort to minimize

wastage and

pollution to the

environment. (P4,

PLO2)

3. demonstrate

responsibility as a

team member. (A3,

PLO9)

DM

K3

042

OIL A

ND

FAT P

RO

CESSIN

G

2 -

OIL AND FAT PROCESSING covers

the study of several methods used

in oil and fat processing. The raw

materials for oil and fat products

include animal fats, vegetable oils

and seed oils. The crude fats and

oils from these sources are

recovered using a number of

methods such as oil extraction,

refining, modification and fat

splitting. The extent of fat and oil

process depends on the source,

quality, and nature of the end use.

The safety in oil and fat processing

plants is also introduced to the

students by a safety officer from an

oil and fat processing plant

1. explain the

importance of

different processes

involved in oil and

fat processing. (C2,

PLO1)

2. describe the

processes involved

in oil and fat

processing and

sustainable palm oil

supply chain. (C3,

PLO1)

3. identify good and

safe handling

practices of oil and

fat processing. (A1,

PLO8)

53

DM

K3

053

OIL A

ND

FAT P

RO

CESSIN

G LA

BO

RA

TOR

Y

3 -

OIL AND FAT PROCESSING

LABORATORY covers the study of

various stages and methods

employed in oil and fat processing,

beginning from storage, extraction

of crude oil from animal and plant

sources to refining and modification

of extracted oils and fats. Raw

materials for oil and fat extraction

include animal by-products, fleshy

fruits (palm and olive), and oilseeds.

Crude oils and fats from these

sources can be recovered by

methods which include

mechanical extraction, thermal

extraction, solvent extraction and

enzymatic hydrolysis. Some oils,

such as virgin olive oil, are ready for

consumption after this initial step

(pressing), while others require

additional processing such as

refining and modification. The

extent of oil and fat processing

depends on the source, quality,

and nature of the end use.

1. explain the various

methods and

operational

procedures for oil

and fat processing

and briefly discuss

green technology in

waste

management.

(C2,PLO1)

2. display basic

proficiency in

handling laboratory

equipment to carry

out laboratory work

related to oil and fat

processing.

(P4,PLO4)

3. practice safety

measures and

precautions during

oil and fat

processing

activities. (A5,PLO5)

54

4

5

DM

K4

012

SU

RFA

CTA

NT C

HEM

ISTR

Y

2 -

SURFACTANT CHEMISTRY contains

basic knowledge on surface and

interfacial activity, surfactants, role

of surfactants, emulsion and

colloids. It additionally emphasizes

the applications of surface active

materials in non-food and food

industries. This course also

introduces several classes of

surfactants such as anionic, non-

ionic, cationic, amphoteric and

biosurfactants

1. explain basic

concepts of surface

and interfacial

activity, surfactants

and their roles,

emulsion and

colloid and their

sources. (C2,PLO1)

2. describe the

application of

surfactants

including

environmentally

friendly surfactants

in food and non-

food industries.

(C3,PLO1)

3. demonstrate

lifelong learning

and information

management skills

to identify the

application of

surfactants used in

industry with

emphasis on their

functions in solving

related problems.

(A3,PLO6)

55

DM

K4

023

INSTR

UM

EN

TATIO

N M

ETH

OD

S O

F O

IL AN

D FA

T

3 -

INSTRUMENTATION METHODS OF OIL

AND FAT ANALYSIS covers the study

of oil and fat analysis. This study

provides essential knowledge

about anisidine value, fatty acid

analysis, triacylglycerol analysis,

melting profile, solid fat content

and enzymatic glycerolysis. This

study also includes experiments for

oil and fat analysis

1. explain generally

the principles and

application of

different instruments

in oil and fat analysis

according to

appropriate

methods. (C2,

PLO1)


skills in handling

instruments in oil

and fat analysis. (P4,

PLO2).


and proper

techniques, with

emphasis on safety

while carrying out

practical work and


team member. (A3,

PLO9)

56

DM

K4

032

PR

OJE

CT 1

2 -

PROJECT 1 is a theoretical and

practical - based study that guides

the students to produce a well

written research proposal in the

field of oil and fat technology. It

outlines the basic principles

involved in the selection and

choice of a research topic, the

scope of the research, planning the

research and research

methodology employing the

Conceive-Design-Implement-

Operate (CDIO) approach

focusing on the Conceive and

Design stages. At the end of the

study, the project proposal will be

presented for evaluation purposes.

4. investigate a

solution for a

problem relating to

oil and fat

technology

including

considerations

towards

sustainability in

proposing a

research study using

the CDIO approach

focusing on

Conceive and

Design. (C4, PLO1)

5. produce a written

proposal

comprising

research topic,

introduction,

literature review,

research objectives,

research questions

or hypothesis,

research design,

research methods

and proposed

analysis. (C4, PLO1)

6. present and defend

the proposal to an

audience orally.

(A4, PLO3)

57

DM

K4

043

OIL A

ND

FAT P

RO

DU

CT D

EV

ELO

PM

EN

T

3 -

OIL AND FAT PRODUCT

DEVELOPMENT consists of the

method and procedures involved in

producing new oil and fat based

product, starting from idea

generation, screening of ideas,

development of product, market

testing, data collection and

analysis, to promotion of a new oil

and fat product. This course also

consists of advantages of using oils

and fats, regulations and marketing

of oil and fat products.

1. develop a new

product

systematically

through the CDIO

approach taking

into consideration

sustainability or

green practices.

(P4,PLO2)

2. present the findings

of a simple market

research in product

development.

(A2,PLO3)

3. demonstrate basic

entrepreneurial skills

through

development of a

selected new

product. (A3,PLO7)

58

DM

K4

052

QU

ALITY

ASSU

RA

NC

E O

F O

ILS A

ND

FATS

2 -

QUALITY ASSURANCE OF OILS AND

FATS introduces the concept of

quality; oil and fat quality control, oil

and fat quality parameters and

testing methods, oil and fat quality

assurance system, and oil and fat

quality specification. It also provides

exposure to the reporting and

recording aspects, the ISO quality

system, and current issues in oil and

fat quality control.

4. explain the

concepts and

procedures of

different ISO quality

systems in oil and fat

industry as well as

current issues in oil

and fat quality

assurance.

(C2,PLO1)

5. conduct oil and fat

quality assurance

tests in the

laboratory to

determine common

quality assurance

parameters. (P3,

PLO2)

6. demonstrate

professionalism in

presenting results of

quality assurance

measures or

activities

undertaken. (A2,

PLO8)

DM

K4

062

STA

TISTIC

S F

OR

AP

PLIE

D S

CIE

NC

E

AN

D TE

CH

NO

LOG

Y

2 -

STATISTICS FOR APPLIED SCIENCE

AND TECHNOLOGY contains basic

knowledge on statistics, descriptive

statistics and inferential statistics

commonly used in the field of

science and technology. This

course also introduces the

application of computer software

for data presentation and analysis.

Students will be able to describe

and analyze data in science and

technology-related situations

through application of the

knowledge and skills gained.

1. solve statistical

problems through

analysis and

application of

statistical concepts,

basic formulae and

inferential statistical

tests. (C4, PLO3)


skills to analyze

statistical data using

computer

software.(P4, PLO2)

3. demonstrate

problem solving skills

in data analysis.

(A2, PLO4)

59

DM

K5

013

BA

SIC

S O

F QU

ALITY

MA

NA

GEM

EN

T IN O

IL AN

D FA

T IND

USTR

Y

3 -

BASICS OF QUALITY MANAGEMENT

IN OIL AND FAT INDUSTRY contains

introductory knowledge on basic

quality management, chemical

management, safety data sheet,

environmental management

system, Chemist Act 1975 and

accreditation organization in oils

and fats industry. This module also

introduces a few quality

management systems that are

involved in oil and fat quality

management in Malaysia such as

HACCP, GMP, CODEX and KOSHER.

1. explain the

concept of quality,

environmental and

chemical

management, ISO,

Chemist Act and

accreditation in oil

and fat industry with

emphasis on

sustainable

practices.

(C2,PLO1)

2. Display skills in

collecting data

from case study to

identify problems

faced by oil and fat

industries and relate

them to the role of

quality

management in

reducing or

overcoming these

problems with

emphasis on green

practices. (P3,PLO2)

3. describe the quality

management

system adopted by

industries visited

focusing on

sustainable

practices used.

(A1,PLO8)

60

DM

K5

022

LOG

ISTIC

S IN

OIL A

ND

FA

T IND

USTR

Y

2 -

LOGISTICS IN OIL AND FAT INDUSTRY

covers the oil and fat source quality.

It also explains briefly the storage

and handling of crude and refined

oils and fats. Students will also learn

the methods to improve product

quality and cost management in

industries.

1. explain procedures

to be taken in

storage and

handling of oil and

fat products,

improve product

quality as well as

cost management

in oil and fat -

related industry

taking into

consideration

principles of

sustainability.

(C2,PLO1)

2. apply principles of

oil and fat quality

management in

given situations

taking into

consideration

principles of

sustainability. (C2,

PLO1)

3. present the main

points of a given

topic related to oil

and fat quality

management

highlighting

principles of

sustainability to an

audience.

(A2,PLO3)

61

DM

K5

042

EN

VIR

ON

MEN

TAL IM

PA

CT A

ND

WA

STE

MA

NA

GEM

EN

T

2 -

ENVIRONMENTAL IMPACT AND

WASTE MANAGEMENT is designed to

provide an overview of the

environmental impact resulting

from oil and fat industry with

particular emphasis on palm oil

production beginning from the

processing of oil and fat to the

production of the final product. It

also discusses major processes and

facilities as they are related to

waste generation and control. This

course addresses primarily waste

water aspects of oil and fat industry,

and briefly, air and solid waste

aspects. Other topics include the

National Environmental Policy Act

and Regulation -its implication and

implementation, risk analysis and

risk management to overcome

problems related to waste

management for the purpose of

sustainability

1. describe the waste

generated by oil

and fat industries,

the various

techniques used in

waste treatment

with emphasis on

wastewater

treatment and the

impact of oil and fat

industry on the

environment and

sustainability (C3,

PLO1).

2. perform laboratory

analysis to

determine the

parameters

commonly used to

monitor water

quality treatment

and apply selected

wastewater

treatment

techniques to treat

wastewater from oil

and fat processing

towards sustainable

practices.(P3, PLO2)

3. express awareness

of the

responsibilities of

members in oil and

fat industry with

regard to

environmental

impact issues

resulting from oil

and fat industry and

waste water

treatment to

promote green

practices.(A2,

PLO5)

62

DM

K5

052

EN

ZY

ME TE

CH

NO

LOG

Y

2 -

ENZYME TECHNOLOGY introduces

the concept of enzyme, enzyme

kinetics, factors affecting

enzymatic activity, enzyme

preparation and use, enzyme

immobilisation, and enzyme

application in oil and fat industry. It

also provides exposure to

laboratory experimentation

involving enzymes, and factors

affecting enzymatic reactions with

emphasis on the reporting and

recording aspects.

1. apply enzyme

technology in

processing with

emphasis on its

applications in oil

and fat industry.

(C3, PLO1)

2. assemble

laboratory

equipment for

practical work

related to

properties of

enzymes, factors

affecting enzymatic

reactions, and

application of

enzymes in industry.

(P4, PLO2)

3. report in written

form (e.g. in

laboratory reports)

how the results

obtained from

laboratory work can

be improved with

regard to

accuracy,

techniques, safety

or other desirable

values. (A3, PLO3)

65

MAKLUMAT AM

Department of Mathematics and Computer Science (JMSK) is one of our main

departments of Polytechnic Tun Syed Nasir Syed Ismail (PSTN). It was established to

support the courses based on science and technology. It offers courses such as

Engineering Mathematics and Engineering Science for students. The lecturers in this

department consist of professionals who were trained in their respective fields.

SENARAI FASILITI

Training Computer Lab (20 units)

General Computer Lab (40 units)

Mathematics Lab (40 units

Engineering Science Lab (40 students)

JABATAN MATEMATIK DAN SAINS KOMPUTER (JMSK)

66

SYNOPSIS AND LEARNING OUTCOMES (CLO)

(SEM 1- SEM 6)

SEM

ESTE

R

CO

UR

SE

CR

ED

IT

PR

ER

EQ

UIS

ITE

SYNOPSIS

CLO

1

DB

M101

3 E

NG

INEER

ING

MA

THEM

ATIC

S 1

3 -

ENGINEERING MATHEMATICS 1

expose students to the basic

algebra including perform

partial fractions. This course

also exposes the concept of

trigonometry and the method

to solve trigonometry problems

by using basic identities,

compound angle and double

angle formulae. Students also

will be introduced to the theory

of complex number and

matrices method to solve

simultaneous equation. This

course also introduces students

to concept of vector and

scalar.

1. identify

mathematical

methods in

solving the

mathematical

problems.

2. solve the

mathematical

problems by using

appropriate

techniques and

solutions.

3. practice

mathematical

knowledge and

skills in different

mathematics

problem. D

BS1

012

EN

GIN

EER

ING

SC

IEN

CE

2 -

ENGINEERING SCIENCE is an

applied science with

theoretical concepts and

practical learning sessions that

can be applied in the

engineering fields. This course

focuses on the Physical

Quantities, Measurement,

Linear Motion, Force, Work,

Energy, Power, Solid, Fluid,

Temperature and Heat.

1. solve the basic

engineering

science problems

by using related

concept.

2. organise an

appropriate

experiment to

prove related

physic principles.

3. apply related

physic principles

in various

situations to

enhance

knowledge.

67

2

DB

M201

3 E

NG

INEER

ING

MA

THEM

ATIC

S 2

3 -


exposes students to the basic

laws of exponents and

logarithms. This course also

introduces the basic rules of

differentiation concept to solve

problems that relate maximum,

minimum and calculate the

rates of changes. This course

also discuss integration

concept in order to strengthen

student knowledge for solving

area and volume bounded

region problems. In addition,

students also will learn

application of both techniques

of differentiation and

integration.

1. solve the

mathematical

problems by using

appropriate

mathematical

techniques and

solutions.

2. show the solution

for differentiation

and integration

problem by using

appropriate

method.

3. practice

mathematical

knowledge and

skills in different

mathematics

problem.

3 D

BM

301

3 E

NG

INEER

ING

MA

THEM

ATIC

S 3

3 -


exposes students to the

statistical and probability

concepts and their

applications in interpreting

data. The course also

introduces numerical methods

concept to solve simultaneous

equations by using Gaussian

Elimination method, LU

Decomposition using Doolittle

and Crout methods,

polynomial problems using

Simple Fixed Point Iteration and

Newton-Raphson methods. In

additional, the course also

discusses optimization problems

by using Linear Programming. In

order to strengthen the

students in solving advanced

engineering problems, Ordinary

Differential Equation (ODE) is

also included.

1. solve the

mathematical

problems by using

appropriate

techniques and

solutions.

2. show the solution

for statistics and

probability

problems, and

linear

programming by

using appropriate

mathematical

methods.

3. practice

mathematical

knowledge and

skills in different

mathematical

problem.

69

MAKLUMAT AM

Jabatan Pengajian Am (JPA) adalah merupakan jabatan akademik sokongan

yang bertanggungjawab menyokong jabatan akademik induk dalam proses

pengajaran dan pembelajaran, di samping mendokong aspirasi dan sasaran

Jabatan Pengajian Politeknik bagi melahirkan graduan yang berkualiti. Ianya

mempunyai misi bagi menyediakan pendidikan secara formal dan tidak formal

dengan menawarkan kursus-kursus yang membantu pelajar dalam menaikkan

mutu diri dan sahsiah serta membentuk peribadi bernilai tinggi. Jabatan ini

terbahagi kepada dua unit iaitu Unit Pendidikan Islam dan Moral serta Unit

Bahasa Inggeris yang menawarkan kursus Pengajian Malaysia, Nilai Masyarakat

Malaysia, Sains Teknologi & Kejuruteraan Dalam Islam, Communicative English 1,

Communicative English 2, Communicative English 3, Komunikasi & Penyiaran

Islam dan Entrepreneurship.

Jabatan Pengajian Am mempunyai misi penting untuk membantu melahirkan

graduan serta tenaga kerja separa profesional yang berkeperibadian mulia

dengan menerapkan nilai-nilai Islam, di samping membentuk sahsiah pelajar

kearah menjadi insan yang berkualiti, profesional dan mempunyai nilai tambah,

terutamanya bagi menyiapkan mereka bagi mengharungi zaman pekerjaan

mereka nanti.

JABATAN PENGAJIAN AM (JPA)

70

SENARAI FASILITI

1) Digital Multimedia Language Lab 1



4) Mini Teater Ibn Bajjah

5) Mini Teater al-Zarqali

6) Bilik Tasmik 1

7) Bilik Tasmik 2

8) Bilik Tasmik 3

71


(SEM 1- SEM 6)

SEM

ESTE

R

CO

UR

SE

CR

ED

IT

PR

ER

EQ

UIS

ITE

SYNOPSIS

CLO

1

DU

B1

012

PEN

GA

JIA

N M

ALA

YSIA

2 -

PENGAJIAN MALAYSIA memupuk

penghayatan ke arah melahirkan

generasi yang cintakan negara.

Kursus ini juga dapat mendidik

kelompok masyarakat yang

mempunyai daya juang yang

tinggi dan mampu menghadapi

cabaran di peringkat

antarabangsa. Kursus ini memberi

penghayatan tentang sejarah

dan politik, perlembagaan

Malaysia, kemasyarakatan dan

perpaduan, pembangunan

negara dan isu-isu keprihatinan

negara. Objektif kursus ini adalah

untuk melahirkan warganegara

yang setia dan cintakan negara,

berwawasan serta bangga

menjadi rakyat Malaysia

● Menerangkan dengan

baik sejarah bangsa

dan negara.

● Menjelaskan

Perlembagaan

Malaysia dan sistem

pemerintahan negara.

● Melaksanakan aktiviti

berkaitan kenegaraan

ke arah peningkatan

patriotisme pelajar.

72

DU

E1

012

CO

MM

UN

IATI

VE E

NG

LISH

1

2 -

COMMUNIATIVE 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. It is also aimed to

equip students with effective

presentation skills.

● Apply appropriate

language and

communication skills in

discussions and

conversations.

● Apply effective

listening skills to

demonstrate

comprehension of

audio recordings in a

variety of situations.

● Comprehend a variety

of reading texts by

applying effective

reading skills.

● Write in response to a

stimulus using

appropriate

language.

● Deliver an effective

presentation using

appropriate visual aids

and, verbal and non-

verbal communication

skills.

2

DU

A20

12

SA

INS

TEK

NO

LGI

&

KEJU

RU

TER

AA

N

DA

LAM

ISLA

M

2 -

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.

Menghuraikan

konsep Islam sebagai

cara hidup

Menjelaskan konsep

sains, teknologi dan

kejuruteraan dalam

Islam

Membincangkan

prinsip syariah dan

kaedah fiqah dalam

sains, teknologi dan

kejuruteraan

73

DU

B2

012

NIL

AI

MA

SY

AR

AK

AT

MA

LAY

SIA

2 -

NILAI MASYARAKAT MALAYSIA

membincangkan aspek sejarah

pembentukan masyarakat

Malaysia, nilai-nilai agama serta

adat resam dan budaya

masyarakat majmuk. Selain itu,

pelajar diberi kefahaman

mengenai tanggungjawab

individu dalam kehidupan dan

cabaran-cabaran dalam

membangunkan masyarakat

Malaysia.

Menerangkan

sejarah

pembentukan

masyarakat dan nilai

agama di Malaysia.

Menghubung kait

tanggungjawab

individu dalam

kehidupan

masyarakat dan

negara.

Mengenal pasti

cabaran-cabaran

dalam

membangunkan

masyarakat

Malaysia.

3

DU

E3

012

CO

OM

UN

ICA

TIV

E E

NG

LISH

2

2

DU

E1

012

CO

MM

UN

IATI

VE E

NG

LISH

1

COMMUNICATIVE ENGLISH 2

emphasises the skills required at

the workplace to describe

products or services as well as

processes or procedures. It also

focuses on the skills to give and

respond to instructions. This

course will also enable students to

make and reply to enquiries and

complaints.

Describe products or

services related to

their field of studies

using appropriate

language.

Transfer information

of a processes or

procedures

accurately from non-

liner to liner form and

vice versa.

Listen and respond to

enquiries using

appropriate

language.

Make and respond to

complaints using

appropriate

language.

74

4

DU

E5

012

CO

OM

UN

ICA

TIV

E E

NG

LISH

3

2

DU

E1

012

CO

MM

UN

IATI

VE E

NG

LISH

2

COMMUNICATIVE ENGLISH 3 aims

to develop the necessary skills in

students to analyse and intepret

graphs and charts from data

collected as well as job hunting

mechanics. Students will learn to

present data through the use of

graphs and charts. Students will

learn the process of job hunting

which includes job search

strategies and making enquiries.

They will also learn to write

resumes and cover letters. The

students will develop skills to

introduce themselves, highlight

their strengths and abilities,

present ideas, express opinions

and respond appropriately during

job interviews.

Describe and analyse

information

contained in graphs

and charts clearly

and accurately

based on a mini

project.

Write an effective

resume and a

supporting cover

letter for a relevant

job opening.

Handle a job

interview effectively

and confidently.

5

DP

B20

12

EN

TREP

REN

EU

RSH

IP

2

-

ENTREPRENEURSHIP focuses the

principles and concept of

entrepreneurship. This course

concentrates on the systematic

methods of getting business ideas.

This course also prepares students

on conducting online business

using social media marketing. It

also emphasizes a preparation of

business plan and developing

their entrepreneurial skills.

Explain clearly the

concept of

entrepreneurship and

process of

developing an

effective business.

Prepare completely a

business plan

according to

standard format.

Build the online

business presence

using the social

media marketing.

DU

A60

22

K

OM

UN

IKA

SI

DA

N

PEN

YIA

RA

N ISLA

M

2

-

KOMUNIKASI DAN PENYIARAN

ISLAM memfokuskan kepada

penguasaan konsep, kemahiran

komunikasi dan penyiaran Islam

bagi meningkatkan kefahaman

pelajar secara holistik terhadap

kursus ini.

Menjelaskan konsep,

bentuk komunikasi

dan hubungannya

dalam Islam.

Menunjukkan

kemahiran

pengurusan

komunikasi dalam

bidang penyiaran

Islam.

Menghubungkait isu-

isu semasa dalam

komunikasi dan

penyiaran Islam.

76

MAKLUMAT AM

Fungsi Jabatan Sukan, Kesenian dan Kebudayaan (JSKK) adalah menyelaras dan

mengendalikan semua aktiviti akademik (kokurikulum) bagi semester 1 hingga

semester 5 yang terdiri daripada badan beruniform (DRB), Sukan (DRS) dan Kelab

Persatuan (DRK) dan aktiviti bukan akademik (sukan & kebudayaan) untuk

semua pelajar pada setiap semester. Aktiviti ini merupakan elemen penting

dalam membentuk modal insan yang berketerampilan serta cergas dalam

membentuk sahsiah diri semasa dan selepas tamat belajar.

SENARAI FASILITI

Padang Bola Sepak

Padang Balapan

Gelanggang Bola Jaring

Gelanggang Bola Tampar

Gelanggang Batminton

Gelanggang Futsal

Gelanggang Bola Keranjang

Gelanggang Tenis

Gelanggang Boling Padang

JABATAN SUKAN, KESENIAN DAN KEBUDAYAAN (JSKK)

77


(SEM 1- SEM 6)

SEM

ESTE

R

CO

UR

SE

CR

ED

IT

PR

ER

EQ

UIS

ITE

COURSE

CLO

1

ASA

S U

NIT

BER

UN

IFRO

M

0 -

WATANIAH 1. Menunjukkan kemahiran

khusus yang dipelajari.

2. Melaksanakan aktiviti-

aktiviti berdasarkan

penguasaan kemahiran

yangdipelajari.

2

UN

IT BER

UN

IFO

RM

1 1 -

WATANIAH 1. Mempamerkan

kompetensi kemahiran





yang dipelajari. SU

KA

N

1 -

BADMINTO

N

PING

PONG

GOLF

BOLA

TAMPAR

SOFTBAL

DART

MEMANAH

FUTSAL

1. Mempamerkan

kompetensi kemahiran





yang dipelajari.

78

3

UN

IT

BER

UN

IFO

RM

2

2 -

WATANIAH 1. Mempamerkan

kompentensi kemahiran


2. Mengorganisasikan

aktivitI berdasarkan

kemahiran-kemahiran

yang dipelajari.

KELA

B/

PER

SA

TUA

N

2

TARANNUM

KEMBARA

INOVASI &

REKA CIPTA

MESRA

ALAM

AMALAN 5S

1. Mempamerkan

kompentensi kemahiran


2. Mengorganisasikan


kemahiran-kemahiran

yang dipelajari.

80

PANDUAN PENDAFTARAN KURSUS

MENDAFTAR KURSUS

1. Pendaftaran kursus akan dilaksanakan pada setiap awal

semester dalam tempoh selewat-lewatnya TUJUH (7) hari

dari tarikh rasmi sesi pengajian bermula.

2. Pelajar perlu mendapat nasihat daripada Penasihat

Akademik dan kelulusan Ketua Jabatan Akademik masing-

masing sebelum mendaftar.

3. Pelajar hendaklah mencukupkan jumlah kredit yang

dibenarkan dengan menambah kursus-kursus lain yang

ditawarkan pada semester semasa.

4. Ketua Jabatan Akademik bertanggungjawab untuk

menyerahkan maklumat pendaftaran kursus kepada

Pegawai Peperiksaan.

5. Bagi kes yang melibatkan pelajar berpindah daripada

politeknik lain, segala urusan pendaftaran pelajar perlu

diselesaikan oleh Jabatan Hal Ehwal Pelajar merujuk

kepada Panduan Pengambilan dan Pengurusan Pelajar

Politeknik sebelum pendaftaran kursus dilaksanakan di

jabatan.

PEPERIKSAAN DAN PENILAIAN

81

KREDIT KURSUS

1. Kredit bagi setiap kursus adalah seperti yang termaktub

di dalam Dokumen Kurikulum dan Struktur Program

seperti yang diluluskan oleh Lembaga Kurikulum Kursus

Pengajian dan Program Latihan Politeknik.

2. Jumlah kredit yang perlu diambil oleh pelajar bagi

setiap semester adalah diantara DUA BELAS (12) hingga

DUA PULUH (20) atau seperti yang ditetapkan di dalam

Dokumen Kurikulum dan Struktur Program.

3. Jumlah kredit minimum yang perlu dikumpul oleh

pelajar sebelum layak dipertimbangkan untuk

penganugerahan Sijil adalah seperti mana yang

ditetapkan di dalam Dokumen Kurikulum dan Struktur

Program.

MENAMBAH KURSUS

1. Pelajar boleh menambah kursus dengan syarat tidak

melebihi jumlah kredit yang dibenarkan bagi semester

berkenaan.

2. Penambahan kursus boleh dibuat pada minggu ke TIGA (3)

sehingga minggu ke ENAM (6) sesi pengajian. Pelajar

hendaklah terlebih dahulu mendapatkan nasihat dan

sokongan daripada Penasihat Akademik serta mendapat

kelulusan Ketua Jabatan Akademik.

3. Selepas daripada tempoh yang ditetapkan, pelajar tidak

dibenarkan membuat sebarang penambahan kursus

82

MENGGUGUR KURSUS

1. Pelajar boleh menggugur sesuatu kursus dengan syarat

jumlah kredit kursus-kursus yang masih diambil tidak kurang

daripada DUA BELAS (12) kredit.

2. Pengguguran kursus boleh dibuat pada minggu ke TIGA (3)

sehingga minggu ke ENAM (6) sesi pengajian. Pelajar

hendaklah terlebih dahulu mendapatkan nasihat dan

sokongan daripada Penasihat Akademik dan/atau Ketua

Program serta mendapat kelulusan Ketua Jabatan

Akademik.

3. Selepas daripada tempoh yang ditetapkan, pelajar tidak

dibenarkan membuat sebarang pengguguran kursus.

83

MENGULANG KURSUS

Bagi pelajar yang gagal kursus wajib, kursus teras dan kursus

pengkhususan hendaklah;

a. mesti mengambil semula kursus yang gagal

pada semester sebelumnya;

b. bagi kes pelajar semester akhir yang gagal DUA

(2) atau lebih kursus pada semester

sebelumnya dikehendaki mengulang kursus

yang gagal pada semester semasa;

c. mengikuti semula aktiviti-aktiviti pembelajaran

bagi kursus-kursus berkenaan sepenuhnya.

MEMPERBAIKI GRED KURSUS

Bagi pelajar yang mendapat Lulus dengan gred C-, D+ dan D

bagi mana-mana kursus;

a. Pelajar dibenarkan untuk memperbaiki gred

kursus hanya sekali sahaja sepanjang

pengajian bagi kursus tersebut.

b. Pelajar perlu mengikuti semula aktiviti-aktiviti

pembelajaran bagi kursus-kursus berkenaan

84

sepenuhnya pada mana-mana semester

berikutnya termasuk semester pendek.

c. Keputusan bagi pelajar yang memperbaiki

gred kursus akan diambil dari gred terbaik.

d. 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.

PROSES PENDAFTARAN KURSUS PELAJAR

GARIS PANDUAN UNTUK PENGECUALIAN DAN

PEMINDAHAN KREDIT

PINDAHAN KREDIT DAN PENGECUALIAN KURSUS

Pindahan kredit dan pengecualian kursus boleh dipohon dalam

tempoh TIGA (3) minggu semester pertama perkuliahan

sekiranya memenuhi kriteria yang ditetapkan di dalam Garis

Panduan Pindahan Kredit dan Pengecualian Kursus Program

85

Pengajian Politeknik Kementerian Pendidikan Tinggi yang boleh

didapati melalui laman web PTSN ( www.ptsn.edu.my ).

PANDUAN AKADEMIK

SISTEM NILAIAN MATA

1. Sistem penilaian Politeknik Kementerian Pendidikan

Tinggi adalah berdasarkan kaedah penilaian kuantitatif

prestasi pelajar di dalam sesuatu program yang dikenali

sebagai Sistem Nilaian Mata (SNM).

2. Mengikut SNM, prestasi pelajar bagi sesuatu kursus

adalah berdasarka kepada Sistem Gred yang mana

pencapaian pelajar dinilai menggunakan dua (2)

ukuran iaitu: i. Purata Nilaian Mata (PNM) atau Grade

Point Average (GPA); dan ii. Himpunan Purata Nilaian

Mata (HPNM) atau Cumulative Grade Point Average

(CGPA).

3. Nilaian mata bagi kursus Kokurikulum pelajar Atlit

adalah seperti berikut:

i. Atlit yang mendapat pingat dan mewakili

negeri/negara, nilai mata bagi kursus Kokurikulum

berkenaan adalah 4.00;

ii. Atlit yang mewakili negeri/negara yang tidak

mendapat pingat, nilai mata bagi kursus

Kokurikulum berkenaan adalah 3.00;

http://www.ptsn.edu.my/

86

iii. Atlit yang mewakili negeri/negara setelah melepasi

semester DUA (2) dan TIGA (3), akan diberikan

pindahan kredit sebanyak TIGA (3) kredit bagi

subjek elektif;

iv. Disahkan oleh Jawatankuasa Peperiksaan

Politeknik.

SISTEM GRED

Markah yang diperolehi oleh pelajar di dalam sesuatu kursus

akan diberi nilai mata dan gred mengikut kumpulan seperti

berikut:

PEMBERATAN PENILAIAN KERJA KURSUS DAN PEPERIKSAAN AKHIR

1. Penilaian terhadap setiap kursus dibuat secara berkala dan

berterusan dalam tempoh pengajian pada sesuatu

semester merujuk kepada kaedah yang ditentukan oleh

dokumen kurikulum.

2. Kursus-kursus yang tidak melibatkan peperiksaan akhir akan

dinilai secara 100% kerja kursus.

3. Bagi kursus yang dinilai berdasarkan penilaian kerja kursus

dan peperiksaan akhir, penilaian kursus adalah merujuk

kepada dokumen kurikulum yang sedang berkuatkuasa.

87

PERATURAN AM KAEDAH PENILAIAN

Pelajar hendaklah memenuhi syarat-syarat berikut sebelum

layak untuk dinilai prestasi akademiknya:

a. telah mendaftar/melapor diri untuk mengikuti pengajian;

b. telah mendaftar kursus berkenaan; dan

c. telah mencapai kehadiran 80% seperti yang ditetapkan

bagi aktiviti pembelajaran yang diwajibkan bagi sesuatu

kursus.

MENENTUKAN JUMLAH KREDIT

1. Jumlah kredit yang boleh diambil oleh pelajar bagi sesuatu

semester adalah seperti dinyatakan pada perkara 2. Kredit

Kursus.

2. Pelajar boleh mengambil jumlah kredit kurang daripada

dua belas (12) sekiranya memenuhi mana-mana satu syarat

di bawah:

a. pelajar semester akhir; atau

b. pelajar mengikuti semester pendek; atau

c. pelajar Kursus Secara Sambilan (KSS), atau apa-apa

program seumpamanya; atau

d. pelajar mendapat keputusan Kedudukan Bersyarat

(KS) pada semester sebelumnya;

88

e. dan hendaklah mendapat: sokongan Penasihat

Akademik; dan kelulusan Ketua Jabatan Akademik.

3. Pelajar boleh mengambil jumlah kredit melebihi daripada

dua puluh (20) sekiranya memenuhi mana-mana satu syarat

di bawah:

i. pelajar semester akhir, atau

ii. pelajar telah lulus semua kursus pada semester

sebelumnya, atau

iii. mendapat HPNM bersamaan atau lebih daripada 3.00

pada semester sebelumnya;

iv. dan hendaklah mendapat: sokongan Penasihat

Akademik; dan kelulusan Ketua Jabatan Akademik.

4. Pelajar hendaklah mencukupkan jumlah kredit minimum

bagi setiap semester dengan mengambil kursus-kursus

elektif yang ditawarkan pada semester berkenaan atau

kursus-kursus lain dengan kelulusan Ketua Jabatan

Akademik kecuali pelajar yang dinyatakan pada perkara 2.

di atas.

5. Pelajar bertanggungjawab menyemak jumlah kredit

terkumpul agar boleh menamatkan pengajian dalam

tempoh yang ditentukan.

89

MENDUDUKI PEPERIKSAAN AKHIR

1. Pelajar hendaklah menduduki peperiksaan akhir bagi

kursus-kursus yang memerlukannya berbuat demikian.

2. Tempoh peperiksaan akhir bagi sesuatu kursus adalah

bergantung kepada tahap pengajian dan mata kredit bagi

kursus berkenaan.

LAYAK MENERUSKAN PENGAJIAN

1. Pelajar yang mendapat keputusan Kedudukan Baik (KB)

dan Kedudukan Bersyarat (KS) adalah layak meneruskan

pengajian ke semester berikutnya.

2. Pelajar yang layak menjalani Latihan Industri perlu

memenuhi syarat-syarat yang dinyatakan dalam Garis

Panduan Pengurusan Dan Kaedah Penilaian Latihan Industri

Politeknik Kementerian Pendidikan Tinggi.

3. Pelajar yang tamat Latihan Industri layak meneruskan

pengajian ke semester berikutnya setelah memenuhi syarat

dan peraturan seperti dinyatakan di dalam Garis Panduan

Pengurusan Dan Kaedah Penilaian Latihan Industri Politeknik

Kementerian Pendidikan Tinggi kecuali bagi pelajar yang

menjalani dan lulus Latihan Industri di semester akhir.

90

PENGANUGERAHAN

Pelajar dianggap telah menamatkan pengajian dan layak

dianugerahkan Sijil bagi sesuatu program yang ditetapkan

sekiranya telah memenuhi kriteria berikut:

a. lulus semua kursus yang ditetapkan bagi program

berkenaan;

b. mendapat HPNM bersamaan atau lebih daripada 2.00;

c. memperolehi sepenuhnya jumlah kredit yang

ditetapkan bagI sesuatu program; dan

d. telah diperakui oleh Lembaga Peperiksaan dan

Penganugerahan Sijil/Diploma Politeknik.

KATEGORI KEPUTUSAN PENILAIAN

Keputusan Penilaian bagi setiap semester akan dikategorikan

kepada:

1. Lulus Penuh (LP)

Pelajar semester akhir yang memperolehi HPNM

bersamaan atau lebih daripada 2.00 dan memenuhi

syarat serta layak dianugerahkan Sijil.

91

2. Kedudukan Baik (KB)

Pelajar memperolehi HPNM bersamaan atau lebih

daripada 2.00.

3. Kedudukan Bersyarat (KS)

Pelajar memperolehi HPNM bersamaan atau lebih

daripada 1.60 dan kurang daripada 2.00

4. Gagal dan Diberhentikan (GB)

i. Kedudukan Gagal dan Diberhentikan akan

diberikan kepada pelajar yang:

ii. memperolehi HPNM kurang daripada 1.60;

atau

iii. memperolehi PNM kurang daripada 1.00

kecuali bagi pelajar semester akhir, pelajar

yang mengikuti semester pendek, pelajar KSS

atau apa-apa program seumpamanya; atau

iv. gagal sesuatu kursus sebanyak TIGA (3) kali

termasuk peperiksaan akhir khas atau penilaian

khas atau semester pendek; atau

v. memperolehi keputusan KS TIGA (3) kali

berturut-turut tidak termasuk semester pendek;

atau

vi. gagal Latihan Industri sebanyak DUA (2) kali;

atau

vii. telah melampaui tempoh maksimum

pengajian sesuatu program.

92

PEPERIKSAAN AKHIR KHAS DAN PENILAIAN KHAS

1. Peperiksaan Akhir Khas

a. Pelajar yang layak dipertimbangkan untuk

menduduki Peperiksaan Akhir Khas adalah pelajar

seperti berikut:

i. disahkan sakit oleh pegawai perubatan

kerajaan atau hospital swasta;

ii. menghadapi kes-kes kecemasan seperti kes

kematian keluarga terdekat, kemalangan,

bencana alam atau kebakaran dengan

pengesahan dari pihak berkuasa; atau

iii. menyertai aktiviti yang diluluskan oleh

Pengarah dengan mengemukakan surat

pengesahan daripada pihak penganjur; atau

iv. atlit sukan yang sedang mewakili negeri atau

negara.

b. Peperiksaan Akhir Khas juga dilaksanakan sekiranya

Peperiksaan Akhir bagi mana-mana kursus pada

semester berkenaan dibatalkan.

2. Penilaian Khas

a. Penilaian Khas adalah satu bentuk penilaian yang

hanya dibenarkan kepada pelajar semester akhir

yang memenuhi syarat-syarat berikut:

i. mendapat keputusan KB;

ii. gagal SATU (1) kursus sahaja;

93

ii. telah menduduki peperiksaan akhir bagi kursus

berkenaan (jika berkaitan);

iii. tidak dikenakan tindakan tatatertib;

iv. tidak melampaui tempoh maksimum program;

dan

v. telah diperakukan oleh Jawatankuasa

Peperiksaan Politeknik.

vi. Keputusan pelajar yang lulus Penilaian Khas

akan mendapat Gred C sahaja.

b. Pelajar yang menjalani Latihan Industri di semester

akhir dan memenuhi syarat di atas, penilaian khas

akan diberikan sebelum pelajar menjalani Latihan

Industri.

c. Kaedah Penilaian Khas hendaklah ditentukan oleh

Ketua Jabatan Akademik sama ada dengan:

i. menduduki Peperiksaan Akhir sahaja

ii. menduduki Peperiksaan Akhir dan

melaksanakan Penilaian Kerja Kursus; atau

iii. melaksanakan sepenuhnya Penilaian Kerja

Kursus.

d. Bagi pelajar yang gagal mana-mana kursus yang

melibatkan Penilaian Kerja Kursus sahaja,

penetapan sama ada pelajar perlu melaksanakan

penilaian khas atau mengulang kursus diputuskan

oleh Jawatankuasa Peperiksaan Politeknik.

94

RAYUAN KEPUTUSAN PEMARKAHAN

RAYUAN KE ATAS KEPUTUSAN PENILAIAN

1. Pelajar yang ingn membuat rayuan ke atas keputusan

penilaiannya boleh berbuat demikian secara bertulis

kepada Jawatankuasa Peperiksaan Politeknik dalam

tempoh empat belas (14) hari dari tarikh keputusan rasmi.

2. Pelajar akan dikenakan bayaran sebanyak RM50.00 bagi

setiap rayuan yang dikemukakan dan hendaklah dibuat

dalam bentuk Kiriman Wang/Wang Pos atas nama

PENGARAH POLITEKNIK TUN SYED NASIR SYED ISMAIL.

PENYEMAKAN SEMULA SKRIP JAWAPAN PEPERIKSAAN AKHIR

1. Pelajar yang ingn membuat penyemakan semula skrip

jawapan sesuatu kursus hendaklah mengemukakan

permohonan secara bertulis kepada Jawatankuasa

Peperiksaan Politeknik dalam tempoh empat belas (14) hari

dari tarikh keputusan rasmi.

2. Pelajar akan dikenakan bayaran sebanyak RM25.00 bagi

setiap kursus dan hendaklah dibuat dalam bentuk Kiriman

Wang/Wang Pos atas nama PENGARAH POLITEKNIK TUN

SYED NASIR SYED ISMAIL.

95

KEPUTUSAN RAYUAN DAN SEMAKAN SEMULA SKRIP JAWAPAN

Keputusan rayuan dan semakan semula skrip jawapan akan

dimaklumkan kepada pelajar oleh Jawatankuasa Peperiksaan

Politeknik dalam tempoh empat belas (14) hari dari tarikh

penerimaan keputusan rayuan daripada Lembaga

Peperiksaan. Keputusan adalah muktamad.

97

MAKLUMAT AM

LATIHAN INDUSTRI DUT410110 adalah satu syarat wajib bagi

pelajar dalam program-program tertentu di semua peringkat

pengajian tinggi di Institut Pengajian Tinggi (IPT). Untuk

meningkatkan tahap mampu kerja para graduan, program LI

diperkenalkan untuk memperkasa kompetensi yang diperlukan.

Kursus LI memberi pelajar peluang pembelajaran di dunia

pekerjaan untuk menerima pengalaman praktikal supaya

dapat mempertingkatkan kebolehpasarannya.

Kursus ini memberi pendedahan dan pengalaman kepada

pelajar dari segi perkembangan teknologi, komunikasi yang

berkesan, amalan kerja berpasukan, polisi-polisi, prosedur dan

peraturan-peraturan, perspektif professional dan pelaporan.

Kursus ini akan membina semangat dan sikap yang proaktif di

kalangan pelajar dan seterusnya meningkatkan keyakinan

mereka untuk menjadi pelatih yang cemerlang.

LATIHAN INDUSTRI (LI)

98

SYARAT KELAYAKAN LATIHAN INDUSTRI

1. Telah mendaftar kursus Latihan Industri.

2. Mendapat Kedudukan Baik (KB) atau Kedudukan Bersyarat

(KS) dalam perpiriksaan semester sebelumnya.

3. Bagi kursus Latihan Industri Semester Akhir (LISA) pelajar

perlu lulus semua kursus yang diambil seperti disyaratkan

dalam struktur program berkenaan dengan mendapat

HPNM 2.0 dan ke atas.

4. Dilindungi Insurans.

5. Telah menduduki dan lulus kursus-kursus prasyarat yang

ditetapkan.

6. Memenuhi lain-lain arahan yang ditetapkan oleh

politeknik.

99

CARTA ALIR PROSES PERMOHONAN LI

MULA

TAKLIMAT LATIHAN INDUSTRI

PENDAFTARAN & PENEMPATAN

MENDAFTAR KURSUS & MENCETAK

SURAT PERMOHONAN PENEMPATAN

MENGHANTAR SURAT PERMOHONAN

PENEMPATAN

INDUSTRI

TAKLIMAT PERSEDIAAN

INDUSTRI

PENYERAHAN

DOKUMEN TERIMA

ARAHAN

B

TIDAK

YA

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