The courses offered aim to develop the entrepreneurial potential of students. There are 3 courses offered under this focus area.

Agrosis Entrepreneurial Farming

Kursus ini merupakan Subjek Kokurikulum Berkredit (KKB) yang ditawarkan kepada pelajar sebagai pendedahan kepada konsep keusahawanan di dalam bidang pertanian. Ia turut memfokus kepada pengajaran pemikiran kritis dan kaedah menghasilkan produk inovasi berasaskan pertanian yang boleh dikomersialkan. Kursus ini merupakan satu nilai tambah yang berguna kerana dapat membangunkan daya keyakinan kendiri pelajar serta menjadi platform kepada mereka untuk menjadi usahawan Islam yang berketrampilan bersesuaian dengan visi dan misi USIM untuk berkhidmat kepada masyarakat Malaysia dan dunia secara keseluruhannya.

Student Entrepreneurs in the Downstream Industry

This course is a Credit-Bearing Co-Curriculum Subject (KKB) offered to students as an introduction to the concept of entrepreneurship in the downstream industry while also instilling students’ soft skills, particularly management and entrepreneurial skills. This course provides valuable added value as it helps develop students’ self-confidence and serves as a platform to become competent Islamic entrepreneurs, which is in line with USIM’s vision and mission to serve Malaysian society and the world.

Basics Bakery

This introductory bakery course is divided into two (2) syllabus: a theoretical module and a practical module. In the theoretical module, students will be exposed to three (3) sub-modules: food handling, basic halal awareness, and marketing techniques. Secondly, in the practical module, students will be introduced to three (3) sub-modules: cake module, biscuit & pastry module, and bread module.

The learning sessions for these three (3) sub-modules cover the study of basic baking principles, including dough, quick bread, pies, cakes, biscuits, tarts, and basic bakery items. The sessions also include baking terminology, tools and equipment, formula adjustments, ingredient functions, and the correct use of flour.