Flamingo International College

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Tel No : 03-86881900
E-mail : Sistem Pengurusan Pertanyaan & Aduan

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* The programmes that were highlighted in green colour have been recognised by related professional bodies e.g. Board of Engineers Malaysia, Malaysian Optical Council, Nursing Board Malaysia etc.

** Starting from 2007, MQA’s accreditation has no expiry date except for professional qualifications, which are usually accredited for 1 to 5 years. MQA’s accreditation is perpetual and the date of its commencement starts from the date of which a qualification is being accredited. An accredited qualification is subject to a periodical maintenance audit. If the accreditation of a qualification is revoked, the cessation date will be displayed in the Malaysian Qualifications Register. Qualifications accredited by the National Accreditation Board of Malaysia (Lembaga Akreditasi Negara, LAN) have a validity period of 5 years. This information is maintained in the portal as a reference to graduates of within the validity period.

Flamingo International College
Address	:	No. 2, Tingkat 2, Tasik Ampang Jalan Hulu Klang 68000 Ampang Selangor.
Telephone No.	:	03-4257 6808
Fax No.	:	03-4257 6806
E-Mail	:	fife@fife.edu.my
Website	:	www.fife.edu.my

NO	NAME OF QUALIFICATION	TYPE	NO OF CREDITS	NEC FIELD (National Education Code)	DATE OF ACCREDITATION (dd/mm/yyyy)**
1	Diploma in Baking Arts (MQA/FA0475)	Diploma	91	0721 (Food processing )	Starting 05/03/2014
2	Diploma in Business Management (A6821)	Diploma	95	0414 (Management and administration )	Starting 24/11/2010
3	Diploma in Culinary Arts (MQA/FA0474)	Diploma	90	1013 (Hotel, restaurants and catering )	Starting 14/03/2014
4	Diploma in Hotel and Catering Management (A6819)	Diploma	90	1013 (Hotel, restaurants and catering )	Starting 06/12/2010
5	Diploma in Tourism Management (A6820)	Diploma	92	1013 (Hotel, restaurants and catering )	Starting 24/11/2010

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DISCLAIMER: The Malaysian Government and the Malaysian Qualifications Agency shall not be liable for any loss or damage howsoever arising from the use of any information contained herein.

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