Course Content
Year 1
- Basic Professional Restaurant Techniques 1
- Basic Professional Restaurant Techniques 2
- Beverage Knowledge & Techniques 1
- Food Safety and Hygiene, Restaurant Engineering 1
- Hospitality Accounting Management
- Hospitality Law
- Principles of Marketing 1
- Project Management and Monitoring
- Teams Management 1
- Terroirs- Food History, Heritage & Locavorism 1
- Tourism Economics
- Work Integrated Learning 1 (Internship)
- French 1
- Sales & Commercialisation in French 1
Year 2
- Analysis of Company Performance
- Beverage Knowledge & Techniques 2
- Business Law
- HACCP (Hazard Analysis Critical Control Point)
- Intermediate Professional Restaurant Techniques 1
- Intermediate Professional Restaurant Techniques 2
- International Mission
- Principles of Management
- Principles of Marketing 2
- Project Monitoring and Project Report
- Restaurant Engineering 2
- Teams Management 2
- Terroirs - Food History, Heritage & Locavorism 2
- Work Integrated Learning 2 (Internship)
- Communication Skills 2
- French 2
- Sales & Commercialisation in French 2
Year 3
- Marketing Applied to Food & Beverage
- Advanced Professional Restaurant Techniques 1
- Advanced Professional Restaurant Techniques 2
- Current Trends in World Tourism & Global Food Industry
- F&B Industry - Professional Seminars
- F&B Manager - Advanced Professional Knowledge
- Global Trend and World Culinary Culture
- Management Applied to Food & Beverage
- Marketing Tools for Restaurant
- Multicultural in Food & Beverage
- Restaurant Management
- Tutored Project
- Work Integrated Learning 3 (Internship)
- French 3
- Communication Skills 3
- Business Communications
MPU Subjects
- Bahasa Kebangsaan A*
- Integrity and Anti-Corruption
- Community Service
- Design Thinking
- Appreciation of Ethics and Civilisations (Local Student) / Communicating in Malay 2 (International Students)
- Philosophy and Current Issues (Local Student) / Malaysian Studies 2 (International)
*For Malaysian students who do not have a credit in SPM BM.
