Course Content
YEAR 1
Basic Food and Beverage Services
Pastry and Baking
Food Commodities
Basic Culinary
Cuisine and Restaurant Operations
Advanced Pastry and Baking
Kitchen and Hygiene Management
Butchery
Advanced Cuisine and Restaurant Operations
Menu Planning and Development
English for Academic Purpose
Personal Development Skills
Team Development Skills
Professional Development Skills
YEAR 2
Garde Manger
Malaysian Cuisine
Nutrition and Sensory Analysis
Introduction to Business
Kitchen Layout and Design
Aseana Cuisine
Entrepreneurship Development
Food and Beverage Cost Control
Managing People in the Service Industry
Internship
Malaysian Studies 2 / Bahasa Melayu Komunikasi 1
Moral Education
Thinking Skills
Community Service
