Course Content
YEAR 1
Professional Culinary Studies 1
Professional Culinary Studies 2
Professional Culinary Studies 3
Professional Pastry 1
Professional Pastry 2
Nutrition
Introduction to Food and Beverage Operations
Menu Creation and Development
Academic Writing Skills
Personal Development Skills
Team Development Skills
Professional Development Skills
YEAR 2
Kitchen Operations and Management
Purchasing for Chefs
Food Preservation
Fundamentals of Management
Principles of Marketing
Commercial Kitchen Layout and Design
Economics
Human Resource Management
Beverage Operations and Management
Gastronomy
Business Statistics
Revenue and Profit Management
YEAR 3
Service Quality Management
Legal Aspects for Hospitality and Tourism
Research Methodology
Enrepreneurship
Project
Internship
Malaysian Studies 3 / Ethnic Relations
Bahasa Melayu Komunikasi 2 / Islamic Civilisation and Asian Civilisation
Academic Writing Skills
Professional Ethics
Social Responsibility
