Course Content
YEAR 1
Fundamentals of Culinary Arts
Fundamentals of Baking and Pastry
Introduction to Cuisine
Professional Pastry and Baking
Nutrition and Dietary Requirements in Culinary Arts
Malaysian Heritage Cuisine
Introduction to Food and Beverage Operations
Menu Creation and Development
Academic Writing Skills
IT Applications
Personal Development Skills
Team Development Skills
Professional Development Skills
YEAR 2
Farm-to-Table Restaurant Operation
Purchasing, Costing and Control
Food Preservation and Toxicology
Fundamentals of Management
Foodservice Kitchen Layout and Design
Beverage Operations and Management
Gastronomy
Fundamentals of Management
Principles of Marketing
Economics
Human Resource Management
Beverage Operations and Management
Business Statistics
Revenue and Profit Management
YEAR 3
Service Quality Management
Legal Aspects for Hospitality and Tourism
Research Methodology
Honours Seminar Series
Entrepreneurship
Research Project
Service Quality Management
Internship
Bahasa Melayu Komunikasi 2 (International Students) / Islamic Civilisation and Asian Civilisation(Malaysian Students)
Malaysian Studies 3 / Ethnic Relations
Academic Writing Skills
Professional Ethics
Social Responsibility
Japanese Language or French Language
