Course Content
YEAR 1
Advanced Cuisine & Restaurant Operations
Bar, Beverage and Barista
Computer Applications
Cuisine and Restaurant Operations
English for Academic Purposes
Food and Beverage Cost Control
Food and Beverage Operations
Food Hygiene and Nutrition Alimentation
Front Office Computerised System
Introduction to Hospitality and Tourism
Kitchen Operations and Hygiene
Pastry and Baking
Personal Development Skills
Professional Development Skills
Team Development Skills
YEAR 2
Accommodation Management
Accounting
Entrepreneurship Development
Internship
Legal Aspects for Hospitality & Tourism
Management
Managing People in the Service Industry
Managing Service Excellence
Principles of Marketing
Rooms Division Operations
Malaysian Studies 2 / Bahasa Melayu Komunikasi 1
Moral Education
Thinking Skills
Community Service
