Course Content
YEAR 1
- Academic English 1
- Pengajian Malaysia 2/Bahasa Melayu Komunikasi 1
- Theory of Food
- Fundamentals of Food Preparation (P)
- Academic English 2
- Basic Entrepreneurship /Bahasa Kebangsaan A
- Foreign Language – French
- Introduction to Hotel and Tourism
- Food Safety and Sanitation
- Professional Communication
- Kitchen Management
YEAR 2
- Garde Manger
- Malaysian Cuisine
- Food and Beverage Service
- Co-Curriculum
- Basic Food Procurement
- Basic Pastry and Bakery (P)
- Food and Beverage Cost Control
- Menu Planning and Analysis
- Academic English 3
- Human Nutrition
- Restaurant and Food Service Operations
- Food & Beverage Management
- Restaurant Accounting
YEAR 3
- International Cuisine
- Restaurant Performance
- Analysis
- Industrial Training
- Hotel & Restaurant Sales & Promotion
