Course Content
Year 1
Culinary Management
Culinary Operation
English Language 1
English Language 2
Food & Beverage Control
Food & Beverage Management
Fundamentals of Marketing
Housekeeping Management
Information Technology & Applications
Introduction to Hospitality Industry
Japanese Language
Principles of Accounting
Principles of Management
Year 2
Event Management
Front Office Management
Hospitality Accounting
Hospitality Economics
Hotel Law
Hotel Operations Management
Marketing in the Hospitality Industry
Supervision & Human Relations
Internship
Community Service & Co-curriculum
Media Literacy for Personal Branding
Bahasa Kebangsaan A*
Malaysian Studies 2 (Local students) / Communicating in Malay 1B (International students)
Green Future Malaysia
*For Malaysian students who do not have a credit in SPM BM.