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
Laws and Regulations in the Hospitality Industry
Marketing in the Hospitality Industry
Supervision and Human Relations
Food and Beverage Control
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.
