Course Content
Introduction to Hospitality Industry
Marketing for Hospitality Management
Introduction to Information Technology
Food Commodities
Fundamental Cooking and Larder
Food and Beverage Service
Food Management
Hospitality Accounting
Western Cuisine
Nutrition
Catering & Employment Law
Asian Cuisine
Butchery
Catering System and Operation
Garde Manger
Patisserie
Industrial Attachment
Food and Beverage Control
Food Artistry
Legal Aspect in Hospitality
Restaurant Business Operation
Language, Mata Pelajaran Pengajian Umum (MPU) and Co-curricular Courses:
English for Tertiary Studies
Critical Thinking/Bahasa Kebangsaan A
Falsafah dan Isu Semasa, Academic English
Contemporary Malaysian Issues
Penghayatan Etika dan Peradaban
English for Career Preparation
Co-curricular courses
