Course Content
Year 1
Culinary Essentials
Sanitation, Safety and Hygiene
Customer Service
Introduction to Tourism and Hospitality Industry
Food and Beverage Service
Housekeeping Operation and Management
Hospitality and Tourism Communication
Front Office Operation and Management
Industry Placement I
Year 2
Pastry and Bakery
Introduction to Accounting
Introduction to Management
Food and Beverage Management
International Cuisine
Computing Studies
Fundamentals of Marketing
Eco Hospitality
Introduction to Human Resource Management
Cross Cultural Studies
Banquet and Events Management
Hospitality and Tourism Law
Entrepreneurship
Hospitality and Tourism Economics
Year 3
- Industry Placement 2
Elective (Choose One)
Introduction to Foreign Languages in Hospitality Industry (Japanese, German, Mandarin, Korean, or French)
For Malaysian students:
Appreciation of Ethics and Civilisations
(Penghayatan Etika dan Peradaban)
For foreign students:
Communication in Bahasa Melayu 2
(Bahasa Melayu Komunikasi 2)
