Course Content
Year 1
- Culinary Essentials
- Sanitation, Safety and Hygiene
- Customer Service in Hospitality Industry
- 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 1
Year 2
- Pastry and Bakery
- Introduction to Accounting
- Introduction to Management
- Food and Beverage Management
- International Cuisine
- Computing Studies
- Fundamentals of Marketing
- Eco Hospitality
- Beverage Studies
- Introduction to Human Resource Management
- Cross Cultural Studies
- Banquet and Events Management
- Hospitality and Tourism Law
- Entrepreneurship
- Food and Beverage Cost Control
Year 3
- Industry Placement 2
U1 – Penghayatan Etika dan Peradaban
U2- Study Skills and Employability (Kuala Lumpur Campus)
U4 – Extra-curricular Learning Experience I and II
