Course Content
Year 1
Culinary Essentials
Introduction to Tourism and Hospitality Industry
Hospitality and Tourism Communication
Food & Beverage Services
Pastry and Bakery
Fundamentals of Food
Sanitation, Safety and Hygiene
Industry Placement I
Year 2
Basic Korean Cuisine
Malaysian Cuisine
Introduction to Management
Food and Beverage Management
Garde Manger
Banquet and Event Management
Food and Beverage Cost Control
Introduction to Accounting
Hospitality and Tourism Law
Nutrition in Food Service Industry
International Cuisine
Introduction to Human Resource Management
Entrepreneurship
Fundamentals of Marketing
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)
