Course Content
Year 1
- Culinary Essentials
- Introduction to Tourism and Hospitality Industry
- Sanitation, Safety and Hygiene
- Cross Cultural Studies
- Food and Beverage Service
- Pastry and Bakery
- Customer Service in Hospitality and Tourism
- Hospitality and Tourism Communication
- Industry Placement 1
Year 2
- Heritage Cuisine of Asia
- Malaysian Cuisine
- Introduction to Management
- Food and Beverage Management
- Nutrition in Food Service Industry
- Garde Manger
- Graphic Design and Photography
- Food and Beverage Cost Control
- Introduction to Accounting
- Hospitality and Tourism Law
- International Cuisine
- Introduction to Human Resource Management
- Entrepreneurship
- Fundamentals of Marketing
Year 3
- Industry Placement 2
Elective (Choose One)
- Japanese, German, Mandarin, Korean, French Language
U1 – Penghayatan Etika dan Peradaban
U2- Study Skills and Employability (Kuala Lumpur Campus)
U4 – Extra-curricular Learning Experience I and II
