Course Content
YEAR 1
Foundation in Baking
Food Commodities
Kitchen and Hygiene Management
Bread Making Technology
Cake Making Technology
Pastry Technology
Design and Sugarcraft
Computer Applications
Basic Culinary
Asian Kuih and Desserts
Introduction to Business
English for Academic Purpose
Personal Development Skills
Team Development Skills
Professional Development Skills
YEAR 2
Menu Planning and Development
Kitchen and Hygiene Management
Nutrition and Sensory Analysis
Kitchen Layout and Design
Bakery and Pastry Production and Operation
Entrepreneurship Development
Managing People in the Service Industry
Internship
Pengajian Malaysia 2 / Bahasa Melayu Komunikasi 1
Moral Education
Thinking Skills
Community Services
Bahasa Kebangsaan A
