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
Nutrition and Sensory Analysis
Kitchen Layour and Design
Food and Beverage Cost Control
Chocolate and Confectionery Arts
Menu Planning and Development
Bakery and Pastry Production and Operations
Entrepreneurship Development
Internship
Malaysian Studies 2 / Bahasa Melayu Komunikasi 1
Moral Education
Thinking Skills
Community Service