Course Content
YEAR 1
Culinary Techniques
Introduction to Heritage Food Commodities
Basic Food and Beverage Service
Kitchen and Hygiene Management
Malaysian Ethnic Cuisine
Asian Kuih and Desserts
Fundamentals of Heritage Cuisine
Menu Planning and Development
Vegetable and Fruit Carving
Food and Beverage Cost Control
Computer Applications
English for Academic Purposes
Personal Development Skills
Team Development Skills
Professional Development Skills
YEAR 2
Aseana Cuisines
Advanced Heritage Cuisine
Introduction to Business
Catering Services
Kitchen Layout and Design
Heritage Cuisine - Research and Innovation
Entrepreneur Development
Managing People in the Service Industry
Internship
Malaysian Studies 2 / Bahasa Melayu Komunikasi 1
Moral Education
Thinking Skills
Community Service
