Course Content
Semester 1 - Semester 3
Basic Pastry & Bakery
Food & Beverage Service
Menu Planning and Development
Sustainable Gastronomy
Entrepreneurship Management
Food & Beverage Management
Basic Culinary Skills
Hospitality & Tourism Industry
Kitchen Management
Malaysian Cuisine
Meat Identification & Fabrication
Theory of Food
Semester 4 - Semester 6
Commercial Food Production
Food Safety and Hygiene
Food Concept & Dining Room Service
Food and Beverage Cost Control
International Cuisine
Principles of Marketing
Asian Cuisine
Wine and Beverage Studies
Advanced Pastry & Bakery
Introduction to Nutrition
Hospitality Law
The Arts of Garde Manger
Semester 7
Industrial Training
