Course Content
Year 1
Culinary Skills
Hospitality English 1
Hospitality English 2
Food Safety and Hygiene
Garde Manger
Asian Cuisine
Bread and Bread Making
Business Accounting
Continental Cuisine
Fundamentals of Marketing
Introduction to the Hospitality Industry
Pastry & Dessert
Year 2
Culinary Operations
Food & Beverage Cost Control
Food & Beverage Management
Food & Beverage Operations
Information System
Supervision in Hospitality Industry
Workplace Communication
Pastry Confection
Integrated Advanced Skills
Internship Workshop
Internship Practical
Community Service & Co-curriculum
Media Literacy for Personal Branding
Bahasa Kebangsaan A*
Malaysian Studies 2 (Local students) / Communicating in Malay 1B (International students)
Green Future Malaysia
*For Malaysian students who do not have a credit in SPM BM.
