Course Content
Year 1 Sem 1
Introduction to Hospitality & Foodservice Industry
Kitchen Management
Food & Beverage Management
Beverage Management
Restaurant Service
Pengajian Malaysia II (LOCAL) / BAHASA MELAYU KOMUNIKASI I(INTL)
Year 1 Sem 2
Introduction to Mandarin
Basic Cookery
Food and Beverage Cost Control
Procurement Management3
Theory of Food
Interpersonal Communication
Year 1 Sem 3
Professional Development
Cafe Management
Catering and Event Management
Year 2 Sem 4
Human Resource Management
Managing Guest Service
Occupational Safety & Health Administrator
Restaurant Accounting
Food Safety
Business English
Family Structure
Year 2 Sem 5
Marketing in Hospitality Industry
Managing Technology in Restaurant
Hospitality Entrepreneurship
Community Work
Year 2 Sem 6
Industrial Training
