Course Content
FOUNDATIONAL
- Exploring Hospitality
CORE
- Menu Design And Planning
- Nutrition For The Food Service Industry
- Food & Culture
F&B Service
- Basic Restaurant Service - Theory
- Basic Restaurant Service - Practicum
- Intermediate Restaurant Service - Practicum
Food Preparation
- Food Safety And Sanitation
- Basic Food Preparation - Theory
- Basic Food Preparation - Practicum
- Intermediate Food Preparation - Practicum
- Basic Pastry And Bakery - Theory And Practicum
- Advanced Food Preparation - Practicum
Management
- Supervision in the Hospitality Industry
- Purchasing
- Food & Beverage Cost Control
- Design & Layout Of A Food Service Facility
- Human Resource Management
- Hospitality Law
Business
- Basic Hospitality Accounting
- Basic Business Administration
Information Technology
-
Introduction To Information Technology
SUMMATIVE
- Culinary Arts
MATA PELAJARAN UMUM
- Pengajian Malaysia 2 OR Bahasa Melayu Komunikasi 1
- Graduate Preparatory Course
- Environment and Development in Malaysia
- Co-Curriculum
INDUSTRIAL TRAINING
- Internship
ENGLISH LANGUAGE
- Basic Academic English
MALAY LANGUAGE (only for Malaysian students without a credit in SPM BM)
- Bahasa Kebangsaan A