Course Content
University Compulsory
- English for Academic Purposes
- Devices, Networks and Application
- Disciplined Entrepreneurship
- Design Thinking
Common Core
- Introduction to Financial Accounting
- Principles of Management
- Principles of Marketing
Programme Core
- Food Hygiene and Sanitation
- Introduction to Hospitality Management
- Introduction to Culinary Management
- Patisserie and Baking 1 and 2
- Theory of Food
- Functional Food
- Butchery
- Introduction to Food Sciences and Nutrition
- Principles of Marketing
- Culinary Practice 1 and 2
- Menu Creation and Development
- Purchasing and Cost Control
- Food and Beverage Services
- Principles of Halal Food Management
- Malaysian Cuisine
- Asian Cuisine
- Food and Society
- Food and Eating Behaviour
- Food Writing
- Western Cuisine
- Industrial Training
Elective
- Hospitality Sales and Marketing
- Food Supply Chain Management
- Food Safety and Quality Management
- Food Product Development
- Sensorial Analysis
- Food Standards and Regulations
Mata pelajaran Pengajian Umum (MPU)
- Hubungan Etnik / Bahasa Melayu Komunikasi 2*
- Tamadun Islam dan Tamadun Asia (TITAS) / Malaysian Studies 3*
- Bahasa Kebangsaan A / Communication Skills
- Media and Community
- Community Service
* for international students
