Course Content
First Semester
Introduction To Hospitality Industry
Food Hygiene, Sanitation and Safety
Food & Beverage Management
Theory of Food
Second Semester
Food and Beverage Management
Food and Beverages Operation
Food and Beverage Cost Control
Basic Western Cooking
Third Semester
Principles of Accounting
Principles of Marketing
Fourth Semester
Basic Pastry & Bakery
Asian Cuisine
Legal Aspects in Hospitality industry
Human Resource Management
Fifth Semester'
Garde Manger
Purchasing and Procurement
French / Mandarin
Sixth Semester
Artistic Skills
World Cuisine
Entrepreneurship
Seventh Semester
Industry Internship