Course Content
Year 1
- Culinary Skill Development 1
- Food Safety and Sanitation
- Introduction Gastronomy
- General Language Training
- Culinary Maths
- Culinary Skill Development 2
- Commodity Knowledge
- Introductory French
- Garde Manger
- Principles of Management
Year 2
- Cuisine Europe
- Banqueting and Catering
- Chocolates and Confections
- Restaurant Management
- Wine and Food
- Cuisine of Asia
- Marketing & Promotion of Food
- People Communication
- Human Resource Management
- Food Purchasing, Costing and Merchandising
- Advanced Baking and Pastry
- Advanced Restaurant Cooking
Year 3
- Internship
Matapelajaran Umum (MPU)
- Malaysian Studies/ Bahasa Melayu Komunikasi 2
- Presentation Skill
- Islamic Studies/ Moral Studies
- Pengurusan Ko-Kurikulum
