Course Content
Year 1
- General Language Training
- Introduction to Hospitality Tourism Industry
- Food Nutrition, Hygiene and Sanitation
- Bahasa Melayu Komunikasi 1 (International students)
- Malaysia Studies 2 (Local students)
- Baking and Patisseries
- Basic Cookery 1
- Menu Planning and Development
- Academic English
- Growth Mindset / Bahasa Kebangsaan A*
- Basic Cookery 2
- Service Quality Management
- Purchasing, Cost and Control
- Entrepreneurship
Year 2
- Introductory French
- Culinary Cooking Techniques
- Fundamentals of Graphic Design
- Food and Beverage Themes & Concepts
- Culinary Artistry and Design
- International and Asian Cuisine
- Hospitality and Tourism Law
- Human Resource Management
- Co-curriculum Management
- Industrial Revolution 4.0 in Malaysia
- Culinary Project
Year 3
- Internship
Year 1
Elective (Choose one of the following):
- Wine Management
- Print Production
Year 2
Elective (Choose one of the following):
- Food & Its Culture
- Advertising Creativity
