Course Content
Introductory French
Cuisines of Asia
Introduction to Hospitality & Tourism Industry
General Language Training
Financial Accounting
Fundamental of Food
Baking and Patisseries
Culinary Cooking Techniques
Menu Planning and Development
Bahasa Melayu Komunikasi I (MPU)
Pengajian Malaysia (MPU)
Food And Beverage Management
Food Nutrition, Hygiene and sanitation
Fundamental of Graphic Design (MPU)
Decision Making Skills (MPU)
Bahasa Kebangsaan A (MPU)
Purchasing, cost and control
Principles of Management
Academic English
Culinary Artistry and Design
International Cuisine
Pengurusan Ko-Kurikulum (MPU)
Hospitality and Tourism Law
Human Resource Management
Culinary Project
Garde Manger & Larder
Entrepreneurship
Internship (3 months)
