Course Content
Year 1
- Introduction to Hospitality and Tourism Industry
- General Language Training
- Principles of Management
- Food Nutrition, Hygiene and Sanitation
- Bahasa Melayu Komunikasi 1 (International students)
- Malaysia Studies 2 (Local students)
- Housekeeping Management
- Front Office Management
- Basic Cookery 1
- Academic English
- Growth Mindset / Bahasa Kebangsaan A*
- Food and Beverage Management
- Basic Cookery 2
- Service Quality Management
- Co-Curriculum Management
- Hotel Technopreneurship
Year 2
- Introductory to French
- Advertising Creativity or Wedding Planning and Management
- Purchasing, Cost and Control
- Human Resource Management
- Elective
- Restaurant Management
- Principles of Marketing
- Elective
- Entrepreneurship
- Hospitality and Tourism Law
- Fundamentals of Graphic Design
- Financial Management
- Industrial Revolution 4.0 in Malaysia
Year 3
- Internship
