Course Content
Year 1
- Introduction to Hospitality and Tourism Industry
- General Language Training
- Financial Accounting
- Food Production
- Principles of Management
- Food Nutrition, Hygiene and Sanitation
- Bahasa Melayu Komunikasi 1 (International students)
- Malaysia Studies 2 (Local students)
- Purchasing, Cost and Control
- Food and Beverage Service Skills
- Restaurant Operation and Services
- Introductory French
- Industrial Revolution 4.0 in Malaysia
- Academic English
Year 2
- Principles of Marketing
- Growth Mindset / Bahasa Kebangsaan A*
- Service Quality Management
- Hospitality, Tourism and Food Law
- Co-curriculum Management
- Entrepreneurship
- Restaurant Operations
- Restaurant Customer Service
- Food Handling and Storage
Year 3
- Kitchen Operation
- Restaurant Leadership and Teamwork Skills
