Course Content
Year 1
Accounting for Decision Making
Basic Culinary Operations
Beverage Studies
Principles & Techniques of Baking & Pastry
Business of Tourism & Hospitality
Intermediate Culinary Operations
Principles of Marketing
English for the Tourism Service Industry
Food Safety & Sanitation
Basic Restaurant Operations
Year 2
Advanced Culinary Techniques
Advanced Pastry
Cuisine & Culture of Malaysia
Food & Nutrition
Food Supply Chain Management
Quantity Food Production
Quality Management
Food & Beverage Management
Research Methods for Hospitality
Communication Skills
Business Statistics
Year 3
Hospitality Facilities Development and Management
Managing People in the Hospitality Industry
Small Business Venture
Research Project
Internship
Meetings, Incentives, Conventions and Exhibitions (MICE) Management or Wine Studies
Revenue and Profit Management or Branding & Promotions
for Local Student:
Islamic and Asian Civilisations
Ethnic Relations
Community Service
Bahasa Kebangsaan A (applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu)
for International Student:
Malay Language for Communication 2
Malaysian Studies 3
Community Service
