Course Content
Year 1
Accounting for Decision Making
Basic Culinary Operations
Business of Tourism and Hospitality
English for the Hospitality and Service Industry
Food Safety and Sanitation
Intermediate Culinary Operations
Principles and Techniques of Baking and Pastry
Principles of Marketing
Small Business Venture
Year 2
Advanced Pastry
Business Events*
Branding and Promotions*
Communication Skills
Corporate and Incentive Travel*
Exhibition and Exposition Management*
Food and Nutrition
Sustainable Food Supply Chain Management
Internship Part 1
Year 3
Advanced Culinary Techniques
Contemporary Issues
Entrepreneurial Mindset & Skills**
Malaysian Cuisine
Managing People in the Hospitality and Service Industry
Research Methods
Research Project
Internship Part 2
Programme Electives (Choose one in Year 2 or Year 3)
Food and Beverage Management
Wine Studies
For Local Students
Appreciation of Ethics and Civilisation
Bahasa Kebangsaan A (Applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu) OR
Critical Thinking (Applicable to students who passed SPM and obtain Credit in SPM Bahasa Melayu)
Community Service for Planetary Health
Integrity and Anti-Corruption
Philosophy and Current Issues
For International Students
Appreciation of Ethics and Civilisation
Community Service for Planetary Health
Critical Thinking
Integrity and Anti-Corruption
Malay Language for Communication 2
