Course Content
Year 1
Culinary & Kitchen Operations I
Culinary & Kitchen Operations II
Patisserie
Viennoiserie and Boulangerie
Food Safety & Sanitation
Food & Beverage Operations I
Food & Beverage Operations II
Beverage Studies
Introduction to Hospitality and Tourism Industry
Business English I
Business English II
Communication Skills
Year 2
Classical French Cuisine
Contemporary Cuisine
Culinary Artistry
Purchasing & Cost Control
Business Environment
Hospitality Management
Introduction to Entrepreneurship
Principles of Accounting
Principles of Marketing
Internship
for Local Student:
Malaysian Studies 2
Moral Education
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 1
Moral Education
Community Service
