Course Content
Year 1
Business of Hospitality, Food and Leisure Management
Food Safety and Sanitation
Principles of Marketing
Principles of Culinary
Principles of Pastry and Baking
International Cuisine
Restaurant Service and Productions
Advanced Pastry and Baking
Food Sociology
Year 2
Understanding Entrepreneurialism
French – Basic
Research Methods
Food Media
Advanced Cuisine
Sensory Evaluation of Food
Food Business Management
Year 3
Research Project
Culinary Product Development
Food Trends and Product Innovation
Internship
University Core:
Penghayatan Etika dan Peradaban / Bahasa Melayu Komunikasi 2
Falsafah dan Isu Semasa
Emotional Intelligence in Action
Kursus Integriti Dan Antirasuah
Social Innovation Project
*Students are requested to take Bahasa Kebangsaan A if they do not obtain a Credit for Bahasa Malaysia in SPM
