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
Celebration and Designer Cakes
Advanced Boulangerie
Science of Baking
Asian Patisserie and Desserts
Year 2
Understanding Entrepreneurialism
French – Basic
Research Methods
Chocolate and Confectionery
The Art of Sugar and Chocolate Works
Sensory Evaluation of Food
Food Business Management
Year 3
Research Project
Culinary Product Development
Creative Modern Pastry
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
