Course Content
- Culinary Skill
- Food and Beverage Service
- Legal Aspect for Hospitality
- Japanese Language I
- French Language I
- Japanese Language II
- French Language II
- Food Management
- Patisserie
- Introduction to Information Technology
- Food and Beverage Cost Control
- Food Artistry
- Research Methodology for Gastropreneurship
- Molecular Gastronomy
- Social Entrepreneurship
- Hospitality Financial Accounting
- Food Marketing
- Food Retailing
- Digital Entrepreneurship
- Malaysia Food and Culture
- The Arts of Cakes
- Food Innovation, Business and Entrepreneurship
- Event Entrepreneurship
- Street Food
- Food Sensory and Evaluation
- Food Styling for Photography
- Entrepreneurship
- Gastropreneurship Project
- Restaurant Business
- Industrial Training
Language, Mata Pelajaran Pengajian Umum (MPU) and Co-curricular Courses:
English for Tertiary Studies
Critical Thinking/Bahasa Kebangsaan A
Falsafah dan Isu Semasa, Academic English
Contemporary Malaysian Issues
Penghayatan Etika dan Peradaban
English for Career Preparation
Co-curricular courses
