Course Content
Introduction to Information Technology
Introduction to Hospitality Industry
Catering Service
Food Hygiene and Safety
Japanese Language I
Legal Aspects in Hospitality
Baking and Pastry
Japanese Language II
Food and Beverage Cost Control
Food Catering Operations and Management
Food and Beverage Menu Planning and Development
Commercial Food Preparation and Production
Hospitality Organisational Behaviour
Managing Guest Service
Hospitality Professional Development
Fundamental Cookery
Statistical Analysis for Business
Cultural Food Habits
Hospitality Retail Management
Procurement Management
Room Division Management
Festival and Special Event Management
Integrated Marketing Communication for Hospitality and Catering
Hospitality and Catering Strategic Management
Hospitality and Catering Entrepreneurship
Financial Accounting for Hospitality and Catering
Research Methodology for Hospitality and Catering
Hospitality and Catering Industry Project
Hospitality and Catering Internship
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
