Course Content
Year 1
- Fundamentals of Culinary Arts
- Food Studies
- Sanitation, Safety and Hygiene
- Fundamentals of Hospitality and Tourism Industry
- Malaysian Experiential Tourism
- Pastry and Bakery
- Beverage Studies
- Customer Service
- Food & Beverage Service
- Hospitality and Tourism Law
- Hospitality and Tourism Human Resource Management
Year 2
- Arts of Garde Manger
- Business Statistics
- Nutrition in Foodservice Industry
- Hospitality and Tourism Marketing
- The Arts of Food Styling
- Food Media
- Business Research Method
- Food, Beverage and Labour Cost Control
- Leadership and Business Performance
- Independent Project A
- Entrepreneurship
Year 3
- Food Development
- Commercial Food Productions
- Independent Project B
- Sustainability Hospitality Operations
- Co-operative Placement I
- Co-operative Placement II
Year 2
Elective 1 (Choose One)
- Sugar and Chocolate Arts or French Cuisine
Elective 2 (Choose One)
- Cuisine of the World or Arts of Boulangerie
Elective 3 (Choose One)
- Japanese, German, Mandarin, Korean, French Language
Elective 4 (Choose 1)
- Asian Cuisine
- Modern Gateau and Petit Fours
For Malaysian students:
Philosophy and Contemporary Issues
(Falsafah dan Isu Semasa)Appreciation of Ethics and Civilisations
(Penghayatan Etika dan Peradaban)
For foreign students:
Philosophy and Contemporary Issues
Communication in Bahasa Melayu 3
(Bahasa Melayu Komunikasi 3)
All students:
U2 - University Life
U4 - Extra-curricular Learning Experience I
U4 - Extra-curricular Learning Experience II
U4 - Extra-curricular Learning Experience III
