Course Content
Year 1
- Culinary Essentials
- Sanitation, Safety and Hygiene
- Customer Service in Hospitality and Tourism
- Introduction to Tourism and Hospitality Industry
- Food and Beverage Service
- Housekeeping Operation and Management
- Hospitality and Tourism Communications
- Front Office Operation and Management
- Industry Placement 1
Year 2
- Pastry and Bakery
- Introduction to Accounting
- Introduction to Management
- Food and Beverage Management
- Hospitality and Tourism Law
- Computing Studies
- Fundamentals of Marketing
- Eco Hospitality
- Graphic Design and Photography
- Introduction to Human Resource Management
- Cross Cultural Studies
- Banquet and Events Management
- Entrepreneurship
- Food and Beverage Cost Control
- International Cuisine
Year 3
- Industry Placement 2
Elective (Choose One)
- Japanese, German, Mandarin, Korean, French Language
For Malaysian students:
Appreciation of Ethics and Civilisations
(Penghayatan Etika dan Peradaban)
For foreign students:
Communication in Bahasa Melayu 2
(Bahasa Melayu Komunikasi 2)
All students:
U2 - Learning Skills and Career Development
U4 - Extra-Curricular Learning Experience I
U4 - Extra-Curricular Learning Experience II
