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
- U1 – Penghayatan Etika dan Peradaban
- U2 – Learning Skills and Career Development (Kuching Campus)
- U4 – Extra-curricular Learning Experience I
- U4 – Extra-curricular Learning Experience II
