Course Content
YEAR 1
- Oral Communication
- Writing and Referencing
- Basic Patisserie
- Culinary French
- Food Nutrition & Health
- Food Hygiene and Safety
- Professional Development Planning
- Menu Planning
- Culinary Essentials: Larder Preparation
- Culinary Essentials: Butchery
- Culinary Essentials: Gardemanger
YEAR 2
- Culinary Artistry & Design
- Food & Beverage Management
- Hospitality Financial Management
- Hospitality Marketing and Sales Techniques
- Hospitality Human Resources Management
- Research Methodology
- F&B Catering
- Food Costing, Purchasing & Merchandising
- Specialisation (2 subjects)
YEAR 3
- Gastronomy Studies
- Specialisation (3 subjects)
- Final Year Project
- Industrial Placement
Specialisations
Baking & Pastry
- Science of Baking
- Advance Baking & Pastry Techniques
- Artisanal & Decorative Breads
- Chocolate & Confections
- International Pastry Arts & Crafts
Semester Abroad at ALMA La Scuola Internazionale di Cucina Italiana, Italy
- Italian Cuisine
- History of Italian Cuisine
- Italian Pastry & Bakery
- Italian Wines
- Italian Language
- Nutrition & HACCP
- Guest Chef Demonstrations
- Field Trips
- Internship in Italy
"""
MPU
- Bahasa Melayu Komunikasi 2 (International Students)
- Pengajian Malaysia 3 (International Students)
- Hubungan Etnik (Malaysian Students)
- Tamadun Islam & Tamadun Asia (Malaysian Students)
- Entrepreneurship
- Malaysia and Global Issues
- Global Social Responsibility
- Bahasa Kebangsaan A*
*Bahasa Kebangsaan A is compulsory for all Malaysian students
- without a credit in SPM Bahasa Malaysia.
- without SPM Bahasa Malaysia (applicable to students from UEC, O Level, or other equivalent programs)
"""
