Course Content
YEAR 1
- Personal Development Skills
- Food Safety and Hygiene
- Nutrition and Health
- Oral communication
- Theory of Food and Commodities
- Fundamental Culinary Skills
- Garde Manger
- Patisserie
- Hospitality Business French 1 / Hospitality Business German 1
- Food Costing, Purchasing and Merchandising
- Classical Bakery Skills
- Meat, Poultry and Seafood Fabrication Techniques
- Hospitality Business French 2 / Hospitality Business German 2
- Social Media, Marketing and Public Relations
- Restaurant Operations Management
- International Gastronomic Cuisine
- Food Science
- Culinary Artistry and Food Styling
- Introduction to Gastronomy
- Research Methods
- Principles of Wine and Beverage Operations
- Food Service Facilities Design and Management
- Financial Management
- Managing Customer Experience
- Final Year Project
- Leadership and Management for Culinary Arts
- Molecular Gastronomy
- Writing and Referencing
- Industrial Placement
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)
