Course Content
YEAR 1
- Oral Communication
- The Hospitality Industry
- Culinary Essentials: Larder
- Introduction to Patisserie
- Culinary Essentials: Butchery
- Garde Manger
- Food Hygiene and Safety
- Menu Design & Development
- Culinary French
- Food Nutrition
- Food and Beverage Costing
- Writing and Referencing
YEAR 2
- Intermediate Patisserie
- International Cuisine & Service
- Entrepreneurship Studies
- Beverage Studies
- Industrial Placement (4 months)
- Culinary Artistry
- Marketing & E-commerce for Hospitality & Tourism
- Classical French Cuisine & Service
- Supervision for the Hospitality Industry
MPU
- Pengajian Malaysia 2 / Bahasa Melayu Komunikasi 1
- Personal Development Skills
- Society and Development in Malaysia
- Teamwork and Community
- 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)
