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
Culinary Operations
Malaysian Cuisine
Charcuterie
Commodity Cooking
Molecular Cuisine
Asian Cuisine
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)
