Course Content
YEAR 1
Writing and Referencing
Professional Development Planning
Culinary Essentials: Butchery
Culinary Essentias: Larder Preparation
Oral Communication
Food Hygiene and Safety
Food Nutrition & Health
Culinary Essentials: Gardemanger
Basic Patisserie
YEAR 2
Culinary French
Menu Planning
Food and Beverage Management
F&B Catering
Hospitality Marketing & Sales Techniques
Hospitality Financial Management
Culinary Artistry and Design
Strategic Human Resource Management
Food Costing, Purchasing &
Merchandising
Specialisation (1 subject)
YEAR 3
Research Methodology
Specialisation (4 subjects)
Gastronomy Studies
Final Year Project
Industrial Placement
Specialisations
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)
