Course Content
YEAR 1
- Oral Communication
- Nutrition and Food Hygiene
- Introduction to Hospitality Studies
- Fundamentals of Menu Planning
- Patisserie I
- Larder
- Butchery
- Garde Manger
- Bakery
- Introduction to French Language
- Patisserie II
- Food Production I
- Introduction to Marketing
YEAR 2
- Culinary Arts and Design
- Kitchen Management and Supervision
- Food Production II
- Malaysian Heritage Cuisine
- Food and Beverage Cost Control
- Kitchen Maintenance and Design
- Project Module
- Entrepreneurship
- Industrial Placement
MPU
- Penghayatan Etika dan Peradaban (Malaysian Students)
- Bahasa Melayu Komunikasi 1 (International Students)
- Personal Development Skills
- Integrity and Anti-Corruption
- Teamwork and Community
- Bahasa Kebangsaan A*
Notes
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)
