Course Content
Culinary Art Core
Asia Cuisine
Basic Pastry and Bakery
Basic Western and Larder
Food Safety and Sanitation
Food Studies
International Cuisine
Introduction to Halal Food Industry
Introduction to Hospitality, Evolutionary History and Current Trends
Malaysian Cuisine
Meat Identification and Fabrication
Western Cuisine
Food Preparation and Production
Experiential Learning
• Community Services
• Entrepreneurship Skills
• Internship 1
• Internship 2
• Personal and Professional Development
Communication
• Malaysian Studies 2 (Local Students)
• Bahasa Kebangsaan A (International Students)
• Business Etiquette
Management
• Customer Experience Design – Global Trend
• Food and Beverage Cost Control
• Food and Beverage Operations (How to Become a Restaurateur)
• Food and Beverage Value Creation
• Kitchen Management
• Nutrition: Healthy Cooking, Healthy Living
