Year 1
Introduction to Hospitality and Tourism Industry
General Language Training
Financial Accounting
Food Production
Principles of Management
Food Nutrition, Hygiene and Sanitation
Bahasa Melayu Komunikasi 1 (International students)
Malaysia Studies 2 (Local students)
Purchasing, Cost and Control
Food and Beverage Service Skills
Restaurant Operation and Services
Introductory French
Industrial Revolution 4.0 in Malaysia
Academic English
Year 2
Principles of Marketing
Growth Mindset / Bahasa Kebangsaan A*
Service Quality Management
Hospitality, Tourism and Food Law
Co-curriculum Management
Entrepreneurship
Restaurant Operations
Restaurant Customer Service
Food Handling and Storage
Year 3
Kitchen Operation
Restaurant Leadership and Teamwork Skills