Semester 1 - Semester 3

• Basic Pastry & Bakery
• Food & Beverage Service
• Menu Planning and Development
• Sustainable Gastronomy
• Entrepreneurship Management
• Food & Beverage Management
• Basic Culinary Skills
• Hospitality & Tourism Industry
• Kitchen Management
• Malaysian Cuisine
• Meat Identification & Fabrication
• Theory of Food

Semester 4 - Semester 6

• Commercial Food Production
• Food Safety and Hygiene
• Food Concept & Dining Room Service
• Food and Beverage Cost Control
• International Cuisine
• Principles of Marketing
• Asian Cuisine
• Wine and Beverage Studies
• Advanced Pastry & Bakery
• Introduction to Nutrition
• Hospitality Law
• The Arts of Garde Manger

Semester 7

• Industrial Training