Semester 1

• The Contemporary Hospitality Industry
• Finance in the Hospitality Industry
• Food Safety Management
• Cellar and Bar Operation Management
• Customer Service

Semester 2

• Critical Thinking 2/Bahasa Kebangsaan A
• Hotel Operation
• Hospitality Law

Semester 3

• Malaysian Studies 2
• Basic Western Cookery
• Front Office Operation
• Nutrition & Diet
• Community Service/Co-curriculum

Semester 4

• Moral Studies 2/ Pengajian Islam 2
• Food & Beverage Operation Management
• Theory of Food
• Conference and Banqueting Management
• Marketing in Hospitality

Semester 5

• World Food
• Creative Patisserie
• Housekeeping Management

Semester 6

• Human Resource Management
• Facilities Operations & Management
• Room Division Operation Management
• Food Production & Beverage Service