• Fundamentals of Culinary Arts
• Food Studies
• Sanitation, Safety and Hygiene
• Fundamentals of Hospitality and Tourism Industry
• Malaysian Experiential Tourism
• Pastry and Bakery
• Beverage Studies
• Customer Service
• Food and Beverage Service
• Hospitality and Tourism Law
• Hospitality and Tourism Human Resource Management

• Arts of Garde Manger
• Business Statistics
• Nutrition in Foodservice Industry
• Hospitality and Tourism Marketing
• The Arts of Food Styling
• Food Media
• Business Research Methods
• Food, Beverage & Labour Cost Control
• Leadership and Business Performance
• Independent Project A
• Entrepreneurship

• Food Development
• Commercial Food Productions
• Independent Project B
• Sustainability Hospitality Operations
• Co-Operative Placement 1
• Co-Operative Placement 2

Elective 1 (Choose One):

• Sugar and Chocolate Arts OR French Cuisine

Elective 2 (Choose One):

• Cuisine of the World OR Arts of Boulangerie

Elective 3 (Choose One):

• Japanese, German, Mandarin, Korean, French Language

Elective 4 (Choose One):

• Asian Cuisine OR Modern Gateau and Petit Fours