• Personal Development Skills
• Global Hospitality & Tourism Industry
• Food Safety and Hygiene
• Nutrition and Health
• Oral communication
• Writing and Referencing
• Fundamental Culinary Skills
• Garde Manger
• Patisserie
• Hospitality Business French 1/Hospitality Business German 1
• Food Costing and Purchasing
• Bakery
• Meat, Poultry and Seafood Fabrication Techniques

• Hospitality Business French 2/Hospitality Business German 2
• Social Media, Marketing and Public Relations
• Restaurant Operations
• Gastronomic Cuisine
• Food Science
• Culinary Artistry
• Introduction to Gastronomy
• Research Methods
• Principles of Wine and Beverage Operations
• Food Service Facilities Design and Management
• Financial Management

• Managing Customer Experience
• Final Year Project
• Leadership and Management for Culinary Arts
• Molecular Gastronomy
• Entrepreneurship
• Industrial Placement

MPU Subjects:

• Penghayatan Etika dan Peradaban (Malaysian Students)
• Bahasa Melayu Komunikasi 2 (International Students)
• Falsafah dan Isu Semasa
• Entrepreneurship
• Integrity and Anti-Corruption
• Global Social Responsibility
• Bahasa Kebangsaan A*

Notes:

Bahasa Kebangsaan A* is compulsory for all Malaysian students:

• Without a credit in SPM Bahasa Malaysia.
• Without SPM Bahasa Malaysia (applicable to students from UEC, O Level, or other equivalent programs)