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Course Overview

This programme emphasises hands-on learning, basic skills in food preparation, pastry and bakery, butchery and Garde Manger. These qualities are reinforced as they move from basic to advanced stages of cooking, and when exploring Asian, Western, Culinary Artistry and International cuisine.

Curriculum

Matapelajaran Pengajian Umum (MPU)

• Penghayatan Etika dan Peradaban
• Bahasa Melayu Komunikasi 1
• Bahasa Kebangsaan A
• Academic English
• Integrity and Anti-corruption
• Community Service

University Compulsory

• Creativity and Innovation

Common Core

• Principles of Management
• Fundamental of Marketing
• Introduction to Accounting
• Business Economic
• Business Communication
• Entrepreneurship

Programme Core

• Introduction to Hospitality Industry
• Fundamental of Food
• Food Safety and Hygiene
• Basic Pastry & Bakery
• Food Preparation
• Kitchen Management
• Menu Planning
• Garde Manger
• Food & Beverages Cost Controls
• Food & Beverages Service Skills
• Commercial Food Production
• Asian Cuisine
• Hospitality Human Resource Management
• Culinary Artistry
• Halal Management
• International Cuisine
• Contemporary Cuisine
• Industrial Training

Entry Requirements

Minimum Entry Requirements

• Sijil Pelajaran Malaysia (SPM): Pass SPM with minimum THREE (3) credits in any subjects.
• Sijil Tinggi Pelajaran Malaysia (STPM): Pass STPM with minimum Grade C (CGPA 2.00) in any subjects.
• Unified Examination Certificate (UEC): Pass with minimum Grade B in THREE (3) subjects.
• Sijil Tinggi Agama Malaysia (STAM): Pass STAM with minimum grade of Maqbul in any subjects.
• Sijil Kemahiran Malaysia (SKM): Pass SKM with Level 3 in a related field.
• Certificate (Level 3, MQF): Certificate (Level 3, MQF) in a related field.

English Proficiency for International Students

• IELTS 4.0 / MUET Band 3 or its equivalent