色狼社区

Course Overview

The culinary sector continues to play an important role in generating income and employment opportunities for the people in Malaysia. As the government continues to provide support by upgrading various infrastructure facilities to attract more tourists to Malaysia, the industry needs to focus on providing cutting edge culinary facilities to complement local organisations in Malaysia, as well as foreign and world-class establishments.

This programme prepares students to develop artistic flair in culinary arts and provides the opportunity for them to practice their cooking skills in our well-equipped kitchen. It is designed to equip students with personal and professional skills crucial to succeed in the hospitality industry. Further to this, the programme also emphasises on teamwork, which is essential in order for them to work in a successful kitchen environment.

Curriculum

• Introduction to Hospitality Industry
• Marketing for Hospitality Management
• Introduction to Information Technology
• Food Commodities
• Fundamental Cooking and Larder
• Food and Beverage Service
• Food Management
• Hospitality Accounting
• Western Cuisine
• Nutrition
• Catering & Employment Law
• Asian Cuisine
• Butchery
• Catering System and Operation
• Garde Manger
• Patisserie
• Industrial Attachment
• Food and Beverage Control
• Food Artistry
• Legal Aspect in Hospitality
• Restaurant Business Operation

Language, Mata Pelajaran Pengajian Umum (MPU) and Co-curricular Courses:

English for Tertiary Studies, Bahasa Kebangsaan A, Civic Consciousness and Volunteerism, Academic English, Penghayatan Etika dan Peradaban, Social and Work Etiquette, Professional English, Japanese Language I Or French Language I, Japanese Language II Or French Language II, Co-curricular courses.

Entry Requirements

Career Prospects

• Kitchen Chefs
• Kitchen Executives
• Food and Beverage Entrepreneur
• Food and Beverage Executives
• Catering Managers