Year 1

• Basic Professional Restaurant Techniques 1
• Basic Professional Restaurant Techniques 2
• Beverage Knowledge & Techniques 1
• Food Safety and Hygiene, Restaurant Engineering 1
• Hospitality Accounting Management
• Hospitality Law
• Principles of Marketing 1
• Project Management and Monitoring
• Teams Management 1
• Terroirs- Food History, Heritage & Locavorism 1
• Tourism Economics
• Work Integrated Learning 1 (Internship)
• French 1
• Sales & Commercialisation in French 1

Year 2

• Analysis of Company Performance
• Beverage Knowledge & Techniques 2
• Business Law
• HACCP (Hazard Analysis Critical Control Point)
• Intermediate Professional Restaurant Techniques 1
• Intermediate Professional Restaurant Techniques 2
• International Mission
• Principles of Management
• Principles of Marketing 2
• Project Monitoring and Project Report
• Restaurant Engineering 2
• Teams Management 2
• Terroirs - Food History, Heritage & Locavorism 2
• Work Integrated Learning 2 (Internship)
• Communication Skills 2
• French 2Sales & Commercialisation in French 2

Year 3

• Marketing Applied to Food & Beverage
• Advanced Professional Restaurant Techniques 1
• Advanced Professional Restaurant Techniques 2
• Current Trends in World Tourism & Global Food Industry
• F&B Industry - Professional Seminars
• F&B Manager - Advanced Professional Knowledge
• Global Trend and World Culinary Culture
• Management Applied to Food & Beverage
• Marketing Tools for Restaurant
• Multicultural in Food & Beverage
• Restaurant Management
• Tutored Project
• Work Integrated Learning 3 (Internship)
• French 3
• Communication Skills 3
• Business Communications

MPU Subjects

• Corporate Social Responsibilty
• Community Service
• Design Thinking
• Communicating in Malay 2 (International Students)
• Malaysian Studies 2 (International)