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Semester 1
- Food Production and Patisserie
- Food and Beverage Service Operations
- Front Office Operations and Tourism
- Accommodations Operations
- French
- Communications, Soft Skills and Social Etiquettes (Part I)
- Hospitality Accounts
- Hotel Operational Training
Semester 2
- Food Production and Patisserie
- Food and Beverage Service Operations
- Front Office Operations
- Accommodations Operations
- Communications, Soft Skills and Social Etiquettes (Part II)
- Business Information System (BIS)
- Costing
- Hotel Operational Training
Semester 3
- Food Production and Patisserie
- Food and Beverage Service Management
- Front Office Management
- Accommodations Operations
- Food safety, Nutrition and Hygiene
- Tourism Sales and Marketing
- Management Concept
- Management accounting
Semester 4
- Management Training Report based on Industrial Training
- Industrial training log book
- Training debriefing viva
- Self development
- Academic writing and study skills
Semester 5
- Rooms Division Or Food Division
- Crisis Management
- Revenue Management
- Financial Management
- Supervisory Work Experience (OJT)
- Hotel Law
- Specialisation Project
- Hospitality Event Management (Food Fest and Events)
Semester 6
- Hospitality Integrative Project