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