Quick Facts
Duration
2.3 years
Mode
Full-time, On-campus
Intake
Jan, Mar, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
Tuition Fees
RM24,800
Course Structure
- General Language Training
- Introduction to Hospitality Tourism Industry
- Food Nutrition, Hygiene and Sanitation
- Falsafah dan Isu Semasa/Penghayatan Etika dan Peradaban (Local students)
- Bahasa Melayu Komunikasi 1 (International students)
- Baking and Patisseries
- Basic Cookery 1
- Menu Planning and Development
- Academic English
- Growth Mindset/Bahasa Kebangsaan A*
- Basic Cookery 2
- Service Quality Management I
- Purchasing, Cost and Control
- Entrepreneurship
Elective (Choose one of the following):
- Wine Management
- Print Production
*For Malaysian students who do not have a credit in SPM BM
- Introductory French
- Culinary Cooking Techniques
- Fundamentals of Graphic Design
- Food and Beverage Themes & Concepts
- Culinary Artistry and Design
- International and Asian Cuisine
- Hospitality and Tourism Law
- Human Resource Management
- Co-curriculum Management
- Industrial Revolution 4.0 in Malaysia
- Culinary Project
Elective (Choose one of the following):
- Food and Its Culture
- Advertising Creativity
- Internship
Entry Requirements
- SPM/O Level or equivalent: 3 credits
- UEC: 3 credits
- SKM Level 3
- Certificate or equivalent
- MQA-APEL T4
- IELTS: Band 5.5
- TOEFL iBT: 42
- Cambridge English: 154
- Pearson Test: 47
- Linguaskill Cambridge: 154 - 161
- MUET: Band 2
- *The English requirement serves as a guideline and it is subject to change. The weightage requirement may vary for different programmes.
Estimated Fees
Application fees (non-refundable)
RM500
Tuition fees
RM28,650
RM24,800
Other miscellaneous fees
RM8,700
Discounts & scholarships
-RM300
Total payable amount
RM33,700
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Other savings
Up to RM3,720