3+0 Bachelor of Food Service Management with Culinary Arts (Hons) with collaboration with CY Cergy Paris Universete, France

Year 1

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

Year 3

• Marketing Applied to Food & Beverage
• Advanced Professional Restaurant Techniques 1
• Advanced Professional Restaurant Knowledge 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
• Internship Workshop 3

MPU Subjects

• Appreciation of Ethics and Civilisation (Local students) / Malay Communication 2 (International students)
• Philosophy and Current Issues
• Bahasa Kebangsaan A* / Design Thinking
• Corporate Social Responsibility and Community Engagement
• Integrity and Anti-Corruption