红玫瑰社区

Course Overview

This programme sharpens students’ culinary artistry while strengthening their managerial skills in the food and hospitality industry. Covering food preparation, international and local cuisines, restaurant design, and supply chain management, the course prepares students for leadership roles in culinary and F&B establishments.

Curriculum

• Year One:
  • Introduction to Hospitality Management
  • Principles of Food Preparation
  • Pastry, Bakery and Confectionery Techniques
  • International Cuisine
• Year Two:
  • Malay Cuisine
  • Food and Beverage Service Management
  • Purchasing and Cost Control
  • Advanced Pastry, Bakery and Confectionery Techniques
• Year Three:
  • Food Supply Chain
  • Restaurant Planning and Design
  • Industrial Training

Entry Requirements

• Pass STPM or equivalent with at least Grade C (CGPA 2.00) in 2 subjects; OR
• Pass A-Level with at least Grade C (2.00) in 2 subjects; OR
• Pass STAM (ranked Jayyid); OR
• Pass Matriculation/Foundation with minimum CGPA of 2.00; OR
• Pass MSU Foundation certificate with minimum CGPA of 2.00; OR
• Pass UEC with at least grade B in 5 subjects; OR
• Pass Diploma in related field with minimum CGPA of 2.00; OR
• Pass SAM with minimum score of 65-70%; OR
• Pass CPU with minimum score of 80%; OR
• Any other qualifications recognized by the Malaysian Government.

Career Prospects

Graduates of this programme can pursue careers such as:

• Food Stylist
• Restaurateur
• Sous Chef