This programme offers the expertise and practical skills required for students to pursue a supervisory or management career in the growing hotel & restaurant industry both locally & internationally.
HOW?
By giving them the exposure from the essentials of foodservice connotation; basic restaurant and culinary skills that are significant to dining room management. It prepares students in their jobs at every level from the lower to executive level in the areas of hospitality, especially in small or large companies, hotel chains, business hotels & catering.

O-Level or its equivalent with 3 credits including English

January / April / August