• Economics for Hospitality Industry
• Introduction to Hospitality Industry
• Marketing for Hospitality Management
• Introduction to Information Technology
• Professional Etiquette and Customer Service
• Food and Beverage Management
• Food Preparation I (Practicum)
• Hospitality Accounting
• Food and Beverage Cost Control
• Hotel Management and Operations
• Food Preparation II (Practicum)
• Restaurant Management
• Housekeeping Management
• Front Office Management
• Principles of Management & Human Resource
• Hospitality Law
• Principles of Service Marketing & Management
• Baking and Pastry
• Industrial Attachment
• Maintenance & Engineering Systems
• Kitchen Management & Sanitation

Language, Mata Pelajaran Pengajian Umum (MPU) and Co-curricular Courses:
English Language, Social & Work Etiquette, Pengajian Malaysia 2, Bahasa Kebangsaan A, French Language I / Japanese Language I / Korean Language I, English for Communication, French Language II / Japanese Language II / Korean Language II, English for IELTS, Civic Consciousness and Volunteerism, Co-curricular courses

1. SPM - 3 Credits in the relevant subjects
2. O Level - 3 Grade C in the relevant subjects
3. UEC - 3 Grade B in the relevant subjects
4. Certificate - Relevant Certificate accreditated by MQA OR Relevant Skilled/ Technical/ Vocational Certificate recognised by the Malaysian Government.

Compulsory subject:

(1), (2), and (3) must include SPM Pass/ O Level Grade E (Pass)/ UEC Grade C in English Language**

**Grade C and above in AELE0364 English Language conducted by TAR UC is accepted as having fulfilled the English Language requirement for applicants who fail English Language at SPM/O Level/UEC.

Note:

1. SPM holders must have at least a pass in Bahasa Melayu and SPM holders from Year 2013 onwards must have at least a pass in Sejarah.
2. Students without a credit in SPM Bahasa Melayu are required to pass Bahasa Kebangsaan A before the award of Diploma.
3. Equivalent qualifications/qualifications from other Institution of Higher Learning (IHL) will be considered on a case-by-case basis.
4. Information is correct at the point of printing. Subject to the Ministry of Education latest requirements.

• Hotels
• Resorts
• Restaurants
• Airlines
• Cruise Line
• Events Companies