Semester 1:
- Introduction to Management and Organisations
- Food Hygiene & Safety
- Food & Beverage Service
- European Cuisine in Practice
- International Cuisine in Practice
- Essential Workplace Communication: Effective Oral Interaction
- IT Essentials: Business
- Whole Person Development - MindShift: Achieving Personal Growth & Effectiveness
Semester 2:
- Human Resource Management
- Baking & Pastry
- Italian Cuisine
- South American Cuisine
- Essential Workplace Communication: Digital Written Correspondence
- Vocational Chinese Communication: Putonghua Conversation and Reports
- Whole Person Development - Collaboration Teamwork & Social Engagement
- Enrichment Module A
Semester 3:
- Accounting for Hospitality Management
- Menu Planning & Development
- Professional Workplace Communication: Storytelling and Job Search
Classic European Cuisine Stream
International Cuisine Stream
Semester 4:
- Food Nutrition for Chefs
- Services Marketing
- Kitchen Management
- Professional Workplace Communication: Proposal and Report Writing
- Whole Person Development - Enhancing Competencies in the 21st Century Workplace
Classic European Cuisine Stream
- Classic European Cuisine
- Modern Cold Preparations
International Cuisine Stream
- Cuisine of America
- Middle Eastern Cuisine
Semester 5:
- Law and Ethics for Catering Operations
- Wine & Spirit Fundamentals
- Professional Workplace Communication: Pitching and Persuasive Presentation
- Vocational Chinese Communication: Putonghua Presentations, Administrative and Technical Text Writing
- Enrichment Module B
Classic European Cuisine Stream
- Innovative Culinary Project
- Contemporary European Cuisine
International Cuisine Stream
- Innovative Culinary Project
- Modern Cuisine: International and Sustainable
* Industrial Attachment:
All programmes in the Hospitality Discipline include compulsory industrial attachment. Relevant work may involve shift duties and may take place during evenings, weekends or public holidays.
