The tourism and hospitality industry contributes significantly to a nation’s economy and employs a large number of people.
Intakes: September
The subject provides an introductory, general underpinning knowledge about the business events industry.
Intakes: September
The course investigates the ways in which culinary practices, ingredients, food rituals, and dining traditions articulate cultural identity and embody historical, economic, and intercultural influences across societies.
Intakes: April, September
This subject is an introduction to the food safety and sanitation issues in the foodservice industry.
Intakes: April, September
This course provides an introduction to food safety and hygiene in the foodservice industry.
Intakes: April
This course equips F&B professionals with advanced knowledge of food safety protocols and risk management strategies to achieve and maintain an ‘A’ rating for their food premises.
Full-time: 1 day
This programme provides hotel and tourism professionals with essential skills in industry analytics, enabling them to interpret performance data, benchmark effectively, and make informed strategic decisions.
Full-time: 2 days
The Bachelor of Science (Honours) in Conventions and Events Management degree prepares students to lead in the global events industry by blending creative design, strategic planning, and digital innovation.
Intakes: February, April, September
Full-time: 3 Years
The Diploma in Culinary Arts programme equips aspiring culinary professionals with both hands-on kitchen mastery and essential management skills.
Intakes: February, April, September
Full-time: 2 Years
The Bachelor of Science (Honours) in Culinary Management degree blends culinary artistry with business strategy, preparing graduates for leadership in modern foodservice, hospitality, and food innovation industries.
Intakes: February, April, September
Full-time: 3 Years
This course examines the role of culture and heritage in community development and tourism, with a focus on sustainable practices aligned with the UN Sustainable Development Goals.
Intakes: February, August
This course provides F&B professionals with the skills and strategies to deliver exceptional service, enhance guest satisfaction, and elevate overall dining experiences.
Full-time: 2 days
