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General Entry Criteria

• 2 Pass in A-level (E and above) OR

• Pass in MNQF Level 4 qualification

English Language Requirement:

• A pass in O-level English or equivalent OR

• Obtain a pass in the equivalent entry exam OR

• Completion of Secondary Education in English medium.

Year 1

Semester 1

1. Business of Hospitality, Food and Leisure Management

2. Principles of Culinary

3. Principles of Pastry and Baking

4. Food Safety and Sanitation

5. Life Skills for Success & Well-Being

6. Millennials Asia: Team Dynamics and Relationship Management

Semester 2

1. Principles of Marketing

2. Restaurant Service and Productions

3. International Cuisine

4. Social Innovation Project

5. Dhivehi Language

6. Philosophy and Current Issues (Int.)

Semester 3

1. Advanced Pastry and Baking

2. Food Sociology

Year 2

Semester 1

1. Research Methods

2. Food Media

3. Understanding Entrepreneurialism

4. Elective 1

5. Elective 2

Semester 2

1. Food Trends and Product Innovation

2. French - Basic

3. Elective 3

4. Elective 4

Semester 3

1. Elective 5

2. Food Business Management

Year 3

Semester 1

1. Research Project

2. Advanced Cuisine

3. Culinary Product Development

Semesters 2 & 3

1. Internship

2. List of Electives

3. Chinese Language 1

4. Chinese Language 2

5. Service Quality Management in Hospitality

6. Hospitality Management and Leadership

7. Intercultural Communication

MVR 6,699 per month x 36 months