Program Structure
| Total number of credit hours | 127 | Credits |
| 1. General Education Courses | 31 | Credits |
|---|---|---|
| 1.1 Social Science Courses | 6 | Credits |
| 1.2 Humanities Courses | 6 | Credits |
| 1.3 Language Courses | 12 | Credits |
| 1.4 Mathematics and Science Courses | 6 | Credits |
| 1.5 Physical Education Courses | 1 | Credits |
| 2. Major Courses | 84 | Credits |
| 2.1 Core Courses | 24 | Credits |
| 2.2 Major Courses | 60 | Credits |
| 2.2.2 Major Required Courses | 30 | Credits |
| 2.2.2 Major Elective Courses | 30 | Credits |
| 2.2.2.1 Major Elective Courses (Major in Food & Beverage, Room Divisions, Other Divisions, Marketing, or English for Communication) |
15 | Credits |
| 2.2.2.2 Foreign Language Courses (Major in English, Chinese, Japanese, Malay, or Arabic) |
15 | Credits |
| 3. Free Elective Courses | 6 | Credits |
| 4. Co-operative Education | 6 | Credits |
Co-operative Education
The objective of field training in the Hotel Department is to enhance knowledge and experience for students training in businesses or training in co-operative education comprising of hotels, meeting halls, restaurants and other related businesses.
The training period of cooperative education will continuously be done not less than 16 weeks during the first or second semester of their senior year or not less than 400 hours during the summer.
The learner will be able to
- Apply principles, ideas, and theories with occupational proficiency. Analyze and research to enhance working efficiency.
- Perform duties with responsibility, honesty, increase leadership, creativity and understand code of ethics.
- Resolve unexpected problems and create new innovations to reduce problems and enhance personnel efficiency in each relevant department.
- Jointly analyze problems and guidelines for resolving problems with supervisors.
- Efficiently communicate with service users and use suitable technology in line with jobs.