To minor in Travel and Service Business Entrepreneurship, students need to complete minimum 20 credits comprising the compulsory subjects (3 subjects) and elective subjects (2 subjects)
Compulsory subjects (12 credits) (For students with ID 63 onwards)

Course code	Course name	Credit
ICTB 201	Introduction to Travel and Service Businesses	4 (3-2-7)
ICTB 304	Service Management and experience design	4 (4-0-8)
ICTB 315	Entrepreneurship and Business Plan Development	4 (4-0-8)

Elective subjects (8 credits) Students can choose two of the following subjects (also based on the availability of the course) amongst the following groups in Travel and Service Business Entrepreneurship Curriculum: 1) Core Courses in Management 2) Core Courses in Travel and Service Businesses Entrepreneurship 3) Required Courses 4) Major Elective Courses 5) Internship I

(For students with ID 63 onwards)

Course code	Course name	Credit
ICCD 119	2D Design Principles	4 (2-4-6)
ICCD 210	Communication Design Studio	4 (2-4-6)
ICTB 321	Room Division Operation Management	4 (4-0-8)
ICTB 331	Culinary Operation	4 (3-2-7)
ICTB 323	Hospitality Facilities Design	4 (3-2-7)

(For students with ID 63 onwards)

Course code	Course name	Credit
ICCD 201	Conceptual Development	4 (2-4-6)
ICTB 351	Event Planning and Operation	4 (4-0-8)
ICTB 352	Event and Experience Design	4 (3-2-7)
ICTB 353	Event Business Stakeholders Engagement	4 (4-0-8)
ICTB 355	Creative Event Production	4 (3-2-7)

(For students with ID 63 onwards)

Course code	Course name	Credit
ICTB 331 OR ICTB 332	– Culinary Operation Management – Baking and Pastry Business	4 (3-2-7) 4 (3-2-7)
ICTB 334 OR ICFS 439	– Restaurant Marketing and Branding Strategies – Food Product Innovation	4 (4-0-8) 4 (4-0-8)
ICTB 344	Wine Studies and Wine Tourism	4 (3-2-7)
ICFS 365	Food Safety and Sanitation Management	4 (4-0-8)
ICTB 335	Restaurant Business Planning and Operation (Capstone course)	4 (4-0-8)

Remark: This minor must end with ICTB 335