Course Details

Bachelor of Culinary Arts Management (Hons)

Berjaya University College




  • Description
    The Bachelor of Culinary Arts Management (Hons) programme is designed to develop those who have chosen to pursue and further their career in culinary arts. The programme focuses on a range of administrative, operational and management areas in the culinary industry, in order to refine the practical skills they have learned to enable them to perform effectively in compliance with the industry operational standards. This programme covers a wide range of areas related to the competency requirements of your future workplace. It enables you to gather critical knowledge and acquire essential skills required in the culinary industry. The business and management modules cater to the needs of developing competency levels in relation to business. These components will equip you with the necessary skills in relation to leading, managing, customer relationship, and soft skills.

    Field of Study

    Hospitality & Tourism

    Duration (Years)

    3 years

    Course Fees 
    RM 80,050 (USD 19,060)
    MQA No.

    FA 1081

    Degree Type

    Internal Degree

  • Intake (Month)
    January; May; September

Entry Requirements

  • A-Level/GCSE

    Pass A-Levels or equivalent with a minimum of 2 principal passes..

  • UEC

    Pass UEC with minimum 5 credits.


    Pass STPM or equivalent with a minimum of 2 principal passes.

  • Others

    Applicants who possess other qualifications will be considered on a case-by-case basis.

  • English Requirements

    International Student : minimum 5.0 IELTS or its equivalent

Programme Structure

  • Year 1

    Professional Culinary Studies 1 

    Professional Culinary Studies 2 

    Professional Culinary Studies 3 

    Professional Pastry 1 

    Professional Pastry 2 


    Introduction to Food and Beverage Operations 

    Menu Creation and Development 

    Academic Writing Skills

    Personal Development Skills

    Team Development Skills

    Professional Development Skills

  • Year 2

    Kitchen Operations and Management 

    Purchasing for Chefs

    Food Preservation 

    Fundamentals of Management

    Principles of Marketing

    Commercial Kitchen Layout and Design


    Human Resource Management

    Beverage Operations and Management


    Business Statistics

    Revenue and Profit Management

  • Year 3

    Service Quality Management

    Legal Aspects for Hospitality and Tourism

    Research Methodology




Additional Information

  • Fees
    RM 80,050 (USD 19,060)

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