Course Details

Bachelor of Culinary Arts Management (Hons)

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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

A-Level/GCSE

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

Pass UEC with minimum 5 credits.
SPM/STPM

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

Year 1

Professional Culinary Studies 1

Professional Culinary Studies 2

Professional Culinary Studies 3

Professional Pastry 1

Professional Pastry 2

Nutrition

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

Economics

Human Resource Management

Beverage Operations and Management

Gastronomy

Business Statistics

Revenue and Profit Management
Year 3

Service Quality Management

Legal Aspects for Hospitality and Tourism

Research Methodology

Enrepreneurship

Project

Internship

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