Bachelor of Culinary Management (Honours)

Program Overview

Licence Professionnelle Hôtellerie et Tourisme Dans le domaine des Sciences sociales Spécialité Ingénierie, Conception, Organisation des Systèmes Alimentaires

Embark on a transformative journey in our Culinary Management degree programme. Designed to provide you with practical knowledge and skills in food service management and culinary arts, this programme prepares you for a rewarding career in the global food and beverage industry.

For those who envision themselves orchestrating unforgettable dining experiences and leading the future of culinary innovation, our highly sought-after programme is your stepping stone. Our comprehensive curriculum focuses on culinary expertise, management proficiency, pastry skills, and business acumen, we empower you to thrive in this dynamic field. With limited batch sizes, apply your spot early to be among tomorrow's culinary innovators whose hands and hearts will shape how the world experiences food.

Key Modules

1Programme Structure

2Primary Core

3Business of Hospitality, Food and Leisure Management

4Food Safety and Sanitation

5Principles of Marketing

6Principles of Culinary

7Principles of Pastry and Baking

8International Cuisine

9Restaurant Service and Productions

10Advanced Pastry and Baking

11Food Sociology

12Understanding Entrepreneurialism

13French – Basic

14Research Methods

15Food Media

16Advanced Cuisine

17Sensory Evaluation of Food

18Food Business Management

19Research Project

20Culinary Product Development

21Food Trends and Product Innovation

22Internship

23Kursus Integriti dan Antirasuah (Integrity and Anti-Corruption)

24Emotional Intelligence in Action

25Youth and Leadership in Malaysia

26Community Impact and Engagement

27Falsafah dan Cabaran Semasa

28Aspirasi Negara Bangsa

29Bahasa Melayu Komunikasi 2

30Citra Malaysia (Malaysian Citra)

31Option 1: Gastronomy

32Choose one of the option below:

33Molecular Gastronomy

34Food Styling

35AND

36Choose any TWO (2) of the below modules

37Science of Baking

38Option 2: Patisserie

39Modern Gateau and Petit Four

40Sugar & Chocolate Artistry

41Flexible Education Guide

42Sharizan Azali Zamzuri, Programme Director

43VIEW ALL LECTURER

Entry Requirements

SPM / O-Level with Pre-U / Foundation

Pass SPM / O-Level or equivalent with 5 credits for entry with Pre-University / Foundation qualification (Except for UEC).

SPM / O-Level with Diploma

Pass SPM / O-Level or equivalent with 3 credits for entry with Diploma qualification.

1. Candidates need to pass BM and History at SPM level.

2. All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.

Taylor’s Foundation / Diploma programme

Pass any Taylor's Foundation / Diploma programme with CGPA 2.00

Pass Diploma in Culinary Arts

Pass Advanced Diploma in Patisseries and Gastronomic Cuisine

Sijil Tinggi Persekolahan Malaysia (STPM)

Unified Examination Certificate (UEC)

Canadian Pre-University (CPU)

Min. average of 50% in 6 subjects

International Baccalaureate (IB)

Min. 24 points in 6 subjects

Monash University Foundation Year (MUFY)

Pass with min. CGPA 2.00

Pass with a minimum CGPA 2.50 subject to Senate approval of the relevant institutions; or

Graduated with a minimum CGPA 2.00 with a minimum of two (2) years of work experience in the related field.

Other Equivalent Qualification

Pass Foundation/Diploma/ Higher Diploma/ Advanced Diploma from any other institution recognised by Malaysian Government with min.CGPA 2.00; or

Application via APEL A is allowed; or

Any other equiv. qualification recognized by the M'sian Government.

All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.

Bachelor of Culinary Management (Honours)

Program Overview

Key Modules

Entry Requirements

Career Prospects

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