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culinary-whyus

WHY CHOOSE THIS PROGRAMME?

Culinary Arts is part of food service industries and this industry requires daily contacts and interaction with customers by serving the needs of the public. Therefore good social and communication skills are important assets to acquire when planning a career in the culinary arts.

culinary-whattoexpect

WHAT TO EXPECT FROM THIS PROGRAMME?

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 essentials skills required in the Culinary Industry.

More info

The culinary industry involves multifaceted forms of businesses. Therefore, the business and management modules cater to the needs of developing competency levels in relation to business. The business modules cover aspects like customer relationship management, human resource issues, IT, accounting, management and marketing as well as communication. These constituents will equip you with the necessary skills in relation to leading, managing, customer relationship and soft skills.

The components provide a strong connection with the competency levels required to be a part of the dynamic Hospitality and Culinary Industry workforce.

Bachelor of Culinary Arts
Management (Honours)

JPT/BPP (N/811/6/0072) 04/17 (PA 1081)

The Bachelor of Culinary Arts Management (Honours) programme is designed to develop those who have chosen to pursue and further their career in culinary arts. The course 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 operational industry standards.

Career Opportunities

  • Commis Cook
  • Chef de Cuisine
  • Chef de Partie
  • Sous Chef
  • Celebrity Chef
  • Executive Chef
  • Executive Sous Chef
  • Catering Chef
  • Cruise Line Chef
  • Area/ Group Chef
  • Business Analyst
  • Culinary Lecturer
  • WACS Certified Master Chef
  • Food Photographer
  • Food Promoter
  • Food Critic
  • Food Research Specialist
  • Food Scientist
  • Food Stylist
  • Food Writer
  • Entrepreneurs/restaurant owner
  • Business Analyst
  • Michelin Star Chef
  • Nutritionist
  • Kitchen Director
  • Director of Culinary Arts Institutions

Bachelor of Culinary Arts Management (Hons)

Course

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Year One

• Professional Culinary Studies I
• Professional Culinary Studies II
• Professional Culinary Studies III
• Professional Pastry I
• Professional Pastry II
• IT Applications
• Nutrition
• Commercial Kitchen Layout and Design • Menu Creation and Development
• Cost Control for Culinary
• Academic Writing Skills
• Personal Development Skills
• Team Development Skills
• Professional Development Skills

Year Two

• Kitchen Operations and Management
• Purchasing for Chefs
• Food Preservation
• Principles and Practices of Management
• Marketing for the Service Industry
• Introduction of Food and Beverage Operations
• Economics
• Managing People in the Service Industry
• Beverage Operations and Management
• Gastronomy
• Business Statistics
• Revenue and Profit Management

Year Three

• Legal Aspects for Hospitality and Tourism
• Research Methods for the Service Industry
• Internship
• Entrepreneurship
• Project Paper

Elective Subject

• French Language
• Japanese Language
• Gastronomic Tourism

Professional Work Placement Programme

You will undergo a semester of comprehensive training in the internship programme. It has been specially designed to give you an intensive hands-on learning experience within a challenging work environment.

ENTRY REQUIREMENT

· STPM / A-Levels or equivalent with a minimum of two (2) principal passes.
· UEC with minimum five (5) credit.
· Applicants who possess other qualifications will be considered on a case-by-case basis.

INTAKE

January, May and September.

DURATION

3 Years including a semester of a internship