Bachelor of Culinary Arts Management (Hons)

(R/811/6/0072) (04/22) (MQA/FA 1081)

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FOCUSES ON A RANGE OF ADMINISTRATIVE, OPERATIONAL AND MANAGEMENT AREAS.

PROFESSIONAL CERTIFICATION

Students who have successfully completed Bachelor of Culinary Management (Hons) are eligible for automatic eligibility as Certified Chef de Partie level from the World Association of Chefs' Societies (WORLDCHEFS).

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.

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WHY CHOOSE THIS PROGRAMME?

Culinary Arts is part of food services industry which requires a variety of businesses, management and communication skills, besides having sound knowledge and understanding of the culinary arts arena. Therefore, acquiring a solid foundation in these areas is critical for those planning to have thriving career in culinary arts.

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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 essential skills required in the culinary industry.

The culinary industry involves multifaceted aspects 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 Communications. These components 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.

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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
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DETAILS

PROGRAMME STRUCTURE

  • 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

 Practical Hands-On Courses

  • 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

 Practical Hands-On Courses

  • Service Quality Management
  • Legal Aspects for Hospitality and Tourism
  • Research Methodology
  • Enrepreneurship
  • Project
  • Internship
  • STPM / A-Levels or equivalent with a minimum of 2 principal passes.
  • UEC with minimum 5 credits.
  • Applicants who possess other qualifications will be considered on a case-by-case basis.

January, May and September

3 Years inclusive a 16-week internship

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

  • Malaysian Studies 3 / Ethnic Relations
  • Bahasa Melayu Komunikasi 2 / Islamic Civilisation and Asian Civilisation
  • Academic Writing Skills
  • Professional Ethics
  • Social Responsibility

INSPIRING LIVES, WIDENING HORIZONS

  • We pride ourselves on consistently producing well-rounded, professional and competent young adults through our inter-disciplinary and immersion teaching methodologies, as well as our distinct focus on language proficiency and personal poise.

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