Course Details
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Bachelor of Culinary Management (Hons)

Offered by: KDU University College
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Exam BodyDual - award by KDU Univ. College & IMI University Centre, Lucerne, Switzerland
Course Duration3 Yrs
Part Time/Full TimeFull Time
Fees92,651 (Baking & Pastry) 64,591* (Italian Cuisine)
Fees (International Student)97,351 (Baking & Pastry) 69,291* (Italian Cuisine)
FacultySchool of Hospitality, Tourism & Culinary Arts
Conducted entirely in MalaysiaYes
Awarding CountrySwitzerland
Level of StudyBachelor's Degree Level
Field of StudyHospitality & Tourism
Course Description

Culinary arts graduates are always in demand as there are more and more food connoisseurs around the world who expect good, high quality food with excellent service.This degree programme prepares students to address all aspects of the kitchen, and meet the challenges of an increasingly sophisticated and demanding culinary industry.
 
Students may choose from three different majors:

Culinary Operations
Exposes students to culinary traditions and methods, from classical French cuisine to contemporary Asian delights, through in-depth knowledge of both management and practical aspects.

Baking and Pastry
Develops students’ skills in various baking and decorating techniques while furnishing them with useful managerial skills so they may excel in the patisserie industry.

Curriculum
YEAR 1
  • Academic English 1 & 2
  • Baking & Pastry Techniques
  • Culinary Essentials
  • Food Nutrition
  • Food Production
  • Principles of Baking Ingredients and Equipment Technology
  • Principles of Garde Manger
  • Professional Development Planning
  • Menu Planning
YEAR 2
  • Culinary Artistry and Design *
  • Corporate Social Responsibility
  • Entrepreneurship
  • Food & Beverage Management
  • Food Commodities
  • Food Hygiene and Safety
  • Hospitality Financial Management *
  • Yield Management
  • Hospitality Marketing & Sales Techniques
  • Strategic Human Resources Management* 
* Not applicable for Italian Cuisine major
 
YEAR 3
  • Final Year Project
  • Research Methodology

 

MAJOR (YEAR 2)

CULINARY OPERATIONS
  • Malaysian Cuisine and Its History

BAKING & PASTRY

The Science of Baking

 
MAJOR (YEAR 3)
 
CULINARY OPERATIONS
  • Classical French Cuisine
  • Contemporary Asian Cuisine
  • Dining Room Service
  • Meat Fabrication and Processing
  • Molecular Cuisine
  • Industrial Placement

BAKING & PASTRY

  • Advanced Baking and Pastry Techniques
  • Artisan and Decorative Breads
  • Chocolates and Confections
  • International Pastry Arts and Crafts
  • Principles and Techniques of Bread Production
  • Industrial Placement
MPU SUBJECTS
  • Entrepreneurship
  • Corporate Social Responsibility
  • Life in Malaysia
  • Hubungan Etnik (Malaysian Students)
  • Tamadun Islam dan Tamadun Asia (Malaysian Students)
  • Bahasa Melayu Komunikasi 2 (International Students)
  • Pengajian Malaysia 3 (International Students)

 

Entry Requirements
 
ENTRY LEVEL MINIMUM ENTRY REQUIREMENT
  • GCE A Levels / STPM :
2 Principal Passes
  • UEC :
Min. 5 credits
  • Diploma :
CGPA 2.0
  • Foundation Studies :
CGPA 2.0
Any other qualifications deemed equivalent by the Ministry of Education, Malaysia (or as stated in the Document Senarai Nilai Taraf Kelayakan Akademik, Malaysian Qualifications Agency) Pass (Subject to review and approval of certified transcripts)
ENGLISH REQUIREMENT  
Local Student : Credit (SPM / 1119 / UEC / O Levels examination) / Min. score of Band 4 in MUET
International Student : Band 5.5 in IELTS; or a score of 213 (computer-based) or 79 (internet-based); or 550 (paper-based) in TOEFL
*If English language requirements are not fulfilled, additional English module(s) may be taken at KDU University College.



 
Intake Months

January, July, September 

Career Prospects
  • Sous Chef
  • Executive Chef
  • Private Chef
  • Pastry Chef
  • Food Stylist
  • Food and Beverage Manager
  • Food Service Manager

...and many more
 

All fees are in RM (Ringgit Malaysia) currency unless stated otherwise.


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