The Bachelor in 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.

Year 1

• Professional Culinary Studies I
• Professional Culinary Studies II
• Professional Culinary Studies III
• Professional Pastry I
• Professional Pastry II
• IT Application in the Service Industry
• Nutrition
• Commercial Kitchen Layout and Design
• Menu Creation and Development
• Cost Control for Culinary
• Academic Writing Skills
• Personal Development Skills 1
• Personal Development Skills 2
• Personal Development Skills 3

Year 2

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

Year 3

• Law for Hospitality and Tourism
• Research Methods for the Service Industry
• Internship
• Entrepreneurship
• Research Project
• Internship

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.

STPM with min CGPA of 2.0/ A-Levels with a min of 2 principal passes/ UEC with a min of 5B's/ Foundation / Matriculation with a min CGPA of 2.0/ Diploma with a min CGPA of 2.0/ Any other qualifications deemed equivalent by the MOE will be considered on a case-by-case basis.

Jan, May & Sept

• Commis Cook
• Chef de Cuisine
• Chef de Partie
• Sous Chef
• Celebrity Chef
• Executive Chef
• Executive Sous Chef
• Catering Chef
• Cruise Line Chef
• Food Critic
• Area/ Group Chef
• Business Analyst
• Food Photographer
• Food Promoter
• Food Research Specialist
• Food Scientist
• Food Stylist
• Food Writer
• Michelin Star Chef
• Nutritionist
• Culinary Lecturer
• Academic Programme Leader
• Restaurant Owner
• Kitchen Director
• WACS Certified Master Chef
• Director School of Culinary Art
• MBA
• PHD