Course Details
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Bachelor in Culinary Arts (Honours)

Offered by: Quest International University (QIU)

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Exam BodyInternal Degree, Malaysia
Course DurationFT: 3 years (9 sems)
Part Time/Full TimeFull Time
FeesRefer to University
Fees (International Student)Refer to the University
FacultyFaculty of Business and Management
Conducted entirely in MalaysiaYes
Level of StudyBachelor's Degree Level
Field of StudyHospitality & Tourism
Course Description

The Bachelor in Culinary Arts (Hons) equips students with the contemporary knowledge and skills that align with diversifying the culinary industry. It emphasises practical and professional skills combined with artistic and aesthetic concepts while applying the underpinning culinary knowledge.

This programme incorporates hands-on experience in patisserie and baking, butchery and a wide range of skills in culinary practice. Students will develop their palates to distinguish between different cuisines, including Malaysian, Asian and Western cuisine.

With an in-house bakery and fine-dining restaurant, QIU culinary students experience hands-on learning from the farm to the plate. This is the ideal platform to hone the skills they need to excel in an exciting industry.

Curriculum
Matapelajaran Pengajian Umum (MPU)

 

  • Penghayatan Etika dan Peradaban / Bahasa Melayu Komunikasi II*
  • Philosophy and Current Issues
  • Bahasa Kebangsaan A / Communication Skills
  • Sustainable Development in Malaysia
  • Community Service

* for international students

University Compulsory

 

  • English for Academic Purposes
  • Devices, Networks and Application
  • Disciplined Entrepreneurship
  • Design Thinking
  • Co-curricular Activities
Common Core

 

  • Introduction to Financial Accounting
  • Principles of Management
  • Principles of Marketing
Programme Core

 

  • Food Hygiene and Sanitation
  • Introduction to Hospitality Management
  • Introduction to Culinary Management
  • Patisserie and Baking 1 and 2
  • Theory of Food
  • Functional Food
  • Introduction to Food Sciences and Nutrition
  • Principle of Marketing
  • Culinary Practice 1 and 2
  • Menu Creation and Development
  • Purchasing and Cost Control
  • Food and Beverage Services
  • Principles of Halal Food Management
  • Malaysian Cuisine
  • Food Writing
  • Western Cuisine
  • Industrial Training
  • ELECTIVE (4 out of 6)
    • Hospitality Sales and Marketing
    • Food and Society
    • Food and Eating Behaviour
    • Food Standards and Regulation
    • Sensory Analysis
    • Food Product and Development
Entry Requirements
Matriculation / FoundationPass with a minimum CGPA of 2.00 or its equivalent;
Sijil Tinggi Persekolahan Malaysia (STPM)A pass in with a minimum of Grade C (GP 2.00) in any two (2) subjects, or their equivalent;
A-LevelA pass in with a minimum pass in two (2) subjects;
Sijil Tinggi Agama Malaysia (STAM)A pass in with a minimum grade of Jayyid;
Unified Examination Certificate (UEC)Pass with a minimum Grade B in five (5) subjects
Diploma A Diploma (Level 4, MQF) with a minimum CGPA of 2.00
Diploma Kemahiran Malaysia (DKM) /Diploma Vokasional Malaysia (DVM) / Diploma Lanjutan Kemahiran Malaysia (DLKM) 

A pass with a minimum CGPA of 2.50

 

OR

A pass with a minimum CGPA of 2.00 and with a minimum of 2 years working experience in the related field

NOTE: The HEPs are to conduct screening and provide necessary guidance specific to the discipline of the programme.

Other QualificationsOther equivalent qualifications recognised by the Malaysian Government
English Proficiency for International Students

A minimum score of 5.0 in IELTS

 

OR

Malaysian University English Test (MUET) with Band 3.5

OR

its equivalent

Intake Months

April, July, November

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


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