Bachelor in Culinary Arts (Honours)

(MQA/PA8669) N/811/6/0347

Course Information

Mode: Onsite
Duration: FT: 3 years (9 sems)
Intakes:

April, July, November

Type: Full-time Study
Conducted in Malaysia: Yes
Level of Study: Bachelor's Degree Level
Field of Study: Hospitality & Tourism
Faculty: Faculty of Business and Management
Exam Body: Internal Degree, Malaysia
Fees: Refer to University / Refer to the University (international)

Course Overview

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

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

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