Bachelor of Food Service Management with Culinary Arts (Honours) at INTI International University

Bachelor of Food Service Management with Culinary Arts (Honours)

Qualification

Bachelor's Degree

Duration

3 years

Intake

JanJanMayMayAugAug

English Requirement

IELTS 5.5

Offer Letter

Free

Class Type

Physical

Course Fee for International Students

	Yearly Tuition fees
	Year	Fee
	1st Year	MYR 31,161
	2nd Year	MYR 31,161
	3rd Year	MYR 31,161

	Other Fees
	Description	Fee
	Visa and Insurance	MYR 2,847
	Administration Fee	MYR 4,000
	Application Fees	MYR 600
	EMGS (Renewal)	MYR 977
	General Deposit (Refundable)	MYR 600
	Registration Fees	MYR 2,400

University fees for this course do not include 6% tax (SST)

The Bachelor of Food Service Management with Culinary Arts (Honours) Program at INTI International University Malaysia trains students to manage foodservice operations and specialize in culinary arts. They learn to operate restaurants, supervise kitchen operations, and manage teams in an international environment. Students also have the opportunity to study or intern in Paris, known for its Michelin-starred restaurants.

Entry Requirements

STPM

Pass in STPM with a minimum CGPA of 2.00 in at least two (2) subjects

For other qualifications and certificates (e.g., UEC, Foundation, STAM, etc..) please contact our educational consultants or submit your application for Admission assessment.

Future Careers

Catering Manager/Director,F&B Manager,Culinary Production Manager/Director

Restaurant ManagerAnything related to the food services industry

Year 1

Basic Professional Restaurant Techniques 1
Basic Professional Restaurant Techniques 2
Beverage Knowledge & Techniques 1
Food Safety and Hygiene, Restaurant Engineering 1
Hospitality Accounting Management
Hospitality Law
Principles of Marketing 1
Project Management and Monitoring
Teams Management 1
Terroirs- Food History, Heritage & Locavorism 1
Tourism Economics
Work Integrated Learning 1 (Internship)
French 1
Sales & Commercialisation in French 1

Year 2

Analysis of Company Performance
Beverage Knowledge & Techniques 2
Business Law
HACCP (Hazard Analysis Critical Control Point)
Intermediate Professional Restaurant Techniques 1
Intermediate Professional Restaurant Techniques 2
International Mission
Principles of Management
Principles of Marketing 2
Project Monitoring and Project Report
Restaurant Engineering 2
Teams Management 2
Terroirs - Food History, Heritage & Locavorism 2
Work Integrated Learning 2 (Internship)
Communication Skills 2
French 2
Sales & Commercialisation in French 2

Year 3

Marketing Applied to Food & Beverage
Advanced Professional Restaurant Techniques 1
Advanced Professional Restaurant Techniques 2
Current Trends in World Tourism & Global Food Industry
F&B Industry - Professional Seminars
F&B Manager - Advanced Professional Knowledge
Global Trend and World Culinary Culture
Management Applied to Food & Beverage
Marketing Tools for Restaurant
Multicultural in Food & Beverage
Restaurant Management
Tutored Project
Work Integrated Learning 3 (Internship)
French 3
Communication Skills 3
Business Communications

MPU Subjects

Bahasa Kebangsaan A*
Integrity and Anti-Corruption
Community Service
Design Thinking
Appreciation of Ethics and Civilisations (Local Student) / Communicating in Malay 2 (International Students)
Philosophy and Current Issues (Local Student) / Malaysian Studies 2 (International)

Bachelor of Food Service Management with Culinary Arts (Honours)

Bachelor of Food Service Management with Culinary Arts (Honours)