Bachelor of Arts (Honours) in Culinary Management at UCSI University

Bachelor of Arts (Honours) in Culinary Management

Qualification

Bachelor's Degree

Duration

3 years

Intake

JanJanMayMaySepSepFebFeb

English Requirement

IELTS 5.0

Offer Letter

Free

Class Type

Physical

Course Fee for International Students

	Yearly Tuition fees
	Year	Fee
	1st Year	MYR 27,076
	2nd Year	MYR 30,638
	3rd Year	MYR 10,393

	Other Fees
	Description	Fee
	Deposit (Refundable)	MYR 1,000
	Facilities Fee (Yearly)	MYR 750
	International Administration Fee	MYR 4,200
	Registration Fee	MYR 450
	Resources & Consumables (Yearly)	MYR 1,800
	Teaching Kit (One-time payment)	MYR 1,200
	Visa and Insurance (EMGS)	MYR 4,826

The Bachelor of Arts (Honours) in Culinary Management at UCSI University is specifically designed to develop a range of essential skills, including creative thinking, professional judgment, skeptical inquiry, communication, problem-solving, analytical abilities, and research skills through both classroom instruction and real-world exposure.

The program covers a wide array of topics, from baking and beverages to global cuisines, including the art of garde manger. Students are encouraged to explore research and development within the culinary industry, gaining insights into emerging trends and practices.

Upon graduation, students can expect to work with international employers around the world and have opportunities to climb the corporate ladder in both local and global food and hospitality sectors. Specializations include international hotel and resort management, food manufacturing management, training consultancy, and restaurant consultancy. For those aspiring to be the next culinary leader, this program offers an excellent starting point for their journey!

Entry Requirements

STPM

Minimum TWO principals (C)

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

Future Careers

Executive Chef
Food Production
Research and Development
Food and Beverage Consultant
Food Stylist or Food Media
Entrepreneur
Educator

Year 1

Fundamentals of Culinary Arts
Food Studies
Sanitation, Safety and Hygiene
Fundamentals of Hospitality and Tourism Industry
Pastry and Bakery
Beverage Studies
Food and Beverage Service
Customer Service
Hospitality and Tourism Law
Human Resource Management (KL Campus)

Year 2

Sugar and Chocolate Arts OR French Cuisine (Elective)
Art of Garde Manger
Business Statistics
Nutrition in Foodservice Industry
Principles of Marketing (KL Campus)
Japanese Language OR German Language OR Mandarin Language OR Korean Language OR French Language (Elective)
The Arts of Food Styling
Food Media
Business Research Methods
Cuisine of the World OR Arts of Boulangerie
Food and Beverage Cost Control (KL Campus)
Independent Project A
Entrepreneurship
Leadership and Business Performance

Year 3

Food Development
Asian Cuisine OR Modern Gateau and Petit Four
Independent Project B
Commercial Food Productions
Sustainability Hospitality Operations
Co-Operative Placement 1
Co-Operative Placement 2

General Courses (MPU) are compulsory for all students.

For Malaysian students:

Philosophy and Contemporary Issues
(Falsafah dan Isu Semasa)
Appreciation of Ethics and Civilisations
(Penghayatan Etika dan Peradaban)

For foreign students:

Philosophy and Contemporary Issues
Communication in Bahasa Melayu 3
(Bahasa Melayu Komunikasi 3)

All students:

U2 - University Life
U4 - Extra-curricular Learning Experience I
U4 - Extra-curricular Learning Experience II
U4 - Extra-curricular Learning Experience III

Bachelor of Arts (Honours) in Culinary Management

Bachelor of Arts (Honours) in Culinary Management