Course Details
Qualification
Bachelor's Degree
Duration
3 years
Intake
Feb, May, Sep
English Requirement
IELTS 5.0
Class Type
Physical
Yearly Tuition fees
| Year | Fee |
|---|---|
| 1st Year | MYR 26,800.00 |
| 2nd Year | MYR 34,400.00 |
| 3rd Year | MYR 19,700.00 |
Other Fees
| Description | Fee |
|---|---|
| Deposit (Refundable) | MYR 1,000.00 |
| Facilities Fee (per semester) | MYR 670.00 |
| International Administration Fee | MYR 4,200.00 |
| Registration Fee | MYR 5,850.00 |
| Resources & Consumables (min 9 semesters) | MYR 600.00 |
| Teaching Kit(One-time payment) | MYR 1,200.00 |
| Visa and Insurance (EMGS) | MYR 4,826.00 |
Overview
The Bachelor of Arts (Honours) in Culinary Management Program at UCSI University Malaysia focuses on developing skills such as creative thinking, communication, problem-solving, and research. It covers a wide range of areas in the food and hospitality industry, including baking, beverages, and global cuisines. Graduates can expect to work internationally and have opportunities for career advancement. Specializations include hotel management, food manufacturing, and consultancy. It's a great opportunity for aspiring culinarians.
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.
Curriculum
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 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
