Bachelor Of Arts (Honours) In Culinary Management

January, May and September
Course Duration
3 Years
Course Location
Course Mode
Approval Code
N/811/6/0375: 05/2028
Accreditation Code


This specifically designed programme helps to develop various skills such as creative thinking and professional judgement, sceptical inquiry, communication skills, problem-solving, analytical, research skills through inside and outside classroom exposure and opportunities in an academic or professional context. Covering a wide range of settings from baking to beverages and global cuisines, including... the art of garde manger, students will be exposed to the prospect of venturing into research and development of emerging insights within the industry. Upon graduation, students can expect to work with international employers all over the world. Subsequently, they can make their way up the corporate ladder in both the local and global food and hospitality industry. Students can specialise in international hotel and resort management, food manufacturing management, training consultancy, and restaurant consultancy. If you aspire to be the next culinarian, this is your chance to start your journey!

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Entry Requirements

Academic Requirements


Minimum FIVE credits (B6)


Minimum TWO principals (C)


Minimum TWO principals (D)

Canadian Pre-U

Minimum average score of 50% in SIX subjects


Minimum average score of 50% in FIVE subjects

Other Year 12 equivalent qualifications

Overall overage score of 60%

International Baccalaureate (IB)

A minimum score of 26 credits from SIX subjects

UCSI Foundation

A minimum CGPA of 2.0

National Matriculation

A minimum CGPA of 2.0

Diploma/Advanced Diploma/Degree


English Language Requirements

For Local Students
Band 3
SPM English Language
Grade B+
SPM English Language 1119/O-Level/IGCSE
Grade C
UEC English Language
Grade A2

  • In the event that the English language requirements are not met, applicants will be required to take the Basic English and English Foundation for in-sessional academic enhancement concurrently with the programme.
For International Students
Band 5.0
Cambridge English Qualifications and Tests
Pearson Test of English
Band 3

  • International applicants who do not meet the respective academic programme’s English Language Requirement will need to improve their proficiency by enrolling into the English for Tertiary Education programme (R/KJP/00920-00920) which helps them prepare for attaining a required band score. Placement into the various levels of the English for Tertiary Education programme depends on the English Language qualification students have at the point of admission and / or the outcome of the English Placement Test.
  • The applicants who have met the respective academic programme’s English Language Requirement may be advised by Faculty to improve their proficiency by undertaking the additional English proficiency courses.

Courses Offered

Year 1
  • Fundamentals of Culinary Arts
  • Food Studies
  • Sanitation, Safety and Hygiene
  • Fundamentals of Hospitality and Tourism Industry
  • Malaysian Experiential Tourism
  • Pastry and Bakery
  • Beverage Studies
  • Customer Service
  • Food and Beverage Service
  • Hospitality and Tourism Law
  • Hospitality and Tourism Human Resource Management
Year 2
  • Arts of Garde Manger
  • Business Statistics
  • Nutrition in Foodservice Industry
  • Hospitality and Tourism Marketing
  • The Arts of Food Styling
  • Food Media
  • Business Research Methods
  • Food, Beverage & Labour Cost Control
  • Leadership and Business Performance
  • Independent Project A
  • Entrepreneurship
Year 3
  • Food Development
  • Commercial Food Productions
  • Independent Project B
  • Sustainability Hospitality Operations
  • Co-Operative Placement 1
  • Co-Operative Placement 2

Elective 1 (Choose One)

  • Sugar and Chocolate Arts OR French Cuisine

Elective 2 (Choose One)

  • Cuisine of the World OR Arts of Boulangerie

Elective 3 (Choose One)

  • Japanese, German, Mandarin, Korean, French Language

Elective 4 (Choose One)

  • Asian Cuisine OR Modern Gateau and Petit Fours
General Courses (MPU) are compulsory for all students.
For Malaysian students:
  1. Philosophy and Contemporary Issues
    (Falsafah dan Isu Semasa)
  2. Appreciation of Ethics and Civilisations
    (Penghayatan Etika dan Peradaban)
For foreign students:
  1. Philosophy and Contemporary Issues
  2. Communication in Bahasa Melayu 3
    (Bahasa Melayu Komunikasi 3)

All students:
  1. U2 - University Life
  2. U4 - Extra-curricular Learning Experience I
  3. U4 - Extra-curricular Learning Experience II
  4. U4 - Extra-curricular Learning Experience III

Career Opportunities

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


Local Students

Approximate Total Fees:

RM 60,414

International Students

Approximate Total Fees:

RM 79,474

Note: This is an estimated fee, as different countries have different visa processing charges and administrative fees. For more information, kindly refer to your region’s counselor for the detailed fee breakdown.

All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.


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