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Bachelor Of Arts (Honours) In Culinary Management (Kuching Campus)

Intakes
January, May and September
Course Duration
3 Years
Course Location
Kuching
Course Mode
Full-time
Approval Code
N/811/6/0375: 05/2028
Accreditation Code
MQA/PA14359


Overview

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

UEC

Minimum FIVE credits (B6)

STPM

Minimum TWO principals (C)

​A-Level

Minimum TWO principals (D)

Canadian Pre-U

Minimum average score of 50% in SIX subjects

​SAM

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

Pass

Note / Legend:

Discretion is given to the Head of School to deal with applicants who have results borderline to the Academic Requirements.

SPM Credit – 'A+' to 'C'
O-Level – 'A' to 'C'
UEC Credit – 'A1' to 'B6'
STPM principal – 'A' to 'C'
A-Level principal – 'A' to 'D'

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
  • Food and Beverage Service
  • Customer Service
  • Hospitality and Tourism Law
  • Hospitality and Tourism Human Resource Management (Kuching Campus)
Year 2
  • Sugar and Chocolate Arts OR French Cuisine (Elective)
  • Arts of Garde Manger
  • Business Statistics
  • Nutrition in Foodservice Industry
  • Hospitality and Tourism Marketing (Kuching 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, Beverage & Labour Cost Control (Kuching 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:
  1. U1 - Falsafah dan Isu Semasa
  2. U1 - Penghayatan Etika dan Peradaban
For foreign students:
  1. U1 - Falsafah dan Isu Semasa
  2. U1 - Communication in Bahasa Melayu 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

Tuition Fees

Local Students

Approximate Total Fees:

RM 60,394

Download Fee Schedule

International Students

Approximate Total Fees:

RM 72,724

Download Fee Schedule

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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