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!
Duration of Study
3 Years (14 weeks per semester, 7 weeks per short semester)
Course Mode
Full-time
Course Location
Kuching
Intakes
January, May and September
Career Prospect
Career opportunities are wide and varied for graduates from this discipline. Students may expect to be employed by:
- Executive Chef
- Food Production
- Research and Development
- Food and Beverage Consultant
- Food Stylist or Food Media
- Entrepreneur
- Educator
Subjects 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
For Malaysian students:
- Appreciation of Ethics and Civilisations
- Philosophy and Contemporary Issues
For foreign students:
- Philosophy and Contemporary Issues
- Communication in Bahasa Melayu 3
All students:
- U2 – University Life
- U4 – Extra-curricular Learning Experience I
- U4 – Extra-curricular Learning Experience II
- U4 – Extra-curricular Learning Experience III
Entry Requirement
ACADEMIC REQUIREMENTS
Foundation Year
Pass with a minimum CGPA of 2.0
STPM
Pass STPM with Minimum 2 principals (C)
A-Level
Minimum 2 principals (D)
UEC
Pass UEC with minimum of 5 credits (B6)
National Matriculation
Minimum CGPA of 2.0
International Baccalaureate (IB)
A minimum score of 26 credits from 6 subjects
Canadian Pre-U
A minimum average of 60% in 6 subjects
SAM
A minimum average of 60% in 5 subjects
Other qualifications deemed equivalent to STPM/A-Level by the Malaysian Government
Minimum overall average of 60%
Diploma (business-related)
Minimum CGPA of 2.0
Other equivalent qualifications
To be reviewed by the faculty on a case-to-case basis
ENGLISH LANGUAGE REQUIREMENTS
TOEFL IBT
42
Pearson Test of English
47
MUET
Band 3
Tuition fees
