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BSc (Hons) in Culinary Management

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BSc (Hons) in Culinary Management
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Programme Information

Qualification

Degree

Duration

3 Years

Intake

January, April, August

Tuition Fee

RM 65800

Overseas Program

Not Available

Location

Selangor

Overview

The BSc (Hons) in Culinary Management integrates experiential learning with academic rigour to prepare you for the competitive culinary industry.

From practical culinary skills along with management and leadership skills, this 3-year programme will give you an edge to excel in this professional industry. Through lectures, demonstration, work-based learning and hands-on experiences, you will be exposed to the techniques of quality food preparation and presentation. On the business side, courses such as marketing, communication skills, managing people, small business venture and quality management ensure graduates are well rounded to meet the demands of the industry.

Essential practical industry experience will be gained through an 18-week internship. This degree is accredited by Le Cordon Bleu and upon the successful completion of the programme, graduates are awarded two certificates; one from Sunway University and another from Le Cordon Bleu.

Entry Requirements

Academic Qualifications

  • STPM : Average C or CGPA 2.0 (minimum 2 Principals)
  • A Level: Minimum 8 points
  • Australian Matriculation: ATAR 55
  • Canadian Matriculation: 55%
  • MUFY: 55%
  • Sunway Foundation in Arts: CGPA 2.0
  • Sunway Foundation in Science and Technology: CGPA 2.0
  • UEC: Maximum 28 points from 5 subjects (all Grade Bs)
  • IB: Completed with minimum 24 points (excluding bonus points)

English Language Requirements

  • TOEFL: 550 (paper based), 213 (computer-based), 80 (internet based)
  • IELTS: 6.0
  • PTE Academic: 50 overall (minimum 46 in each skill)
  • MUET: Band 4
  • SPM English: B3 or B+
  • UEC English: B4
  • O-Level English (1119): Credit
  • Sunway Intensive English Programme: Pass Level 4 with minimum 65%
  • ESL/English: Satisfactory level in English in Pre-University programmes where the medium of instruction is English
  • Cambridge English (Advanced): Minimum 67

Course Outline

Year 1

  • Accounting for Decision Making
  • Food & Beverage Operations
  • Basic Culinary Operations
  • Beverage Studies
  • Principles & Techniques of Baking & Pastry
  • Business of Tourism & Hospitality
  • Intermediate Culinary Operations
  • Principles of Marketing
  • English for the Tourism Service Industry
  • Principles & Practice of Management

Year 2

  • Advanced Culinary Operations
  • Business & Hospitality Law
  • Quantity Food Production
  • Quality Management
  • Food & Beverage Management
  • Research Methods for Hospitality
  • Communication Skills
  • Business Statistics
  • Contemporary Issues in Health & Nutrition
  • Food Culture – Malaysian Contex

Year 3

  • Restaurant Entrepreneurship
  • Strategic Management for Hospitality Business
  • Research Project
  • Managing People in the Hospitality Industry
  • Internship (5 Months)

Electives Subjects

Elective 1: (choose any 1 in Year 3)

  • Meetings, Incentives, Conventions and Exhibitions (MICE) Management
  • Wine Studies

Elective 2: (choose any 1 in Year 3)

  • Revenue and Profit Management
  • Food Service Facilities Planning and Development

For Local students:

  • Islamic and Asian Civilisations
  • Ethnic Relations
  • Community Service
  • Bahasa Kebangsaan A (applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu)

For International students:

  • Malay Language for Communication 2
  • Malaysian Studies 3
  • Community Service

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Programme Information

Qualification

Degree

Duration

3 Years

Intake

January, April, August

Tuition Fee

RM 65800

Overseas Program

Not Available

Location

Selangor