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Bachelor of Arts (Hons) in International Culinary Arts

Bachelor of Arts (Hons) in International Culinary Arts

Programme Information

Qualification

A-Levels

Duration

3 Years

Intake

January, June, September

Tuition Fee

RM 81996

Overseas Program

Available

Location

Penang

Overview

The dual award BA (Hons) in International Culinary Arts degree equips students with the knowledge and expertise expected in modern culinary establishments. Graduates will have the capacity for self-direction, self-reliance and personal accountability as professionals in the culinary arts environment.

They will also display social awareness and ethics in approaching professional practice in the culinary and restaurant work environment and demonstrate the knowledge and insight into an international environment relevant to working as a professional in this global industry. By combining their technical skills with the application of modern culinary technology, this will bring the regional culinary and restaurant standards to a higher level.

These skills are sought after by the industry and provide the broadest coverage of career paths that require practical skills and a sound academic underpinning in business. Graduates of this programme receive not only a UOW Malaysia KDU Penang University College degree, but also an award from ICI International Culinary Institute in Luzern, Switzerland.

SHTCA was recently awarded the World Association of Chefs Societies (WACS) Recognition of Quality Culinary Education program as an approved school. The WORLDCHEFS Recognition of Quality Culinary Education program seeks to recognize educational companies, associations and institution’s which offer culinary and pastry art programs of various design and size and meet or exceed global standards for quality culinary education as established by the WORLDCHEFS Education Committee.

It is a landmark program that officially recognizes high standards in Culinary Education and training by schools on an international level. SHTCA joins WORLDCHEFS to work toward improving culinary standards and education.

Entry Requirements

Academic Qualification

  • STPM : 2 Principal Passes
  • GCE A Level : 2 Principal Passes (EE)
  • UEC : 5 Credits (5Bs)
  • Foundation/Matriculation : Pass with min. CGPA of 2.00
  • Australian Matriculation/Foundation : ATAR Score of 55
  • International Baccalaureate (IB) : 26/42 points from 6 subjects
  • Diploma in related field : Recognised Diploma with min. CGPA of 2.00

English Requirement

  • Local Student: Pass (English at SPM level or equivalent)
  • International Student: Band 5 in IELTS; or a min score of 34 (IBT) or 410 (PBT) in TOEFL; or Cambridge English CAE (160) & CPE (180); or PTE Academic (36); or MUET Band 3

Course Outline

Core

YEAR 1

  • Personal Development Skills
  • Food Safety and Hygiene
  • Nutrition and Health
  • English for Hospitality, Tourism & Culinary Arts
  • Theory of Food and Commodities
  • Fundamental Culinary Skills
  • Garde Manger
  • Patisserie
  • Hospitality Business French 1 / Hospitality Business German 1
  • Food Costing, Purchasing and Merchandising
  • Classical Bakery Skills
  • Meat, Poultry and Seafood Fabrication Techniques

YEAR 2

  • Hospitality Business French 2 / Hospitality Business German 2
  • Social Media, Marketing and Public Relations
  • Restaurant Operations Management
  • International Gastronomic Cuisine
  • Food Science
  • Culinary Artistry and Food Styling
  • Introduction to Gastronomy
  • Research Methods
  • Principles of Wine and Beverage Operations
  • Food Service Facilities Design and Management
  • Financial Management

YEAR 3

  • Managing Customer Experience
  • Final Year Project
  • Leadership and Management for Culinary Arts
  • Molecular Gastronomy
  • Entrepreneurship, Creativity and Innovation
  • Industrial Placement

Programme Information

Qualification

A-Levels

Duration

3 Years

Intake

January, June, September

Tuition Fee

RM 81996

Overseas Program

Available

Location

Penang