Bachelor of Culinary Arts Management (Hons)

PROGRAMME STRUCTURE

YEAR 1

• Fundamentals of Culinary Arts
• Fundamentals of Baking and Pastry
• Introduction to Cuisine
• Professional Pastry and Baking
• Nutrition and Dietary Requirements in Culinary Arts
• Malaysian Heritage Cuisine
• Introduction to Food and Beverage Operations
• Menu Creation and Development
• Academic Writing Skills
• IT Applications
• Personal Development Skills
• Team Development Skills
• Professional Development Skills

YEAR 2

• Farm-to-Table Restaurant Operation
• Purchasing, Costing and Control
• Food Preservation and Toxicology
• Fundamentals of Management
• Foodservice Kitchen Layout and Design
• Beverage Operations and Management
• Gastronomy
• Fundamentals of Management
• Principles of Marketing
• Economics
• Human Resource Management
• Beverage Operations and Management
• Business Statistics
• Revenue and Profit Management

YEAR 3

• Service Quality Management
• Legal Aspects for Hospitality and Tourism
• Research Methodology
• Honours Seminar Series
• Entrepreneurship
• Research Project
• Service Quality Management
• Internship