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We pride ourselves on consistently producing well-rounded, professional and competent young adults.
Tel: +603 2687 7000 / +6018 388 0696
Email: info@berjaya.edu.my
BERJAYA University College (DKU007(W))
Level 11 West, Berjaya Times Square, KL
FOCUSES ON A RANGE OF ADMINISTRATIVE, OPERATIONAL AND MANAGEMENT AREAS.
The Bachelor of Culinary Arts Management (Hons) programme is designed to develop those who have chosen to pursue and further their career in culinary arts. The programme focuses on a range of administrative, operational and management areas in the culinary industry, in order to refine the practical skills they have learned to enable them to perform effectively in compliance with the industry operational standards.
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WHY CHOOSE THIS PROGRAMME?
Culinary Arts is part of food services industry which requires a variety of businesses, management and communication skills, besides having sound knowledge and understanding of the culinary arts arena. Therefore, acquiring a solid foundation in these areas is critical for those planning to have thriving career in culinary arts.
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WHAT TO EXPECT FROM THIS PROGRAMME?
This programme covers a wide range of areas related to the competency requirements of your future workplace. It enables you to gather critical knowledge and acquire essential skills required in the culinary industry.
The culinary industry involves multifaceted aspects of businesses. Therefore, the business and management modules cater to the needs of developing competency levels in relation to business. The business modules cover aspects like Customer Relationship Management, Human Resource Issues, IT, Accounting, Management and Marketing, as well as Communications. These components will equip you with the necessary skills in relation to leading, managing, customer relationship, and soft skills.
The components provide a strong connection with the competency levels required to be a part of the dynamic Hospitality and Culinary Industry workforce.
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CAREER OPPORTUNITIES
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DETAILS
PROGRAMME STRUCTURE
- 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
- 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
- Service Quality Management
- Legal Aspects for Hospitality and Tourism
- Research Methodology
- Honours Seminar Series
- Entrepreneurship
- Research Project
- Service Quality Management
- Internship
- STPM / A-Levels or equivalent with a minimum of 2 principal passes.
- UEC with minimum 5 credits.
- Applicants who possess other qualifications will be considered on a case-by-case basis.
January, May and September
3 Years inclusive a 16-week internship
You will undergo a trimester of comprehensive training in the internship programme. It has been especially designed to give you an intensive hands-on learning experience within a challenging work environment.
- Bahasa Melayu Komunikasi 2 (International Students) / Islamic Civilisation and Asian Civilisation(Malaysian Students)
- Malaysian Studies 3 / Ethnic Relations
- Academic Writing Skills
- Professional Ethics
- Social Responsibility
- Japanese Language or French Language
INSPIRING LIVES, WIDENING HORIZONS
- We pride ourselves on consistently producing well-rounded, professional and competent young adults through our inter-disciplinary and immersion teaching methodologies, as well as our distinct focus on language proficiency and personal poise.
