Bachelor of Food and Beverage Management – Culinary Art (BFBM-CA)

Macau University of Science and Technology
Taipa, Macau
Qualification
Bachelor's Degree
Study mode
Full-time
Duration
4 years
Intakes
September
Tuition fee (local)
Information not available
Tuition fee (foreign)
US$ 33,800

Entry Requirements

  • High School Completion
  • Applicants who have completed 6 years of High School and graduated, or are finishing High School by August in the year of their applications are eligible to apply.

English Requirements

  • The English requirement for applicants whose native language is not English is TOEFL 61 or IELTS 5.5. 
  • For applicants whose native language is English or if their most recent two years of education are done completely in English, the English requirement is exempted.
  • For applicants who do not meet the above requirements in 2.1 or 2.2, but pass the faculty’s interview/evaluation can also be accepted, depending on the assessment by the Faculty.

Mathematics and Physics Requirements

  • Applicants should have passed high school Mathematics.  
  • Applicants to the Bachelor of Science program should also have passed high school Physics.

Curriculum

YEAR 1
Semester 1

  • University English
  • University Chinese
  • Advanced Maths
  • General Study of Western Culture
  • Physical Education I
  • General Electives

Semester 2 

  • Hygiene and Food Safety Management
  • Introduction to Farm-to-Table Management
  • University English
  • General Study of Chinese Culture

YEAR 2
Semester 1

  • Food Production I & Lab
  • Food Production II & Lab
  • Food Production III & Lab
  • Basic Baking and Pastry & Lab
  • Buffet and Banquet & Lab
  • Culinary Nutrition
  • Introduction to Management
  • Physical Education II
  • General Electives

Semester 2

  • North and South American Cuisine & Lab
  • European Cuisine & Lab
  • Asian Cuisine and Lab
  • Healthy Cooking and Lab
  • Dining Room Service and Practice
  • Microeconomics
  • Introduction to Accounting
  • General Electives

YEAR 3
Semester 1

  • Beverage Operations Management
  • Restaurant Information System
  • Customer Relationship Management
  • Food and Beverage Cost Control and Purchasing
  • Food & Beverage Operations
  • Degree Electives
  • General Electives

Semester 2 

  • Culinary Arts Advanced Internship and Report

YEAR 4
Semester 1

  • Food and Beverage Sales and Marketing
  • Hospitality Finance Management
  • Human Resources Management
  • Crisis Management and Hospitality Regulations
  • Restaurant Entrepreneurship
  • General Electives

Semester 2

  • Degree Electives

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