Bachelor of Culinary Arts & Food Service Management (Hons)

Taylor’s University
Subang Jaya, Selangor, Malaysia
Qualification
Bachelor's Degree
Study mode
Full-time
Duration
3 years
Intakes
March August
Tuition fee (local)
US$ 23,370
Tuition fee (foreign)
US$ 31,533

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Entry Requirements

  • Taylor’s Diploma in Hotel Management / Tourism Management / Event Management / Culinary Arts: Pass with min. CGPA 2.00
  • Sijil Tinggi Persekolahan Malaysia (STPM): CC with min. CGPA 2.00
  • Unified Examination Certificate (UEC): Pass with min. 5Bs
  • A Levels: Min. EE
  • South Australian Matriculation (SAM)/SACE International: Min. ATAR 60
  • Canadian Pre-University (CPU): Min. average of 55% in 6 subjects
  • International Baccalaureate Diploma Programme (IBDP): Min. 24 points in 6 subjects
  • Other Qualifications: Students with other qualifications will be considered on a case-by-case basis

English Language Requirement:

  • IELTS: Band 6.0
  • TOEFL: 79 (Internet Based Test)
  • MUET: Band 4
  • UEC English: B6
  • O Level: Grade C
  • 1119 (GCE-O):Grade B

Curriculum

YEAR 1
Semester 1

  • Business of Tourism & Hospitality
  • English for Hospitality & Tourism
  • Kitchen Operations I
  • Food & Beverage Operations I
  • Beverage Studies
  • Food Science & Sanitation

Semester 2

  • Principles of Accounting
  • Business Communication
  • Kitchen Operations II
  • Food & Beverage Operations II
  • Patisserie & Baking I
  • MPU (U1) - Module 1*

YEAR 2
Semester 3

  • Quantitative Methods
  • Tourism Information Systems & e-Commerce
  • Principles of Marketing
  • Sales & Customer Relations Management
  • Patisserie & Baking II
  • Kitchen Operations III
  • Elective I
  • MPU (U1) - Module 2*

Semester 4

  • Tourism & Hospitality Law
  • Research Methodology
  • Basic French I
  • Kitchen Operations IV
  • Oenology
  • Elective II
  • MPU (U2)*
  • Internship I
  • March intake is after Semester 4
  • August intake is after Semester 3

YEAR 3
Semester 5

  • Foodservice Project Planning & Engineering
  • Tourism Economics
  • Financial Management
  • Intermediate French II
  • Food Supply Chain Management
  • Nutritional & Sensorial Analysis
  • Professional Food Writing
  • MPU (U3)*

Semester 6

  • Intercultural Management
  • Dissertation
  • Revenue Management
  • Menu Design & Development
  • Foodservice Entrepreneurship
  • Psycho-Sociology of Food & Eating Habits
  • Hospitality Human Resources Management
  • MPU (U4)*
  • Internship II

NOTE:
* The Ministry of Education (MOE) requires all students to take Mata Pelajaran Umum (MPU) (i.e. General Studies) which is categorised under U1, U2, U3 and U4 within the duration of their studies. U1 modules are prescribed by MOE whereas U2, U3 and U4 modules are from a list of University Core Modules (UCM) prescribed as per the Programme Guide.

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