+60142521561
Bachelor in Culinary Arts (Hons)
Course overview
| Qualification | Bachelor's Degree |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | February, July, September |
| Tuition (Local students) | $ 10,106 |
| Tuition (Foreign students) | $ 15,375 |
Admissions
Intakes
Fees
Tuition
- $ 10,106
- Local students
- $ 15,375
- Foreign students
Estimated cost as reported by the Institution.
Application
- $ 22
- Local students
- $ 134
- Foreign students
Student Visa
- $ 539
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- Pass STPM/A-Level, obtaining full pass in 2 subjects;
- Pass Matriculation/Foundation programme;
- Diploma in relevant field;
- Diploma from Public Higher Learning Institution (IPTA) or Private Higher Learning Institution (IPTS) recognised by Ministry of Higher Education (KPT) and accreditated by MQA;
- Pass at least 3 subjects in A-Level;
- Pass The South Australian Matriculation (SAM) with minimum score of 65% - 70%;
- Pass Canadian Pre University Programme (CPU) with minimum score of 80%;
- Pass Unified Examination Certificate (UEC) with at least grade B in 5 subjects;
- Other equivalent qualification recognised by the Malaysian Government.
Curriculum
Core:
- Principles of Food Preparation
- International Cuisine
- Asian Cuisine
- Nutrition Knowledge
- Restaurant Planning and Design
- Pastry, Bakery & Confectionery Techniques
- Food Supply Chain
- Food Critique
- Basic Western
- Malay Cuisine
- Hospitality Marketing
- Management Principles for Service Industry
- Food and Beverage Service Management
- Purchasing and Cost Control
- Advanced Pastry, Bakery & Confectionaries