+60142521561
Bachelor of Culinary Management (Hons) - Baking and Pastry
Course overview
| Qualification | Bachelor's Degree |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | January, July, September |
| Tuition (Local students) | $ 22,554 |
| Tuition (Foreign students) | $ 25,042 |
About
-
Admissions
Intakes
Fees
Tuition
- $ 22,554
- Local students
- $ 25,042
- Foreign students
Estimated cost as reported by the Institution.
Application
- $ 0
- Local students
- $ 0
- Foreign students
Student Visa
- $ 527
- 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
Academic Requirements
- GCE A Levels / STPM: 2 Principal Passes
- UEC: Min. 5 Credits
- Diploma: CGPA 2.0
- Foundation Studies: CGPA 2.0
- Any other qualifications deemed equivalent by the Ministry of Education, Malaysia (or as stated in the Document Senarai Nilai Taraf Kelayakan Akademik, Malaysian Qualifications Agency)
English Language Requirements
- Local Student
- Credit (SPM / 1119 / UEC / O Levels examination)
- International Student
- Band 5.5 in IELTS; or a score of 196 (computer-based) or 69 (internet-based); or 525 (paper-based) in TOEFL
Curriculum
Year 1
- Academic English 1 & 2
- Baking & Pastry Techniques
- Culinary Essentials
- Food Nutrition
- Food Production
- Principles of Baking Ingredients and Equipment Technology
- Principles of Garde Manger
- Professional Development Planning
- Menu Planning
Year 2
- Culinary Artistry and Design
- Food & Beverage Management
- Food Hygiene and Safety
- Hospitality Financial Management
- Hospitality Marketing and Sales Techniques
- Strategic Human Resources Management
- Research Methodology
- Yield Management
- The Science of Baking
Year 3
- Advanced Baking and Pastry Techniques
- Artisan and Decorative Breads
- Chocolates and Confections
- International Pastry Arts and Crafts
- Principles and Techniques of Bread Production
- Industrial Placement
- Final Year Project
MPU Subjects
- Entrepreneurship
- Corporate Social Responsibility
- Life in Malaysia
- Hubungan Etnik (Malaysian Students)
- Tamadun Islam dan Tamadun Asia (Malaysian Students)
- Bahasa Melayu Komunikasi 2 (International Students)
- Pengajian Malaysia 3 (International Students)