Malaysia Education > Field Quest > Bachelor in Culinary Arts

Bachelor in Culinary Arts

Duration:3 years

Intakes:April, July & September/October

Campus:Quest International University, Ipoh, Perak

Level of Study:Degree

Faculty:Faculty of Business Management

Course Code:JPT/BPP(MQA/PA8669)02/23

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About this course

The Bachelor in Culinary Arts (Hons) equips students with the contemporary knowledge and skills that align with diversifying the culinary industry.  It emphasises practical and professional skills combined with artistic and aesthetic concepts while applying the underpinning culinary knowledge.

This programme incorporates hands-on experience in patisserie and baking, butchery and a wide range of skills in culinary practice. Students will develop their palates to distinguish between different cuisines, including Malaysian, Asian and Western cuisine.

With an in-house bakery and fine-dining restaurant, QIU culinary students experience hands-on learning from the farm to the plate. This is the ideal platform to hone the skills they need to excel in an exciting industry.

Total Course Fees

RM47,500

For more information on scholarships. Please e-mail enquiries@qiup.edu.my for more details.

Subject Listing

Programme Content

Matapelajaran Pengajian Umum (UPU)

  • Hubungan Etnik/ Bahasa Melayu Komunikasi 2
  • Tamadun Islam dan Tamadun Asia (TITAS)/ Malaysian Studies 3
  • Bahasa Kebangsaan A/ Communication Skills
  • Sustainable Development in Malaysia
  • Community Service

University Complusary

  • English for Academic Purposes
  • Devices, networks and Application
  • Disciplined Entrepreneurship
  • Design Thnking
  • Co-Curricular Activities

Common Core

  • Introduction to Financial Accounting
  • Principles of Management
  • Principles of Marketing

Programme Core

  • Food Hygiene and Sanitisation
  • Introduction to Hospitality Management
  • Introduction to Culinary Management
  • Patisserie and Baking 1 & 2
  • Theory of Food
  • Functional Food
  • Butchery
  • Introduction to Food Sciences and Nutrition
  • Principle of Marketing
  • Culinary Practice 1 & 2
  • Menu Creation and Development
  • Purchasing and Cost Control
  • Food and Beverage Services
  • Principles of Halal Food Management
  • Malaysian Cuisine
  • Asian Cuisine
  • Food and Society
  • Food and Eating Behaviour
  • Food Writing
  • Western Cuisine
  • Industrial Training

Elective

  • Hospitality Sales and Marketing
  • Food Supply Chain and Management
  • Food Safety and Quality Management

Entry RequirementsApplicants must have one of the following Entry requirements:

  • A pass in Sijil Pelajaran Tinggi Persekolahan Malaysia (STPM) with a minimum  of Grade C (GP 2.00) in any two (2) subjects or their equivalent

OR

  • A pass in Sijil Tinggi Agama Malaysia (STAM) with minimum grade of Maqbul or its equivalent

OR

  • Matriculation / Foundation with a minimum CGPA of 2.00 or its equivalent

OR

  • A Diploma (Level 4, MQF) with a minimum CGPA of 2.00 or its equivalent

OR

  • Any other equivalent qualifications accepted by the HEP’s Senate

 

English Competency Requirement

(International Students)

A minimum score of 5.0 in IELTS

OR

Malaysian University English Test (MUET) with Band 3

OR

its equivalent

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