BACHELOR OF CULINARY MANAGEMENT (HONS)

KPT/JPS (FA 0451) 07/21

Embrace creativity & innovation in a new world of avant garde cuisine!

The gastronomic experience is no longer just about cooking skills. Students today who aspire to become professionals in culinary arts, need to understand nutrition, basic chemistry, arts and presentation amongst other things.

Our degree programme prepares students to address all aspects of the kitchen and meet the challenges of an increasingly sophisticated and demanding culinary industry. In addition to subjects such as Culinary Essentials, Baking Principles and Bakery Skills, students will also study Corporate Social Responsibility, Entrepreneurship, Sales and Marketing and more.
 
Students may choose from three different majors:

Culinary Operations
Exposes students to culinary traditions and methods, from classical French cuisine to contemporary Asian delights, through in-depth knowledge of both management and practical aspects.

Baking and Pastry
Develops students’ skills in various baking and decorating techniques while furnishing them with useful managerial skills so they may excel in the patisserie industry.

Italian Cuisine
Jointly taught by ALMA La Scuola Internazionale (Italy), this major gives students an introduction to Italian produce and products, original and regional Italian recipes and a deeper appreciation of its gastronomic traditions and culture. Students will spend a semester abroad at ALMA, Italy, and will receive a certificate from ALMA upon graduation.


Career Options

  • Sous Chef
  • Executive Chef
  • Private Chef
  • Pastry Chef
  • Food Stylist
  • Food and Beverage Manager
  • Food Service Manager
  • Restaurateur
...and many more
 
UNIVERSITY PARTNER

Programme Structure
DURATION
3 years
PROGRAMME LOCATION
KDU University College, Utropolis Glenmarie
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 Commodities
  • Food Hygiene and Safety
  • Hospitality Financial Management *
  • Yield Management
  • Hospitality Marketing and Sales Techniques
  • Strategic Human Resources Management* 
* Not applicable for Italian Cuisine major
YEAR 3
  • Final Year Project
  • Research Methodology
MAJOR (YEAR 2)
CULINARY OPERATIONSBAKING & PASTRYITALIAN CUISINE
  • Malaysian Cuisine and Its History

 
  • The Science of Baking

 
  • Culinary Italian Language
  • Italian Gastronomy
  • Introduction to Italian Cuisine
MAJOR (YEAR 3)
CULINARY OPERATIONSBAKING & PASTRYITALIAN CUISINE
  • Classical French Cuisine
  • Contemporary Asian Cuisine
  • Dining Room Service
  • Meat Fabrication and Processing
  • Molecular Cuisine
  • Industrial Placement
  • 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
  • Italian Cooking Techniques
  • Italian Cuisine and Its Culture
  • Italian Food Commodities
  • Italian Oenology
  • Italian Patisserie
  • Intermediate Italian Language
  • Industrial Placement
MPU
  • 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)
Study Route
Fees & Intakes
2017 INTAKE DATES
  • 9 Jan
  • 3 Jul
  • 4 Sep
  • 6 Nov
ESTIMATED FEES
MALAYSIAN STUDENT
  • RM92,651 (Baking & Pastry)
  • RM64,591* (Italian Cuisine) 
            

INTERNATIONAL STUDENT
  • RM97,351 (Baking & Pastry) 
  • RM69,291* (Italian Cuisine) 
           
*Terms and Conditions Apply
*Instalment Payment Plan Available

INSTALMENT PAYMENT PLAN

Programme

No. of
Semesters

No. of Instalments
Per Semester

Maximum No.
of Instalments

Foundation in Arts

3

3

9

Foundation Studies (Art and Technology)

3

3

9

Diploma in Culinary Arts

3

5

15

Diploma in International Hotel Management

3

5

15

Bachelor of Hospitality Management (Hons)

5

5

25

Bachelor of Culinary Management (Hons)

5

5

25

Bachelor of Hospitality Entrepreneurship (Hons)

5

5

25
Entry Requirements
ENTRY LEVELMINIMUM ENTRY REQUIREMENT
  • 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)Pass (Subject to review and approval of certified transcripts)
ENGLISH REQUIREMENT 
Local Student :Credit (SPM / 1119 / UEC / O Levels examination)
Min. score of Band 4 in MUET
International Student :Band 5.5 in IELTS; or a score of 196 (computer-based) or 69 (internet-based); or 525 (paper-based) in TOEFL
*If English language requirements are not fulfilled, additional English module(s) may be taken at KDU University College.



 
« back
APPLY NOW
STUDENT TESTIMONIALS
MORE STORIES »
Goh Sze Wei
Goh Sze Wei
IMI BA in International Hotel & Tourism Management
Sales Coordinator, Malaysia
National Sales Team, Leisure
Sheraton Imperial Hotel Kuala Lumpur
Graduated 2014
Throughout my studies in KDU UC, SHTCA and all its lecturers have educated, trained and imparted their knowledge, experience and know how to prepare me to face the challenges in the hotel/hospitality industry.
READ MORE »
EVENTS CALENDAR
MORE EVENTS »
Nov
4
Convocation Day 2017
Date :
4 November 2017
Time :
9.30am – 12.00pm
Venue :
KDU University College, Utropolis, Glenmarie
READ MORE »