BSc (Hons) in Culinary Management

Overview

The BSc (Hons) in Culinary Management integrates experiential learning with academic rigour to prepare you for the competitive culinary industry.

From practical culinary skills along with management and leadership skills, this 3-year programme will give you an edge to excel in this professional industry. Through lectures, demonstration, work-based learning and hands-on experiences, you will be exposed to the techniques of quality food preparation and presentation. On the business side, courses such as marketing, communication skills, managing people, small business venture and quality management ensure graduates are well rounded to meet the demands of the industry.

Essential practical industry experience will be gained through an 18-week internship. This degree is accredited by Le Cordon Bleu and upon the successful completion of the programme, graduates are awarded two certificates; one from Sunway University and another from Le Cordon Bleu, a leading global institution in culinary and hospitality education.

 

Accredited By The World-Renowned

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Le Cordon Bleu logo
Intakes
January, April, September
Duration
3 Years (full-time)
Career Prospects
  • Director of Food & Beverage
  • Restaurant Owner / Entrepreneur
  • Chef de Cuisine / Executive Chef
  • Kitchen Manager
  • Food Writer / Critic
  • In-flight food manager
  • Corporate Chef

Programme Structure

Year 1

English for the Hospitality and Service Industry
Basic Culinary Operations
Intermediate Culinary Operations
Principles & Techniques of Baking & Pastry
Food Safety & Sanitation
Basic Restaurant Operations
Beverage Studies
Accounting for Decision Making
Business of Tourism & Hospitality
Principles of Marketing

Year 2

Communication Skills
Advanced Pastry
Food & Nutrition
Food & Beverage Management
Cuisine & Culture of Malaysia
Quality Management
Branding and Promotions
Sustainable Tourism Development
MICE Management
Advanced Culinary Techniques
Research Methods
Food Supply Chain Management

Year 3

Managing People in the Hospitality and Service Industry
Small Business Venture
Research Project
Internship

Electives Subjects

Electives: (choose any 1 in Year 3)

Wine Studies
Revenue and Profit Management

Additional MOHE compulsory General Studies subjects

For Local Student

  • Appreciation of Ethics and Civilisation
  • Philosophy and Current Issues
  • Community Service
  • Bahasa Kebangsaan A (applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu)

For International Student

  • Malay Language for Communication 2
  • Appreciation of Ethics and Civilisation
  • Community Service
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Student studying

Entry Requirements

STPM

Average C or CGPA 2.0 (min 2 Principals)

A-Level

Minimum 6 points

Note: For A-Level points calculation

A = 10 points

B = 8 points

C = 6 points

D = 4 points

E = 2 points

Australian Matriculation

ATAR 55

Canadian Matriculation

55%

Monash University Foundation Year

55%

Sunway Foundation in Arts

CGPA 2.0

Sunway Foundation in Science Technology

CGPA 2.0

Unified Examination Certificate

Maximum 28 points from 5 subjects (all Grade Bs)

International Baccalaureate

Completed with minimum 24 points (excluding bonus points)

Sunway Diploma Studies

CAVG 40% or CGPA 2.0 
* Students may obtain advanced standing if credit transfer requirements are met.

Other Qualifications

  • Any other equivalent qualifications
  • Applicant with no standard qualification will be considered on a case-to-case basis

English Language Requirements

  • IELTS or equivalent 5.5 (With no individual band below 5.0)
  • MUET Band 4
  • SPM English B3 or B+
  • UEC English B4
  • O-Level English (1119) Credit
  • Sunway Intensive English Programme (IEP) Pass Level 4
  • ESL/English Satisfactory level in Pre-University programmes, where the medium of instruction is English

Scholarships and Financial Aid

For more information about the scholarships and financial aid, please visit the SEG Scholarships website.

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