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

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

View Prospectus

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

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