色狼社区

Course Overview

This novel programme equips students with the integral skills and product knowledge to chart a promising career in the F&B and fine dining industries. With quality as the defining hallmark, you are trained to set the standard when it comes to the preparation of food.

* This programme received a 100% graduate employability score in the Ministry of Higher Education’s Graduate Employability 2022 survey. (Source: )

Assessments

Coursework percentage and written examination percentage. This programme provides students with relevant, interesting, stimulating and practical experience via a variety of teaching and practical techniques. Different dynamic learning processes are employed in the delivery of this programme, such as lectures, tutorials, team-based project, real life system development, presentations and independent projects supervised by supervisors from university lecturers or industry experts. The work-based learning is very much practical oriented.

Curriculum

Year 1

• Culinary Essentials
• Introduction to Tourism and Hospitality Industry
• Hospitality and Tourism Communication
• Food & Beverage Services
• Pastry and Bakery
• Fundamentals of Food
• Sanitation, Safety and Hygiene
• Industry Placement I

Year 2

• Basic Korean Cuisine
• Malaysian Cuisine
• Introduction to Management
• Food and Beverage Management
• Garde Manger
• Banquet and Event Management
• Food and Beverage Cost Control
• Introduction to Accounting
• Hospitality and Tourism Law
• Nutrition in Food Service Industry
• International Cuisine
• Introduction to Human Resource Management
• Entrepreneurship
• Fundamentals of Marketing

Elective (Choose One)

• Introduction to Foreign Languages in Hospitality Industry (Japanese, German, Mandarin, Korean, or French)

Year 3

• Industry Placement 2

General Courses (MPU) are compulsory for all students.

U1

For Malaysian students:

1. Appreciation of Ethics and Civilisations
   (Penghayatan Etika dan Peradaban)

For foreign students:

1. Communication in Bahasa Melayu 2
   (Bahasa Melayu Komunikasi 2)

Entry Requirements

Academic Requirements

?SPM

Pass SPM with minimum 3 credits (C)

O-Level

Minimum 3 credits (C)

?UEC

Pass UEC with minimum 3 credits (B)

Culinary Arts related Certificate, SKM (MQF Level 3)

Pass Level 3 in related course and pass SPM with at least 1 credit

?Polytechnic Certificates

Pass

?Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency

Minimum overall average of 50%

English Language Requirements

For Local Students

MUET

Band 2

SPM English

Grade B+

UEC English Language

Grade A2

TOEFL IBT

30-31

IELTS

4.0

1119/O-Level/IGCSE

Grade C

Cambridge English Qualification Test / Linguaskill

140

Pearson Test

36

CEFR

B1 (with at least 2 skill at B1)

For International Students

140

IELTS

4.0

Cambridge English Qualifications and Tests

140

TOEFL IBT

30-31

Pearson Test of English

36

MUET

Band 2

CEFR

B1 (with at least 2 skills at B1)

1119/O-Level/IGCSE

Grade C

• In the event that the English language requirements are not met, applicants will be required to take the Basic English and English Foundation for in-sessional academic enhancement concurrently with the programme.
• Applicants who have an academic qualification from a higher learning institution which uses the English Language as a medium of instruction may be granted an exemption from the University English Language requirements.

Career Prospects

Students may expect to be employed by:

• Executive Chef
• Sous Chef
• Kitchen Manager
• Food Service Consultant
• Food Writer / Critic
• Catering Business Entrepreneur
• Restaurant Owner
• Personal Chef
• Celebrity Chef
• Culinary Lecturer
• Research & Development Chef