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Bachelor in Culinary Arts (Hons)

Course Title : Culinary Arts, Bachelor (Hons)
Course Code : BCA


About the Course
The Bachelor in Culinary Arts (BCA) is an undergraduate academic programme that leverages on a unique learning opportunity designed for students who have chosen to pursue or elevate their profession in the demanding and exciting arena of culinary arts. Thus, Management & Science University (MSU) offers conducive theory lectures and practical tutorials in our strategically-built School of Hospitality and Tourism. Our exceptional training kitchen and fine dining creates a realistic commercial environment in which to learn the curriculum developed and guided by culinary professionals. This programme focuses on strong foundation and support for an effective job performance in the future through theoretical and practical learning which directly develop pride in culinary craftsmanship and essential management skills in the work force and knowledge to generate sufficient profit.

Entry Requirement

(i) Pass STPM/A-Level, obtaining full pass in 2 subjects;

    OR

(ii) Pass Matriculation/Foundation programme;

    OR

(iii) Diploma in relevant field;

    OR

(iv) Diploma from Public Higher Learning Institution (IPTA) or Private Higher Learning Institution (IPTS) recognised by Ministry of Higher Education (KPT) and accreditated by MQA;

    OR

(v) Pass at least 3 subjects in A-Level;

    OR

(vi) Pass The South Australian Matriculation (SAM) with minimum score of 65% - 70%;

    OR

(vii) Pass Canadian Pre University Programme (CPU) with minimum score of 80%;

    OR

(viii) Pass Unified Examination Certificate (UEC) with at least grade B in 5 subjects;

    OR

(ix) Other equivalent qualification recognised by the Malaysian Government

Duration : 3 years

Core Subjects

  • Principles of Food Preparation
  • International Cuisine
  • Asian Cuisine
  • Nutrition Knowledge
  • Restaurant Planning and Design
  • Pastry, Bakery & Confectionery Techniques
  • Food Supply Chain
  • Food Critique
  • Basic Western
  • Malay Cuisine
  • Hospitality Marketing
  • Management Principles for Service Industry
  • Food and Beverage Service Management
  • Purchasing and Cost Control
  • Advanced Pastry, Bakery & Confectionaries

Career Prospect
Graduates will find ample opportunity not only in the kitchen, but also in various hospitality and tourism organizations, government sectors, customer services, academia as well as careers in internationally recognized food producing companies. Specific roles in gastronomic industry are:

    Chef in leading restaurants
    Owner of restaurants and retail specialty stores
    Product Development Consultant
    Private Chef and catering
    Work in media, including print, online and broadcast, both behind and in front of the cameras.
    Food and Beverage Manager

KPT Reference : R/811/6/0197[JPT/BPP(U)1000-801/33/Jld.14(41)]

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