Course Details for the Bachelor of Arts (Hons) Culinary Management at UCSI University, Malaysia
The Culinary Management degree at UCSI University is a specifically designed programme that helps to develop various skills such as creative thinking and professional judgement, sceptical inquiry, communication skills, problem-solving, analytical, research skills through inside and outside classroom exposure and opportunities in an academic or professional context. Covering a wide range of settings from baking to beverages and global cuisines, including the art of garde manger, students will be exposed to the prospect of venturing into research and development of emerging insights within the industry.
The 3-year Culinary Management degree at UCSI University is a full time course that is accredited by the Malaysian Qualifications Agency (MQA) with intakes in January, May and September of each year.
Upon graduation, students can expect to work with international employers all over the world. Subsequently, they can make their way up the corporate ladder in both the local and global food and hospitality industry. Students can specialise in international hotel and resort management, food manufacturing management, training consultancy, and restaurant consultancy. If you aspire to be the next culinarian, this is your chance to start your journey!
With more than 30 years of education excellence, UCSI University is strategically located in Kuala Lumpur with its state-of-the-art campus. UCSI University’s Culinary Management programme is a practical course underpinned by a strong theoretical base. Apart from providing a pathway towards higher education, the culinary arts course at UCSI University does not only provide students with hands-on training – in culinary arts and the food service sector – but also focuses on equipping students with the fundamental skills for supervisory and management level positions in both local and global food service and culinary arts industries.
All you need to Know about the Bachelor of Arts (Hons) Culinary Management at UCSI University
This specifically designed programme helps to develop various skills such as creative thinking and professional judgement, sceptical inquiry, communication skills, problem-solving, analytical, research skills through inside and outside classroom exposure and opportunities in an academic or professional context.
Covering a wide range of settings from baking to beverages and global cuisines, including the art of garde manger, students will be exposed to the prospect of venturing into research and development of emerging insights within the industry.
Upon graduation, students can expect to work with international employers all over the world. Subsequently, they can make their way up the corporate ladder in both the local and global food and hospitality industry. Students can specialise in international hotel and resort management, food manufacturing management, training consultancy, and restaurant consultancy. If you aspire to be the next culinarian, this is your chance to start your journey!
Education Pathway
Students after SPM or IGCSE/O-Levels with at least 3 credits may enter the Diploma in Culinary Arts for 2 years. Upon completion of the diploma, students may continue into Year 2 of the degree programme.
Students with Foundation or Pre-University qualifications may enter into Year 1 of the degree course.
Year 1 Subjects for the Bachelor of Arts (Hons) Culinary Management at UCSI University
Andy Lim (Left), Culinary Arts at UCSI Sarawak
- Fundamentals of Culinary Arts
- Food Studies
- Sanitation, Safety and Hygiene
- Fundamentals of Hospitality and Tourism Industry
- Pastry and Bakery
- Beverage Studies
- Food and Beverage Service
- Customer Service
- Hospitality and Tourism Law
- Human Resource Management (KL Campus)
Year 2 Subjects for the Bachelor of Arts (Hons) Culinary Management at UCSI University
- Sugar and Chocolate Arts OR French Cuisine (Elective)
- Art of Garde Manger
- Business Statistics
- Nutrition in Foodservice Industry
- Principles of Marketing (KL Campus)
- Japanese Language OR German Language OR Mandarin Language OR Korean Language OR French
- Language (Elective)
- The Arts of Food Styling
- Food Media
- Business Research Methods
- Cuisine of the World OR Arts of Boulangerie
- Food and Beverage Cost Control (KL Campus)
- Independent Project A
- Entrepreneurship
- Leadership and Business Performance
- Industry Placement 2
Year 3 Subjects for the Bachelor of Arts (Hons) Culinary Management at UCSI University
- Food Development
- Asian Cuisine OR Modern Gateau and Petit Four
- Independent Project B
- Commercial Food Productions
- Sustainability Hospitality Operations
- Co-Operative Placement 1
- Co-Operative Placement 2
Entry Requirements
- UEC
Minimum FIVE credits (B6) - STPM
Minimum TWO principals (C) - A-Level
Minimum TWO principals (D) - Canadian Pre-U
Minimum average score of 50% in SIX subjects - SAM
Minimum average score of 50% in FIVE subjects - Other Year 12 equivalent qualifications
Overall overage score of 60% - International Baccalaureate (IB)
A minimum score of 26 credits from SIX subjects - UCSI Foundation
A minimum CGPA of 2.0 - National Matriculation
A minimum CGPA of 2.0 - Diploma/Advanced Diploma/Degree
Pass
Learning Facilities
At the Faculty of Hospitality and Tourism Management of UCSI University, we have our fingertips on the pulse of what it takes to fully provide a world-class customer satisfaction and have, thus, tailored our curriculum to focus on ensuring that our students fully grasp it both conceptually, as well as, practically – the praxis.
In demonstration to our steadfast commitment and standards, we persistently encourage our students with real-world industry competitions to supercharge their skills. As a result, we are proud to state that they have won numerous accolades and awards on both national and international levels over the years, besting even professional industry players in the food and beverage industry.
We trust that our students are a cut above the rest because of our learning methodology that offers a dynamic combination of experiential education opportunities in the classroom, our five-star campus facilities, as well as, through extensive real-world industry and competitive exposures.
It is our guiding philosophy and practice to bring out the best in every young aspiring hospitality professional under our wing, so that they will each raise industry standards and be an invaluable asset wherever they go. This is why the Faculty of Hospitality and Tourism Management graduates are distinctively composed, dignified, self-assured, and very much sought-after even before they graduate. If a cultivated career in the prestigious world of hospitality is what you desire, enroll now and let the Faculty of Hospitality and Tourism Management of UCSI University be your training ground!
Excellent Hospitality & Culinary Facilities at UCSI University
Housekeeping Suites
Pastry, Bakery And Chocolate Lab
The new bake labs are fully accessible and OSHA compliant. Students have access to:
- a new 36 tray, dual mode, hybrid oven for real world experience in volume baking
- specialty enhanced tools and equipment
- 2 stage Chocolate Enrobing machines
- 100 qt dough mixer
- blast freezers
Experimental Restaurant
With an actual restaurant setting at Experimental Restaurant, which is part of the F&B outlet in UCSI Hotel, students are given the opportunity to obtain hands-on learning while serving customers. Our Experimental Restaurant is on-campus upscale casual restaurant training facility that is also open to the general public. Like killing two birds with one stone – not only will you be fed with delicious meals but you will also be giving our students a chance at real-life hospitality skills! Students in FHTM’s hotel and culinary programs will put their practical skills to use by preparing lunches and light meals in a real-world environment, whereas, students in FHTM’s Hotel Programs put their fine dining service skills to work.
Analogy Lab – Wine & Bar / Barista Training
The Analogy Lab focuses on facilitating hands-on and experiential learning of wine, bar, and barista training. Equipped with a commercial grade espresso coffee machine, students can test and analyze the entire espresso-making process. The fully equipped lab will also allow students to create unique drinks, understand the world of beer, spirits, and wines. Overall, students learn the theory and practical skills of a wide range of beverages and mixology.
Front Office Training – UCSI Hotel Reception
Continental & Apprentice Training Kitchens
To ensure its hospitality students hit the ground running the moment they enter the workforce, UCSI University’s Faculty of Hospitality and Tourism Management is fully equipped with training laboratories for both commercial cooking (continental and apprentice training).
Faculty of Hospitality and Tourism Management (FHTM) at UCSI University
UCSI University’s Faculty of Hospitality and Tourism Management (FHTM) is one the most forward-thinking school of thoughts in Asia-Pacific that stands out for excellence, diversity, relevance, and industry reach.
It is dedicated towards the peak of the quality of expertise and skilled human capacity development for one of the fastest growing industry in the world. This is achieved through our work-based learning curriculum that integrates adventure and fun within the specialised areas of hospitality, tourism, leisure, travel, culinary arts, recreation, and events.
Housed at one of Malaysia’s foremost private universities, the Faculty is a hub of discovery. Its presence in Kuala Lumpur and Kuching – two of Malaysia’s most popular tourist destinations – sees it providing diverse learning experiences few other schools can.
Young, vibrant, and innovative, the Faculty is the place where aspiring hoteliers and restaurant managers obtain a firm grasp of key industrial practices and the underlying assumptions that make them work. Emphasising teamwork, leadership, service etiquette, our programmes leverage various learning approaches – experiential, collaborative and discovery – that hone the students’ analytical and decision-making skills.
During your study here, you learn everything you need to know, and perhaps more, about culinary, hotel management and hospitality management through our culinary, and hotel management courses.
And through our co-operative structured internship programme, students are given the opportunity to work with top global industry players and learn from the best.
Therefore, whether your future is at the top of an established global hospitality brand or as the founder of an innovative enterprise, you can rest assured that your studies at UCSI will do much to fast track your career. Take action, take charge, and take the lead today.
- Our academics are seasoned practitioners with Strong Practical Experience in the field of culinary arts, hospitality and tourism industry.
- We have Strong Industry Linkage with many of the world’s leading hotel chains, resorts, theme parks, and convention centres that provide myriad opportunities and industry exposure to the students in Malaysia and abroad
- Our academics and students are Serial Competition Winners of national and international events.
- Our Dedicated Campuses in Kuala Lumpur and Sarawak provide Actual Hospitality and Tourism Enterprises such as the 5-Star UCSI Hotel, Le Quadri Hotel, Le Quad Restaurants, Le Quadri Ballroom, and NCR Travel Agency.
- We are equipped with World Class Facilities including professional kitchens, mock-up rooms, oenology lab, and patisseries, to name a few.
- The faculty also heads the Malaysian Centre of Tourism and Hospitality Education (MyCenTHE) – a consortium that comprises many leading hotel and culinary schools. The initiative was established to reshape Malaysia’s hospitality and tourism industry through education.
In other words, UCSI aims to raise the aspiration levels and life chances of every individual by providing education for a better future.
CHAMPION OF EPP10: TAKING THE NATION FORWARD WITH MyCenTHE
UCSI University’s Faculty of Hospitality and Tourism Management (FHTM) is proud to be part of the national initiative to reshape Malaysia’s tourism and hospitality industry through education. To match the industry’s projected growth, at least 50,000 skilled industry personnel must enter the workforce by 2020 – up from the current 20,000. And to raise the aspiration levels and life chances of these individuals, they need a better education.
To this end, UCSI is heading a consortium of leading hotel schools under the Malaysian Centre for Tourism and Hospitality Education (MyCenTHE) umbrella – a collaborative partnership that was established under Education: Entry Point Project (EPP10) in the Economic Transformation Programme. MyCenTHE was launched with the aim of providing Malaysia’s expanding tourism and hospitality industry with quality human capital. This initiative also seeks to equip at least 50% of all industry personnel with the minimum qualification of a diploma by 2020.
As the champion of EPP10, the Faculty’s work-based learning curriculum is used as the benchmark for other MyCenTHE members. To achieve national impact, clusters are established in each state and the Faculty takes pride in the launch of the first successful hub in Sarawak.
- Education: Entry Point Project (EPP10): Building a Hospitality and Tourism Cluster
- To increase in annual output of hospitality personnel from 2009: 20,000 to 2020: 50,000.
- To share of graduates with diplomas or degrees from 13 to 50%.
UCSI University was appointed by the Malaysian Ministry of Higher Education on 28 November 2010 to lead this government initiative. Prime Minister Datuk Seri Najib Tun Razak endorsed the appointment during a media briefing on 30 November 2010 at Hilton Hotel Kuala Lumpur with UCSI Group Chairman Dato’ Peter Ng.
