Bachelor of Arts (Hons) in International Culinary Arts (Penang Campus)

This dual award degree program equips students with the knowledge, skills and expertise expected in modern culinary establishments. Students will gain professional knowledge and insight into an international environment relevant to working as a professional in this global industry.

By combining their technical skills with the application of modern culinary technology, graduates will contribute to bringing regional culinary and restaurant standards to a higher level.

COURSE STRUCTURE

Year 1

– Personal Development Skills

– Food Safety and Hygiene

– Nutrition and Health

– Oral Communication

– Theory of Food and Commodities

– Fundamental Culinary Skills

– Garde Manger

– Patisserie

– Hospitality Business French 1 / Hospitality Business German 1

– Food Costing, Purchasing and Merchandising

– Classical Bakery Skills

– Meat, Poultry and Seafood Fabrication Techniques

Year 2

– Hospitality Business French 2 / Hospitality Business German 2

– Social Media, Marketing and Public Relations

– Restaurant Operations Management

– International Gastronomic Cuisine

– Food Science

– Culinary Artistry and Food Styling

– Introduction to Gastronomy

– Research Methods

– Principles of Wine and Beverage Operations

– Food Service Facilities Design and Management

– Financial Management

Year 3

– Managing Customer Experience

– Final Year Project

– Leadership and Management for Culinary Arts

– Molecular Gastronomy

– Writing and Referencing

– Industrial Placement

MPU

– Hubungan Etnik and Tamadun Islam dan Tamadun Asia (Malaysian Students) / Bahasa Melayu Komunikasi 2 and Pengajian Malaysia 3 (International Students)

– Entrepreneurship

– Malaysia and Global Issues

– Global Social Responsibility

– Bahasa Kebangsaan A*

* Bahasa Kebangsaan A is compulsory for all Malaysian students

– without a credit in SPM Bahasa Malaysia.

– without SPM Bahasa Malaysia (applicable to students from UEC, O Level, or other equivalent programs)