Bachelor of Culinary Management (Hons) - Baking and Pastry

About this course

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Entry Requirements

Academic Requirements

• GCE A Levels / STPM: 2 Principal Passes
• UEC: Min. 5 Credits
• Diploma: CGPA 2.0
• Foundation Studies: CGPA 2.0
• Any other qualifications deemed equivalent by the Ministry of Education, Malaysia (or as stated in the Document Senarai Nilai Taraf Kelayakan Akademik, Malaysian Qualifications Agency)

English Language Requirements

• Local Student
  • Credit (SPM / 1119 / UEC / O Levels examination)
• International Student
  • Band 5.5 in IELTS; or a score of 196 (computer-based) or 69 (internet-based); or 525 (paper-based) in TOEFL

Curriculum

Year 1

• Academic English 1 & 2
• Baking & Pastry Techniques
• Culinary Essentials
• Food Nutrition
• Food Production
• Principles of Baking Ingredients and Equipment Technology
• Principles of Garde Manger
• Professional Development Planning
• Menu Planning

Year 2

• Culinary Artistry and Design 
• Food & Beverage Management
• Food Hygiene and Safety
• Hospitality Financial Management 
• Hospitality Marketing and Sales Techniques
• Strategic Human Resources Management 
• Research Methodology
• Yield Management
• The Science of Baking

Year 3 

• Advanced Baking and Pastry Techniques
• Artisan and Decorative Breads
• Chocolates and Confections
• International Pastry Arts and Crafts
• Principles and Techniques of Bread Production
• Industrial Placement
• Final Year Project

MPU Subjects

• Entrepreneurship
• Corporate Social Responsibility
• Life in Malaysia
• Hubungan Etnik (Malaysian Students)
• Tamadun Islam dan Tamadun Asia (Malaysian Students)
• Bahasa Melayu Komunikasi 2 (International Students)
• Pengajian Malaysia 3 (International Students)