• Personal Development Skills
• Global Hospitality & Tourism Industry
• Food Safety and Hygiene
• Nutrition and Health
• Oral communication
• Writing and Referencing
• Fundamental Culinary Skills
• Garde Manger
• Patisserie
• Hospitality Business French 1/Hospitality Business German 1
• Food Costing and Purchasing
• Bakery
• Meat, Poultry and Seafood Fabrication Techniques

• Hospitality Business French 2/Hospitality Business German 2
• Social Media, Marketing and Public Relations
• Restaurant Operations
• Gastronomic Cuisine
• Food Science
• Culinary Artistry
• Introduction to Gastronomy
• Research Methods
• Principles of Wine and Beverage Operations
• Food Service Facilities Design and Management
• Financial Management

• Managing Customer Experience
• Final Year Project
• Leadership and Management for Culinary Arts
• Molecular Gastronomy
• Entrepreneurship
• Industrial Placement

The Bachelor of Arts (Hons) International Culinary Arts equips students with the knowledge and expertise expected in modern culinary establishments.

• Graduates will have the capacity for self-direction, self-reliance and personal accountability as professionals in the culinary arts environment.
• They will also display social awareness and ethics in approaching professional practice in the culinary and restaurant work environment and demonstrate the 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, this will bring the regional culinary and restaurant standards to a higher level.

MPU Subjects:

• Penghayatan Etika dan Peradaban (Malaysian Students)
• Bahasa Melayu Komunikasi 2 (International Students)
• Falsafah dan Isu Semasa
• Entrepreneurship
• Integrity and Anti-Corruption
• Global Social Responsibility
• Bahasa Kebangsaan A*

Notes:

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)