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PROGRAMMES

BACHELOR IN CULINARY ARTS (HONOURS)

JPT/BPP(MQA/PA8669)02/23

The Bachelor in Culinary Arts (Hons) equips students with the contemporary knowledge and skills that align with diversifying the culinary industry.  It emphasises practical and professional skills combined with artistic and aesthetic concepts while applying the underpinning culinary knowledge.

This programme incorporates hands-on experience in patisserie and baking, butchery and a wide range of skills in culinary practice. Students will develop their palates to distinguish between different cuisines, including Malaysian, Asian and Western cuisine.

With an in-house bakery and fine-dining restaurant, QIU culinary students experience hands-on learning from the farm to the plate. This is the ideal platform to hone the skills they need to excel in an exciting industry.

Matapelajaran Pengajian Umum (MPU)

  • Hubungan Etnik / Bahasa Melayu Komunikasi 2*
  • Tamadun Islam dan Tamadun Asia (TITAS) / Malaysian Studies 3*
  • Bahasa Kebangsaan A / Communication Skills
  • Media and Community
  • Community Service

* for international students

University Compulsory

  • English for Academic Purposes
  • Devices, Networks and Application
  • Disciplined Entrepreneurship
  • Design Thinking

Common Core

  • Introduction to Financial Accounting
  • Principles of Management
  • Principles of Marketing

Programme Core

  • Food Hygiene and Sanitation
  • Introduction to Hospitality Management
  • Introduction to Culinary Management
  • Patisserie and Baking 1 and 2
  • Theory of Food
  • Functional Food
  • Butchery
  • Introduction to Food Sciences and Nutrition
  • Principles of Marketing
  • Culinary Practice 1 and 2
  • Menu Creation and Development
  • Purchasing and Cost Control
  • Food and Beverage Services
  • Principles of Halal Food Management
  • Malaysian Cuisine
  • Asian Cuisine
  • Food and Society
  • Food and Eating Behaviour
  • Food Writing
  • Western Cuisine
  • Industrial Training

Elective

  • Hospitality Sales and Marketing
  • Food Supply Chain Management
  • Food Safety and Quality Management
  • Food Product Development
  • Sensorial Analysis
  • Food Standards and Regulations

Entry Requirements

A pass in STPM with a minimum of Grade C (GP 2.00) in any two (2) subjects, or its equivalent; 

OR

A pass in STAM with a minimum grade of Maqbul or its equivalent; 

OR

Matriculation/Foundation with a minimum CGPA of 2.00 or its equivalent; 

OR

A Diploma (Level 4, MQF) with a minimum CGPA of 2.00 or its equivalent.

OR

Any other equivalent qualifications accepted HEP’s Senate.

English Competency Requirement (International Students)

Minimum score of 5.0 in IELTS OR Malaysian University English Test (MUET) with Band 3 OR it’s equivalent.

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Intakes

3 intakes in a year

Mode of Study

Full time

Duration

3 years

Assessment

A student’s ability is gauged through both continuous assessment and final written examinations / final assessments.  The continuous assessment component comprises of tests/quizzes, mid-term examinations, practical sessions, and projects/assignments

Intakes

3 intakes in a year

Mode of Study

Full-time

Duration

3 years

Assessment

A student’s ability is gauged through both continuous assessment and final written examinations / final assessments.  The continuous assessment component comprises of tests/quizzes, mid-term examinations, practical sessions, and projects/assignments

Courses Search

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