Bachelor in Culinary Arts (Honours) JPT/BPP(MQA/PA8669)02/23


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Quest International University’s Bachelor in Culinary Arts (Hons) is intended to equip students with contemporary knowledge and skills that align with diversifying culinary industry.  It emphasises on practical and professional skills combined with artistic and aesthetic concepts, while applying the underpinning knowledge of culinary.

The Bachelor in Culinary Arts is designed to expose students from basic to advanced culinary techniques incorporating technology, food science and ethics within the culinary arts. This programme entails hands-on experience on patisserie and baking, butchery and wide-range of skills in culinary practice. Hence, this will develop their palates to distinguish different cuisines, for instance, Malaysian cuisine, Asian cuisine and Western Cuisine.

The students have the flexibility to attempt electives subjects in various related courses which may include Hospitality Sales and Marketing, Food Supply Chain Management, Food Safety and Quality Management, Food Product Development, Sensorial Analysis and Food Standards and Regulations.

Students will be able to polish their skills professionally through the utilization of the modern commercial kitchen tools and equipment. In addition to that, QIUP owns a bakery shop and a fine dining restaurant. Hence, this is a great platform for them to showcase their skills. Students will be exposed to real-world experience while they are studying and this would be a great benefit for them as preparation for a demanding industry.

Matapelajaran Pengajian Umum (MPU) Local

  • Hubungan Etnik
  • Communication Skills / Bahasa Kebangsaan A
  • Malaysian Economy
  • Community Service


  • Bahasa Melayu Komunikasi 2
  • Malaysian Studies
  • Communication Skills
  • Malaysian Economy
  • Community Service
University Courses
  • English for Academic Purpose I
  • English for Academic Purpose II
  • English Proficiencies / Understanding Human Behaviour
  • Co-curricular Activities
Compulsory Courses Semester 1

  • Food Hygiene and Sanitation
  • Introduction to Hospitality and Tourism Industry
  • Introduction to Culinary Management
  • Patisserie and Baking 1
  • Theory of Food
  • English for Academic Purpose I

Semester 2

  • Principles of Accounting
  • Patisserie and Baking II
  • Functional Food
  • English for Academic Purpose II
  • Butchery
  • Introduction to Management

Semester 3

  • English Proficiencies/Understanding Human Behaviour
  • Introduction to Food Sciences and Nutrition
  • Principle of Marketing

Semester 4

  • Culinary Practice 1
  • Hubungan Etnik/Bahasa Melayu Komunikasi 2
  • Computer Theory and Application
  • Menu Creation and Development
  • Purchasing and Cost Control
  • Co-curricular Activities

Semester 5

  • Culinary Practice II
  • Food and Beverage Services
  • Principles of Halal Food Management
  • Malaysian Cuisine
  • Tamadun Islam dan Tamadun Asia/Malaysian Studies 3

Semester 6

  • Communication Skills/Bahasa Kebangsaan A
  • Community Service
  • Asian Cuisine

Semester 7

  • Food and Society
  • Food and Eating Behaviour
  • Food Writing
  • Elective Course
  • Elective Course
  • Elective Course

Semester 8

  • Western Cuisine
  • Malaysian Economy
  • Elective course

Semester 9

  • Industrial Training

*Elective Courses

Elective courses (Choose 4 out of 6 Courses)
  • * Hospitality Sales and Marketing
  • * Food Supply Chain Management
  • * Food Safety and Quality Management
  • * Food Product Development
  • * Sensorial Analysis
  • * Food Standards and Regulations
Sijil Tinggi Pelajaran Malaysia (STPM) Pass with minimum CGPA of 2.00 in 2 subjects
General Certificate of Education Advanced (“A”) levels Full passes with Grade D in 2 subjects
Unified Examination Certificate (UEC) Pass with minimum of grade B in Five (5) subjects
Diploma Pass with a minimum CGPA of 2.00
Matriculation / Foundation Pass with a minimum CGPA of 2.00
Other Qualifications Other equivalent qualifications recognised by the Malaysian Government.

Mode of Study: Full-time and Part-time


Full-time: 3 years
Part-time: 5 years

Student’s ability is gauged through continuous assessments, practical classes and final year examination. The continuous assessment comprise of presentation, test and mid-semester examination.