Bachelor of Food Service Management with Culinary Arts (Hons)

Students are trained by this programme to manage different foodservice operations in a holistic manner, specialising in Food Service Management with Culinary Arts. The design aims to equip students with the skills necessary for running a restaurant, overseeing kitchen activities, and managing teams in a global context. Students will not only develop the knowledge and skills necessary for the job, but they will also cultivate adaptability to changes in foodservice trends.
Those who sign up for this programme are also students of CY Cergy Paris Université. This offers students the chance to further their education or complete part of their internship in Paris, a city with numerous Michelin-starred restaurants.

Entry Level and Requirements

• STPM : Pass in STPM with a minimum CGPA of 2.00 in at least two (2) subjects
• UEC : 5B (Compulsory for English)
• SKM : Level 4
• Diploma : Recognised Diploma (Level 4 Malaysian Qualifications Framework, MQF) with a minimum CGPA of 2.00
• Matriculation / Foundation : Recognised Matriculation/Foundation qualification with a minimum CGPA of 2.00
• Others : Any other equivalent qualifications recognized by Malaysian Government

English Language Requirements

• IELTS : A minimum of 5.5 in IELTS
• MUET : Band 4
• OR its equivalent

Note: International students are subject to meet entry requirements that reflect similar qualifications and experience as stated above.

Year 1

• Basic Professional Restaurant Techniques 1
• Basic Professional Restaurant Techniques 2
• Beverage Knowledge & Techniques 1
• Food Safety and Hygiene
• Hospitality Accounting Management
• Hospitality Law
• Principles of Marketing 1
• Project Management and Monitoring
• Restaurant Engineering 1
• Teams Management 1
• Terroirs - Food History, Heritage & Locavorism 1
• Tourism Economics
• Work Integrated Learning 1 (Internship)
• French 1
• Sales & Commercialisation in French 1
• Communication Skill 1
• Sales & Commercialisation in English 1
• Internship Workshop 1

Year 2

• Analysis of Company Performance
• Beverage Knowledge & Techniques 2
• Business Law
• HACCP (Hazard Analysis Critical Control Point)
• Intermediate Professional Restaurant Techniques 1
• Intermediate Professional Restaurant Techniques 2
• International Mission
• Principles of Management
• Principles of Marketing 2
• Project Monitoring and Project Report
• Restaurant Engineering 2
• Teams Management 2
• Terroirs - Food History, Heritage & Locavorism 2
• Work Integrated Learning 2 (Internship)
• Communication Skills 2
• French 2
• Sales & Commercialisation in French 2
• Internship Workshop 2

Year 3

• Marketing Applied to Food & Beverage
• Advanced Professional Restaurant Techniques 1
• Advanced Professional Restaurant Knowledge Techniques 2
• Current Trends in World Tourism & Global Food Industry
• F&B Industry - Professional Seminars
• F&B Manager: Advanced Professional Knowledge
• Global Trend and World Culinary Culture
• Management Applied to Food & Beverage
• Marketing Tools for Restaurant
• Multicultural in Food & Beverage
• Restaurant Management
• Tutored Project
• Work Integrated Learning 3 (Internship)
• French 3
• Communication Skills 3
• Business Communications
• Internship Workshop 3

MPU Subjects

• Appreciation of Ethics and Civilisation (Local students) / Malay Communication 2 (International students)
• Philosophy and Current Issues
• Bahasa Kebangsaan A* / Design Thinking
• Corporate Social Responsibility and Community Engagement
• Integrity and Anti-Corruption