BSc (Hons) in Culinary Management

The BSc (Hons) in Culinary Management integrates experiential learning with academic rigour to prepare you for the competitive culinary industry.

From practical culinary skills along with management and leadership skills, this 3-year programme will give you an edge to excel in this professional industry. Through lectures, demonstration, work-based learning and hands-on experiences, you will be exposed to the techniques of quality food preparation and presentation. On the business side, courses such as marketing, communication skills, managing people, small business venture and quality management ensure graduates are well rounded to meet the demands of the industry.

Essential practical industry experience will be gained through an 18-week internship. This degree is accredited by Le Cordon Bleu and upon the successful completion of the programme, graduates are awarded two certificates; one from Sunway University and another from Le Cordon Bleu, a leading global institution in culinary and hospitality education

TPM

Average C or CGPA 2.0 (min 2 Principals)

A-Level

Minimum 6 points

Note: For A-Level points calculation

A = 10 points

B = 8 points

C = 6 points

D = 4 points

E = 2 points

Australian Matriculation

ATAR 55

Canadian Matriculation

55%

Monash University Foundation Year

55%

Sunway Foundation in Arts

CGPA 2.0

Sunway Foundation in Science Technology

CGPA 2.0

Unified Examination Certificate

Maximum 28 points from 5 subjects (all Grade Bs)

International Baccalaureate

Completed with minimum 24 points (excluding bonus points)

Sunway Diploma Studies

CAVG 40% or CGPA 2.0 
* Students may obtain advanced standing if credit transfer requirements are met.

APEL.A

An APEL.A Certificate (APEL T-6) (Recognition of Prior Learning) 
(Click on this link for further information on APEL.A)

Other Qualifications

• Any other equivalent qualifications
• Applicant with no standard qualification will be considered on a case-to-case basis

English Language Requirements

• IELTS or equivalent 5.5 (With no individual band below 5.0)
• MUET Band 4
• SPM English B3 or B+
• UEC English B4
• O-Level English (1119) Credit
• Sunway Intensive English Programme (IEP) Pass Level 4
  • ESL/English Satisfactory level in Pre-University programmes, where the medium of instruction is English

Year 1

• Accounting for Decision Making
• Basic Culinary Operations
• Business of Tourism and Hospitality
• English for the Hospitality and Service Industry
• Food Safety and Sanitation
• Intermediate Culinary Operations
• Principles and Techniques of Baking and Pastry
• Principles of Marketing
• Small Business Venture

Year 2

• Advanced Pastry
• Business Events*
• Branding and Promotions*
• Communication Skills
• Corporate and Incentive Travel*
• Exhibition and Exposition Management*
• Food and Nutrition
• Sustainable Food Supply Chain Management
• Internship Part 1

Year 3

• Advanced Culinary Techniques
• Contemporary Issues
• Entrepreneurial Mindset & Skills**
• Malaysian Cuisine
• Managing People in the Hospitality and Service Industry
• Research Methods
• Research Project
• Internship Part 2

Programme Electives (Choose one in Year 2 or Year 3)

• Food and Beverage Management
• Wine Studies

Additional MOHE compulsory General Studies subjects

For Local Students

• Appreciation of Ethics and Civilisation

• Bahasa Kebangsaan A (Applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu) OR

  Critical Thinking (Applicable to students who passed SPM and obtain Credit in SPM Bahasa Melayu)

• Community Service for Planetary Health
• Integrity and Anti-Corruption
• Philosophy and Current Issues

For International Students

• Appreciation of Ethics and Civilisation
• Community Service for Planetary Health
• Critical Thinking
• Integrity and Anti-Corruption
• Malay Language for Communication 2