BACHELOR OF CULINARY ARTS & FOODSERVICE MANAGEMENT (HONS)

KPT/JPS (R/811/6/0186) (A9387) 11/18
Licence Professionnelle Hôtellerie et Tourisme Dans le domaine des Sciences sociales Spécialité Ingénierie, Conception, Organisation des Systèmes Alimentaires
 
INTAKES : MARCH, AUGUST
 
The bachelor degree programme of culinary arts & foodservice management is designed to equip students with applicable knowledge and skills in foodservice management and culinary arts, and train students with technical and management skills for a career in the global food and beverage industry. The curriculum focuses on key competencies related to culinary, culinary management, pastry and business management.

Through this programme, students will be able to manage food and beverage and kitchen operations effectively; conduct research and development activities in the culinary arts; conduct training in food production and acquire supervisory skills; practice and enforce safety, sanitation and food hygiene control; adhere to the professional codes of conduct; as well as be able to communicate effectively in a multicultural context.
 
 
3-YEAR PROGRAMME

Preparation for F&B Industry
  • Students have the opportunity to run and manage a food business by applying entrepreneurship elements.
  • Enable students to add value or create new food menu by exposing them to the relationship between food and consumer perceptions, through modules such as Nutritional & Sensorial Analysis and Psych-Sociology of Food & Eating Habits.
  • Regular field trips and industry visits to food and beverage establishments.

Focus on Business and Management
  • Equip students with food business management modules such as Food Supply Chain Management, Menu Design & Development, Foodservice Entrepreneurship and Revenue Management.
  • Cultivate business minded graduates by developing communication, entrepreneurial and managerial skills.

Real-World Experience
  • Internship in Year 2 and 3 (28 weeks) to develop supervisory and management skills.

International Study Opportunity
  • Final-year students have the opportunity to participate in the International Student Mobility Programme that includes seminars, workshops and study trips to discover various forms of tourism.
  • Opportunity for a semester abroad with credit transfer to United Kingdom, Finland, France, Switzerland, South Korea or Netherlands.

Dual Award
  • Students will receive equal recognition and certification from both Taylor’s University and the University of Toulouse, France.
 
Have a question? Ask us for more details.

 
PROGRAMME STRUCTURE
 
YEAR 1
Semester 1
  • Business of Tourism & Hospitality
  • English for Hospitality & Tourism
  • Kitchen Operations I
  • Food & Beverage Operations I
  • Beverage Studies
  • Food Science & Sanitation
Semester 2
  • Principles of Accounting
  • Business Communication
  • Kitchen Operations II
  • Food & Beverage Operations II
  • Patisserie & Baking I
  • MPU (U1) - Module 1*
 
YEAR 2
Semester 3
  • Quantitative Methods
  • Tourism Information Systems & e-Commerce
  • Principles of Marketing
  • Sales & Customer Relations Management
  • Patisserie & Baking II
  • Kitchen Operations III
  • Elective I
  • MPU (U1) - Module 2*
Semester 4
  • Tourism & Hospitality Law
  • Research Methodology
  • Basic French I
  • Kitchen Operations IV
  • Oenology
  • Elective II
  • MPU (U2)*
Internship I
March intake is after Semester 4
August intake is after Semester 3
 
YEAR 3
Semester 5
  • Foodservice Project Planning & Engineering
  • Tourism Economics
  • Financial Management
  • Intermediate French II
  • Food Supply Chain Management
  • Nutritional & Sensorial Analysis
  • Professional Food Writing
  • MPU (U3)*
Semester 6
  • Intercultural Management
  • Dissertation
  • Revenue Management
  • Menu Design & Development
  • Foodservice Entrepreneurship
  • Psycho-Sociology of Food & Eating Habits
  • Hospitality Human Resources Management
  • MPU (U4)*
Internship II
 
NOTE:
* The Ministry of Education (MOE) requires all students to take Mata Pelajaran Umum (MPU) (i.e. General Studies) which is categorised under U1, U2, U3 and U4 within the duration of their studies. U1 modules are prescribed by MOE whereas U2, U3 and U4 modules are from a list of University Core Modules (UCM) prescribed as per the Programme Guide.
 
Electives
  • Accommodation Operations
  • Convention & Banquet Sales
  • Entertainment Management
 
Career Options
  • Business Development Manager
  • Catering Manager
  • Cost Control Manager
  • Executive Chef
  • Food & Beverage Consultant
  • Fast Food Restaurant Manager
  • Food & Beverage Manager
  • Food Marketing Consultant
  • Food Production Manager
  • Food Service Manager
  • Food Stylist
  • Kitchen Consultant
  • Outlet Manager
  • Pastry Chef
  • Product Development Manager
  • Purchasing Manager
  • Sous Chef
 
Find out more about your programme by talking to our friendly education counsellors.