Bachelor of Culinary Arts (Hons)

Bachelor Degree
9 Semesters / 3 Years
Petaling Jaya (Main)
100% PTPTN Available
From
RM 1,250.00per
month
RM 45,000.00 total fee

Why this course

Bachelor of Culinary Arts is a study in the broad areas of food preparation, cooking methods and technologies used in the production of food. This course prepares students to enter into, and manage, culinary businesses in an increasingly competitive environment globally.

This advanced professional culinary programme provides a strong theoretical and practical knowledge, skills and art that are necessary to work as a Professional Chef or within the Professional Culinary Industry.

With Major subjects such as Culinary Artistry and Food Creative Media, SCA also offers 4 additional subjects in order to educate and train students to be a Professionally skilled Chef with a mastery in culinary skills & techniques, decorating and presenting food in an artistic manner.

MOHE/MQA:
[R/811/6/0294 (MQA/FA 5513) 12/27]

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Course information

Programme Entry Requirements

You must meet the following requirements in order to be considered for entry to the UNITAR Bachelor’s Programme:

  • 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 Jayyid or its equivalent; OR
  • A pass in Unified Examination Certificate (UEC) with a Grade B in five (5) subjects; OR
    Matriculation / Foundation / Pre-University 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
  • Pass Diploma Kemahiran Malaysia (DKM)/ Diploma Lanjutan Kemahiran Malaysia (DLKM)/ Diploma Vokasional Malaysia (DVM) with a minimum CGPA of 2.50 in relevant field subject to the approval of the Senate and MUST attend bridging courses; OR
  • Pass DKM/ DLKM/ DVM with at least CGPA 2.00 AND have at least two (2) years of work experience in the relevant field and MUST attend bridging courses; OR
  • Any other equivalent qualifications recognized by the Malaysian Government; OR
  • Entry requirements for admission into the Bachelor’s program (level 6, MQF) through APEL as approved by the Ministry of Education (MOHE). Applicants must be / have:​
    • A Malaysian citizen; and
    • The candidate should be more than 21 years of age in the year of application;​
    • Relevant work experience / prior experiential learning; and
    • Pass the APEL Assessment​

English Requirement

Local Students

Exempted from University English Courses:

  • Distinction in SPM / SPMV English MUET Band 4, 5 and 6
  • A pass in English Course at a previous institution

Required to take English Preparatory 2:

  • Credit in SPM / SPMV English MUET Band 1, 2 and 3
  • Required to take both English Preparatory 1 and 2:
  • No credit in SPM / SPMV English
International Students
  • minimum score of 5.0 for IELTS; OR its equivalent..

Programme Core

  • Kitchen Hygiene, Sanitation and Safety
  • Culinary Essential
  • Fundamentals of Food Preparation
  • Fundamentals of Baking and Ingredients
  • Culinary Nutrition
  • Basic Pastry and Cake Making
  • Malaysia Regional Cuisine
  • Foodservice Organisations
  • Advance Confectionary
  • Modern Garde Manger
  • Food and Beverage Service Management
  • Food Procurement and Cost Control
  • Principle of Gastronomy
  • Restaurant Operational Analysis
  • Banquet Food Production
  • Creative and Contemporary
    Cuisine
  • Food Styling for Photography
  • Commercial Food Operation
  • Project Paper in Gastronomy

Common Core

  • English for Academic Purposes
  • Business Communication
  • Human Resources Management
  • Statistic for Social Science
  • Entrepreneurship
  • Research Methods

MPU Courses

  • Hubungan Etnik / Bahasa Melayu Komunikasi 2 (Int)
  • TITAS / Pengajian Malaysia 3(Int)
  • Design Thinking / Bahasa Kebangsaan A
  • Co-Curriculum

Minor A (Food Creative Media)

  • Media Design and Graphic
  • Culinary Writing (Elective)
  • Food in Media, Communication and Visual Art
  • Gastronomic Tourism

Minor B (Culinary Artistry)

  • Creative Culinary Skills and Arts
  • Cake Decorating Artistry
  • Food Design and Presentation
  • Strategic Menu Management (Elective)
  • Professional Chef
  • Chef Artist
  • Pastry / Bakery Chef
  • Cake Designer & Artist
  • Caterer Supervisor
  • Sales Manager
  • Procurement Officers
  • Food Stylist
  • Food Writer
  • Food Consultant

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