Management and Science University
Bachelor in Food Service Technology (Hons) (Microbiology)
BachelorPhysical3 YearsJanuary · JulyGeneral
Fee Structure (MYR)
Year 1 TuitionRM 31,823
Year 2 TuitionRM 31,823
Year 3 TuitionRM 31,823
Additional FeesRM 2,650
Grand TotalRM 98,119
Initial Deposit
To confirm enrolment
RM 34,473
Cost Calculator
Estimate your total cost including living expenses over 36 months.
RM 1,500/mo
Tuition (3 yr)RM 95,469
One-time feesRM 2,650
Living (36 mo × RM 1,500)RM 54,000
Estimated TotalRM 152,119
To begin, you only pay the initial deposit of RM 34,473. Living costs are estimates and vary by city and lifestyle.
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About the University
Management and Science University
MalaysiaPrivate University
Explore academic programs at Management and Science University (MSU)
Programme Details
- Qualification
- Bachelor
- Study Mode
- Physical
- Duration
- 3 Years
- Subject Area
- General
- Intake Months
- JanuaryJuly
Course Overview
The Bachelor in Food Service Technology (Hons) at Management and Science University (MSU) equips students with comprehensive knowledge in food microbiology, processing and preservation, nutrition, and quality control and assurance. Graduates are prepared for diverse roles such as Food Technologist, Restaurant Manager, and Quality Control Officer.
Program Structure
- Year 1: Microbiology, Food Microbiology, Food Service Information System
- Year 2: Purchasing and Menu Planning, Food Quality Control and Assurance, Food Service Layout and Design, Food Processing and Preservation
- Year 3: Food Service Management, Ethics in Food Industry, Industrial Training
Entry Requirements
- Credit in Bahasa Melayu and a pass in General/Additional Science or Biology/Chemistry/Physics at SPM level
- At least 2.00 CGPA or two C’s including in Pengajian Am/Kertas Am (General Studies/General Paper) at STPM level
- Pass at MSU Foundation level
- At least 2.0 CGPA at MSU Diploma level
- Pass in at least three subjects at A-level
- Equivalent qualification recognized by MSU Senate
Career Opportunities
Food Manufacturing Officer
Food Technologist
Food Planner
Restaurant Manager
Product Development Manager
Kitchen Manager
Quality Control Officer
Researcher
Academician
Highlights
Duration: 3 years
Intakes: February, July, September
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