UCSI University
Bachelor of Arts (Honours) in Culinary Management - Kuching Campus
BachelorPhysical3 YearsJanuary · JulyGeneral
Fee Structure (MYR)
Year 1 TuitionRM 25,000
Year 2 TuitionRM 27,228
Year 3 TuitionRM 9,646
Additional FeesRM 9,500
Grand TotalRM 71,374
Initial Deposit
To confirm enrolment
RM 34,500
Cost Calculator
Estimate your total cost including living expenses over 36 months.
RM 1,500/mo
Tuition (3 yr)RM 61,874
One-time feesRM 9,500
Living (36 mo × RM 1,500)RM 54,000
Estimated TotalRM 125,374
To begin, you only pay the initial deposit of RM 34,500. Living costs are estimates and vary by city and lifestyle.
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About the University
UCSI University
MalaysiaPrivate University
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Programme Details
- Qualification
- Bachelor
- Study Mode
- Physical
- Duration
- 3 Years
- Subject Area
- General
- Intake Months
- JanuaryJuly
Course Overview
The Bachelor of Arts (Honours) in Culinary Management at UCSI University's Kuching Campus equips students with creative thinking, professional judgment, and analytical skills, preparing graduates for roles such as Executive Chef, Food and Beverage Consultant, and Food Stylist.
Program Structure
- Year 1: Fundamentals of Culinary Arts, Food Studies, Sanitation, Safety and Hygiene, Fundamentals of Hospitality and Tourism Industry, Malaysian Experiential Tourism, Pastry and Bakery, Beverage Studies, Customer Service, Food and Beverage Service, Hospitality and Tourism Law, Hospitality and Tourism Human Resource Management
- Year 2: Arts of Garde Manger, Business Statistics, Nutrition in Foodservice Industry, Hospitality and Tourism Marketing, The Arts of Food Styling, Food Media, Business Research Methods, Food, Beverage & Labour Cost Control, Leadership and Business Performance, Independent Project A, Entrepreneurship
- Year 3: Food Development, Commercial Food Productions, Independent Project B, Sustainability Hospitality Operations, Co-Operative Placement 1, Co-Operative Placement 2
- Electives: Sugar and Chocolate Arts or French Cuisine; Cuisine of the World or Arts of Boulangerie; Japanese, German, Mandarin, Korean, or French Language; Asian Cuisine or Modern Gateau and Petit Fours
Entry Requirements
- STPM: Pass with minimum 2 principals (C)
- A-Level: Pass with minimum 2 principals (E)
- UEC: Pass with minimum 5 credits (B6)
- International Baccalaureate (IB): Minimum score of 26 credits from six subjects
- Other Year 12 equivalent qualifications: Minimum average score of 60% in five subjects
- Canadian Pre-U equivalent qualifications: Minimum average score of 60% in six subjects
- Singapore Pre U2 equivalent qualifications: Pass with minimum CGPA of 2.0
- Foundation Year: Pass with minimum CGPA of 2.0
- National Matriculation: Pass with minimum CGPA of 2.0
- Diploma: Pass recognized Diploma from any IPTA & IPTS in the related field with minimum CGPA of 2.0
- Other equivalent qualifications: To be reviewed by the faculty on a case-to-case basis
- English Language Requirements for Local Students: MUET Band 3; SPM English Language Grade B+; SPM English Language 1119/O-Level/IGCSE Grade C; UEC English Language Grade A2
- English Language Requirements for International Students: Cambridge Linguaskill 154; IELTS Band 5.0; Cambridge English Qualifications and Tests 154; TOEFL IBT 42; Pearson Test of English 47; MUET Band 3
Career Opportunities
Executive Chef
Food Production
Research and Development
Food and Beverage Consultant
Food Stylist or Food Media
Entrepreneur
Educator
Highlights
Duration: 3 years
Intakes: January, May, September
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