虚拟导览
概述
这门经特别设计的课程，让学生有机会在学术与专业领域里，通过课内课外的学习平台，提升各种技能，如创意思维、专业判断、好奇心与探索能力、沟通技能、解决问题的能力、分析能力和研究能力。课程范畴涉猎广泛，涵盖烘培、饮料及全球美食，并包括冷盘烹饪艺术。学生将亲身体验及探索业内的新兴见解、研究、发展与前景。学生毕业后可前往世界各地发展其国际事业，晋身本地或全球餐饮及酒店行业。学生可专门从事国际酒店和度假村管理、食品制造管理、培训咨询或餐饮咨询。若您立志成为下一位厨艺大师，这就是您的最佳起步点。
入学要求
Academic Requirements
UEC
Minimum FIVE credits (B6)
STPM
Minimum TWO principals (C)
A-Level
Minimum TWO principals (D)
Canadian Pre-U
Minimum average score of 50% in SIX subjects
SAM
Minimum average score of 50% in FIVE subjects
Other Year 12 equivalent qualifications
Overall overage score of 60%
International Baccalaureate (IB)
A minimum score of 26 credits from SIX subjects
UCSI Foundation
A minimum CGPA of 2.0
National Matriculation
A minimum CGPA of 2.0
Diploma/Advanced Diploma/Degree
Pass
English Language Requirements
For Local Students
MUET
Band 3SPM English Language
Grade B+SPM English Language 1119/O-Level/IGCSE
Grade CUEC English Language
Grade A2- In the event that the English language requirements are not met, applicants will be required to take the Basic English and English Foundation for in-sessional academic enhancement concurrently with the programme.
For International Students
IELTS Academic
Band 5.0Cambridge English Qualifications and Tests
154TOEFL IBT
42Pearson Test of English
47MUET
Band 3Certified Intensive English Programme (CIEP) by ELS
107- International applicants who do not meet the respective academic programme’s English Language Requirement will need to improve their proficiency by enrolling into the English for Tertiary Education programme (R/KJP/00920-00920) which helps them prepare for attaining a required band score. Placement into the various levels of the English for Tertiary Education programme depends on the English Language qualification students have at the point of admission and / or the outcome of the English Placement Test.
- The applicants who have met the respective academic programme’s English Language Requirement may be advised by Faculty to improve their proficiency by undertaking the additional English proficiency courses.
课程大纲
Year 1
- Fundamentals of Culinary Arts
- Food Studies
- Sanitation, Safety and Hygiene
- Fundamentals of Hospitality and Tourism Industry
- Pastry and Bakery
- Beverage Studies
- Food and Beverage Service
- Customer Service
- Hospitality and Tourism Law
- Human Resource Management (KL Campus)
Year 2
- Sugar and Chocolate Arts OR French Cuisine (Elective)
- Art of Garde Manger
- Business Statistics
- Nutrition in Foodservice Industry
- Principles of Marketing (KL Campus)
- Japanese Language OR German Language OR Mandarin Language OR Korean Language OR French Language (Elective)
- The Arts of Food Styling
- Food Media
- Business Research Methods
- Cuisine of the World OR Arts of Boulangerie
- Food and Beverage Cost Control (KL Campus)
- Independent Project A
- Entrepreneurship
- Leadership and Business Performance
Year 3
- Food Development
- Asian Cuisine OR Modern Gateau and Petit Four
- Independent Project B
- Commercial Food Productions
- Sustainability Hospitality Operations
- Co-Operative Placement 1
- Co-Operative Placement 2
General Courses (MPU) are compulsory for all students.
For Malaysian students:
- Appreciation of Ethics and Civilisations
(Penghayatan Etika and Peradaban) - Philosophy and Contemporary Issues
(Falsafah dan Isu Semasa)
For foreign students:
- Philosophy and Contemporary Issues
- Communication in Bahasa Melayu 3
(Bahasa Melayu Komunikasi 3)
All students:
- U2 - University Life
- U4 - Extra-curricular Learning Experience I
- U4 - Extra-curricular Learning Experience II
- U4 - Extra-curricular Learning Experience III
就业机会
- 行政总厨
- 食品造型师或食品媒体
- 食品生产
- 企业家
- 食品研发
- 教育工作
- 餐饮顾问
费用
本国学生
总费用约：
RM 86,990
国际学生
总费用约：
RM 112,282
注：
- 此为预估费用，因各国签证处理费和行政费而异。请向各国升学顾问咨询有关费用明细。
- 根据马来西亚政府税务条例，自2025年7月1日起，非马来西亚公民须缴纳6%的服务税。
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