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
Band 5.0Cambridge English Qualifications and Tests
154TOEFL IBT
42Pearson Test of English
47MUET
Band 3- 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 82,190
国际学生
总费用约：
RM 96,850
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。
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