虚拟导览
概述
UCSI烹饪艺术文凭课程是一门实践性课程，并以坚实的理论知识为基础。该课程除了为学子们提供了一条通向更高阶教育的升学途径，也强调烹饪艺术和餐饮服务的实践培训。通过这门课程，学生将具备在国内外各酒店、餐厅任职以上两个部门（烹饪和餐饮服务）督导和管理职位的基本技能。
关于本课程
评估
课业和笔试巴仙比率。此课程透过各式的教学和实用技术为学生提供相关性、有趣、刺激和实践性的体验。不同的动态学习过程，如讲座、辅导、计算机实验室体验、小组报告、真实的系统研发体验、演示、由大学教授或业界人士监督的个人报告等。其学习过程是较偏向于实践性的学习。
入学要求
Academic Requirements
SPM
Pass SPM with minimum 3 credits (C)
O-Level
Minimum 3 credits (C)
UEC
Pass UEC with minimum 3 credits (B)
Culinary Arts related Certificate, SKM (MQF Level 3)
Pass Level 3 in related course and pass SPM with at least 1 credit
Polytechnic Certificates
Pass
Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency
Minimum overall average of 50%
English Language Requirements
For Local Students
MUET
Band 2SPM English
Grade B+UEC English Language
Grade A2TOEFL IBT
30-31IELTS
4.01119/O-Level/IGCSE
Grade CCambridge English Qualification Test / Linguaskill
140Pearson Test
36CEFR
B1 (with at least 2 skill at B1)For International Students
IELTS
4.0Cambridge English Qualifications and Tests
140TOEFL IBT
30-31Pearson Test of English
36MUET
Band 2CEFR
B1 (with at least 2 skills at B1)1119/O-Level/IGCSE
Grade C- 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.
- Applicants who have an academic qualification from a higher learning institution which uses the English Language as a medium of instruction may be granted an exemption from the University English Language requirements.
课程大纲
Year 1
- Culinary Essentials
- Introduction to Tourism and Hospitality Industry
- Hospitality and Tourism Communication
- Food & Beverage Services
- Pastry and Bakery
- Fundamentals of Food
- Sanitation, Safety and Hygiene
- Industry Placement I
Year 2
- Basic Korean Cuisine
- Malaysian Cuisine
- Introduction to Management
- Food and Beverage Management
- Garde Manger
- Banquet and Event Management
- Food and Beverage Cost Control
- Introduction to Accounting
- Hospitality and Tourism Law
- Nutrition in Food Service Industry
- International Cuisine
- Introduction to Human Resource Management
- Entrepreneurship
- Fundamentals of Marketing
Elective (Choose One)
- Introduction to Foreign Languages in Hospitality Industry (Japanese, German, Mandarin, Korean, or French)
Year 3
- Industry Placement 2
General Courses (MPU) are compulsory for all students.
U1
For Malaysian students:
- Appreciation of Ethics and Civilisations
(Penghayatan Etika and Peradaban)
For foreign students:
- Communication in Bahasa Melayu 2
(Bahasa Melayu Komunikasi 2)
就业机会
Students may expect to be employed by:
- Executive Chef
- Sous Chef
- Kitchen Manager
- Food Service Consultant
- Food Writer / Critic
- Catering Business Entrepreneur
- Restaurant Owner
- Personal Chef
- Celebrity Chef
- Culinary Lecturer
- Research & Development Chef
费用
本国学生
总费用约：
RM 46,325
国际学生
总费用约：
RM 59,300
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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