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/O-Level
Pass with minimum 3 credits (C)
Culinary Arts related Certificate, SKM (MQF Level 3)
Pass Level 3 in related course and pass SPM with at least 1 credit
Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency
To be reviewed by the faculty on a case-to-case basis
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 skill 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
All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.
Year 1
- Culinary Essentials
- Introduction to Tourism and Hospitality Industry
- Sanitation, Safety and Hygiene
- Cross Cultural Studies
- Food and Beverage Service
- Pastry and Bakery
- Customer Service in Hospitality and Tourism
- Hospitality and Tourism Communication
- Industry Placement 1
Year 2
- Heritage Cuisine of Asia
- Malaysian Cuisine
- Introduction to Management
- Food and Beverage Management
- Nutrition in Food Service Industry
- Garde Manger
- Graphic Design and Photography
- Food and Beverage Cost Control
- Introduction to Accounting
- Hospitality and Tourism Law
- International Cuisine
- Introduction to Human Resource Management
- Entrepreneurship
- Fundamentals of Marketing
Elective (Choose One)
- Japanese, German, Mandarin, Korean, or French Language
Year 3
- Industry Placement 2
General Courses (MPU) are compulsory for all students.
For Malaysian students:
- Appreciation of Ethics and Civilisations
(Penghayatan Etika dan Peradaban)
For foreign students:
- Communication in Bahasa Melayu 2
(Bahasa Melayu Komunikasi 2)
All students:
- U2 - Learning Skills and Career Development
- U2-Integrity and Anti-Corruption (Integriti dan Antirasuah)
- U4 - Extra-Curricular Learning Experience I
- U4 - Extra-Curricular Learning Experience II
All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.
就业机会
毕业生的就业方向:
- 行政总厨
- 副厨师长
- 厨房经理
- 食品服务顾问
- 美食作家/评论家
- 餐饮业企业家
- 餐馆老板
- 私人厨师
- 名厨
- 烹饪讲师
- 研发厨师
费用
本国学生
总费用约：
RM 41,890
国际学生
总费用约：
RM 60,400
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。
上传时所有信息正确无误。UCSI大学保留修改权利，恕不另行通知。
