Bachelor in Culinary Arts (Honours)

(R/1013/6/0347) (02/28) (MQA/FA8669)

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Key Information

Intakes

April, July, October

Programme Duration

3 years | Full-time

Mode of Study

Full-Time

Programme Level

The Bachelor in Culinary Arts (Hons) equips students with the contemporary knowledge and skills that align with diversifying the culinary industry. It emphasises practical and professional skills combined with artistic and aesthetic concepts while applying the underpinning culinary knowledge.

This programme incorporates hands-on experience in patisserie and baking, butchery and a wide range of skills in culinary practice. Students will develop their palates to distinguish between different cuisines, including Malaysian, Asian and Western cuisine.

With an in-house bakery and fine-dining restaurant, QIU culinary students experience hands-on learning from the farm to the plate. This is the ideal platform to hone the skills they need to excel in an exciting industry.

Matriculation / FoundationPass with a minimum CGPA of 2.00 or its equivalent;
Sijil Tinggi Persekolahan Malaysia (STPM)A pass in with a minimum of Grade C (GP 2.00) in any two (2) subjects, or their equivalent;
A-LevelA pass in with a minimum pass in two (2) subjects;
Sijil Tinggi Agama Malaysia (STAM)A pass in with a minimum grade of Jayyid;
Unified Examination Certificate (UEC)Pass with a minimum Grade B in five (5) subjects
Diploma A Diploma (Level 4, MQF) with a minimum CGPA of 2.00
Diploma Kemahiran Malaysia (DKM) /Diploma Vokasional Malaysia (DVM) / Diploma Lanjutan Kemahiran Malaysia (DLKM) A pass with a minimum CGPA of 2.50

OR

A pass with a minimum CGPA of 2.00 and with a minimum of 2 years working experience in the related field

NOTE: The HEPs are to conduct screening and provide necessary guidance specific to the discipline of the programme.

Other QualificationsOther equivalent qualifications recognised by the Malaysian Government
English Proficiency for International StudentsA minimum score of 5.0 in IELTS

OR

Malaysian University English Test (MUET) with Band 3.5

OR

its equivalent

Matapelajaran Pengajian Umum (MPU)
  • Penghayatan Etika dan Peradaban
  • Bahasa Melayu Komunikasi 2
  • Philosophy and Current Issues
  • Bahasa Kebangsaan A
  • English for Academic Purposes
  • Integrity and Anti-Corruption
  • Community Service
University Compulsory
  • Digital Skills & Services
  • Creativity & Innovation
  • Entrepreneurship
  • General Interest Course
Common Core 

  • Introduction to Financial Accounting
  • Principles of Management
  • Principles of Marketing
Programme Core 

  • Food Hygiene and Sanitation
  • Introduction to Hospitality Management
  • Introduction to Culinary Management
  • Patisserie and Baking 1 and 2
  • Theory of Food
  • Functional Food
  • Introduction to Food Sciences and Nutrition
  • Principle of Marketing
  • Culinary Practice 1 and 2
  • Menu Creation and Development
  • Purchasing and Cost Control
  • Food and Beverage Services
  • Principles of Halal Food Management
  • Malaysian Cuisine
  • Food Writing
  • Western Cuisine
  • Industrial Training
  • ELECTIVE (4 out of 6)
    • Hospitality Sales and Marketing
    • Food and Society
    • Food and Eating Behaviour
    • Food Standards and Regulation
    • Sensory Analysis
    • Food Product and Development

For enquiries on our programme fees and funding, please fill up the form below or you may contact our Student Recruitment Division representative. We offer many funding opportunities to support students. Check out our Financial Assistance Page to find out more.

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Enquiries 2025

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Programme code: (N/0323/7/0015) (12/29 (MQA/PA17747)

Programme delivery: Conventional (Modular)

Mode of Offer: Coursework

Duration: Full-time: ONE Year
Part-time: TWO years

Intakes: January, April, July and October

Mode of Study: Full-Time, Part-Time

Programme code: (N/0610/8/0003) (08/31) (MQA/PA17685)

Duration: 3-6 years | Full time 4-8 years | Part time

Intakes: January, April, July, October

Mode of Study: Full-Time, Part-Time

Programme code: (N/0610/7/0004) (08/31)(MQA/PA17686)

Duration: 2-4 years | Full time
3-6 years | Part time

Intakes: January, April, July, October

Mode of Study: Full-Time, Part-Time

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Public HolidaysWeek startWeek endAcademic Week
 18-Nov **Registration & Orientation – 18 Nov (Mon)
  19-Nov 22-NovWeek 1 – Class starts for all (19 Nov)
 25-Nov29-NovWeek 2
 2-Dec6-DecWeek 3
 9-Dec13-DecWeek 4
 16-Dec20-DecWeek 5
25-Dec Wed Christmas Day23-Dec27-DecWeek
1-Jan Wed New Year30-Dec3-JanWeek 7
 6-Jan10-JanWeek 8
 13-Jan17-JanWeek 9
 20-Jan24-JanWeek 10
29 Jan Wed Chinese New Year25-Jan31-JanMid-sem Break
 3-Feb7-FebWeek 11
11 Feb Tue Thaipusam10-Feb14-FebWeek 12
 17-Feb21-FebWeek 13
 24-Feb28-FebWeek 14
 3-Mar7-MarStudy Week
 10-Mar15-Mar Final Examination
17 Mar Mon Nuzul Al-Quran17-Mar22-Mar Final Examination
 24-Mar28-Mar Semester Break
31 Mar Mon Hari Raya Aidilfitri31-Mar4-Apr Semester Break
 7-Apr11-Apr Semester Break
 14-Apr18-Apr Semester Break

* When a public holiday falls on Sunday, the holiday is substituted with the following working Monday/ working day

**Registration and Orientation (Nov 2024 sem) – for late registration students who did not manage to go through orientation in MOOC semester

Note: The University reserves the right to amend as and when required