Bachelor of Culinary Management (Hons)

Culinary Arts Degree at UOW Malaysia:

The Culinary Arts degree program at UOW Malaysia’s Glenmarie campus is designed to equip students with the skills and knowledge needed to succeed in the dynamic and sophisticated culinary industry. The program covers essential topics such as Culinary Essentials, Garde Manger, Basic Patisserie, and business-related subjects like Corporate Social Responsibility, Entrepreneurship, and Hospitality Marketing.

Students are trained by experienced professional chefs, gaining practical knowledge in both culinary science and restaurant management. The program offers two specializations:

1. Culinary Operations: Focuses on culinary traditions, techniques, and both practical and managerial aspects of the culinary world.
2. Baking and Pastry: Develops expertise in baking and pastry, along with valuable managerial skills.

Students also have the unique opportunity to take part in a Semester Abroad at ALMA La Scuola Internazionale di Cucina Italiana in Italy, allowing them to further enrich their culinary experience (additional charges apply).

STPM / GCE A Levels:
2 Principal Passes.

UEC:
Minimum of 5 Credits.

Diploma:
Pass with a minimum CGPA of 2.00.

Foundation Studies:
Pass with a minimum CGPA of 2.00.

English Requirements

Local Students:
Band 3.5 in MUET.

International Students:

• IELTS: Band 5.0 or
• TOEFL: Minimum score of 40 (IBT) or 7.5 (Essentials-Online)
• Cambridge English: 154
• PTE Academic: 47

Note:
If English language requirements are not met, students must take additional English modules at UOW Malaysia.

YEAR 1:

• Writing and Referencing
• Professional Development Planning
• Culinary Essentials: Butchery
• Culinary Essentials: Larder Preparation
• Oral Communication
• Food Hygiene and Safety
• Food Nutrition & Health
• Culinary Essentials: Gardemanger
• Basic Patisserie

YEAR 2:

• Culinary French
• Menu Planning
• Food and Beverage Management
• F&B Catering
• Hospitality Marketing & Sales Techniques
• Hospitality Financial Management
• Culinary Artistry and Design
• Strategic Human Resource Management
• Food Costing, Purchasing & Merchandising
• Specialisation (1 subject)

YEAR 3:

• Research Methodology
• Specialisation (4 subjects)
• Gastronomy Studies
• Final Year Project
• Industrial Placement

Specialisations:

• Culinary Operations

  • Malaysian Cuisine
  • Charcuterie
  • Commodity Cooking
  • Molecular Cuisine
  • Asian Cuisine

• Baking & Pastry

  • Science of Baking
  • Advanced Baking & Pastry Techniques
  • Artisanal & Decorative Breads
  • Chocolate & Confections
  • International Pastry Arts & Crafts

Semester Abroad at ALMA La Scuola Internazionale di Cucina Italiana, Italy

• Italian Cuisine
• History of Italian Cuisine
• Italian Pastry & Bakery
• Italian Wines
• Italian Language
• Nutrition & HACCP
• Guest Chef Demonstrations
• Field Trips
• Internship in Italy

MPU:

• Penghayatan Etika dan Peradaban (Malaysian Students)
• Bahasa Melayu Komunikasi 2 (International Students)
• Falsafah dan Isu Semasa
• Entrepreneurship
• Integrity and Anti-Corruption
• Global Social Responsibility
• Bahasa Kebangsaan A*

Note:

• Bahasa Kebangsaan A is compulsory for all Malaysian students:
  • Without a credit in SPM Bahasa Malaysia.
  • Without SPM Bahasa Malaysia (for students from UEC, O Level, or other equivalent programs).