BSc (Hons) in Culinary Management Sunway University

The BSc (Hons) in Culinary Management integrates experiential learning with academic rigor to prepare you for the competitive culinary industry.

From practical culinary skills along with management and leadership skills, this 3-year program will give you an edge to excel in this professional industry. Through lectures, demonstrations, work-based learning, and hands-on experiences, you will be exposed to the techniques of quality food preparation and presentation. On the business side, courses such as marketing, communication skills, managing people, small business venture, and quality management ensure graduates are well-rounded to meet the demands of the industry.

Essential practical industry experience will be gained through an 18-week internship. This degree is accredited by Le Cordon Bleu and upon the successful completion of the program, graduates are awarded two certificates; one from Sunway University and another from Le Cordon Bleu.

Intakes

January, April, and September

Duration

3 Years Full-Time

Accredited By The World-Renowned

Why Study Here?

Holistic Education

The US education system is one of the most flexible in the world, offering students unlimited choices of courses and focusing on an all-around learning experience. Adopting the US liberal arts approach of inclusiveness, industry relevance, and flexibility, Sunway ADTP has a strong track record of producing well-rounded students equipped for American higher learning.

Seamless Transfer into American Universities

We engage professors from US universities to deliver parts of our academic content. Each year, more than 100 US universities visit Sunway University providing a valuable opportunity for students to engage with and seek advice from admission counselors. We also host representatives from Western Michigan University (WMU) on campus who provide counseling services to students transferring to WMU.

Academic Mentorship and Support

Each ADTP student is assigned an academic advisor who will provide academic guidance and support. Our student-lecturer engagement is high extending over and beyond the classroom. One in four of our lecturers consistently receives “excellent teaching” awards.

Extracurricular Advantage

Each semester our students engage in out-of-class activities e.g. running projects and charity programs as part of their assignments, volunteering in cultural performances, or participating in international conferences. We celebrate bank holidays like Martin Luther King, Jr. Day, Independence Day, and Thanksgiving.

University Placement Guidance

We conduct workshops on all aspects of the transfer process—from selecting suitable universities and preparing applications to transitioning abroad. Our “Freshman Seminars” equip students with skills to succeed as a freshman. Our placement team continually supports students to transfer into “best fit” colleges. We receive study-abroad-semester students from US and non-US universities each year, many of which are our alumni for summer semesters. On top of our summer semester subject offerings, we support our alumni by providing referrals, offering proctoring services, and providing internship opportunities.

Programme Structure

Year 1

• Accounting for Decision Making
• Basic Culinary Operations
• Beverage Studies
• Principles & Techniques of Baking & Pastry
• Business of Tourism & Hospitality
• Intermediate Culinary Operations
• Principles of Marketing
• English for the Tourism Service Industry
• Food Safety & Sanitation
• Basic Restaurant Operations

Year 2

• Advanced Culinary Techniques
• Advanced Pastry
• Cuisine & Culture of Malaysia
• Food & Nutrition
• Food Supply Chain Management
• Quality Management
• Food & Beverage Management
• Research Methods for Hospitality
• Communication Skills
• Branding and Promotions
• Sustainable Tourism Development
• MICE Management

Year 3

• Managing People in the Hospitality Industry
• Small Business Venture
• Research Project
• Internship

Electives Subjects

Elective 1: (choose any 1 in Year 2 or Year 3)

• Wine Studies
• Revenue and Profit Management

Elective 2: (choose any 1 in Year 2 or Year 3)

• Revenue and Profit Management
• Branding and Promotions

Additional MOHE compulsory General Studies subjects

for Local Student

• Appreciation of Ethics and Civilisation
• Philosophy and Current Issues
• Community Project
• Bahasa Kebangsaan A (applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu)

for International Student

• Malay Language for Communication 2
• Appreciation of Ethics and Civilisation
• Community Project

Career Prospects

• Director of Food and Beverage
• Restaurant Owner / Entrepreneur
• Chef de Cuisine / Executive Chef
• Kitchen Manager
• Food Writer / Critic
• In-flight Food Manager
• Corporate Chef