Science
Bachelor of Science (Hons) in Culinary Management
Learning Mode
Full Time
Duration
3 Years
Start date
January, April, August
Qualification
Bachelor of Science (Hons) in Culinary Management
Fees
Malaysian: RM 84,000 (total)
International: RM 95,000 (total)
Location
Sunway University, Bandar Sunway, Selangor, Malaysia
About the Course
The Bachelor of Science (Hons) in Culinary Management at Sunway University blends culinary artistry with business acumen, preparing students to become innovative leaders in the global food and beverage industry.
This hands-on degree programme nurtures creative talent and strategic thinking through a curriculum that covers modern cooking techniques, kitchen operations, gastronomy, food science, and restaurant entrepreneurship. With world-class kitchen labs and real-industry training, graduates are ready to lead in restaurants, hotels, resorts, catering, and beyond.
Why choose Culinary Management at Sunway?
Industry connected
Students gain hands-on skills through kitchen simulations, placements, and collaborations with restaurants and food innovators.
Global opportunities
Le Cordon Bleu affiliation offers joint certifications, global mobility, and training from master chefs.
Professional accreditation
MQA-accredited and aligned with global culinary standards to ensure graduates are job-ready worldwide.
Course Overview
This programme is designed for aspiring chefs, food entrepreneurs, and culinary managers who want to master the art and science of cooking while understanding how to run and grow a food-related business.
You’ll learn culinary fundamentals, kitchen management, menu development, food styling, safety and sanitation, nutrition, and business strategy — all with strong practical immersion.
Course Duration
This is a 3-year full-time programme comprising:
- 6 semesters of coursework
- 1 semester of internship placement
- Laboratory-based kitchen practice
- Final-year culinary showcase and business capstone
Course Curriculum
Year 1
- Fundamentals of Culinary
- Food Hygiene and Sanitation
- Basic Pâtisserie
- Principles of Management
- Food and Beverage Operations
- Communication and Interpersonal Skills
- Nutrition and Healthy Eating
Year 2
- Culinary Artistry
- Kitchen Management
- Menu Planning and Design
- Gastronomy and Culture
- Restaurant Operations
- Research Methods
- Entrepreneurship
Year 3
- Food Styling and Presentation
- Culinary Innovation
- Advanced Baking and Desserts
- Strategic Management
- Final Year Project (Business Plan / Culinary Showcase)
- Internship (Industrial Training)
Admission Requirements
Academic Requirements:
- STPM: Minimum Grade C in 2 subjects
- A-Level: Minimum 2 passes
- UEC: 5Bs
- Foundation in Arts/Business/Science: CGPA ≥ 2.00
- Diploma in related field: CGPA ≥ 2.00
- Other equivalent qualifications recognised by MOHE
English Language Proficiency:
- IELTS 5.5
- MUET Band 4
- TOEFL 550 (paper-based)
- Exemption if English was the medium of instruction
Fees and Funding
Total Tuition Fees:
- Malaysian Students: RM 84,000
- International Students: RM 95,000
Available Financial Aid:
- Sunway University Excellence Scholarships
- Talent Scholarships for Culinary Arts
- Jeffrey Cheah Foundation Scholarships
- PTPTN (Malaysian applicants)
- Flexible instalment options
Career Opportunities
Graduates are well-prepared for exciting roles such as:
- Executive Chef / Sous Chef
- Culinary Director
- Food Entrepreneur
- Restaurant Manager
- Menu Developer
- Food Consultant
- Product Development Chef
- Hospitality Manager
The programme also provides a strong foundation for further study in gastronomy, culinary science, or F&B entrepreneurship.
Contact Us
Reach out for any inquiries or assistance needed.
