Bachelor of Food Service Management with Culinary Arts (Honours) 3+0 in collaboration with CY Cergy Paris Université, France

This programme trains students to manage various foodservice operations holistically with specialisation in Food Service Management with Culinary Arts. It is designed to prepare students to operate a restaurant, to supervise kitchen operations and to manage teams working in an international environment. Students will develop not only the knowledge and skills to handle the job, …

Read moreBachelor of Food Service Management with Culinary Arts (Honours) 3+0 in collaboration with CY Cergy Paris Université, France

Hospitality Degree 3 Years From RM 84,977
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This programme trains students to manage various foodservice operations holistically with specialisation in Food Service Management with Culinary Arts. It is designed to prepare students to operate a restaurant, to supervise kitchen operations and to manage teams working in an international environment. Students will develop not only the knowledge and skills to handle the job, but also will acquire the adaptability towards change in foodservice trends.

Students enrolled in this programme are also registered as students of CY Cergy Paris Université. This present an opportunity and possibility for students to continue their studies or experience a portion of their internship in Paris, which is home to many Michelin-starred restaurants.

Highlights

  • Gain international and industry exposure through visiting and fly-in lecturers and industry experts.
  • Nurture talents through thorough guidance and industry-relevant trainings in pursuit of real-world challenges.
  • Professional and individual development with mentorship and coaching by gastronomy, culinary, and food and beverage industry experts.
  • Be world-ready and able to meet the strict demands of the food service industry.
  • Equal mix of hands-on work and cognitive abilities.
  • Three internships with progressing levels of industrial internship requirements.
  • Opportunity to do a 2-week study tour (International Mission) overseas at a partner institute or an international industrial partner, where students will need to plan and manage a project related to their studies.
  • Opportunity and possibility for students to transfer to France to continue their studies or experience a portion of their internship in Paris, home to many Michelin-starred restaurants.

RM84,977.00

Programme Structure
 
Year 1
  • Basic Professional Restaurant Techniques 1
  • Basic Professional Restaurant Techniques 2
  • Beverage Knowledge & Techniques 1
  • Food Safety and Hygiene, Restaurant Engineering 1
  • Hospitality Accounting Management
  • Hospitality Law
  • Principles of Marketing 1
  • Project Management and Monitoring
  • Teams Management 1
  • Terroirs- Food History, Heritage & Locavorism 1
  • Tourism Economics
  • Work Integrated Learning 1 (Internship)
  • French 1
  • Sales & Commercialisation in French 1
Year 2
  • Analysis of Company Performance
  • Beverage Knowledge & Techniques 2
  • Business Law
  • HACCP (Hazard Analysis Critical Control Point)
  • Intermediate Professional Restaurant Techniques 1
  • Intermediate Professional Restaurant Techniques 2
  • International Mission
  • Principles of Management
  • Principles of Marketing 2
  • Project Monitoring and Project Report
  • Restaurant Engineering 2
  • Teams Management 2
  • Terroirs - Food History, Heritage & Locavorism 2
  • Work Integrated Learning 2 (Internship)
  • Communication Skills 2
  • French 2
  • Sales & Commercialisation in French 2
Year 3
  • Marketing Applied to Food & Beverage
  • Advanced Professional Restaurant Techniques 1
  • Advanced Professional Restaurant Techniques 2
  • Current Trends in World Tourism & Global Food Industry
  • F&B Industry - Professional Seminars
  • F&B Manager - Advanced Professional Knowledge
  • Global Trend and World Culinary Culture
  • Management Applied to Food & Beverage
  • Marketing Tools for Restaurant
  • Multicultural in Food & Beverage
  • Restaurant Management
  • Tutored Project
  • Work Integrated Learning 3 (Internship)
  • French 3
  • Communication Skills 3
  • Business Communications
MPU Subjects
  • Bahasa Kebangsaan A*
  • Integrity and Anti-Corruption
  • Community Service
  • Design Thinking
  • Appreciation of Ethics and Civilisations (Local Student) / Communicating in Malay 2 (International Students)
  • Philosophy and Current Issues (Local Student) / Malaysian Studies 2 (International)

*For Malaysian students who do not have a credit in SPM BM.
Campus Local Students International Students
INTI International College Subang Approx. RM 84,977 Approx. RM 84,977
Campuses & Intakes

INTI International College Subang

  • January
  • May
  • September

Note: International students are subject to placement guidelines. Please check with a student counsellor.

  • Catering Manager/Director
  • F&B Manager
  • Culinary Production Manager/Director
  • Restaurant Manager
  • Anything related to the food services industry
In Collaboration With
Accredited by
KPT:
INTI International College Subang: (N/1013/6/0002)(06/27)(MQA/PA 15754)

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