PROGRAMME DESCRIPTION:

The Department of Culinary Arts and Gastronomy has matured in line with the faculty’s growth and service offerings. With over 30 years of academic culinary experience, the Faculty of Hotel and Tourism Management took a big leap to be the first in Malaysia to offer the B.Sc (Hons) in Culinary Arts Management in 2006 aimed at filling the gap in the supervisory level of the hospitality industry and the needs of the Food Research and Development organisations in producing R&D Chefs. 

This programme is designed to fulfil the demand for more skilled workers in the food production area. The programme concentrates on menu design and development, basic and advanced cooking skills and products. Students are also taught to innovate culinary products. At the same time, issues in culinary related areas such as sanitation and food safety practices, as well as the operation and the usage of kitchen equipment in accordance to industrial standards, culinary and gastronomic trends are also emphasised. 

The B.Sc (Hons) Culinary Arts Management, a three-year programme, is currently being offered at UiTM Shah Alam, Penang and Terengganu Campuses.

 

PROGRAMME OBJECTIVES:

Graduates are expected to fulfil the following objectives after 5 years of graduation:

  • Competent culinarian who synthesize and apply the knowledge and skills in all areas of food production and other related disciplines in order to provide quality products and services to related industries and relevant government agencies.
  • Culinary professionals who lead and engage in teams in problem solving tasks across disciplines through effective communicative abilities.
  • Culinary professionals who continue to advance their knowledge and abilities by utilizing ICT to explore business opportunities in the food and service related industry.
  • Culinary professionals who practice ethical and professional values in providing services in food and service related industry.

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