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Home > Universities > INTI International University Malaysia > Bachelor of Food Service Management with Culinary Arts (Honours)

Bachelor of Food Service Management with Culinary Arts (Honours)

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INTI International University Malaysia(Subang)

Bachelor of Food Service Management with Culinary Arts (Honours)

university icon
INTI International University Malaysia(Subang)

Bachelor of Food Service Management with Culinary Arts (Honours)

Qualification
Bachelor's Degree
Duration
3 years
Intake
JanJanMayMaySepSep
English Requirement
Not Required
Offer Letter
Free
Class Type
Physical
Course Fee for International Students
First year from MYR N/A excludes 6% SST & other fees
Estimated total tuition from ~MYR 0 3 years programme
Published fees don't include possible scholarships and YourUni discounts — most students pay less than the sticker price.

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The Bachelor of Food Service Management with Culinary Arts (Honours) Program at INTI International University Malaysia trains students to manage foodservice operations and specialize in culinary arts. They learn to operate restaurants, supervise kitchen operations, and manage teams in an international environment. Students also have the opportunity to study or intern in Paris, known for its Michelin-starred restaurants.

Future Careers

  • Catering Manager/Director
  • F&B Manager
  • Culinary Production Manager/Director
  • Restaurant Manager
  • Anything related to the food services industry

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 2Sales & 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

  • Corporate Social Responsibilty
  • Community Service
  • Design Thinking
  • Communicating in Malay 2 (International Students)
  • Malaysian Studies 2 (International)
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