HM225 - B. Sc. (Hons.

) Culinary Arts Management

{tab=Programme Structure} The bachelors degree in Culinary Arts provides students with the knowledge and skills required to manage a kitchen. The culinary Arts degree programme entails a combination of theory, hands-on and project-based curriculum. Graduate with a degree in Culinary Arts has the opportunity to find career in a variety of food related industries or operate their own business.

{tab=Programme Objective} PEO1 : 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. PEO2 : Culinary professionals who lead and engage in teams in problem solving tasks across disciplines through effective communicative abilities. PEO3 : Culinary professionals who continue to advance their knowledge and abilities by utilizing ICT to explore business opportunities in the food and service related industry. PEO4 : Culinary professionals who practice ethical and professional values in providing services in food and service related industry.

{tab=Programme OutCome} PO1 : Able to acquire and apply advanced knowledge of culinary arts. PO2 : Able to safely perform advanced cooking skills and sanitation and hygiene practices, as well as operate and use kitchen equipments in accordance to industrial standards, culinary and gastronomic trends. PO3 : Able to identify problems, design and develop menus and culinary products and tackling issues in culinary related areas. PO4 : Able to communicate effectively at all levels. PO5 : Able to work in a team of multi-disciplinary projects. PO6 : Able to demonstrate positive work values, ethics, morality, and professionalism. PO7 : Able to manage information and engage in life-long learning for continual professional growth. PO8 : Able to acquire and apply managerial and entrepreneurial skills.

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HM225 - B. Sc. (Hons.) Culinary Arts Management

PO9 : Able to demonstrate managerial and leadership skills.

{tab=Course Synopsis}

FUNDAMENTAL OF HOSPITALITY AND TOURISM INDUSTRY (HTM400)

The course introduces the students to the overall environment of the hospitality and tourism industry.

HOSPITALITY FINANCIAL ACCOUNTING (HTH 481)

The course provides a basis for understanding hospitality financial accounting concepts and procedur

FUNDAMENTAL OF BAKING (HTC 415)

This course is designed to produce competent students with entry-level professional baking skills. By

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HM225 - B. Sc. (Hons.) Culinary Arts Management

CULINARY ESSENTIALS (HTC 455)

This course provides the fundamental concepts, skills and techniques of basic cooking. Using the clas

FUNDAMENTAL MANAGEMENT (MGT 420 )

Student will be introduced to various functions of management such planning, organizing leading and

FRENCH LANGUAGE (BFR 401 )

This is the first of a three part programme for the French Language .It helps to develop the strategies a

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HM225 - B. Sc. (Hons.) Culinary Arts Management

PRESENTATION SKILLS (BEL 492)

This is a course for students to develop the strategies and skills necessary for effective oral presentat

FRENCH LANGUAGE 11 (BFR 451)

This is the second of a three semester French language course designed specifically for students in th

CULINARY INTERNSHIP (HTC 400)

Culinary internship provides students with hands-on learning experience in food preparation. The inte

FOOD PURCHASING & COST CONTROL (HTC 475)

This course discusses the principles and procedures of effective food purchasing and beverage contro

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HM225 - B. Sc. (Hons.) Culinary Arts Management

FOOD PRODUCTION (HTC 485)

This course is to enable students to appraise the role of the chef in hotel and restaurant industry. The

FOOD & BEVERAGE MANAGEMENT (HTH 425)

Students are exposed to the actual practical working condition in restaurants, with basic technical skill

This subject also defines catering in the service industry and introduces to the different forms of comm

READING

AND RESEARCH (BEL442)

This course is designed to help students develop reading and writing skills for research. The lecturer

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HM225 - B. Sc. (Hons.) Culinary Arts Management

FRENCH LANGUAGE 111 (BFR 501)

This is a course for students to develop the strategies and skills necessary for effective oral presentat

PASTRY & CONFECTIONERY TECHNIQUES

(HTC 520)

This course provides the students with theory and practice for advanced pastry and confectionery pro

CULINARY HISTORY AND GASTRONOMICAL LITERATURE (HTC 530)

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HM225 - B. Sc. (Hons.) Culinary Arts Management

This course looks into tracing the historical background of food ranging from cereal to meat to luxury fo

HOUSEKEEPING MANAGEMENT (HTH 422)

This course introduces a systematic approach in developing technical skills needed to manage housek

FRONT OFFICE MANAGEMENT (HTH 426)

This course is designed towards a systematic approach to front office procedures: reservation, registra

FOODSERVICE SYSTEMS MANAGEMENT

(HTF 423)

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HM225 - B. Sc. (Hons.) Culinary Arts Management

This course outlines the operations of the various types of foodservice establishments based on the s

HUMAN NUTRITION(HTF 463)

The course encompasses basic principles of nutrition and nutritional requirements throughout the lifes

HOSPITALITY PROCUREMENT (HTH 540)

This course provides the student with a systematic approach to both the principles and practices of pr

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HM225 - B. Sc. (Hons.) Culinary Arts Management

FOOD WRITING (HTC550)

This course provides an introduction into the field of food writing, in other words an overview of food jou

RESTAURANT BUSINESS OPERATION (HTC560)

This course is to provide an understanding of the restaurant from concept to operation. Hence relev

KITCHEN AND RESTAURANT PLANNING AND DESIGN (HTC570)

This course provides the advanced discussion of kitchen management, feasibilities studies, menu ma

HOSPITALITY SERVICE MANAGEMENT(HTH500)

This course provides an understanding of the service attributes and characteristics, service segments a

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HM225 - B. Sc. (Hons.) Culinary Arts Management

HOSPITALITY FINANCIAL MANAGEMENT (HTH581)

The course covers all the key areas of financial aspects within a hospitality framework. The contents i

FOOD SCIENCE (HTF 523)

This subject will cover material pertaining to the basic structure and chemical properties of macronutrie

FOOD SAFETY MANAGEMENT (HTF 533)

This course introduces the students to the principles of food safety and sanitation. It also covers the

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HM225 - B. Sc. (Hons.) Culinary Arts Management

Kursus Teras Fakulti

HOSPITALITY RESEARCH METHODS (HTM600)

This course is designed for those who are enthusiastic about doing management research in order to b

FOOD RETAILING MANAGEMENT & TECHNOLOGY (HTC 610)

A study of the principles and practices of retailing and merchandising as applied in the foodservice bu

ASIAN CUISINES (HTC 620)

This course provides an understanding of the development and evolution of the selected countrys cui

CLUB MANAGEMENT (HTH 563)

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HM225 - B. Sc. (Hons.) Culinary Arts Management

This course provides guidelines for the development, the operation and the management of clubs.

ROOM DIVISION ANALYSIS (HTH 575)

This course examines the various elements of effective front office management. This includes the pla

ORGANIZATIONAL BEHAVIOR FOR THE HOSPITALITY & FOODSERVICE INDUSTRY (HTC630)

Organizational behavior is a field study that specifically focuses on the impact that people have on org

FOOD STYLING (HTC 640)

The concepts, ideas, techniques, methods and problems of presenting food in an appealing manner a

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HM225 - B. Sc. (Hons.) Culinary Arts Management

HOSPITALITY HUMAN RESOURCE MANAGEMENT (HTH 666)

This course is designed to help students understand the importance of human resources in achieving

HOSPITALITY STRATEGIC MANAGEMENT (HTH668)

This course introduces the current literature and theories of strategic management in hospitality firms a

HUMAN RESOURCE MANAGEMENT FOR FOODSERVICE ORGANIZATIONS (HTF663)

The course is designed to give students a basic knowledge pertaining to the concepts and principles o

FOODSERVICE INFORMATION TECHNOLOGY (HTF 670)

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HM225 - B. Sc. (Hons.) Culinary Arts Management

The course focuses on information technology and its application in foodservice management. Develo

{tab=Career Opportunities}

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