Bachelor of Culinary Arts Management (Honours)

Culinary Principles and Heritage Foundations

Students explore the structural foundations of classical food production and professional baking during their first year. The curriculum balances practical execution with dietary science through subjects like fundamentals of culinary arts, fundamentals of baking and pastry, introduction to cuisine, and nutrition and dietary requirements in culinary arts. Rather than analyzing abstract manuals alone, candidates work inside specialized laboratory kitchens to master traditional recipes in Malaysian heritage cuisine. This baseline practice ensures that they master knife techniques, raw ingredient identification, and standard preparation timelines while understanding how food systems operate within commercial hospitality networks.

Gastronomy and Advanced Operations

The training shifts toward intermediate restaurant execution, menu design, and kitchen architectures as students enter their second year. Through focused subjects like farm-to-table restaurant operation, gastronomy, foodservice kitchen layout and design, and beverage operations and management, candidates study the complex cycles of commercial hospitality. They practice organizing ingredient procurement in purchasing, costing and control courses, while studying safety rules in food preservation and toxicology. Students also analyze structural budget frameworks in revenue and profit management to look at pricing adjustments across active restaurant floors.

Management Strategies and Industrial Training

Advanced coursework at the BERJAYA Faculty of Culinary Arts combines kitchen production with high-level corporate systems. Students complete vital commercial modules covering customer relationship management, legal aspects for hospitality and tourism, human resource management, service quality management, and entrepreneurship. Candidates also design long-term experimental papers through research methodology and an independent research project. Before graduation, students undergo a compulsory 16-week internship training trimester within the industry. Facilitated by institutional links, this placement drops candidates into active luxury hotels or fine dining brands to manage line crews and run real daily services.