Culinary Art Degree Programme

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Bachelor of Culinary Arts Management (Hons)

Logo of Berjaya University College of Hospitality

Campus: Kuala Lumpur

Intakes: January, May, September

Duration: 3 years

STPM / A-Levels or equivalent Minimum two (2) principal passes
UEC Minimum five (5) credits
  • Applicants who possess other qualifications will be considered on a case-by-case basis.
Year 1
  • Professional Culinary Studies I
  • Professional Culinary Studies II
  • Professional Culinary Studies III
  • Professional Pastry I
  • Professional Pastry II
  • IT Application in the Service Industry
  • Nutrition
  • Commercial Kitchen Layout and Design • Menu Creation and Development
  • Cost Control for Culinary
  • Academic Writing Skills
  • Personal Development Skills 1
  • Personal Development Skills 2
  • Personal Development Skills 3
Year 2
  • Kitchen Operations and Management
  • Purchasing for Chefs
  • Food Preservation
  • Principles and Practices of Management
  • Marketing for the Service Industry
  • Restaurant Operations and Management
  • Accounting for the Service Industry
  • Economics for the Service Industry
  • Managing People in the Service Industry
  • Beverage Operations and Management
  • Gastronomy
  • Statistics for the Service Industry
  • Revenue and Profit Management
Year 3
  • Law for Hospitality and Tourism
  • Research Methods for the Service Industry
  • Internship
  • Entrepreneurship
  • Research Project
  • Internship
Elective Subjects
  • French Language
  • Japanese Language
  • Gastronomic Tourism

Bachelor of Culinary Management (Hons)

Logo of KDU University College

Campus: Utropolis Glenmarie

Intakes: January, July, September

Duration: 3 years

GCE A-Levels / STPM 2 Principal Passes
UEC Min. 5 credits
Diploma / Foundation Studies CGPA 2.0 
Any other qualifications deemed equivalent by the Ministry of Education Pass (Subject to review and approval of certified transcripts)
Year 1
  • Academic English 1 & 2
  • Baking & Pastry Techniques
  • Culinary Essentials
  • Food Nutrition
  • Food Production
  • Principles of Baking Ingredients and Equipment Technology
  • Principles of Garde Manger
  • Professional Development Planning
  • Menu Planning
Year 2
  • Culinary Artistry and Design
  • Corporate Social Responsibility
  • Entrepreneurship
  • Food & Beverage Management
  • Food Commodities
  • Food Hygiene and Safety
  • Hospitality Financial Management
  • Yield Management
  • Hospitality Marketing & Sales Techniques
  • Strategic Human Resources Management
  • Choose 1 major from 3: Culinary Operations, Baking & Pastry, Italian Cuisine
Year 3
  • Final Year Project
  • Research Methodology
  • Choose 1 major from 3: Culinary Operations, Baking & Pastry, Italian Cuisine

RM 91,891 (Baking & Pastry)
RM 63,831 (Italian Cuisine)

Bachelor of Culinary Arts & Food Service Management (Hons)

Logo of Taylor's University Lakeside Campus

Campus: Subang Jaya

Intakes: March, August

Duration: 3 years

Taylor’s Foundation in Arts (FIA) / Taylor’s Diploma in Hotel Management / Tourism Management / Event Management / Culinary Arts Pass with min. CGPA 2.00
STPM Min. CC with CGPA 2.00
UEC Pass with min. 5Bs
A Levels Min. EE
South Australian Matriculation (SAM)/SACE International
Min. ATAR 50
CPU Min. average of 50% in 6 subjects
International Baccalaureate (IB)
Min. 24 points in 6 subjects
Year 1
  • Business of Tourism & Hospitality
  • English for Hospitality & Tourism
  • Kitchen Operations I
  • Food & Beverage Operations I
  • Beverage Studies
  • Food Science & Sanitation
  • Principles of Accounting
  • Business Communication
  • Kitchen Operations II
  • Food & Beverage Operations II
  • Patisserie & Baking I
  • MPU
Year 2
  • Quantitative Methods
  • Tourism Information Systems & e-Commerce
  • Principles of Marketing
  • Sales & Customer Relations Management
  • Patisserie & Baking II
  • Kitchen Operations III
  • 2 Electives
  • 2 MPU
  • Tourism & Hospitality Law
  • Research Methodology
  • Basic French I
  • Kitchen Operations IV
  • Oenology
  • Internship I
Year 3
  • Foodservice Project Planning & Engineering
  • Tourism Economics
  • Financial Management
  • Intermediate French II
  • Food Supply Chain Management
  • Nutritional & Sensorial Analysis
  • Professional Food Writing
  • 2 MPU
  • Intercultural Management
  • Dissertation
  • Revenue Management
  • Menu Design & Development
  • Foodservice Entrepreneurship
  • Psycho-Sociology of Food & Eating Habits
  • Hospitality Human Resources Management
  • Internship II

Bachelor of Science (Hons) (Culinology®)

Logo of Taylor's University Lakeside Campus

Campus: Subang Jaya

Intakes: March, August

Duration: 3 years

Taylor’s Foundation in Science (FIS) Pass with min. CGPA 2.00 with a pass in Chemistry
Taylor’s Diploma in Culinary Arts
Pass with min. CGPA 2.00
STPM Min. CCC with CGPA 2.00 with a pass in Chemistry
UEC Pass with min. 5Bs with a pass in Chemistry
A Levels Min. EEE with a pass in Chemistry
South Australian Matriculation (SAM)/SACE International
Min. ATAR 60 with a pass in Chemistry
CPU Min. average of 60% in 6 subjects with a pass in Chemistry
International Baccalaureate (IB)
Min. 24 points in 6 subjects with a pass in Chemistry
Year 1
  • Cell Biology
  • Basic Chemistry
  • Hygiene & Sanitation
  • Culinary Practice I
  • Introduction to Food Science & Nutrition
  • Organic Chemistry
  • Culinary Practice II
  • Business of Food Product Development
  • Patisserie & Baking I
  • Elective
  • MPU
Year 2
  • Principles of Biochemistry
  • Food Microbiology
  • Asian Cuisine
  • Patisserie & Baking II
  • 2 MPU
  • Food Chemistry
  • Introduction to Human Nutrition
  • Advanced Cuisine
  • Research Methodology
  • Experimental Food Products & Practices
  • Internship I
Year 3
  • Food Product Development I
  • Sensorial Analysis
  • Food Processing
  • Psycho-Sociology of Food & Eating Habits
  • 2 MPU
  • Food Product Development II
  • Food Preservation
  • Food Safety & Quality Management
  • Manufacturing & Packaging
  • Elective
  • Internship II