This programme trains students to manage various foodservice operations holistically with specialisation in Food Service Management with Culinary Arts. It is designed to prepare students to operate a restaurant, to supervise kitchen operations and to manage teams working in an international environment. Students will develop not only the knowledge and skills to handle the job, but also will acquire the adaptability towards change in foodservice trends.
Students enrolled in this programme are also registered as students of CY Cergy Paris Université. This present an opportunity and possibility for students to continue their studies or experience a portion of their internship in Paris, which is home to many Michelin-starred restaurants.
Highlights
- Gain international and industry exposure through visiting and fly-in lecturers and industry experts.
- Nurture talents through thorough guidance and industry-relevant trainings in pursuit of real-world challenges.
- Professional and individual development with mentorship and coaching by gastronomy, culinary, and food and beverage industry experts.
- Be world-ready and able to meet the strict demands of the food service industry.
- Equal mix of hands-on work and cognitive abilities.
- Three internships with progressing levels of industrial internship requirements.
- Opportunity to do a 2-week study tour (International Mission) overseas at a partner institute or an international industrial partner, where students will need to plan and manage a project related to their studies.
- Opportunity and possibility for students to transfer to France to continue their studies or experience a portion of their internship in Paris, home to many Michelin-starred restaurants.
Programme Structure
Programme can be completed in 3 Years.
Year 1
- Basic Professional Restaurant Techniques 1
- Basic Professional Restaurant Techniques 2
- Beverage Knowledge & Techniques 1
- Food Safety and Hygiene
- Hospitality Accounting Management
- Hospitality Law
- Principles of Marketing 1
- Project Management and Monitoring
- Restaurant Engineering 1
- Teams Management 1
- Terroirs – Food History, Heritage & Locavorism 1
- Tourism Economics
- Work Integrated Learning 1 (Internship)
- French 1
- Sales & Commercialisation in French 1
- Communication Skill 1
- Sales & Commercialisation in English 1
- Internship Workshop 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 2
- Sales & Commercialisation in French 2
- Internship Workshop 2
Year 3
- Marketing Applied to Food & Beverage
- Advanced Professional Restaurant Techniques 1
- Advanced Professional Restaurant Knowledge 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
- Internship Workshop 3
MPU Subjects
- Appreciation of Ethics and Civilisation (Local students) / Malay Communication 2 (International students)
- Philosophy and Current Issues
- Bahasa Kebangsaan A* / Design Thinking
- Corporate Social Responsibility and Community Engagement
- Integrity and Anti-Corruption
Entry Requirements
Requirements depend on your entry level. Expand for more details.
| Entry Level | Entry Requirements |
|---|---|
| STPM | Pass in STPM with a minimum CGPA of 2.00 in at least two (2) subjects |
| UEC | 5B (Compulsory for English) |
| SKM | Level 4 |
| Diploma | Recognised Diploma (Level 4 Malaysian Qualifications Framework, MQF) with a minimum CGPA of 2.00 |
| Matriculation / Foundation | Recognised Matriculation/Foundation qualification with a minimum CGPA of 2.00 |
| Others | Any other equivalent qualifications recognized by Malaysian Government |
English Language Requirements
| Entry Level | English Language Requirements |
|---|---|
| IELTS | A minimum of 5.5 in IELTS |
| MUET | Band 4 |
| OR its equivalent | |
Note:Â International students are subject to meet entry requirements that reflect similar qualifications and experience as stated above.
To find country-specific entry requirements visit our international entry requirement page
Career Opportunities
Explore your career possibilities.
- Catering Manager/Director
- F&B Manager
- Culinary Production Manager/Director
- Restaurant Manager
- Anything related to the food services industry
Additional information
This syllabus has been designed to meet the requirements of professional bodies while giving students the competitive edge.
For students progressing from INTI Diploma in Hotel Management or Diploma in Culinary Arts, the duration is 2 Years 8 Months.
