HM245 - BACHELOR OF SCIENCE (HONS.) IN CULINARY ARTS MANAGEMENT

Programme Description :

The Department of Culinary Arts and Gastronomy has matured in line with the faculty’s growth and service offerings. With over 30 years of academic culinary experience, the Faculty of Hotel and Tourism Management took a big leap to be the first in Malaysia to offer the B.Sc (Hons) in Culinary Arts Management in 2006 aimed at filling the gap in the supervisory level of the hospitality industry and the needs of the Food Research and Development organisations in producing R&D Chefs.

This programme is designed to fulfil the demand for more skilled workers in the food production area. The programme concentrates on menu design and development, basic and advanced cooking skills and products. Students are also taught to innovate culinary products. At the same time, issues in culinary related areas such as sanitation and food safety practices, as well as the operation and the usage of kitchen equipment in accordance to industrial standards, culinary and gastronomic trends are also emphasised.

This program meets the requirement or standard set by the Ministry of Education Malaysia, Malaysian Qualifications Agency (MQA), "Program Standard: Hospitality and Tourism", as well as meets the university's philosophy in general and the departmental objectives of the faculty in particular. It is also structured to be more in line with current needs; and apply the latest methods of learning online through "blended learning" for some appropriate courses. Improvement of the existing curriculum has been done based on the feedback of stakeholders such as industry, universities/colleges and UiTM’s Alumni.

The curriculum offers a balance between knowledge and practical application to ensure that students are well equipped with knowledge and hands-on experience, hence able to obtain immediate employment in the hospitality industry upon graduation. In addition, the industrial training programme will provide students with valuable experience, which will assist them in their career planning as well as full time job opportunities. Through its strong curriculum design that involves participation from the industry and various stakeholders, students will have an exciting career opportunity at management, supervisory and administrative positions in the hotel industry.

Program Availability :

The Bachelor of Science (Hons.) in Culinary Arts Management programme is currently being offered at UiTM Puncak Alam, UiTM Terengganu and UiTM Penang campuses.

Programme Objectives :

Graduates are expected to fulfill the following objectives after 3 years in the programme :

• 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.
• Culinary professionals who lead and engage in teams in problem solving tasks across disciplines through effective communicative abilities.
• Culinary professionals who continue to advance their knowledge and abilities by utilizing ICT to explore business opportunities in the food and service related industry.
• Culinary professionals who practice ethical and professional values in providing services in food and service related industry.