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BSc (Hons) in Culinary Management

BSc (Hons) in Culinary Management

School of Hospitality



About The Programme

Those interested in culinary management are looking at a career that offers creativity in the culinary arts along with management and leadership skills.

You will be mentored by an award-winning team of chef lecturers and trained in various culinary skills and techniques in some of Malaysia’s finest state-of-the-art kitchens and learning facilities.

Alongside practical culinary skills, the programme will also cover key aspects of business management including quality management, managing people in the hospitality industry and small business venture.

The possibilities of what you can do in the culinary management field are virtually limitless, as you will develop the passion for the culinary arts, combined with the professionalism, skills and commitment for business management in the food service industry.

Students will gain essential practical experience through a 18-week industry internship. This degree is accredited by Le Cordon Bleu and upon the successful completion of the programme, graduates are awarded two certificates; one from Sunway University and another from Le Cordon Bleu.

Accredited by:

January, March & August

3 Years (full-time)

Career Prospects

  • Director of Food and Beverage
  • Restaurant Owner / Entrepreneur
  • Chef de Cuisine / Executive Chef
  • Kitchen Manager
  • Food Writer / Critic
  • In-flight Food Manager
  • Corporate Chef


Programme Structure

  • Accounting for Decision Making
  • Basic Culinary Operations
  • Beverage Studies
  • Principles & Techniques of Baking & Pastry
  • Business of Tourism & Hospitality
  • Intermediate Culinary Operations
  • Principles of Marketing
  • English for the Tourism Service Industry
  • Food Safety & Sanitation
  • Basic Restaurant Operations
  • Advanced Culinary Techniques
  • Advanced Pastry
  • Cuisine & Culture of Malaysia
  • Food & Nutrition
  • Food Supply Chain Management
  • Quantity Food Production
  • Quality Management
  • Food & Beverage Management
  • Research Methods for Hospitality
  • Communication Skills
  • Business Statistics
  • Restaurant Entrepreneurship
  • Strategic Management for Hospitality Business
  • Research Project
  • Managing People in the Hospitality Industry
  • Internship (18 Weeks)
  • Small Business Venture
  • Hospitality Facilities Development & Management
Elective 1: (choose any 1 in Year 3)
  • Meetings, Incentives, Conventions and Exhibitions (MICE) Management
  • Wine Studies

Elective 2: (choose any 1 in Year 3)
  • Revenue and Profit Management
  • Branding & Promotions

For Local students:

  • Islamic and Asian Civilisations
  • Ethnic Relations
  • Community Service
  • Bahasa Kebangsaan A (applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu)

For International students:

  • Malay Language for Communication 2
  • Malaysian Studies 3
  • Community Service

Entry Requirement

STPM Average C or CGPA 2.0 (min 2 Principals)
A Level minimum 8 points
Australian Matriculation ATAR 55
Canadian Matriculation 55%
MUFY 55%
Sunway Foundation in Arts CGPA 2.0
Sunway Foundation in Science and Technology CGPA 2.0
UEC Maximum 28 points from 5 subjects (all Grade Bs)
IB Completed with minimum 24 points (excluding bonus points)

Other Qualifications
Any other qualifications will be considered on a case-to-case basis

English Language Requirements

TOEFL 550 (paper-based), 213 (computer-based), 80 (internet-based)
PTE Academic 50 overall (minimum 46 in each skill)
MUET Band 4
SPM English B3 or B+
UEC English B4
O-Level English (1119) Credit
Sunway Intensive English Programme Pass Level 4
ESL/ English Satisfactory level in English in Pre-University programmes where the medium of instruction is English


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