|January, April & August|
The BSc (Hons) in Culinary Management integrates experiential learning with academic rigour to prepare you for the competitive culinary industry.
From practical culinary skills along with management and leadership skills, this 3-year programme will give you an edge to excel in this professional industry. Through lectures, demonstration, work-based learning and hands-on experiences, you will be exposed to the techniques of quality food preparation and presentation. On the business side, courses such as marketing, communication skills, managing people, small business venture and quality management ensure graduates are well rounded to meet the demands of the industry.
Essential practical industry experience will be gained through an 18-week 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.
Elective 1: (choose any 1 in Year 2 or Year 3)
Elective 2: (choose any 1 in Year 2 or Year 3)
Additional MOHE compulsary general studies subjects
Average C or CGPA 2.0 (min 2 Principals)
Minimum 6 points
Monash University Foundation Year
Sunway Foundation in Arts
Sunway Foundation in Science Technology
Unified Examination Certificate
Maximum 28 points from 5 subjects (all Grade Bs)
Completed with minimum 24 points (excluding bonus points)
Sunway Diploma Studies
CAVG 40% or CGPA 2.0
* Students may obtain advanced standing if credit transfer requirements are met.
Any other equivalent qualifications
Applicant with no standard qualification will be considered on a case-to-case basis
IELTS or equivalent 5.5 (With no individual band below 5.0)
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 (IEP) Pass Level 4
ESL/English Satisfactory level in Pre-University programmes, where the medium of instruction is English