Bachelor of Food Service Management with Culinary Arts (Honours) in collaboration with CY Cergy, Paris Universite, France - Subang Jaya at INTI International University

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INTI International University

INTI University Malaysia Edge offers a unique learning experience that can take you to new heights. Our partnerships with renowned universities around the world enable you to achieve higher qualifications and broaden your global perspective. Our internationally recognized education goes beyond just paper qualifications, equipping you with the skills and qualities to stand out in any job or location. At INTI University Malaysia, we prioritize an innovative, personalized, and international approach to education, providing you with an exceptional learning experience.

Course Information

Academic Qualification
Bachelor
Duration
3.0 years
Intake
January, May, August
English Requirement
nan
Class Type
Full Time
Offer Letter
Free

Yearly Tuition Fees

First Year
28,326
MYR
Second Year
28,326
MYR
Third Year
28,326
MYR
Total Tuition Fees 84,978 MYR

Other Fees

Application Fees + Visa 3,120 MYR
Refundable Deposit 600 MYR
International Administration Fee 4,000 MYR
Registration Fee 2,400 MYR
Total Additional Fees 10,120 MYR
Grand Total (All Fees) 95,098 MYR

Course Overview

The Bachelor of Food Service Management with Culinary Arts (Honours) at INTI International University, in collaboration with CY Cergy Paris Université, France, equips students with comprehensive skills in food service operations and culinary arts. Graduates are prepared for dynamic roles such as Catering Manager, F&B Manager, Culinary Production Manager, and Restaurant Manager.

Program Structure

  • Year 1: Foundational courses including Basic Professional Restaurant Techniques, Beverage Knowledge & Techniques, Food Safety and Hygiene, Hospitality Accounting Management, and an initial Work Integrated Learning (Internship).
  • Year 2: Intermediate studies covering Analysis of Company Performance, HACCP, Intermediate Professional Restaurant Techniques, Principles of Management, and a second Work Integrated Learning (Internship).
  • Year 3: Advanced topics such as Marketing Applied to Food & Beverage, Advanced Professional Restaurant Techniques, Current Trends in World Tourism & Global Food Industry, Restaurant Management, and a final Work Integrated Learning (Internship).

Entry Requirements

  • STPM: Pass with a minimum CGPA of 2.00 in at least two subjects.
  • UEC: 5Bs, including English.
  • Diploma: Recognized Diploma (Level 4 MQF) with a minimum CGPA of 2.00.
  • Matriculation/Foundation: Recognized qualification with a minimum CGPA of 2.00.
  • English Language Requirement: IELTS 5.5 or MUET Band 4.

Career Opportunities

  • Catering Manager/Director
  • F&B Manager
  • Culinary Production Manager/Director
  • Restaurant Manager
  • Various roles within the food services industry

Highlights

  • Duration: 3 years
  • Intakes: January, May, September
  • International exposure through collaboration with CY Cergy Paris Université, including opportunities for study tours and internships in France.
  • Three progressive internships providing real-world industry experience.
  • Access to visiting lecturers and industry experts from the gastronomy and hospitality sectors.

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