Bachelor of Arts in Culinary Arts

The Bachelor of Arts in Culinary Arts is a full-time degree delivered fully in Malaysia and awarded by BHMS, Switzerland. Students study culinary and hospitality modules such as Essentials of Culinary Operations (Lab), Food Preparation Techniques (Lab), European Cuisine, À La Carte Cuisine, Global Cuisines & Supervisory Skills, Menu Design, Themes and Concepts, and Culinary Business Analysis, plus MPU modules including Food Safety, Academic Study Skills, and Ethics and Civilisations.

Learning includes laboratory-based modules, practical kitchen training, and three structured industry internships of 4 months each year. Assessment uses practical, coursework, exams, and an industry report, with 40% coursework, 30% final examinations for theory-based subjects, and 30% practical assessments for kitchen-based modules.

Modules

• Foundations of Culinary Mastery
• Essentials of Culinary Operations (Lab)
• Food Preparation Techniques (Lab)
• Food Safety
• Academic Study Skills
• Bakery & Breads
• Cakes & Creams
• European Cuisine
• Garde Manger I
• Nutrition
• Beverage Studies
• French Communication

• A pass in STPM with a minimum of Grade C (GP 2.00) in any two (2) subjects, or its equivalent
• A pass in STAM with a minimum grade of Jayyid or its equivalent
• Matriculation/Foundation with a minimum CGPA of 2.00 or its equivalent
• Diploma (Level 4, MQF) with a minimum CGPA of 2.00 or its equivalent
• Pass Diploma Kemahiran Malaysia (DKM) / Diploma Lanjutan Kemahiran Malaysia (DLKM) / Diploma Vokasional Malaysia (DVM) with a minimum CGPA of 2.50, subject to the approval of the Academic Board
• Pass Diploma Kemahiran Malaysia (DKM) / Diploma Lanjutan Kemahiran Malaysia (DLKM) / Diploma Vokasional Malaysia (DVM) with a minimum CGPA of 2.00 and have at least two (2) years of working experience in a related field
• Pass UEC with a minimum of 5 subjects at Grade B6, including English
• Other qualifications recognised by the Ministry of Higher Education

International students are required to achieve a minimum score of 5.0 in the International English Language Testing System (IELTS) or its equivalent

International students are required to achieve a minimum score of 5.0 in the International English Language Testing System (IELTS) or its equivalent

• Chef de Partie / Sous Chef
• Pastry Chef / Chocolatier
• Culinary Development Chef
• Food & Beverage Manager
• Culinary Entrepreneur
• Food Stylist / Culinary Consultant
• Kitchen Operations Manager
• Culinary Educator / Trainer