BACHELOR OF FOOD SERVICE MANAGEMENT WITH CULINARY ARTS (HONOURS) 3+0, in collaboration with CY CERGY, PARIS UNIVERSITE, FRANCE

This programme trains students to manage various foodservice operations holistically with specialisation in Food Service Management with Culinary Arts. It is designed to prepare students to operate a restaurant, to supervise kitchen operations and to manage teams working in an international environment. Students will develop not only the knowledge and skills to handle the job, but also will acquire the adaptability towards change in foodservice trends.

Students enrolled in this programme are also registered as students of CY Cergy Paris Université. This presents an opportunity and possibility for students to experience a portion of their internship in Paris, which is home to many Michelin-starred restaurants. The academic qualification upon graduation provides an advantage to graduates applying to establishments under the European Union countries.

Highlights

• Gain international and industry exposure through visiting and fly-in lecturers and industry experts.
• Nurture talents through thorough guidance and industry-relevant trainings in pursuit of real-world challenges.
• Professional and individual development with mentorship and coaching by gastronomy, culinary, and food and beverage industry experts.
• Be world-ready and able to meet the strict demands of the food service industry.
• Equal mix of hands-on work and cognitive abilities.
• Three internships with progressing levels of industrial internship requirements.
• Internship opportunities at Michelin Star Restaurants including fine food or fine cuisine restaurants either locally or internationally.
• Opportunity and possibility for students to experience a portion of their internship in Paris, which is home to many Michelin-starred restaurants. The academic qualification upon graduation provides an advantage to graduates applying to establishments under the European Union countries.
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Programme Structure

Programme can be completed in 3 Years.

Year 1

• Basic Professional Restaurant Techniques 1
• Basic Professional Restaurant Techniques 2
• Beverage Knowledge & Techniques 1
• Food Safety and Hygiene
• Hospitality Accounting Management
• Hospitality Law
• Principles of Marketing 1
• Project Management and Monitoring
• Restaurant Engineering 1
• Teams Management 1
• Terroirs - Food History, Heritage & Locavorism 1
• Tourism Economics
• Work Integrated Learning 1 (Internship)
• French 1
• Sales & Commercialisation in French 1
• Communication Skill 1
• Sales & Commercialisation in English 1
• Internship Workshop 1

Year 2

• Analysis of Company Performance
• Beverage Knowledge & Techniques 2
• Business Law
• HACCP (Hazard Analysis Critical Control Point)
• Intermediate Professional Restaurant Techniques 1
• Intermediate Professional Restaurant Techniques 2
• International Mission
• Principles of Management
• Principles of Marketing 2
• Project Monitoring and Project Report
• Restaurant Engineering 2
• Teams Management 2
• Terroirs - Food History, Heritage & Locavorism 2
• Work Integrated Learning 2 (Internship)
• Communication Skills 2
• French 2
• Sales & Commercialisation in French 2
• Internship Workshop 2

Year 3

• Marketing Applied to Food & Beverage
• Advanced Professional Restaurant Techniques 1
• Advanced Professional Restaurant Knowledge Techniques 2
• Current Trends in World Tourism & Global Food Industry
• F&B Industry - Professional Seminars
• F&B Manager: Advanced Professional Knowledge
• Global Trend and World Culinary Culture
• Management Applied to Food & Beverage
• Marketing Tools for Restaurant
• Multicultural in Food & Beverage
• Restaurant Management
• Tutored Project
• Work Integrated Learning 3 (Internship)
• French 3
• Communication Skills 3
• Business Communications
• Internship Workshop 3

MPU Subjects

• Appreciation of Ethics and Civilisation (Local students) / Malay Communication 2 (International students)
• Philosophy and Current Issues
• Bahasa Kebangsaan A* / Design Thinking
• Corporate Social Responsibility and Community Engagement
• Integrity and Anti-Corruption

Career Opportunities

Explore your career possibilities.

• Catering Manager/Director
• F&B Manager
• Culinary Production Manager/Director
• Restaurant Manager
• Anything related to the food services industry
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Additional information

This syllabus has been designed to meet the requirements of professional bodies while giving students the competitive edge.

For students progressing from INTI Diploma in Hotel Management or Diploma in Culinary Arts, the duration is 2 Years 8 Months.

Entry Requirements

Requirements depend on your entry level. Expand for more details.

English Language Requirements

Note: International students are subject to meet entry requirements that reflect similar qualifications and experience as stated above.
To find country-specific entry requirements visit our international entry requirement page

STUDENT PASS / VISA REQUIREMENTS (INTERNATIONAL STUDENTS)

All international students who plan to study full-time in Malaysia are required to obtain a Student Pass (Student Visa) before starting their studies.

• You must receive an official Offer Letter from the university before applying for a student pass

• The university will submit your Student Pass application through Education Malaysia Global Services (EMGS) on your behalf

• A Visa Approval Letter (VAL / eVAL) is required before travelling to Malaysia

• Studying on a tourist or social visit visa is not permitted

• Your passport must be valid for at least 18 months from your intended intake date

• Visa processing time depends on EMGS and Malaysian Immigration approval

• After arriving in Malaysia, all students must complete a medical check-up at an EMGS-registered clinic

• Your Student Pass will be issued only after medical clearance and document verification

• Continuing students must renew their Student Pass before it expires

DOCUMENTS REQUIRED FOR STUDENT PASS APPLICATION

The following documents are commonly required for all international students:

• Valid passport (clear scanned copy of all pages, including blank pages)

• Passport-size photograph with a white background

• Official Offer Letter from the university

• Academic certificates and transcripts related to your programme

• English language proficiency certificate (IELTS / TOEFL or equivalent), if required

• Proof of acceptance or tuition fee payment (if requested by the university)

• Student Pass / Visa processing fee as determined by EMGS

• Completed EMGS Health Declaration Form (if applicable)

Please note: All documents not originally in English must be submitted together with certified English translations.

ADDITIONAL DOCUMENTS (IF APPLICABLE)

Some students may be asked to provide extra documents depending on their situation:

• Release Letter and Visa Cancellation Letter (for students transferring from another institution in Malaysia)

• School Leaving Certificate (for foundation or diploma applicants)

• Sponsorship or Scholarship Letter (if your studies are funded)

• Proof of financial support to cover tuition fees and living expenses

• Statutory Declaration (if there are name differences across documents)

• Resume or Character Reference Letter (commonly required for applicants above 23 years old)

• Police Clearance Certificate (if requested by EMGS or embassy authorities)

• Copy of previous Malaysian visa or Resident Pass (if applicable)

AFTER ARRIVING IN MALAYSIA

Once you arrive in Malaysia, you will need to:

• Complete a medical examination at an EMGS-approved clinic

• Submit your passport for Student Pass endorsement

• Receive a temporary Special Pass (if applicable) while your Student Pass is being processed

• Collect your Student Pass and complete university registration

IMPORTANT REMINDERS

• Student Pass requirements are set by Malaysian Immigration and EMGS and may vary by nationality
• The university’s International Office will guide you through each step of the process
• Students are strongly advised to prepare documents at least 2–3 months before intake
• Requirements may change, so always follow the latest instructions provided by the university