Bachelor of Food Service Management with Culinary Arts (Honours) (3+0), CY Cergy Paris Université, France at INTI International College, Subang Jaya

Description

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.

Intake Month(s)

January, May, September

Application Fee RM 400.00

Refundable Deposit RM 500.00

Tuition Fee RM 93,484.00

Internship Fee RM 3,000.00

Grand Total RM 97,384.00

Course Structure

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

Analysis of Company Performance
Beverage Knowledge & Techniques2
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

Marketing Applied to Food & Beverage
Advanced Professional Restaurant Techniques 1
Advanced Professional Restaurant 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

Appreciation of Ethics and Civilisation
Philosophy and Current Issues
Bahasa Kebangsaan A* / Design Thinking
Corporate Social Responsibility and Community Engagement
Integrity and Anti-Corruption

Entry Requirement

Minimum grade C (CGPA 2.00) at least two (2) subjects

Minimum 5 credits (5Bs) including English)

Minimum CGPA of 2.0

Foundation- Successful completion of a recognised Matriculation / Foundation qualification with a minimum CGPA of 2.00.

Diploma- Successful completion of a recognised Diploma (Level 4, MQF) with a minimum CGPA of 2.00.

Any other equivalent qualifications recognized by Malaysian Government

Contact With Us