Duration
3 years
Mode
Physical
Campus
Subang Jaya
Medium
English
Intake
Feb, Apr, Sept
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Step 2
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Step 3
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Student Type
Domestic Student
Malaysian Citizen
International Student
Non-Malaysian Citizen
Entry Requirement
UEC
5Bs (Max 28 points)
A-Level
8 points (Including Mathematics AND one Natural Science subject, min Grade D)
STPM
Average C or CGPA 2.00
Pre-U
CGPA 2.50 (In related field)
Sunway Pre-U
CGPA 2.0
Other Qualification
Contact Us
English Requirement Details:
" IELTS 5.5 or equivalent
" MUET Band 4
" SPM English B+
" UEC English B4
" O-Level English (1119) Credit
" MUET Band 4
" SPM English B+
" UEC English B4
" O-Level English (1119) Credit
PTPTN Loan Selection
Maximum
Household income < RM 4,000
75%
Household income < RM 8,000
50%
Household income > RM 8,000
Exclusive Grab Voucher
Exclusive Grab Voucher
RM 100
Fee Breakdown
Tuition Fee
RM 90,750
Resources Fee
RM 18,850
Deposit
RM 1,000
Application Fee
RM 700
Uniform Fee & Utensil Fee
RM 2,600
Scholarship
- RM 0
PTPTN Loan
- RM 0
Voucher
- RM 0
Total Payable
RM 113,900
Benefits via E-Square Application:
- Scholarship up to RM 0
- Voucher: RM 0
Course Structure
Year 1
- Fundamentals of Accounting
- Basic Culinary Operations
- Business of Tourism and Hospitality
- English for the Hospitality and Service Industry
- Food Safety and Sanitation
- Intermediate Culinary Operations
- Principles and Techniques of Baking and Pastry
- Principles of Marketing
- Small Business Venture
- Food Service Operations
Year 2
- Advanced Pastry
- Communication Skills
- Food and Nutrition
- Sustainable Food Supply Chain Management
- Internship Part 1
Year 3
- Advanced Culinary Techniques
- Entrepreneurial Mindset & Skills*
- Malaysian Cuisine
- Managing People in the Hospitality and Service Industry
- Research Methods
- Research Project
- Internship Part 2
- Programme Electives (Choose one in Year 2 or Year 3)
- Food and Beverage Management
- Wine Studies
- Electives (Choose 1 Stream OR Study Abroad)
- Stream 1: Artisanal Patisserie
- Stream 2: AI & Digital Solutions
- * Offered in either Year 2 or 3
Future Career Prospects
Main Directions
- Executive Chef
- Sous Chef
- Pastry Chef
- Restaurant Manager
- Food & Beverage Manager
- Culinary Entrepreneur
- Catering Manager
- Food Product Developer
- Kitchen Operations Manager
- Hospitality Consultant
BR 26807 
US 9623 
VN 6430 
IN 5660 
MY 3816 
GB 2348 
AR 2320 
CN 2199 
