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EasyUni Sdn Bhd

Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
4.4

(43) Google reviews

+60142521561

EasyUni Sdn Bhd

Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
4.4

(43) Google reviews

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Bachelor in Culinary Arts (Hons)

Course overview

Statistics
Qualification Bachelor's Degree
Study mode Full-time
Duration 3 years
Intakes February, July, September
Tuition (Local students) RM 45,000
Tuition (Foreign students) RM 68,460

Admissions

Intakes

Fees

Tuition

RM 45,000
Local students
RM 68,460
Foreign students

Estimated cost as reported by the Institution.

Application

RM 100
Local students
RM 600
Foreign students

Student Visa

RM 2,400
Foreign students

Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.

Entry Requirements

  • Pass STPM/A-Level, obtaining full pass in 2 subjects;
  • Pass Matriculation/Foundation programme;
  • Diploma in relevant field;
  • Diploma from Public Higher Learning Institution (IPTA) or Private Higher Learning Institution (IPTS) recognised by Ministry of Higher Education (KPT) and accreditated by MQA;
  • Pass at least 3 subjects in A-Level;
  • Pass The South Australian Matriculation (SAM) with minimum score of 65% - 70%;
  • Pass Canadian Pre University Programme (CPU) with minimum score of 80%;
  • Pass Unified Examination Certificate (UEC) with at least grade B in 5 subjects;
  • Other equivalent qualification recognised by the Malaysian Government. 

Curriculum

Core:

  • Principles of Food Preparation
  • International Cuisine
  • Asian Cuisine
  • Nutrition Knowledge
  • Restaurant Planning and Design
  • Pastry, Bakery & Confectionery Techniques
  • Food Supply Chain
  • Food Critique
  • Basic Western
  • Malay Cuisine
  • Hospitality Marketing
  • Management Principles for Service Industry
  • Food and Beverage Service Management
  • Purchasing and Cost Control
  • Advanced Pastry, Bakery & Confectionaries

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