INTI International University & Colleges

Bachelor of Food Service Management with Culinary Arts (Hounours) (3+0) with CY Cergy Paris Universite, France

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Intakes
Jan May Sep
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Duration
3 years

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Southern New Hampshire University, France
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Intakes : Jan May Sep
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Duration : 3 years
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Award : Southern New Hampshire University, France

Is this course for you?

Step 1 Check Entry Requirement
UEC 5B Diploma CGPA 2.0 STPM CC STPM CC Foundation CGPA 2.0
Step 2 Check Course Fees
Estimated fees is RM 85,377
Step 3 Check Nett Fee with Scholarship
Scholarships available: 9 Awards
Step 4 Determine Your Best Option
Compare Hospitality Management courses & estimated total fee across 13 institutions with 80 awards

Entry Requirements

Fees

Registration Fee
MYR 400
Resource Fee
-
Tuition Fee (Home)
MYR 84,977
Estimated Total Fees
MYR 85,377
Other Fee
Materials & Ingredients fee @ MYR 900 / Year
Uniform Fee @ MYR 750 / Once-off
Utensils Fee @ MYR 450 / Once-off
Deposits
General Deposit @ MYR 500 / Once-off

Awards & Scholarships

Course Content

Year 1

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

Year 3

  • 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

MPU Subjects

  • Bahasa Kebangsaan A*
  • Integrity and Anti-Corruption
  • Community Service
  • Design Thinking
  • Appreciation of Ethics and Civilisations (Local Student) / Communicating in Malay 2 (International Students)
  • Philosophy and Current Issues (Local Student) / Malaysian Studies 2 (International)

*For Malaysian students who do not have a credit in SPM BM.

Interested in

Hospitality Management

from INTI, Subang Jaya?


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