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Qasim Ibrahim School of Business

Bachelor of Culinary Management (Honours)

Undergraduate

Prog Card

Bachelor of Culinary Management (Honours)

Bachelor of Culinary Management (Honours)

Course Fee

MVR 6,699 per month x 36 months

Awarding Body
Taylor's University
Intake
January / May / September
Duration
3 Years
MNQF
Level 7
Mode
Face-to-Face
Code
BCM(H)

Programme Details

Introduction

The degree programme in Culinary Management is designed to equip students with applicable knowledge and skills in food service management and culinary arts, and train students with technical and management skills for a career in the global food and beverage industry. The curriculum focuses on key competencies related to culinary, culinary management, pastry and business management.

General Entry Criteria

  • 2 Pass in A-level (E and above) OR

  • Pass in MNQF Level 4 qualification

English Language Requirement:

  • A pass in O-level English or equivalent OR

  • Obtain a pass in the equivalent entry exam OR

  • Completion of Secondary Education in English medium.

Core Modules

Year 1

Semester 1

  1. Business of Hospitality, Food and Leisure Management

  2. Principles of Culinary

  3. Principles of Pastry and Baking

  4. Food Safety and Sanitation

  5. Life Skills for Success & Well-Being

  6. Millennials Asia: Team Dynamics and Relationship Management

Semester 2

  1. Principles of Marketing

  2. Restaurant Service and Productions

  3. International Cuisine

  4. Social Innovation Project

  5. Dhivehi Language

  6. Philosophy and Current Issues (Int.)

Semester 3

  1. Advanced Pastry and Baking

  2. Food Sociology

Year 2

Semester 1

  1. Research Methods

  2. Food Media

  3. Understanding Entrepreneurialism

  4. Elective 1

  5. Elective 2

Semester 2

  1. Food Trends and Product Innovation

  2. French - Basic

  3. Elective 3

  4. Elective 4

Semester 3

  1. Elective 5

  1. Food Business Management

Year 3

Semester 1

  1. Research Project

  2. Advanced Cuisine

  3. Culinary Product Development

Semesters 2 & 3

  1. Internship

List of Electives

  • Chinese Language 1

  • Chinese Language 2

  • Service Quality Management in Hospitality

  • Hospitality Management and Leadership

  • Intercultural Communication

Course Fee: MVR 6,699 Per Month x 36 Months
(MVR 5,032 per month under the government free degree scheme)

Upon successful completion of this programme participants will be able to;

  • Acquire professional knowledge and skills in culinary management to integrate knowledge across diverse perspectives and environments.

  • Deliver ideas in visual, written, or oral forms confidently, accurately, and coherently in the appropriate context in a well-structured manner to diverse audiences.

  • Execute self-disposition skills that are adaptable to improve professional competence through self-reflection undertaken on an ongoing basis.

  • Demonstrate professionalism and commitment in managing issues and challenges in Foodservice management.

  • Develop teamwork and collaboration to nurture stable and harmonious relationships in Foodservice Industries.

  • Demonstrate strategies to adapt food service industries movement by being proactive, resourceful, and prudent in assuming the risk.

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