Bachelor of Arts (Honours) in Culinary Arts and Management

Year 3 :

• Catering Events Management
  
• Dining Experience & the Senses
  
• Entrepreneurship
  
• Food Hygiene & Sanitation
  
• Gastronomy
  
• Kitchen Operations Management
  
• Menu Development & Food Styling
  
• Research Methods & Data Analysis
  
• Wine, Spirits & Food Affinities
  
• GE Core Module : Chinese 2
  
• GE Core Module : English for Academic Studies 2
  
• GE Core Module : English for Professional Purposes
  

Year 4 :

• Final Year Project (Part 1)
  
• Final Year Project (Part 2)
  
• Food Supply Chain Management
  
• Mass Catering Food Production
  
• Quality Evaluation of Foods & Beverages
  
• Trends & Innovations in Culinary Arts
  
• Programme Elective 1
  
• Programme Elective 2
  
• GE Elective Module 3
  
• GE Elective Module 4
  

(Students are also required to complete the Work-integrated Learning module before a Bachelor Degree is awarded.)