Bachelor of Science in Culinary Arts Management

Level: Bachelors Degree(MNQF Level 7)
Duration: 3 years(6 Semesters)
Modes: Available Modes (Full-Time)
Course Fee: Course FeeMVR 29,658 (Applicable for Free First Degree Scheme)

Overview

The catering field of the Maldives increasingly needs technically-skilled culinary arts managers who are equally adapt at managing a catering enterprise. This program will culminate in an advanced professional qualification in hospitality studies with a special focus on understanding the chemistry, physics and biology involved in creating high quality and creative food dishes and experiences. Students will learn advanced techniques in the production and presentation of culinary dishes and acquire managerial skills that would enable them to be in command.

Entry Requirements

General Entry

i) Successful completion of Higher Secondary Education (2 passes at A' Level /HSC) OR
ii) Attainment of a level 4 qualification in a related field OR
iii) Completion of MNU certificate 4 Foundation Studies target program

Alternative Entry

i) Completion of a Level 4 qualification (unrelated), and successful completion of MNU University Preparation Program OR
ii) 20 years old, completion of secondary school, 2 years of relevant work experience, and successful completion of an MNU University Preparation Program

General Notes

Entry requirements are indicative. Depending on the sequence and the number of applications received, all qualifying students may not gain entry.
Circumstances may require the University to defer or cancel some courses, especially when the minimum class size (10 for certificate & diploma courses, 15 for Degrees courses) is not achieved.
Passes at GCE OL/SSC and HSC is considered to be grades "C" or above and passes at GCE AL is considered to be the grades "E" or above.

Structure

Semester 1

Type	Code	Name	Prerequisites	Credit Points	Fee (MVR)
CORE	TRS105 Introduction to the Hospitality and Tourism Industry (CORE)	Introduction to the Hospitality and Tourism Industry	Nil	15 Introduction to the Hospitality and Tourism Industry (CORE) (15) (15)	1,245 1,245
CORE	MKT107 Marketing Principles (CORE)	Marketing Principles	Nil	15 Marketing Principles (CORE) (15) (15)	1,320 1,320
CORE	MGT123 Communication in Organizations (CORE)	Communication in Organizations	Nil	15 Communication in Organizations (CORE) (15) (15)	1,320 1,320
CORE	CAT123 Nutrition and Sanitation (CORE)	Nutrition and Sanitation	Nil	15 Nutrition and Sanitation (CORE) (15) (15)	1,245 1,245
Semester Total				Semester Total	60	5,130 5,130

Semester 2

Type	Code	Name	Prerequisites	Credit Points	Fee (MVR)
CORE	MGT121 Personal and Professional Development (CORE)	Personal and Professional Development	Nil	15 Personal and Professional Development (CORE) (15) (15)	1,320 1,320
CORE	CAT115 Compulsory Work Placement in a Culinary Establishment* (CORE)	Compulsory Work Placement in a Culinary Establishment*	Nil	24 Compulsory Work Placement in a Culinary Establishment* (CORE) (24) (24)	1,992 1,992
CORE	CAT121 Introduction to Culinary Arts (CORE)	Introduction to Culinary Arts	Nil	18 Introduction to Culinary Arts (CORE) (18) (18)	1,494 1,494
CORE	CAT119 Food and Beverage Services (CORE)	Food and Beverage Services	Nil	18 Food and Beverage Services (CORE) (18) (18)	1,494 1,494
CORE	ACC141 Finance and Accounting for Hospitality and Tourism Management (CORE)	Finance and Accounting for Hospitality and Tourism Management	Nil	15 Finance and Accounting for Hospitality and Tourism Management (CORE) (15) (15)	1,320 1,320
Semester Total				Semester Total	90	7,620 7,620

Semester 3

Type	Code	Name	Prerequisites	Credit Points	Fee (MVR)
CORE	CPT233 Information Systems for Hospitality and Tourism Management (CORE)	Information Systems for Hospitality and Tourism Management	Nil	15 Information Systems for Hospitality and Tourism Management (CORE) (15) (15)	1,245 1,245
CORE	CAT215 Patisserie (CORE)	Patisserie	Nil	18 Patisserie (CORE) (18) (18)	1,494 1,494
CORE	CAT211 International Cuisine (CORE)	International Cuisine	Nil	18 International Cuisine (CORE) (18) (18)	1,494 1,494
CORE	CAT203 Food Costing and Purchasing (CORE)	Food Costing and Purchasing	Nil	15 Food Costing and Purchasing (CORE) (15) (15)	1,245 1,245
Semester Total				Semester Total	66	5,478 5,478

Semester 4

Type	Code	Name	Prerequisites	Credit Points	Fee (MVR)
CORE	HRM207 Managing Organizations and Human Resources (CORE)	Managing Organizations and Human Resources	Nil	15 Managing Organizations and Human Resources (CORE) (15) (15)	1,320 1,320
CORE	HOS209 Research Methods (CORE)	Research Methods	Nil	15 Research Methods (CORE) (15) (15)	1,245 1,245
CORE	CAT209 Gastronomy (CORE)	Gastronomy	Nil	15 Gastronomy (CORE) (15) (15)	1,245 1,245
CORE	CAT207 Fundamentals of Wine and Spirits (CORE)	Fundamentals of Wine and Spirits	Nil	15 Fundamentals of Wine and Spirits (CORE) (15) (15)	1,245 1,245
Semester Total				Semester Total	60	5,055 5,055

Semester 5

Type	Code	Name	Prerequisites	Credit Points	Fee (MVR)
CORE	MGT317 Operations Management (CORE)	Operations Management	Nil	15 Operations Management (CORE) (15) (15)	1,320 1,320
CORE	MGT315 Strategic Management for Hospitality and Tourism (CORE)	Strategic Management for Hospitality and Tourism	Nil	15 Strategic Management for Hospitality and Tourism (CORE) (15) (15)	1,320 1,320
CORE	CAT305 Food and Beverage Concept Development (CORE)	Food and Beverage Concept Development	Nil	15 Food and Beverage Concept Development (CORE) (15) (15)	1,245 1,245
CORE	CAT303 Culinary Systems Management (CORE)	Culinary Systems Management	Nil	15 Culinary Systems Management (CORE) (15) (15)	1,245 1,245
Semester Total				Semester Total	60	5,130 5,130

Semester 6

Type	Code	Name	Prerequisites	Credit Points	Fee (MVR)
CORE	CAT307 Intern Study** (CORE)	Intern Study**	Nil	15 Intern Study** (CORE) (15) (15)	1,245 1,245
Semester Total				Semester Total	15	1,245 1,245

Course Total

351 CP

Total: 29,658

29,658

Careers

Executive Chef Food and Beverage Manager Culinary Entrepreneur Kitchen Operations Manager Culinary Instructor Food Product Development Specialist Restaurant Consultant Culinary Event Planner Food Critic or Food Writer Food and Beverage Director