February Intake 2026Late Admission for the February 2026 intake will open on Thursday, 29th January 2026 at 12:00 pm. The application deadline is Wednesday, 11th February 2026 at 2:00 pm.

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 53,685 (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)	2,400 2,400
CORE	MKT107 Marketing Principles (CORE)	Marketing Principles	Nil	15 Marketing Principles (CORE) (15) (15)	2,100 2,100
CORE	MGT123 Communication in Organizations (CORE)	Communication in Organizations	Nil	15 Communication in Organizations (CORE) (15) (15)	2,100 2,100
CORE	CAT123 Nutrition and Sanitation (CORE)	Nutrition and Sanitation	Nil	15 Nutrition and Sanitation (CORE) (15) (15)	2,400 2,400
Semester Total				Semester Total	60	9,000 9,000

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)	2,100 2,100
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)	3,840 3,840
CORE	CAT121 Introduction to Culinary Arts (CORE)	Introduction to Culinary Arts	Nil	18 Introduction to Culinary Arts (CORE) (18) (18)	2,880 2,880
CORE	CAT119 Food and Beverage Services (CORE)	Food and Beverage Services	Nil	18 Food and Beverage Services (CORE) (18) (18)	2,880 2,880
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)	2,400 2,400
Semester Total				Semester Total	90	14,100 14,100

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)	1,725 1,725
CORE	CAT215 Patisserie (CORE)	Patisserie	Nil	18 Patisserie (CORE) (18) (18)	2,880 2,880
CORE	CAT211 International Cuisine (CORE)	International Cuisine	Nil	18 International Cuisine (CORE) (18) (18)	2,880 2,880
CORE	CAT203 Food Costing and Purchasing (CORE)	Food Costing and Purchasing	Nil	15 Food Costing and Purchasing (CORE) (15) (15)	2,400 2,400
Semester Total				Semester Total	66	9,885 9,885

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)	2,100 2,100
CORE	HOS209 Research Methods (CORE)	Research Methods	Nil	15 Research Methods (CORE) (15) (15)	2,400 2,400
CORE	CAT209 Gastronomy (CORE)	Gastronomy	Nil	15 Gastronomy (CORE) (15) (15)	2,400 2,400
CORE	CAT207 Fundamentals of Wine and Spirits (CORE)	Fundamentals of Wine and Spirits	Nil	15 Fundamentals of Wine and Spirits (CORE) (15) (15)	2,400 2,400
Semester Total				Semester Total	60	9,300 9,300

Semester 5

Type	Code	Name	Prerequisites	Credit Points	Fee (MVR)
CORE	MGT317 Operations Management (CORE)	Operations Management	Nil	15 Operations Management (CORE) (15) (15)	2,100 2,100
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)	2,100 2,100
CORE	CAT305 Food and Beverage Concept Development (CORE)	Food and Beverage Concept Development	Nil	15 Food and Beverage Concept Development (CORE) (15) (15)	2,400 2,400
CORE	CAT303 Culinary Systems Management (CORE)	Culinary Systems Management	Nil	15 Culinary Systems Management (CORE) (15) (15)	2,400 2,400
Semester Total				Semester Total	60	9,000 9,000

Semester 6

Type	Code	Name	Prerequisites	Credit Points	Fee (MVR)
CORE	CAT307 Intern Study** (CORE)	Intern Study**	Nil	15 Intern Study** (CORE) (15) (15)	2,400 2,400
Semester Total				Semester Total	15	2,400 2,400

Course Total

351 CP

Total: 53,685

53,685

Fees stated above are tuition fees for local students. Fees for international students is twice the stated fees. All fees are quoted in MVR.

While every reasonable effort has been exerted to ensure the accuracy of the fees published by the Maldives National University, it is important to note that the University reserves the prerogative to modify fees without prior notification, whether prompted by altered circumstances or otherwise. Applicants are hereby alerted to the fact that the outlined plans for various courses (including but not limited to lecturers and terms) as disclosed in the University's publications are indicative of intent. Such representations shall not be construed as constituting a binding offer or covenant for which the University assumes liability. Should you desire to pursue a specific subject as an elective, it is incumbent upon you to verify its availability in the respective term. In the event of any verbal communication from a University representative conflicting with a document officially published by the University, the latter shall be deemed authoritative.

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