+60142521561
Bachelor in Food Service Technology (Hons)
Course overview
| Qualification | Bachelor's Degree |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | February, July, September |
| Tuition (Local students) | S$ 14,511 |
| Tuition (Foreign students) | S$ 23,749 |
Admissions
Intakes
Fees
Tuition
- S$ 14,511
- Local students
- S$ 23,749
- Foreign students
Estimated cost as reported by the Institution.
Application
- S$ 30
- Local students
- S$ 181
- Foreign students
Student Visa
- S$ 725
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- STPM :
- Pass SPM or its equivalent with credit in Bahasa Melayu and a pass in General Science or Additional Science or Biology/Chemistry/Physics and
- Pass STPM or its equivalent, with minimum Grade C in 2 subjects including Pengajian Am/Kertas Am (General Studies/General Paper) or at least 2.00 CGPA;
- Pass Ministry of Education Matriculation or MSU Foundation, or its equivalent from any higher learning institution;
- Diploma with a minimum CGPA of 2.0 in relevant field from any provider of higher education;
- Pass at least 3 subjects in A-Level;
- Pass The South Australian Matriculation (SAM) with minimum score of 65% - 75%;
- Pass Canadian Pre University Programme (CPU) with minimum score of 80%;
- Pass Unified Examination Certificate (UEC) with at least grade B in 5 subjects;
- Other equivalent qualification recognised by the Malaysian Government.
Curriculum
Core:
- Food Microbiology
- Food Service Strategic Management
- Food Processing and Preservation
- Applied Chemistry
- Food Service Information System
- Microbiology
- Health Nutrition
- Biochemistry
- Purchasing & Menu Planning
- Restaurant Management
- Food Quality Control and Assurance
- Consumer Behaviour