Prog Card
Bachelor of Culinary Management (Honours)
Course Fee
MVR 6,699 per month x 36 months
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
Business of Hospitality, Food and Leisure Management
Principles of Culinary
Principles of Pastry and Baking
Food Safety and Sanitation
Life Skills for Success & Well-Being
Millennials Asia: Team Dynamics and Relationship Management
Semester 2
Principles of Marketing
Restaurant Service and Productions
International Cuisine
Social Innovation Project
Dhivehi Language
Philosophy and Current Issues (Int.)
Semester 3
Advanced Pastry and Baking
Food Sociology
Year 2
Semester 1
Research Methods
Food Media
Understanding Entrepreneurialism
Elective 1
Elective 2
Semester 2
Food Trends and Product Innovation
French - Basic
Elective 3
Elective 4
Semester 3
Elective 5
Food Business Management
Year 3
Semester 1
Research Project
Advanced Cuisine
Culinary Product Development
Semesters 2 & 3
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.