Bachelor of
Arts in Culinary Arts
N/1013/6/0047(PA18623)04/31
Graduate with Swiss Degree from Malaysia
Earn an internationally recognised Bachelor of Arts in Culinary Arts awarded by Business and Hotel Management School (BHMS), Switzerland—delivered fully in Malaysia.
Gain a world-class culinary education with Swiss standards of excellence, enhanced by three structured industry internships (4 months each year), ensuring you graduate with both academic credentials and real-world experience.
Awarded by:
BHMS, Switzerland
Duration:
3 Years
Pathway:
Master
Study mode:
Full Time (Conventional)
Intakes:
February, May, September
Assessments:
Practical, Coursework, Exams & Industry Report
Your Swiss Gateway to
Global Culinary Success
Gain global recognition and a competitive edge in the international culinary industry with a Swiss-awarded Bachelor of Arts in Culinary Arts from the prestigious Business and Hotel Management School (BHMS).
Delivered fully in Malaysia, this programme combines Swiss-quality education, intensive hands-on training, and structured industry internships, preparing you for success in the global culinary landscape.
Ranked Among the World’s Best
Ranked #12 globally for Hospitality & Leisure Management (QS World University Rankings 2025), BHMS is recognised for excellence in hospitality and culinary education.
Swiss Quality Education
Part of a respected Swiss hospitality education tradition, BHMS delivers industry-relevant programmes focused on practical skills, innovation, and global standards.
Strong Global Employability
BHMS graduates are highly sought after worldwide, supported by strong industry links and a curriculum designed to produce career-ready culinary professionals.
Real Industry Experience
Benefit from three structured internships (4 months each year), gaining over a year of hands-on industry experience before graduation.
Why choose Reliance College for culinary arts?
Discover a learning experience designed to develop modern culinary professionals.
Taught by Experienced Industry Chefs
Learn from chefs with solid industry experience who bring practical knowledge and real-world insights into your training.
Practical Learning from Day One
Develop confidence through intensive hands-on kitchen training, culinary labs, workshops, and live projects throughout the programme.
Beyond Culinary Skills
Build expertise in entrepreneurship, menu development, innovation and culinary business management-preparing you for leadership opportunities in. the industry.
Build a Strong Industry Portfolio
Graduate with substantial internship experience, practical projects and exposure to contemporary culinary trends that strengthen your career readiness.
Experiential Learning
That Goes Beyond the Classroom
Experience learning that extends far beyond the kitchen lab. Through practical culinary workshops, innovation projects, industry masterclasses, competitions, and annual internships, students build creativity, confidence, and professional readiness every step of the way.
COURSE MODULES
Foundations of Culinary Mastery
- Essentials of Culinary Operations (Lab)
- Food Preparation Techniques (Lab)
- Food Safety
- Academic Study Skills
- Bakery & Breads
- Cakes & Creams
- European Cuisine
- Garde Manger I
- Nutrition
- Beverage Studies
- French Communication
- Hospitality & Tourism Structure and Products
- Internship (4 months)
Global Cuisines & Supervisory Skills
- À La Carte Cuisine
- Contemporary Culinary Arts
- Global Cuisine
- Garde Manger II
- Menu Design
- Themes and Concepts
- F&B Cost Management
- F&B Service Operations II
- Supervisory Development
- Chocolate Creations
- Food & Wine Pairing
- Culinary Business Analysis
- Internship (4 months)
Innovation & Culinary Business
- Creativity & Entrepreneurship
- Contemporary Culinary Operations
- Managing Culinary Resources
- New Food Product Development
- Food Service Management
- Internship (4 months)
- Bahasa Melayu Komunikasi 2 OR Appreciation of Ethics and Civilisations
- Philosophy and Current Issues
- Bahasa Kebangsaan (A) OR New Venture Creation
- Integrity and Anti-Corruption
- Community Service
Internships That Build Global Careers
Build your career through real-world culinary experience and global industry exposure.
This unique programme includes three structured 4-month internships, giving students over a year of professional industry experience before graduation, an exceptional advantage in today’s competitive culinary landscape.
Graduate with the confidence, skills, and industry network to pursue opportunities locally and internationally.
The Fastest & Smartest Way to a Culinary Degree in only 3.5 Years
-
Start Here
- SPM
- O-Level
- (or equivalent)
-
- Foundation Diploma in Hotel Management (E-Learning) - 6 months
-
- Bachelor of Arts in Culinary Arts 3+0 in Collaboration with BHMS, Switzerland - 3 years
-
- MBA, Veritas University College
- MBA, BHMS (Switzerland) & Robert Gordon University (UK)
-
Kick Start Your Dream Culinary Career
Career Opportunities
With three structured internships, Swiss academic standards, and intensive hands-on culinary training, this degree prepares you for rewarding careers across the global culinary and hospitality industry—from professional kitchens and luxury hotels to food innovation and entrepreneurship.
Chef de Partie / Sous Chef
- Progress into supervisory kitchen roles, managing stations, teams, and service delivery in professional culinary environments.
Pastry Chef / Chocolatier
- Specialise in desserts, bakery arts, chocolate work, and premium pastry production.
Culinary Development Chef
- Create new dishes, menus, and food concepts for restaurants, hotels, and food brands.
Food & Beverage Manager
- Lead restaurant and kitchen operations, service standards, cost control, and team performance.
Culinary Entrepreneur
- Launch your own restaurant, café, bakery, cloud kitchen, or food brand with strong culinary and business foundations.
Food Stylist / Culinary Consultant
- Apply culinary creativity to branding, media, menu design, and product consultancy.
Kitchen Operations Manager
- Oversee kitchen workflow, staffing, inventory, quality assurance, and operational excellence.
Culinary Educator / Trainer
- Build a career in culinary education, professional training, and industry demonstrations.
About The Diploma in Culinary Arts
COURSE ENTRY REQUIREMENTS
- SPM: 3 credits, or
- UEC: Grade B in 3 subjects, or
- O-Level: Grade C in 3 subjects, or
- STPM: Grade C in 1 subject, or
- Other qualification recognised by the Ministry of Higher Education
WHAT WILL I GET?
- A pass in STPM with a minimum of Grade C (GP 2.00) in any two (2) subjects, or its equivalent; OR
- A pass in STAM with a minimum grade of Jayyid or its equivalent; OR
- Matriculation/Foundation with a minimum CGPA of 2.00 or its equivalent; OR
- Diploma (Level 4, MQF) with a minimum CGPA of 2.00 or its equivalent; OR
- Pass Diploma Kemahiran Malaysia (DKM) / Diploma Lanjutan Kemahiran Malaysia (DLKM) / Diploma Vokasional Malaysia (DVM) with a minimum CGPA of 2.50, subject to the approval of the Academic Board; OR
- Pass Diploma Kemahiran Malaysia (DKM) / Diploma Lanjutan Kemahiran Malaysia (DLKM) / Diploma Vokasional Malaysia (DVM) with a minimum CGPA of 2.00 AND have at least two (2) years of working experience in a related field; OR
- Pass UEC with minimum 5 subjects at grade B6, including English; OR
- Other qualification recognised by the Ministry of Higher Education
International students are required to achieve a minimum score of 5.0 in the International English Language Testing System (IELTS) or its equivalent
PROGRAMME FEES
Examination Structure
The Diploma in Culinary Arts combines written exams, practical assessments, coursework, and projects.
The programme adopts a comprehensive assessment structure, where 40% of the evaluation is based on coursework, including assignments, quizzes, and projects. Final examinations contribute 30% and are applicable only to theory-based subjects. The remaining 30% is allocated to practical assessments, specifically for kitchen-based modules.
It is important to note that some practical modules are assessed entirely through hands-on performance and final product evaluation, without a theory examination.
Exemption and Programme Pathways
Exemptions – Prior learning in relevant culinary, hospitality, or business-related subjects may qualify for subject exemptions or credit transfer (subject to academic approval).
Pathways – Graduates may progress to postgraduate qualifications such as Master’s degree programmes in Culinary Arts, Hospitality Management, Food Innovation, Business, or related fields.
Financial Support
Find out about scholarships, PTPTN loans, EPF withdrawals, EZ payment plans and 0% instalment plans and how you can apply.
FAQs
about the Bachelor of Arts in Culinary Arts
Graduates can pursue careers across the culinary, hospitality, and food innovation industries, including roles such as:
- Chef de Partie / Sous Chef
- Pastry Chef / Chocolatier
- Culinary Development Chef
- Food & Beverage Manager
- Kitchen Operations Manager
- Culinary Consultant
- Food Entrepreneur
The degree also prepares students for leadership and managerial roles within hotels, restaurants, resorts, and foodservice businesses.
Yes. This programme also opens pathways into areas such as:
- Culinary entrepreneurship
- Food product development
- Menu consultancy
- Food media and styling
- Hospitality operations management
- Culinary education and training
The business and management modules equip graduates with skills beyond culinary execution.
The programme places strong emphasis on innovation and entrepreneurship through subjects such as:
- Creativity & Entrepreneurship
- Culinary Business Analysis
- New Food Product Development
- Food Service Management
These modules prepare students to launch and manage restaurants, cafés, bakeries, or food brands.
With industry experience, graduates may progress into senior roles such as:
- Executive Chef
- Culinary Director
- Restaurant / Kitchen Operations Manager
- Food Business Owner
- Regional Culinary Trainer
The Swiss-awarded degree and annual internships also support international career mobility.
Yes. This unique programme includes a 4-month structured internship every year for 3 years, giving students over 12 months of industry experience before graduation.
The Bachelor of Arts in Culinary Arts is a 3-year full-time programme, delivered fully on campus.
Yes, subject to academic approval and the prevailing collaboration arrangement with Business and Hotel Management School (BHMS), students may have the opportunity to complete part of their studies in Switzerland. Possible study pathway options may include:
- 2 years in Malaysia + 1 year in Switzerland, or
- 1 year in Malaysia + 2 years in Switzerland
This provides students with the flexibility to gain international academic and cultural exposure while benefiting from the affordability of completing part of the programme in Malaysia.
The exact pathway structure, credit transfer arrangements, tuition fees, visa requirements, and campus placement are subject to BHMS approval and applicable progression requirements at the point of transfer.
Yes, eligible students may apply for available financial assistance options such as:
- PTPTN Loan
- EPF Withdrawal (Account 2)
- Monthly instalment plans
Subject to eligibility and approval.
Yes, scholarships and bursaries may be available based on academic performance and entry qualifications.
Yes. This programme is awarded by Business and Hotel Management School (BHMS), Switzerland—an internationally recognised institution known for hospitality and culinary education.
BHMS is ranked among the world’s leading hospitality schools and maintains strong industry connections globally. The programme’s emphasis on practical training and annual internships ensures graduates are highly industry-relevant and career-ready.