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Macau University of Science and Technology |
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Faculty of Hospitality and Tourism Management |
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Bachelor of Food and Beverage Management (Culinary Art Major) - 2019/2020 Study Plan |
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|
Coursecode |
Course Title in English |
Type |
Credits |
|
First Year |
|||
|
BFBM1301 |
Food Hygiene and Safety Management |
Core |
3 |
|
BFBM1302 |
Introduction to Farm-to-Table Management |
Core |
3 |
|
CA1301 |
Food Production & Practice (1) |
Core |
3 |
|
CA1302 |
Food Production & Practice (2) |
Core |
3 |
|
BHM1222 |
Food and Beverage Operations |
Core |
3 |
|
ENG001 |
English I |
GS Core |
3 |
|
ENG002 |
English II |
GS Core |
3 |
|
ENG003 |
English III |
GS Core |
3 |
|
ENG004 |
English IV |
GS Core |
3 |
|
CHNRW001 |
Chinese Reading and Writing |
GS Core |
3 |
|
MATHL001 |
Mathematics and Logic |
GS Core |
3 |
|
GUL001 |
University Life |
GS Core |
1 |
|
GCWC001 |
General Study of Chinese & Western Cultures |
GS Core |
3 |
|
GCLBL001 |
Introduction to Constitutional Law and Basic Law |
GS Core |
1 |
|
GLL-02 |
Special Topic In Language Learning - " Introduction To Culinary Profession And Terminologies" (Humantities and Arts) |
GS Elective |
2 |
|
Second Year |
|||
|
BITM1908 |
Introduction to Management |
Core |
3 |
|
BITM1303 |
Microeconomics |
Core |
3 |
|
CA1303 |
Food Production & Practice (3)* |
Core |
3 |
|
CA1304 |
Basic Baking and Pastry & Practice |
Core |
3 |
|
BFBM1303 |
Dining Room Service and Practice |
Core |
3 |
|
BITM1310 |
Introduction to Accounting |
Core |
3 |
|
CA1306 |
North and South American Cuisine & Practice* |
Core |
3 |
|
CA1307 |
European Cuisine & Practice* |
Core |
3 |
|
CA1310 |
Culinary Nutrition* |
Core |
3 |
|
GIT001 |
Information Technology |
GS Core |
2 |
|
GSDS001 |
Speaking And Debating Skills |
GS Core |
3 |
|
GS |
Cross-Disciplinary Studies |
GS Elective |
6 |
|
Third Year |
|||
|
CA1308 |
Asian Cuisine & Practice* |
Core |
3 |
|
CA1912 |
Macanese Cuisine & Practice* |
Core |
3 |
|
BITM1314 |
Human Resources Management |
Core |
3 |
|
BFBM1906 |
Food and Beverage Cost Control and Purchasing |
Core |
3 |
|
CA1305 |
Buffet and Banquet & Practice* |
Core |
3 |
|
BFBM1304 |
Beverage Operations Management & Practice |
Core |
3 |
|
BFBM1305 |
Restaurant Information System |
Core |
3 |
|
ELECTIVE |
Faculty Electives |
Elective |
9 |
|
PES- |
Physical Education And Sports |
GS Core |
2 |
|
GS |
DGE Elective (Science and Technology) |
GS Elective |
2 |
|
GS |
DGE Elective (Social Science) |
GS Elective |
2 |
|
Fourth Year |
|||
|
BFBM1308 |
Finance Management for Food and Beverage Industry |
Core |
3 |
|
BFBM1309 |
Crisis Management and Food & Beverage Regulations |
Core |
3 |
|
BFBM1307 |
Food and Beverage Sales and Marketing |
Core |
3 |
|
BFBM1310 |
Restaurant Entrepreneurship |
Core |
3 |
|
CA1911 |
Culinary Art Advanced Internship and Report |
Core |
15 |
|
ELECTIVE |
Faculty Electives |
Elective |
3 |
|
|
|
Total Credits: |
144 |
|
Macau University of Science and Technology |
|||
|
Faculty of Hospitality and Tourism Management |
|||
|
Bachelor of Food and Beverage Management (Restaurant Management Major) - 2019/2020 Study Plan |
|||
|
Coursecode |
Course Title in English |
Type |
Credits |
|
First Year |
|||
|
BFBM1301 |
Food Hygiene and Safety Management |
Core |
3 |
|
BFBM1302 |
Introduction to Farm-to-Table Management |
Core |
3 |
|
BHM1222 |
Food and Beverage Operations |
Core |
3 |
|
CA1301 |
Food Production & Practice (1) |
Core |
3 |
|
BFBM1303 |
Dining Room Service and Practice |
Core |
3 |
|
ELECTIVE |
Faculty Electives |
Elective |
4 |
|
ENG001 |
English I |
GS Core |
3 |
|
ENG002 |
English II |
GS Core |
3 |
|
ENG003 |
English III |
GS Core |
3 |
|
ENG004 |
English IV |
GS Core |
3 |
|
CHNRW001 |
Chinese Reading And Writing |
GS Core |
3 |
|
MATHL001 |
Mathematics And Logic |
GS Core |
3 |
|
GUL001 |
University Life |
GS Core |
1 |
|
GCWC001 |
General Study Of Chinese & Western Cultures |
GS Core |
3 |
|
GCLBL001 |
Introduction To Constitutional Law And Basic Law |
GS Core |
1 |
|
GLL-02 |
Special Topic In Language Learning - " Introduction To Culinary Profession And Terminologies" (Humantities and Arts) |
GS Elective |
2 |
|
Second Year |
|||
|
BITM1908 |
Introduction to Management |
Core |
3 |
|
BITM1303 |
Microeconomics |
Core |
3 |
|
CA1302 |
Food Production & Practice (2) |
Core |
3 |
|
BFBM1901 |
Food and Beverage Culture* |
Core |
3 |
|
BITM1310 |
Introduction to Accounting |
Core |
3 |
|
CA1304 |
Basic Baking and Pastry & Practice |
Core |
3 |
|
RM1302 |
Wine Appreciation* |
Core |
1 |
|
HMGT1306-01 |
Banquet Planning and Management* |
Core |
3 |
|
ELECTIVE |
Faculty Electives |
Elective |
4 |
|
GIT001 |
Information Technology |
GS Core |
2 |
|
GSDS001 |
Speaking And Debating Skills |
GS Core |
3 |
|
GS |
Cross-Disciplinary Studies |
GS Elective |
6 |
|
Third Year |
|||
|
BFBM1902 |
Gastronomy, Tourism and Media* |
Core |
3 |
|
BFBM1906 |
Food and Beverage Cost Control and Purchasing |
Core |
3 |
|
BITM1314 |
Human Resources Management |
Core |
3 |
|
RM1307 |
Hospitality Supervision* |
Core |
3 |
|
BFBM1304 |
Beverage Operations Management & Practice |
Core |
3 |
|
BFBM1305 |
Restaurant Information System |
Core |
3 |
|
ELECTIVE |
Faculty Electives |
Elective |
6 |
|
CA1305 |
Buffet and Banquet & Practice |
Designated Elective |
3 |
|
PES- |
Physical Education And Sports |
GS Core |
2 |
|
GS |
DGE Elective (Science and Technology) |
GS Elective |
2 |
|
GS |
DGE Elective (Social Science) |
GS Elective |
2 |
|
Fourth Year |
|||
|
BFBM1308 |
Finance Management for Food and Beverage Industry |
Core |
3 |
|
BFBM1309 |
Crisis Management and Food & Beverage Regulations |
Core |
3 |
|
BFBM1307 |
Food and Beverage Sales and Marketing |
Core |
3 |
|
BFBM1310 |
Restaurant Entrepreneurship |
Core |
3 |
|
BHM1258 |
Consumer Behavior* |
Core |
3 |
|
RM1908 |
Restaurant Management Advanced Internship and Report |
Core |
15 |
|
|
|
Total Credits: |
144 |
Graduation requirements
Upon approval from the Senate of the University, a Bachelor’s Degree will be conferred on a student when he or she has:
1. Completed and met the requirements prescribed in the study plan of his or her program within the specific study period*
2. Abided by the regulations of the University
3. Cleared all fees and charges and returned all University property and equipment borrowed
4. Students admitted from the academic year 2017/2018 onwards are required to achieve a cumulative GPA of 2.0 or above in order to graduate.
Remark 1. * This studey plan applies for new students enrolled in 2019/2020.
Remark 2. * Available for RM student study as elective course
Appendix 1: Faculty Electives
|
Course Title |
Types |
Credit Hours |
Credits |
|
International Etiquette |
Elective |
15 |
1 |
|
Menu Design |
Elective |
15 |
1 |
|
Personal and Professional Development |
Elective |
15 |
1 |
|
Negotiationg Skills |
Elective |
15 |
1 |
|
Seminars by Food & Beverage Masters |
Elective |
15 |
1 |
|
Franchising |
Elective |
45 |
3 |
|
Training and Development |
Elective |
45 |
3 |
|
Healthy Cooking & Practice |
Elective |
60 |
3 |
|
Advanced Wine Appreciation |
Elective |
15 |
1 |
|
Basic French in Food and Beverage Industry |
Elective |
15 |
1 |
|
Advanced Baking & Practice |
Elective |
60 |
3 |
|
Advanced Pastry & Practice |
Elective |
60 |
3 |
|
Special Topic in Culinary Art I |
Elective |
45 |
3 |
|
Special Topic in Culinary Art I I |
Elective |
60 |
3 |
|
Special Topic in Culinary Art III |
Elective |
90 |
3 |
|
Special Topic in Culinary Art IV |
Elective |
30 |
2 |
|
Special Topic in Culinary Art V |
Elective |
30 |
2 |
|
Special Topic in Culinary Art VI |
Elective |
30 |
2 |
|
Special Topic in Culinary Art VII |
Elective |
15 |
1 |
|
Special Topic in Culinary Art VIII |
Elective |
15 |
1 |
|
Special Topic in Culinary Art IX |
Elective |
15 |
1 |
|
Special Topic in Restaurant Management I |
Elective |
45 |
3 |
|
Special Topic in Restaurant Management II |
Elective |
60 |
3 |
|
Special Topic in Restaurant Management III |
Elective |
90 |
3 |
|
Special Topic in Restaurant Management IV |
Elective |
30 |
2 |
|
Special Topic in Restaurant Management V |
Elective |
30 |
2 |
|
Special Topic in Restaurant Management VI |
Elective |
30 |
2 |
|
Special Topic in Restaurant Management VII |
Elective |
15 |
1 |
|
Special Topic in Restaurant Management VIII |
Elective |
15 |
1 |
|
Special Topic in Restaurant Management IX |
Elective |
15 |
1 |
