Study Plan

Macau University of Science and Technology

Faculty of Hospitality and Tourism Management

Bachelor of Food and Beverage Management (Culinary Art 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

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

Contact Us

If you need any further information, please feel free to contact us:
Tel:853-88972381;
  853-88972382
E-mail: 
FHTM_inquiry@must.edu.mo
Address:
Building O, O307, Macau University of Science and Technology, Avenida Wai Long, Taipa, Macau
Fax:853-28825990

Guest House:
Tel: (+853) 88972014
E-mail: guesthouse@must.edu.mo
Address: Building L, Macau University of Science and Technology Avenida Wai Long, Taipa, Macau

Click Here for Reservation

Guesthouse

Guesthouse only offers accommodation to university staff and those who handle university-related matters, cannot be used for personal business. All application must be submitted by the administrative staff. Thanks.

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