Overview
The Master of Science in Gastronomy is a research-based programme that requires students to successfully complete and produce a thesis. The programme emphasises research-based learning, encouraging students to delve into specific areas of interest and contribute to the existing body of knowledge through their thesis work.
It is designed to cultivate critical thinking, analytical skills, problem-solving abilities, and effective communication, equipping graduates to tackle complex issues related to food and gastronomy. The programme also allows students to explore food and gastronomy from various perspectives, including the arts, humanities, natural sciences, and social sciences.
Academic Requirements
- A bachelor¡¯s degree in the field or related fields with a minimum CGPA of 2.75 or equivalent, as accepted by the HEP Senate; or
- A bachelor¡¯s degree in the field or related fields or equivalent, with a minimum CGPA of 2.50 but not meeting a CGPA of 2.75, can be accepted subject to rigorous internal assessment; or
- A bachelor¡¯s degree in the field or related fields or equivalent, with a minimum CGPA of 2.00 but not meeting a CGPA of 2.50, can be accepted subject to a minimum of 5 years' relevant work experience and rigorous internal assessment.
Candidates without a qualification in the related fields or relevant work experience must undergo appropriate prerequisite courses determined by the HEP and meet the minimum CGPA requirements based on (i) to (iii).
Candidates with degree qualifications in non-related fields are required to take and pass the bridging programme before joining the Master of Science in Gastronomy.
English Language Requirements
Local Students
- IELTS ¨C A minimum score of 6.0
- MUET ¨C Band 4 or its equivalent
- An undergraduate degree with English as its medium of instruction
Note: Candidates who fail to fulfil the above criteria may be required to take an English Proficiency Course at the University.
International Students
- IELTS ¨C A minimum score of 6.0
- MUET ¨C Band 4 or its equivalent
- Thesis
- Research Methods for Hospitality Industry (Compulsory Audit - to be completed in Year 1)
- Data Analysis Interpretation for Hospitality Research (Compulsory Audit - to be completed in Year 1)
- Educators/Academicians
- Consultants
- Food journalism
- Food historians
- Food-related consultant
- Product research and development
