Diploma In Culinary Arts

Introduction

The course is designed to provide a strong foundation for students who aspire to be chefs in the local and international fields. It provides a sound basic education in the culinary skills.In addition to developing pride in craftsmanship, the course provides students with the necessary supervisory and technical skills which are essential in the field of culinary arts.

Besides culinary subjects, the course also focuses on subjects such as management, accounting, marketing, human resource, facilities and entrepreneurship which will enable students to have further in-depth understanding of the industry.

Course Structure

The academic year comprises 6 semesters of study on-campus and one term of internship off-campus at the various establishments. The course of study covers the following areas:

Semester 1
  • Fundamentals of Food
  • Food Hygiene and Sanitation
  • Theory of Pastry
  • Basic Pastry
  • Introduction to Hospitality Industry
  • Basic Cookery
  • Basic Computer Skills 
Semester 2
  • Hotel Cuisine
  • Menu Planning
  • F&B Management
  • Business English
  • Basic Accounting
  • Principles of Management
Semester 3
  • Malaysian Studies
  • Bahasa Kebangsaan
  • Islamic / Moral Studies
Semester 4
  • European Cuisine
  • Purchasing
  • Hospitality Accounting
  • Principles of Marketing
  • Nutrition
  • Introduction to French/German/Mandarin
    (1 elective subject)
Semester 5
  • Asian Cuisine
  • Cost Control
  • Food Arts
  • Product Development
  • Human Resource Management
Semester 6
  • Theme Events
  • Food & Culture
  • Entrepreneurship
Semester 7
  • Internship

Duration

27 Months

Entrance requirements:

  • Sijil Pelajaran Malaysia (SPM) with 3 credits;
  • General Certificate of Education (GCE) ‘O’ Levels with 3 credits;
  • Senior Middle III – 5 passes including English
  • Other equivalent qualifications

Mode of study

Full time

Intake

January, March, June and October

Course pathway

Upon completion of the course, the student will have an option to pursue the Bachelor of Science (Hons) Culinary Arts Management from local universities offering Culinary Programmes  or gain credit transfers to various affiliated universities such as :

  • Thames Valley University, United Kingdom
  • Birmingham University College , United Kingdom
  • Wellington Institute of Technology,New Zealand 
  • CHN Universityof Netherlands
  • HTMi of Switzerland

With this qualification, students can easily hold managerial positions as they progress in their career in different parts of the world at the various establishments such as in the hotels, resorts, restaurants or setting up own businesses.

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