Diploma in Culinary Arts

(N/811/4/0284)



About Us

Introduction

1. Name of the award (as in the scroll to be awarded): Diploma in Culinary Arts
2. Credit value: 90
3. Field of study: Culinary Arts
4. Language of instruction: English

Course Fees

Total Fees for the course is RM20,600.00

*Note : The information stated above is correct as May 8, 2018 and is subject to change without prior notice

Career Opportunities

After the successful completion of the program, graduates would be expected to gain employment in any related field as a Cook, Kitchen Helper, Kitchen Manager, Sous Chef, Executive Chef, Food Service Consultant, Food and Beverage Supervisor, Food Preparation Officer, Banquet Officer, Event Planner, Food Critic, Catering Business Entrepreneur, Restaurant Owner, Culinary lecturer etc.

Entry Requirements

i.) SPM/SPMV or its equivalent with minimum 3 credits;
OR
ii.) UEC with Grade B in 3 subjects;
OR
iii.) O-Level or its equivalent with Grade C in 3 subjects;
OR
iv.) Passed Certificate in related field with CGPA of 2.00;
OR
v.)Completed/ Passed Skill Kemahiran Malaysia (SKM) Level 3 in related field with 1 credit in SPM Level or its equivalent;
OR
vi.)SMU3/SMA/SMK/MA with average mark of 55 AND English Language Proficiency Requirement: IELTS with score of Band 5.0;
OR
vii.)Any other equivalent qualification(s) recognized by the Malaysian Government.

Duration

The minimum time for Full-time study to complete a module shall be 2.5 years (5 months OJT).

Programme Structure

Year 1/Semester 1
Communications in Hospitality and Tourism I
Introduction to Hospitality Industry
Commercial Food Production
Pengajian Malaysia
Food Safety Management

Year 1 / Semester 2
Basic Computing Skills
Communications in Hospitality and Tourism II
Kemahiran Membuat Keputusan OR Bahasa Kebangsaan

Year 1 / Semester 3
Menu Planning
Culinary Skills
Ekologi Global dan Pembangunan Lestari
Culinary Operations
English for Professional Purpose

Year 2 / Semester 1
Principles of Marketing
Managing Service in Food and Beverage Operations
Garde Manger
Khidmat Masyarakat
Western Cuisine

Year 2 / Semester 2
Food and Beverage Control
International Cuisine
Pastry and Bakery

Year 2 / Semester 3
Managing Hospitality Human Resources
Principles of Accounting
Principles of Management
Entrepreneurship
Kitchen Planning and Design

Year 3 / Semester 1
Industrial Training