DIPLOMA IN CULINARY ARTS

PROGRAMME DESCRIPTION

DIPLOMA IN CULINARY ARTS

(R/811/4/0117)(02/23)(MQA/FA1934)

Overview
This programme offers you the opportunity to explore into various areas of food preparation and production. Students are trained professionally and practically in the areas of food preparation, cooking, presentation as well as marketing and entrepreneurship.

Minimum Entry Requirements

Pass SPM with at least 3 credits in any subjects OR

Pass SKM Level 3 in related field OR

Pass UEC with minimum grade B in 3 subjects OR

Pass O-Level with minimum grade C in 3 subjects

Any other equivalent qualification which is recognized by Malaysian government

Subjects

Year 1

Business Communication

Computer Applications

English Foundation I

English Foundation II

Fundamentals of Marketing

Food Hygiene and Sanitation

Introduction to Hospitality and Tourism Industry

Kitchen Management

Principles of Management

Theory of Cooking

Theory of Food

Year 2

Ethnic Cuisine

Food Arts

Food Service System Management

Fundamentals of Entrepreneurship

Fundamentals of Pastry & Bakery

Hospitality Law

Human Resource Management

Menu Planning and Cost Control

Oriental & Asian Cuisine

Principles of Accounting

Western Cuisine

Year 3

Industrial Training – 16 weeks

Elective Subjects (choose two(2))

Bar Beverage and Barista

Event Management

Food and Culture

Garde Manger

Nutrition and Sensory Analysis

MPU Subjects (Compulsory)

Co-curriculum (Public Speaking)

Critical Thinking / Bahasa Kebangsaan A* (for local students who do not have credit in SPM BM)

Malaysian Economy

Pengajian Malaysia 2 / Bahasa Melayu Komunikasi 1* (for international students only)

Notes: The syllabus and the subject arrangement is subject to change by KTP

Duration

2 years and 6 months (7 semesters including industrial training)

Career Opportunities

The graduates have wide opportunities for career development in the hospitality & food services industry. They are trained to cope with the demand to deal with culinary fields such as Chef de Partie, Banquet Chef, Food Artist, Chief Steward, Pastry Chef, Caterer and etc.