DIPLOMA IN CULINARY ARTS

COURSE DESCRIPTION

DIPLOMA IN CULINARY ARTS

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

Introduction
This programme offers you the opportunity to explore into various areas of food production. Students are trained professionally and practically in the areas of food preparation, presentation and serving during their practical training.

Admission Requirements (Minimum Qualification)

• Pass SPM with at least 3 credits in any subjects OR
• Pass SKM Level 3 in related field AND pass SPM with ONE credit in any subjects OR
• Pass UEC with minimum grade B in 3 subjects
• Any other equivalent qualification which is recognized by Malaysian government

Core Subjects

Year 1

• Introduction To Hospitality and Tourism Industry
• Principles of Management
• Computer Applications
• Kitchen Management
• Theory of Cooking
• Fundamentals of Marketing
• Principle of Accounting
• Food Hygiene and Sanitation
• Theory of Food
• Business Communication

Year 2

• Western Cuisine
• Principles of Accounting
• Food Arts
• Fundamentals of Pastry & Bakery
• Oriental & Asian Cuisine
• Ethnic Cuisine
• Food Service System Management
• Menu Planning and Cost Control
• Human Resource Management
• Fundamentals of Entrepreneurship

Year 3

• Industrial Training – 16 weeks

Elective

• Event Management
• Food and Culture
• Nutrition and Sensory Analysis
• Garde Manger
• Bar Beverage and Barista

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 service industry. They are trained to cope with the demand to deal with culinary fields such as Demi Chef, Chef de Partie, Junior Chef, Food Artist, Chief Steward, Pastry Cook, Baker, Caterer