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.