+60142521561
Diploma in Culinary Arts
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | January, May, September |
| Tuition (Local students) | $ 7,285 |
| Tuition (Foreign students) | $ 7,742 |
Subjects
-
Culinary Art
About
The Diploma in Culinary Arts is the perfect stepping stone, offering a solid foundation in culinary skills. This programme equips you with the essential knowledge and expertise to enter the food service industry at entry-to-mid-level roles and progress to more advanced positions. The curriculum combines practical and theoretical training, covering all aspects of food production.
By the end of the programme, you will master Asian and European cooking techniques, understand the principles of design in food preparation, develop skills in nutrition planning, and gain management and leadership expertise.
Admissions
Intakes
Fees
Tuition
- $ 7,285
- Local students
- $ 7,742
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
- 3 credits in SPM / O-Levels
- Unified Examination Certificate (UEC) with at least 3Bs
- Pass certificate in relevant fields from any IPT recognised by the Government of Malaysia
- Any equivalent qualification that is approved by the Malaysia Government
Curriculum
Year 1:
- Culinary Skill Development 1
- Food Safety and Sanitation
- Introduction Gastronomy
- General Language Training
- Culinary Maths
- Culinary Skill Development 2
- Commodity Knowledge
- Introductory French
- Garde Manger
- Principles of Management
Year 2:
- Cuisine Europe
- Banqueting and Catering
- Chocolates and Confections
- Restaurant Management
- Wine and Food
- Cuisine of Asia
- Marketing & Promotion of Food
- People Communication
- Human Resource Management
- Food Purchasing, Costing and Merchandising
- Advanced Baking and Pastry
- Advanced Restaurant Cooking
Year 3:
- Internship
Matapelajaran Umum (MPU):
- Malaysian Studies/ Bahasa Melayu Komunikasi 2
- Presentation Skill
- Islamic Studies/Moral Studies
- Pengurusan Ko-Kurikulum