Diploma in Culinary Arts

Course Code: N/811/4/0409 (PA 14848) 11/26

Programme Overview

The Malaysia Food and Beverages Industry (F&B) is identified as a fast-growing market and one of the main contributors to the national account. In 2018, the Malaysia F&B Industry was valued at around RM 180 billion, growing annually at a rate of 7.6%. The F&B industry in Malaysia is very diverse with a wide range of processed food for Asian taste and dietary preference as well as many western recipes. This industry is predominantly dominated by small and medium-sized companies (SMEs). Besides SMEs, many foreign and MNCs companies are manufacturing processed food products in the country too. The F&B sector is very diverse including cocoa and chocolate products, fishery products, cereals and cereal products, processed fruits and vegetables, confectionery, food ingredients, herbs and spices, beverages, animal feed, and others.

Programme Structure

Year 1

SEMESTER 1

Malaysian Studies 2 (L./ Bahasa Melayu Komunikasi 1 (1)
Communicative English
Introduction to Information Technology
Introduction to Culinary Arts
Introduction to Hospitality & Tourism Industry

SEMESTER 2

Social Science
Bahasa Kebangsaan Il *) / Business Communication 2 (L & I)
Introduction to Entrepreneurship
Theory of Food
Kitchen Organization

SEMESTER 3

Community Service
Meal Identification on & Fabrication
Food Sanitation

Year 2

SEMESTER 4

Food & Beverage Management
The arts of Grade Manger
Basic Pastry & Bakery
Malaysian Cuisine

SEMESTER 5

Business Accounting and Finance
Food & Beverage Service
Western Cookery
Nutrition & Sensory Analysis

SEMESTER 6

Principle of Management
Advanced Pastry & Bakery
Food Concept & Dining Room Service

Year 3

SEMESTER 7

Principle of Marketing
Human Resource Management
Food and Beverage Cost Control
International Cuisine

SEMESTER 8

Industrial Training

Entry Requirements

Possess a Sijil Pelajaran Malaysia (SPM) with at least a credit in three subjects; OR

A pass in Sijil Tinggi Persekolahan Malaysia (STPM) with at least Grade C (Cumulative Grade Point Average, CGPA 2.00) in any subject; OR

A pass in Sijil Tinggi Agama Malaysia (STAM) with at least Grade Maqbul; OR

A pass in Unified Examination Certificate (UEC) with at least Grade B in three subjects; OR

A pass in Sijil Kemahiran Malaysia (SKM) Level 3 in a related field subject to Senate / Academic Board approval; (Note: HEP needs to conduct specific screening and guidance related to the program field for students); OR

A pass in Certificate (Level 3, MQF) in a related field with a minimum CGPA of 2.00; OR vii. Other qualifications recognized as equivalent by the Government of Malaysia.

SPECIFIC CORE & LANGUAGE REQUIREMENTS

English Competency Requirement:

International students are required to achieve a minimum score of 4.0 in the International English Language Testing System (IELTS) / Malaysian University English Test (MUET) with Band 2 OR its equivalent.

Career Opportunities

Commis Chef
Station Chef / Chef de Partie Sous
Chef Executive Chef / Chef de Cuisine
Pastry Chef
Food Marketing Consultant
Food Service Manager
Restaurant Manager