DIPLOMA IN CULINARY ARTS

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.

Apply Now

PROGRAMME AIMS

This programme is designed to offer the opportunity of study for those who are interested in food and beverage industry especially in Culinary Arts.

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

Entry Requirements

Education Qualifications

  • SPM / UEC / O-Level or equivalent Minimum 1 credit
  • Pass in BM and History for SPM
Intake

  • January
  • April
  • August
Duration

  • 2.5 years (Full-Time)

Course Outline

Semester 1
  • Malaysian Studies 2 (L) / BahasaMelayuKomunikasi 1 (I)
  • Communicative English
  • Information Technology
  • Introduction to Culinary Arts
  • Introduction to Hospitality & Tourism Industry
Semester 2
  • Social Science
  • BahasaKebangsaan (L*) / Business Communication 2 (L & I)
  • Introduction to Entrepreneurship
  • Theory of Food
  • Kitchen Organization
Semester 3
  • Community Service
  • Meat Identification & Fabrication
  • Food Sanitation
Semester 4
  • Food & Beverage Management
  • The arts of Garde Manger
  • Basic Pastry & Bakery
  • Malaysian Cuisine
Semester 5
  • Business Accounting and Finance
  • Food & Beverage Service
  • Western Cookery
  • Nutrition & Sensory Analysis
Semester 0
  • Principle of Management
  • Advanced Pastry & Bakery
  • Food Concept & Dining Room Service
Semester 7
  • Principle of Marketing
  • Human Resource Management
  • Food and Beverage Cost Control
  • International Cuisine
Semester 8
  • Industrial Training
We proudly partner with the following Universities and Colleges

Our Partners