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.

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

  • 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

  • January
  • April
  • August

  • 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
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