Diploma in Culinary Arts

Course details

The culinary sector continues to play an important role in generating income and employment for Malaysia. As the government continues to support in upgrading various infrastructure facilities to attract more tourist to Malaysia, the industry needs to focus on providing leading edge culinary facilities to complement local organizations in Malaysia, as well as foreign tourists and world-class companies.

This programme prepares students to develop artistic flair and provides the opportunity to practice their cooking skills in our well-equipped kitchen. It is designed to equip students with personal and professional skills crucial to succeed in the hospitality industry. Further to this, the programme also emphasizes on teamwork which is essential in order to work in a successful kitchen environment.

Career Prospects

• Kitchen Chefs
• Kitchen Executives
• Food and Beverage Entrepreneur
• Food and Beverage Executives
• Catering Managers

Academic Progression

• Graduates may be admitted into Year 2 of Bachelor of Hospitality and Catering Management (Honours).

Programme Outline

• Introduction to Hospitality Industry
• Marketing for Hospitality Management
• Introduction to Information Technology
• Food Commodities
• Fundamental Cooking and Larder
• Food and Beverage Service
• Food Management
• Hospitality Accounting
• Western Cuisine
• Nutrition
• Asian Cuisine
• Butchery
• Catering System and Operation
• Garde Manger
• Patisserie
• Industrial Attachment
• Food and Beverage Control
• Food Artistry
• Legal Aspect in Hospitality
• Restaurant Business Operation

Language, Mata Pelajaran Pengajian Umum (MPU) and Co-curricular Courses:

• English Language, Bahasa Kebangsaan A, Civic Consciousness and Volunteerism, English for Communication, Pengajian Malaysia 2, Social and Work Etiquette, English for IELTS, Japanese Language I Or French Language I, Japanese Language II Or French Language II, Co-curricular