The HELP CAT Centre for Culinary Entrepreneurship, Department of Hospitality, conducts diploma programmes in culinary arts. The Department of Hospitality are also conducting the Diploma in Hotel Management under the Centre for Hotel Management.

In the Diploma in Culinary Arts, the students are provided with a sound foundation not only in culinary skills but also entrepreneurial know-how. As such, the programme offers student 60% of learning by practice and 40% of management knowledge and skills. Graduates of the Diploma in Culinary Arts will acquire the fundamentals of the French and Chinese cuisines, and management know-how to meet the challenges of careers in the food-related industries.

Features

  • A unique approach to teaching and learning of culinary arts
  • Prepares highly adaptable students for the fast changing trends in the culinary industry
  • Collaboration with the prestigious Birmingham College which focuses on quality teaching and learning
  • High-quality kitchen equipment with the latest technology and employing the most efficient methods
  • Highly experienced faculty with proven industrial, professional and teaching track records
  • Well-planned training kitchens that promote exploration of cooking techniques, teamwork, commercialism and entrepreneurship
  • Focus on French and Chinese cuisine as anchors for culinary education
  • A total of 60% practical learning + 40% management know-how = highly capable and employable graduates
  • Small classes for a better learning environment (practical classes 1:12 and theory classes 1:25)

Teaching Strategies

  • A modular method of teaching and learning is adopted for subjects requiring the acquisition of skills, examples being preparation of cuisine and pastry, and restaurant and bar operations. For each practical subject, students will learn the techniques in laboratory setting, followed by an opportunity to improve their effectiveness and efficiency before applying them in actual food-service settings in the Centre. This approach is more effective and efficient than the traditional class teaching as it allows for an optimal focus on techniques, sufficient practice on the part of students and immediate feedback from customers.
  • With a lecturer-student ratio of 1:12 for practical work, and 1:25 in theory classes, our lecturers are able to pay close attention to each individual student, giving timely feedback and facilitation in the acquisition and mastery of fundamental knowledge, efficient skills and professional attitudes.

Entry Requirements

Below are the entry requirements for Diploma in Culinary Arts:

SPM/UEC/O-Levels

  • Minimum of 3 credits with a pass in BM and History or their equivalent

Since 1986 we have grown steadily and sturdily. We have sustained our student number and ensured a robust financial position. We have distinguished ourselves by excelling as a thought leader, an incubator of outstanding graduates, a model of selective excellence, and as a community-caring institution.

All these years our educational goals have been to prepare students for their first job graduate school, to prepare students for their subsequent career and to prepare students for a fulfilling and productive life. The drives of our vision are our values which are based on “Pride Of Achievement, Sharing Success, The Courage to Be, To Be compassionate, and To be Significant”

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