Diploma in Culinary Arts

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Diploma in Culinary Arts


PROGRAMME DESCRIPTION



The Diploma in Culinary Arts is a well-balanced programme designed
to impart knowledge in the hospitality particularly in culinary area. This
programme provides students with practical education in food production while developing professionalism and excellence required in
different types of kitchens. Student can gain practical experience in the
kitchen with other related discipline like business of cost control,
sanitation and safety, menu and beverage management, nutrition, and
kitchen management. Student will learn to produce food quickly and in
quantity while working with others. The programme combines the
precise training in international relations theory and practice with the
analytical and quantitative tools of policymaking. This is designed as a
transformative program, which offers students the education, training,
and first-hand experience essential for successful international
careers.

The purpose of this program is to encourage students to make unceasing and diligent efforts to pursue holistic self-development to cultivate
self-discipline and integrity, to nurture creativity into broad-minded
future leaders with international outlook.
Aims of Diploma in Culinary Arts programme are:

  • To equip students with basic culinary and specialized skills in the area
    of food and Beverage management.
  • To prepare students to be professional in their approach and attitude
  • To develop transferable skills for entry level positions and career
    advancement in the Hospitality & food service sector.


Minimum Duration : 30 Months.


1. January

2. May

3. September

Entry Requirements :

  • Graduate Certificate of Education Malaysia (SPM) with credits in three subjects; or
  • Pass O-Level with at least a grade C in 3 subjects; or
    Certificafe Unified Examination (UEC) with grade B in 3 subjects; or
  • Other qualifications recognised equivalent a by Government Malaysia


  1.  Passed the Cer e of Education Malaysia (SPM) with at least three credits in the course or equivalent; Or
  2.  Passed the Malaysian High School Cer e (STPM) with at least a C grade (CGPA 2.0) in any subject or equivalent; OR
  3. Passed the Malaysian Higher Cer e of Religion (STAM) with at least Grade Maqbul; OR
  4. Pass the Malaysian Skills Cer e (SKM) (Level 3 MOH) in Early Childhood / Preschool and passed Education SPM with at least one (1) credit in
    any subject; OR
  5. Pass the Cer e in Early Childhood Education (Level 3 MOH) or equivalent; OR
  6. Other recognized equivalent to it by the Government of Malaysia.

LIST OF COURSE/MODULE OFFERED IN THE PROGRAMME

  1. Hospitality English
  2. Fundamentals of Culinary
  3. Food Theory
  4. Fundamentals Of Computers
  5. Malaysian Studies / Malay Language Communication
  6. Malaysian Studies / Malay Language Communication
  7. Food & Beverages Service Skills
  8. Food Hygiene and Sanitation
  9. Essential Cuisine Techniques
  10. Creative Problem Solving
  11. Patisserie and Bread Confections
  12. Human Resource Management In Hotel and Catering
  13. Larder Production
  14. Garde Manger
  15. Kitchen Management
  16. Constitution and Community
  17. Asian Cuisine
  18. French Cuisine
  19. Hospitality Marketing
  20. French Language 1
  21. Co-Curriculum
  22. Food Nutrition
  23. Grade Manger-2
  24. Accounting for Hospitality
  25. Entrepreneurship
  26. Food and Beverage Cost Control
  27. French Hotel 2 Fundamental of Purchasing
  28. Industrial Training