Our Diploma in Culinary Arts is designed to help students prepare for various opportunities in the culinary industry. Students can expect to spend a significant amount of time in our commercial kitchens with over 60% of the programme based on practical trainings. This hands-on programme covers various aspects of the culinary field – from theoretical classes on Menu Design, Food Nutrition, F&B Costing, Beverage Studies, Sanitation, to practical classes on Culinary Essentials, Patisserie, Garde Manger, Butchery, Classical French and such.
Who is the course for?
Tertiary English 1
The Hospitality Industry
Introduction to Patisserie
Food Hygiene and Safety
Menu Design & Development
Food and Beverage Costing
Tertiary English 2
International Cuisine & Service
Industrial Placement (4 months)
Marketing & E-commerce for Hospitality & Tourism
Classical French Cuisine & Service
Supervision for the Hospitality Industry
Bahasa Kebangsaan A*
Co-Curricular Activities and Community
Malaysia Culture and Life
Pengajian Malaysia 2 (Malaysian Students)
Bahasa Melayu Komunikasi 1 (International Students)
Personal Development Planning
Bahasa Kebangsaan A is compulsory for all Malaysian students
without a credit in SPM Bahasa Malaysia.
without SPM Bahasa Malaysia (applicable to students from UEC, O Level, or other equivalent programmes)