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EasyUni Sdn Bhd

Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
4.4

(43) Google reviews

+60142521561

EasyUni Sdn Bhd

Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
4.4

(43) Google reviews

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Diploma in Culinary Arts

Course overview

Statistics
Qualification Diploma
Study mode Full-time
Duration 3 years
Intakes January, February, May, June, September, October
Tuition (Local students) $ 5,781
Tuition (Foreign students) $ 8,308

About

This programme will equip you with the necessary skills & knowledge to underpin the creation, preparation, and cooking of local & international cuisines. Food preparation & food service classes are conducted in our purposebuilt kitchen & AIDA BRASSERIE to reinforce the learning curve.

Admissions

Intakes

Fees

Tuition

$ 5,781
Local students
$ 8,308
Foreign students

Estimated cost as reported by the Institution.

Application

Data not available
Local students
Data not available
Foreign students

Student Visa

Data not available
Foreign students

Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.

Entry Requirements

  • SPM: Minimum 3 credits subjects
  • STPM: Minimum C (GPA 2.0)
  • STAM: Minimum Maqbul grade
  • SKM: L evel 3 Early Child Care/Preschool with a minimum of 1 credit
  • CERTIFICATE : (ECE) or its equivalent

For International Students

IELTS 4.0 or equivalent

Curriculum

YEAR 1

  • Academic English 1
  • Pengajian Malaysia 2/ Bahasa Melayu Komunikasi 1
  • Theory of Food
  • Fundamentals of Food Preparation (P)
  • Academic English 2
  • Basic Entrepreneurship / Bahasa Kebangsaan A
  • Foreign Language – French
  • Introduction to Hotel and Tourism
  • Food Safety and Sanitation
  • Professional Communication
  • Kitchen Management

 

YEAR 2

  • Garde Manger
  • Malaysian Cuisine
  • Food and Beverage Service
  • Co-Curriculum
  • Basic Food Procurement
  • Basic Pastry and Bakery (P)
  • Food and Beverage Cost Control
  • Menu Planning and Analysis
  • Academic English 3
  • Human Nutrition
  • Restaurant and Food Service Operations
  • Food & Beverage Management
  • Restaurant Accounting

 

YEAR 3

  • International Cuisine
  • Restaurant Performance
  • Analysis
  • Industrial Training
  • Hotel & Restaurant Sales & Promotion

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