Diploma in Culinary Arts

The Diploma in Culinary Arts is a comprehensive program that provides students with practical education and hands-on training in various aspects of hospitality, particularly in the culinary field. The curriculum is carefully designed to balance theoretical knowledge with practical skills, enabling students to excel in different types of kitchen environments.

Throughout the program, students gain practical experience in food production while also developing professionalism and excellence in areas such as cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. They learn to work efficiently in fast-paced kitchen settings and collaborate effectively with team members.

Moreover, the program emphasizes the importance of international relations theory and practice, providing students with analytical and quantitative tools for policy making. By offering a transformative educational experience, including hands-on training and real-world exposure, the program prepares students for successful careers in the global hospitality industry.

i. Possess a Sijil Pelajaran Malaysia (SPM) with three credits in any subject, or its equivalent; or

ii. Passed in Sijil Tinggi Persekolahan Malaysia (STPM) with a minimum of Grade C (Grade Point, GP 2.00) in any subject, or its equivalent; or

iii.Passed in Sijil Tinggi Agama Malaysia (STAM) with a minimum of Maqbul Grade in any subject, or its equivalent; or

iv. Passed in Sijil Kemahiran Malaysia (SKM) Level 3 in a related field; or

v. Certificate [Level 3, Malaysian Qualifications Framework, MQF] in a related field or its equivalent.

International students are required to have a minimum score of 4.0 in the International English Testing System (IELTS) Malaysian University Test (MUET) with Band 2 or equivalent.

• - English 1
• - Fundamental of Marketing
• - Introduction to Hospitality & Tourism Industry
• - Theory of Food
• - Fundamentals of Culinary
• - Elective: Malaysian Studies / Malay Language Communication 2
• - Creative Problem Solving
• - English 2
• - Culinary Science
• - Co-Curriculum
• - Entrepreneurship
• - Food Safety and Hygiene
• - Introduction to Pastry and Bakery
• - Principle of Accounting
• - Constitution and Community
• - International Cuisine
• - Malaysian Cuisine
• - Restaurant Operation
• - Garde Manger
• - Asian Cuisine
• - Food & Beverages Service Skills
• - Commercial Food Production
• - Kitchen Management
• - Food and Beverage Cost Control
• - Food Nutrition
• - Fundamental of Purchasing
• - Industrial Training
• - Butchery
• - Local Hors D’oeuvres & Pastry of Learning