Diploma in Culinary Arts
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 30 months |
| Intakes | January, March, May, June, August, September, November |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | Data not available |
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Admissions
Intakes
Fees
Tuition
- Data not available
- Local students
- Data not available
- 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 (with 3 credits) in any subjects or other equivalent qualifications
- Unified Examination Certificate (UEC) with at least Grade B in 3 subjects
- Certificate in any field from a recognised Polytechnic
- Other equivalent qualifications
Curriculum
Key Subjects
- Reading, Vocabulary & Grammar 1 & 2
- Drama & Role Play in English
- Basic Academic Reading and Writing
- Contemporary Business
- Introduction to Hospitality & Tourism
- Kitchen Organisation
- Food Sanitation
- Nutrition
- Introduction to Culinary Skills
- Theory of Food
- Food and Beverage Management
- Beverage Operation
- Garde Manger
- Meat Identification and Fabrication
- Essential Business Communication Skills
- Introduction to Financial Accounting
- Principles of Management
- Hospitality Costing and Control
- Critical & Creative Thinking
- Human Resource Management
- Basic Pastry & Bakery
- Basic Western Cookery
- Malaysian Cuisine
- International Cuisine
- Advanced Food Concept & Dining Room Service
- Intermediate Pastry & Bakery
- Industrial Attachment