Diploma in Culinary Arts (Selangor Campus)

Ignite the senses, gain that edge,nand jump into the exciting world of gastronomy. This is a unique opportunity for students to learn how to use the freshest ingredients to create sumptuous gourmet dishes that inspire. 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 program based on culinary subjects. This hands-on program covers various aspects of the culinary field – from theoretical classes on Menu Design, Food Nutrition, F&B Costing, Beverage Studies to practical classes on Culinary Artistry, Patisserie, Garde Manger, Butchery, Classical French and more.

COURSE STRUCTURE

Year 1

– Oral Communication

– The Hospitality Industry

– Culinary Essentials: Larder

– Introduction to Patisserie

– Culinary Essentials: Butchery

– Garde Manger

– Food Hygiene and Safety

– Menu Design & Development

– Culinary French

– Food Nutrition

– Food and Beverage Costing

– Writing and Referencing

Year 2

– Intermediate Patisserie

– International Cuisine & Service

– Entrepreneurship Studies

– Beverage Studies

– Industrial Placement (4 months)

– Culinary Artistry

– Marketing & E-commerce for Hospitality & Tourism

– Classical French Cuisine & Service

– Supervision for the Hospitality Industry

MPU

– Pengajian Malaysia 2 (Malaysian Students) / Bahasa Melayu Kominikasi 1 (International Students)

– Personal Development Skills

– Society and Development in Malaysia

– Teamwork and Community

– Bahasa Kebangsaan A*

* 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 programs)