Diploma in Culinary Arts

Course Overview

The Diploma in Culinary Arts programme is designed for those who have chosen to pursue an exciting career in culinary arts. This unique skills-driven programme takes you through key stages of classical and international cuisine preparation, garde manger, butchery, patisserie and bakery. At the same time, you will learn to develop your professionalism in producing world class cuisine.

Curriculum

Year 1

• Basic Food and Beverage Services
• Pastry and Baking
• Food Commodities
• Basic Culinary
• Cuisine and Restaurant Operations
• Advanced Pastry and Baking
• Kitchen and Hygiene Management
• Butchery
• Advanced Cuisine and Restaurant Operations
• Catering Services
• Nutrition and Sensory Analysis
• Food and Beverage Cost Control
• English for Academic Purpose
• Personal Development Skills 1
• Personal Development Skills 2
• Personal Development Skills 3

Year 2

• Garde Manger
• Malaysian Cuisine
• Menu Planning and Development
• Introduction to Business
• Kitchen Layout and Design
• Aseana Cuisine
• Entrepreneurship Development
• Business Ethics and Corporate Citizenship
• Internship

Elective Subject

• Pastry Artistry or Vegetables and Fruit Carving

Professional Work Placement Programme 

You will undergo a semester of comprehensive training in the internship programme. It has been specially designed to give you an intensive hands-on learning experience within a challenging work environment.

Entry Requirements

SPM/O-Levels min 3 credits (3 C’s), UEC min 3 B’s

Career Prospects

• Commis Cook
• Chef de Cuisine
• Chef de Partie
• Sous Chef
• Celebrity Chef
• Executive Chef
• Executive Sous Chef
• Catering Chef
• Cruise Line Chef
• Food Critic
• Area/ Group Chef
• Business Analyst
• Food Photographer
• Food Promoter
• Food Research Specialist
• Food Scientist
• Food Stylist
• Food Writer
• Michelin Star Chef
• Nutritionist