Diploma in Culinary Arts

Course Overview

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.

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

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

Career Prospects

Food Critics (television, newspapers, magazines or the internet), R&D Assistant
(Food Industry), Managing own franchise business and more.