Diploma in Culinary Arts

Course Overview

Our Diploma in Culinary Arts focuses on culinary skills, practical hands-on and theoretical training in all areas of food production. It equips students with real gastronomic skills and knowledge about food preparation, safety and the presentation required for entry into the food service industry. Students will acquire important skills in culinary craft, organization and management including stock ordering, scheduling, costing of goods and dealing with suppliers.

Why are we unique?

• We offer hands-on practical classes and on-the-job training
• We focus on building our student’s culinary skills in all aspects including but not limited to Patisseries, Butchery, Creative Cooking, Food Styling, Molecular Gastronomique and the Art of Garde Manger.
• Our course is highly industry driven.

Curriculum

Subjects:

• Business Communication
• Food Hygiene & Sanitation
• Introduction to Hospitality Industry
• Principles of Food Stoudies
• Basic Pastry & Baking Skill
• Introduction Management
• Basic Western Cuisine
• Butchery
• IT & Application
• Catering System & Management
• Arts of Grade Manger
• Advance Patisseries
• Restaurant Operation Management
• Menu Planning & Cost Control
• International Cuisine
• Food and Beverage Service Skill
• Introduction to Human Resource Management
• Community Service
• Creative Culinary Artistry
• Event Management
• Entrepreneurship Studies
• Oriental & Asean Studies
• Industrial Training

Entry Requirements

3 Credits in SPM/3B's in UEC/3 Credits in O-Level/1 Credit in STPM

Career Prospects

• Pastry Chef
• Executive Chef
• Food Writer
• Restaurant Owner
• Food & Beverage Manager
• Food Stylist & Photographer
• Research & Development Chef
• Food Critic