Diploma in Culinary Art

Course Overview

Students with a passion for all things culinary and have an innate interest in the creativity of food will greatly benefit from this programme. This is a unique opportunity for students to learn how to use the freshest ingredients to create sumptuous gourmet dishes that are worthy of the world’s finest restaurants.
 
Students are also exposed to Molecular Cuisine, a first-of-its-kind for a culinary diploma in Malaysia. Not only that, students are taught by award-winning chefs, with 75% of the course based on practical trainings in various aspects of the culinary field.
 
In this programme, students also have the option of obtaining a parchment from IMI University Centre, Switzerland.

Curriculum

YEAR 1

• Culinary Essentials
• Tertiary English 1
• Entrepreneurship Studies
• Food Nutrition, Sanitation and Hygiene
• Food Services Operations
• International Cuisine
• Introduction to Hospitality Operations
• Introduction to Patisserie Skills
• Introductory French
• Menu Design and Development
• Principles of Garde Manger
• Personal Development Planning 1

YEAR 2

• Advanced Bakery and Pastry Arts
• Advanced Butchery
• Chocolates and Confections
• Classical French Cuisine
• Commodity Cooking
• Culinary Artistry and Design
• Food, Beverage and Labour Cost Controls
• Intermediate French
• Molecular Cuisine
• Personal Development Planning 2
• Industrial Placement

MPU SUBJECTS

• Co-Curricular Activities and Community
• Malaysia Culture and Life
• Pengajian Malaysia 2 (Malaysian Students)
• Bahasa Melayu Komunikasi 1 (International Students)
• Personal Development Planning

Entry Requirements