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Course Details

Diploma in Culinary Arts

City University

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Description

Course DETAILS

  • Description
    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 purpose-built kitchen & AIDA BRASSERIE to reinforce the learning curve. This creates a realistic work environment.
    Field of Study

    Hotel, restaurant and catering

    Duration (Years)

    3 years

    Course Fees

    RM 52,350 (USD 12,637)

    MQA No.

    (R2/811/4/0264) (A 11542) 11/2025

  • Intake (Month)

    January, May & September

Entry Requirements

  • SPM/STPM
    Passed in SPM or its equivalent, with a minimum of 3 credits in any subject.

    Passed pass in Sijil Tinggi Persekolahan Malaysia (STPM) or its equivalent, with a minimum of Grade C (GP 2.00) in any subject or its equivalent.
  • O-Level/GCSE
    Passed O-Level with at least a full pass in three (3) subjects
  • UEC
    Passed the Unified Examination Certificate (UEC) with at least B grade in three (3) subjects
  • Other
    Passed in SKM level 3 in a related field.

    A Certificate (Level 3, MQF) in a related field or its equivalent.
  • English Requirements
    International students are required to achieve a minimum score of 4.0 in the International English Language Testing System (IELTS) / Malaysian University English Test (MUET) with Band 2 OR its equivalent.

Programme Structure

  • Semester 1

    1. Academic English 1

    2. Pengajian Malaysia 2/Bahasa Melayu Komunikasi 1

    3. Theory Of Food

    4. Fundamentals Of Food Preparation (P)

  • Semester 2

    1. Academic English 2

    2. Basic Entrepreneurship/Bahasa Kebangsaan A

    3. French Language

    4. Introduction To Hotel And Tourism

    5. Food Safety And Sanitation

  • Semester 3

    1. Professional Communication

    2. Kitchen Management

  • Semester 4

    1. Garde Manger

    2. Malaysian Cuisine

    3. Food And Beverage Management (P)

    4. Supervision In Hotel And Restaurant

    5. Badminton Club (Co-Curriculum)

  • Semester 5

    1. Basic Food Procurement

    2. Basic Pastry And Bakery (P)

    3. Food And Beverage Cost Control

    4. Menu Planning And Analysis

    5. Academic English 3

  • Semester 6

    1. Human Nutrition

    2. Restaurant And Food Service Operations

    3. Restaurant Accounting

  • Semester 7

    1. International Cuisine

    2. Hotel And Restaurant Sales And Promotions

    3. Restaurant Performance Analysis

  • Semester 8

    Industrial Training

Additional Information

  • Fees
    RM 52,350 (USD 12,637)

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