
Diploma in Culinary Arts is a highly specialised programme designed to develop and nurture leaders in the culinary arts profession. The programme is developed to provide practical culinary skills and entrepreneurship skills to students.
Hospitality & Tourism
2
FA1466
Internal Degree
Pass with grade C in at least 3 subjects; A-Level: Full pass in any subject
UEC: 3Bs
Pass with at least credit in 3 subjects; STPM: Pass with a minimum of Grade C (GP 2.0) in any subject
Certificate: Pass related certificate programme (Level 3, MQF) with at least CGPA 2.0; Community College Certificate: Pass Level 3 in related field and pass SPM with at least 1 credit, and has gone through bridging programme (if required); SKM: Pass related Sijil Kemahiran Malaysia Level 3 and pass SPM with at least 1 credit, and has gone through bridging programme (if required); IB: Pass International Baccalaureate (IB) Middle Years Programme (MYP) Certificate
MUET with Band 2 OR its equivalent; International students are required to achieve a minimum score of 4.0 in IELTS
Culinary Skills
Hospitality English 1
Hospitality English 2
Food Safety and Hygiene
Garde Manger
Asian Cuisine
Bread and Bread Making
Business Accounting
Continental Cuisine
Fundamentals of Marketing
Introduction to the Hospitality Industry
Pastry & Dessert
Culinary Operations
Food & Beverage Cost Control
Food & Beverage Management
Food & Beverage Operations
Information System
Supervision in Hospitality Industry
Workplace Communication
Pastry Confection
Integrated Advanced Skills
Internship Workshop
Internship Practical
Community Service & Co-curriculum
Media Literacy for Personal Branding
Bahasa Kebangsaan A*
Malaysian Studies 2 (Local students) / Communicating in Malay 1B (International students)
Green Future Malaysia