Diploma in Culinary Arts
About
About
Thie Diploma in Culinary Arts program provides you with the essential skills and knowledge for the creation, preparation, and cooking of both local and international cuisines. Food preparation and service classes are conducted in our specialized kitchen and AIDA Brasserie to enhance the learning experience.
Key facts
QUALIFICATIONDiploma
STUDY MODEFull-time
DURATION3 years
LOCAL COSTMYR 31,840
FOREIGN COSTMYR 42,990
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | MYR 28,440 | MYR 28,440 |
| Miscellaneous fees | MYR 3,400 | MYR 14,550 |
| Total estimated cost of attendance | MYR 31,840 | MYR 42,990 |
| Estimated cost per year | MYR 10,614 | MYR 14,330 |
Entry Requirements
Any of these:
SPM: Minimum 3 credits subjects
STPM: Minimum C (GPA 2.0)
STAM: Minimum Maqbul grade in any subject
SKM: Level 3 in a related field (HEP required for implementing screening and bridging programs which is appropriate to the program area)
CERTIFICATE : (Level 3, MQF) in a related field or its equivalent.
English Requirements For International Students
IELTS 4.0
Malaysian University English Test (MUET) with Band 2 OR its equivalent.
SPM: Minimum 3 credits subjects
STPM: Minimum C (GPA 2.0)
STAM: Minimum Maqbul grade in any subject
SKM: Level 3 in a related field (HEP required for implementing screening and bridging programs which is appropriate to the program area)
CERTIFICATE : (Level 3, MQF) in a related field or its equivalent.
English Requirements For International Students
IELTS 4.0
Malaysian University English Test (MUET) with Band 2 OR its equivalent.
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
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