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Diploma in Culinary Arts
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 2 years |
| Intakes | April, August |
| Tuition (Local students) | RM 61,462 |
| Tuition (Foreign students) | RM 79,240 |
About
At our renowned culinary school in Malaysia, this Diploma in Culinary Arts programme is designed to meet the increasing demand for skilled professionals in diverse culinary environments. You'll have the opportunity to showcase your culinary expertise in Western and Asian cuisine, garde manger, pâtisserie & bakery, confection, and artistic skills. Additionally, you'll gain valuable insights into food marketing and the business aspects of running a catering venture. Join us to unleash your culinary passion and embark on a rewarding journey in the dynamic world of culinary arts.
Admissions
Intakes
Fees
Tuition
- RM 61,462
- Local students
- RM 79,240
- Foreign students
Estimated cost as reported by the Institution.
Application
- RM 100
- Local students
- RM 700
- Foreign students
Student Visa
- RM 2,400
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
Sijil Pelajaran Malaysia (SPM)
Pass with min. 3 credits including a pass in Bahasa Melayu and History
O-Level
Pass with min. 3 credits
Unified Examination Certificate (UEC)
Pass with min. 3Bs
IELTS
Band 4.0
TOEFL
31 (Internet Based Test)
MUET
Band 2
UEC English
English B6
Taylor’s EET
Overall score 4.0
Taylor’s IEN
Level 1 - Grade C or Level 2 - Grade C
High School
Complete high school (Year 11) that was conducted in English
Curriculum
YEAR 1
Semester 1
- English
- Fundamentals of Culinary
- Introduction to Pastry and Bakery
- Food Hygiene and Sanitation
- MPU 2
- MPU 3
Semester 2
- Principles of Marketing
- Business of Hospitality and Tourism
- Cuisine of Asia
- Patisserie and Bakery Confections
- Food and Beverage Service
Semester 3
- Essential Cuisine Techniques
- The Arts of Garde Manger
- MPU 1
YEAR 2
Semester 4
- French
- French Cuisine
- Plated Desserts
- Artistic Skills
- Food Production Operations
Semester 5
- Industrial Training
Semester 6
- Organisational Functions of Hospitality Industry
- Cuisine of the World
- MPU 4