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Diploma in Culinary Arts
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 3 years |
| Intakes | January, February, May, June, September, October |
| Tuition (Local students) | RM 25,280 |
| Tuition (Foreign students) | RM 36,330 |
About
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 purposebuilt kitchen & AIDA BRASSERIE to reinforce the learning curve.
Admissions
Intakes
Fees
Tuition
- RM 25,280
- Local students
- RM 36,330
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- 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
- SPM: Minimum 3 credits subjects
- STPM: Minimum C (GPA 2.0)
- STAM: Minimum Maqbul grade
- SKM: L evel 3 Early Child Care/Preschool with a minimum of 1 credit
- CERTIFICATE : (ECE) or its equivalent
For International Students
IELTS 4.0 or 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