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Diploma in Culinary Skills
Key facts
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 1.5 years |
| Intakes | April, July, October |
| Total estimated cost (local) | RM 32,465 |
| Total estimated cost (foreign) | RM 46,081 |
Subjects
-
Culinary Art
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Duration
1.5 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | RM 32,465 | RM 46,081 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | RM 32,465 | RM 46,081 |
| Estimated cost per year | RM 21,646 | RM 30,723 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact us for the latest information.
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.
Admissions
Intakes
Entry Requirements
General Entry Requirements:
- Pass in WSQ Higher Certificate in Culinary Skills/ WSQ Higher Certificate in Culinary Arts
- Attain minimum GPA of 2.0
- Pass all core modules
- Pass Industrial Attachment
Locals and Permanent Residents:
- Minimum 3 GCE ‘N’ Level / Pass in Certificate in Basic Food Production / Pass in Certificate in Basic Culinary Skills / Pass in NITEC
- Pass in GCE ‘N’ Level English*
- Successful interview
International Students:
- Successfully completed minimum 10 years of formal education.
- At least one of the following proficiency levels in English:
- Band 5.0 in IELTS
- Minimum score of 61 points (internet-based total) or 173 points (computer-based total) in TOEFL
- Pass in SHATEC English Test
- Pass in CHE*
- Successful interview
Curriculum
Culinary
- Asian Cuisine
- Essentials in Food Knowledge
- Food Science and Hygiene
- Fundamentals of Beverage Knowledge
- Fundamentals of Western Cooking (Demonstration/Individual Stove)
- Kitchen Organisation
- Menu Planning and Pricing
- Practicum and Event Catering
- Principles of Western Cooking (Demonstration/Individual Stove)
Food and Beverage
- Pastry and Baking (Demonstration/Individual Stoves)
Hospitality and Tourism
- Fundamentals of Hospitality Hosting
General Studies
- Communication Skills
- Principles of Supervision