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WSQ Higher Certificate in Culinary Arts
Course overview
| Qualification | Certificate |
| Study mode | Full-time |
| Duration | 1 year |
| Intakes | January, April, July, October |
| Tuition (Local students) | RM 2,409 |
| Tuition (Foreign students) | RM 31,766 |
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Admissions
Intakes
Fees
Tuition
- RM 2,409
- Local students
- RM 31,766
- 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
Local and Permanent Residents:
- Minimum 2 GCE ‘N’ Level including English*
- Successful interview
- Minimum age of 16 years old
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
- Minimum age of 17 years old
Curriculum
Culinary
- WSQ Demonstrate Basic Dry Heat Cooking Methods
- WSQ Demonstrate Basic Moist Heat Cooking Methods
- WSQ Follow Food and Beverage Safety and Hygiene Policies and Procedures
- WSQ Maintain Food and Beverage Production Environment
- WSQ Maintain Quality Control Procedures
- WSQ Maintain Safe and Secure Working Environment
- WSQ Make Vegetable Preparations
- WSQ Prepare Basic Western Egg and Dairy Products
- WSQ Prepare Basic Western Grains and Legumes
- WSQ Prepare Basic Western Stocks and Soups
- WSQ Prepare Mise En Place 1
- WSQ Prepare Mise En Place 2
- WSQ Prepare Western Cold Sauces
- WSQ Prepare Cold Plates and Garnishes
- WSQ Prepare Western Foundation Sauces
- Practicum
Hospitality and Tourism
- Fundamentals of Hospitality Hosting
General Studies
- Communications Skills