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Diploma in Culinary Arts
About
The Culinary Arts Diploma is designed to cultivate skilled professionals and future leaders in the culinary industry. This program focuses on providing students with hands-on training alongside essential entrepreneurial knowledge. To ensure real-world exposure, students participate in internships with esteemed organizations across the hospitality, tourism, aviation, catering, event management, and food & beverage sectors, as well as government agencies.
Key facts
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 2 years |
| Intakes | January, April, August |
| Tuition (Local students) | $ 10,690 |
| Tuition (Foreign students) | $ 10,690 |
Subjects
-
Culinary Art
Duration
2 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | $ 10,690 | $ 10,690 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | $ 10,690 | $ 10,690 |
| Estimated cost per year | $ 5,345 | $ 5,345 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact 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
Any one of these:
- SPM / SPMV / O-Level : 3Cs
- UEC : 3Bs
- SKM : LEVEL 3
- Other : Equivalent qualifications recognised by the Malaysian Government
English Language Requirements
- English : IELTS: 4.0
- MUET : Band 2
Note: International students are subject to meet entry requirements that reflect similar qualifications and experience as stated above.
Curriculum
Year 1
- Culinary Skills
- Hospitality English 1
- Hospitality English 2
- Food Safety and Hygiene
- Garde Manger
- Asian Cuisine
- Bread and Bread Making
- Business Accounting
- Continental Cuisine
- Fundamentals of Marketing
- Introduction to the Hospitality Industry
- Pastry & Dessert
Year 2
- Culinary Operations
- Food & Beverage Cost Control
- Food & Beverage Management
- Food & Beverage Operations
- Information System
- Supervision in Hospitality Industry
- Workplace Communication
- Pastry Confection
- Integrated Cuisine and Advanced Skill
- Internship Workshop
- Internship Practical
MPU Subjects
- Appreciation of Ethics and Civilisations (Local students) / Malay Communication 1B (International students)
- Bahasa Kebangsaan A* / Sustainable Living
- Integrity and Anti-Corruption
- Co-curriculum
*For Malaysian students who do not have a credit in SPM BM.