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DIPLOMA IN CULINARY ARTS
(MQA/FA 1934) (N/811/4/0117)

Introduction

This programme offers you the opportunity to explore into various areas of food production. Students are trained professionally and practically in the areas of food preparation, presentation and serving during their practical training.

Admission Requirements (Minimum Qualification)

  • Pass SPM / SPMV or equivalent which is recognised by Malaysian Government.
  • Three (3) credits at SPM/SPMV level and a pass in Bahasa Melayu.

Core Subjects
Introduction to Hospitality and Tourism Industry, Theory of Cooking, Food Hygiene and Sanitation, Menu Planning and Cost Control, Oriental and Asian Cooking Skills, Fundamentals of Pastry and Bakery, Western Cooking Skills, Food Arts, Hospitality and Tourism Law, Kitchen Management, Ethnic Cuisine, and Industrial Training.

Duration
2 ½ years

Career Opportunities
Graduates have wide opportunities for career development in the hospitality & food service industry. They are trained to cope with the demand to deal with culinary fields such as pastry and bakery preparation.



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