Diploma In Culinary Arts

This programme provides the students with the necessary knowledge and skills of culinary art. With the skills acquire, it is a stepping-stone for students to further their academic achievement in the Hospitality studies. Besides equipping students with the practical and theory of culinary art, students will also be taught the communication skills required in the hospitality industry. Internship provides on-job training and work experience.

Learning Outcome

  • Acquire and display social skills, creative skills, communication skills, problem solving skills, entrepreneurship skills, team work and managerial skills.
  • Show desired work ethics and professionalism in the field of culinary art
  • Think and act critically and analytically coupled with problem solving skills

Business, Managerial, Learning & Communication

  • Business Entrepreneurship
  • Principle of Management
  • Introduction to Marketing
  • Managerial Accounting and Cost
  • Hospitality English
  • Hospitality Communication
  • Third Language (French 1)
  • Third Language (French 2)
  • Intro to Information Technology

Food & Beverage Management and Culinary Skills

  • Food & Beverage Management
  • Food & Beverage Laboratory
  • Food Production Principle
  • Food Production Laboratory
  • Science of Bakery and Pastry
  • Asian Sweet and Pastry
  • Fundamentals of Butchery
  • Advanced Patisserie
  • Garde Manger
  • International Cuisine
  • Culinary Art & Design

Hospitality Management

  • Introduction to hotel
  • Design & Layout of foodservice Maintenance
  • Food, Beverage and Labor Cost Control
  • Nutrition, Safety & Food Hygiene

Compulsory Subjects

  • Bahasa Kebangsaan
  • Malaysian Studies
  • Pengajian Islam/Moral Studies

Industrial Training at these hotels

  • G-Hotel, Penang
  • Traders Hotel, Penang
  • The Northam All Suite, Penang
  • Eastern and Oriental Hotel, Penang
  • Hotel Equatorial, Penang
  • Shangri-La's Rasa Sayang Resort and Spa, Penang

Course Overview

  • Name of the award – Diploma in Culinary Arts
  • Field of study: Hospitality
  • Language of instruction: English
  • Mode of study: Full Time
  • Mode of delivery : Lecture, Tutorial, Lab (Kitchen and Restaurant), Seminar and Workshop.
  • Method of delivery :Conventional
  • Duration of study: 2 ½ years
  • Entry requirements: Pass SPM with 3 Credits

Career Opportunities:

Hotels, resorts and restaurants and business entrepreneurs.

 

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