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You will sharpen your culinary skills by understanding the nature and impact of heritage cuisines on the hospitality industry and/or food industry. Furthermore, with the combination of fundamental modules in business and management subjects, students will be equipped to launch their careers either in the private sector or entrepreneur ventures.



Through the programme, students can demonstrate effective principles in heritage cookery and application of basic modern cooking methods of heritage cuisines. The programme enables students to discuss the various elements of heritage basic knowledge and different types of cooking techniques, which also include an understanding of the HALAL food preparation.

Students will also master their communicative, leadership and teamwork skills in any situation to realize their full potential while studying or when they join the working environment. Students are also offered the opportunity to continue pursuing their degree studies upon completion of Diploma in Heritage Cuisine.

Diploma in Heritage Cuisine

JPT/BPP (N/811/4/0245) 01/20

The Diploma in Heritage Cuisine offered by Faculty of Culinary  Arts is designed for those whose interest reside in the understanding and appreciation for Malaysian Heritage Cuisines. Beyond the basic culinary techniques and Theories, the course extends its modules to analysing the fundamentals of 13 states’ cuisines through history and cultural influences with the hope of contributing towards the preservation of Malaysian Culinary Masterpieces.

Career Opportunities

  • Commis Cook
  • Chef de Cuisine
  • Chef de Partie
  • Sous Chef
  • Celebrity Chef
  • Executive Chef
  • Executive Sous Chef
  • Catering Chef
  • Cruise Line Chef
  • Area/ Group Chef
  • Business Analyst
  • Culinary Lecturer
  • WACS Certified Master Chef
  • Food Photographer
  • Food Promoter
  • Food Critic
  • Food Research Specialist
  • Food Scientist
  • Food Stylist
  • Food Writer
  • Entrepreneurs/restaurant owner
  • Business Analyst
  • Michelin Star Chef
  • Nutritionist
  • Kitchen Director
  • Director of Culinary Arts Institutions

Diploma in Heritage Cuisine



Year One and Two

  • Introduction to Heritage, Food and Commodities
  • Vegetable and Fruit Carving
  • Fundamental Heritage Cuisine
  • Malaysian Ethnic Cuisine
  • Aseana Cuisine
  • Heritage Cuisine – Research and Innovation
  • Menu Planning and Development
  • Advanced Heritage Cuisine
  • Catering Service
  • Entrepreneurship Development


Students will be required to take four (4) general subjects (Mata Pelajaran Umum)

  1. Pengajian Malaysia / Communication Malay Language 1
  2. Moral Education
  3. Thinking Skills
  4. Community Services


As an integral part of the programme, students will undergo a semester of internship. It has been specially designed to give you an industrial learning experience within a challenging work environment.


• SPM / O-Levels / UEC or equivalent with a minimum of three (3) credits.
• Applicants who possess other qualifications will be considered on a
case-by-case basis.


January, May and September.


2 years and a semester of a internship