Diploma in Culinary Arts

(R2/811/4/0121) (04/23) (A 9013)

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PURSUE AN EXCITING CAREER IN CULINARY ARTS.

PROFESSIONAL CERTIFICATION

Students who have successfully completed Diploma of Culinary programme have automatic eligibility Professional Cook (Commis Chef) level from the World Association of Chefs' Societies (WORLDCHEFS).

The Diploma in Culinary Arts programme is designed for those who have chosen to pursue an exciting career in culinary arts. This unique skills-driven programme takes you through key stages of classical and international cuisine preparation, garde manger, butchery, patisserie and bakery. At the same time, you will learn to develop your professionalism in producing world class cuisine.

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WHY CHOOSE THIS PROGRAMME?

You will gain valuable insights into the industry’s latest trends and skills to create consumable masterpieces. This combination will make you a much sought-after professional in the culinary arts industry. Furthermore, the strong networks garnered by the faculty will also give you an extra edge in your future career.

While mastering the culinary techniques, you will also learn entrepreneurial concepts to help you launch your own business, explore career options and participate in work-based learning experiences (internships).

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WHAT TO EXPECT FROM THIS PROGRAMME?

This programme will enhance your supervisory, technical and personal skills. It will also broaden your mind-set to ‘think out of the box’, as communication and problem-solving skills are essential in the culinary arts industry.

The programme begins with an orientation level course where you are introduced to topics such as basic culinary, kitchen hygiene, nutrition, baking, pastry, kitchen layout and design. After mastering the basics, the programme will then focus on levels of food preparation which includes, cooking and plating whole dishes and pastries to perfection.

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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
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DETAILS

PROGRAMME STRUCTURE

  • Basic Food and Beverage Services  
  • Pastry and Baking  
  • Food Commodities
  • Basic Culinary  
  • Cuisine and Restaurant Operations  
  • Advanced Pastry and Baking  
  • Kitchen and Hygiene Management
  • Butchery  
  • Advanced Cuisine and Restaurant Operations  
  • Menu Planning and Development
  • English for Academic Purpose
  • Personal Development Skills
  • Team Development Skills
  • Professional Development Skills

 Practical Hands-On Courses

  • Garde Manger  
  • Malaysian Cuisine  
  • Nutrition and Sensory Analysis
  • Introduction to Business
  • Kitchen Layout and Design
  • Aseana Cuisine  
  • Entrepreneurship Development
  • Food and Beverage Cost Control
  • Managing People in the Service Industry
  • Internship

 Practical Hands-On Courses

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

January, May and September

2 years inclusive of a 16-week internship

You will undergo a trimester of comprehensive training in the internship programme. It has been especially designed to give you an intensive hands-on learning experience within a challenging work environment.

  • Malaysian Studies 2 / Bahasa Melayu Komunikasi 1
  • Moral Education
  • Thinking Skills
  • Community Services

INSPIRING LIVES, WIDENING HORIZONS

  • We pride ourselves on consistently producing well-rounded, professional and competent young adults through our inter-disciplinary and immersion teaching methodologies, as well as our distinct focus on language proficiency and personal poise.

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