Diploma in Heritage Cuisine

(N/811/4/0245) (01/20) (MQA/PA 4914)

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INTEREST RESIDES IN THE UNDERSTANDING AND APPRECIATION FOR MALAYSIAN HERITAGE CUISINE.

The Diploma in Heritage Cuisine programme is designed for those whose interest resides in the understanding and appreciation for Malaysian Heritage Cuisine. Beyond the basic culinary techniques and theories, the programme analyses the history and distinctive cultural influences on Malaysian cuisine with the hope of preserving the classic Malaysian Culinary Masterpieces.

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WHY CHOOSE THIS PROGRAMME?

Your culinary skills are further sharpened by understanding the nature and impact of heritage cuisines on the hospitality industry and/or the 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 embark on entrepreneurial ventures.

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WHAT TO EXPECT FROM THIS PROGRAMME?

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

Students will also master their communicative, leadership and teamwork skills in any situation to realise 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 the Diploma in Heritage Cuisine.

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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

  • Culinary Techniques  
  • Introduction to Heritage Food Commodities
  • Basic Food and Beverage Service  
  • Kitchen and Hygiene Management
  • Malaysian Ethnic Cuisine  
  • Asian Kuih and Desserts  
  • Fundamentals of Heritage Cuisine  
  • Menu Planning and Development
  • Vegetable and Fruit Carving  
  • Food and Beverage Cost Control
  • Computer Applications
  • English for Academic Purposes
  • Personal Development Skills
  • Team Development Skills
  • Professional Development Skills

 Practical Hands-on Courses

  • Aseana Cuisines  
  • Advanced Heritage Cuisine  
  • Introduction to Business
  • Catering Services
  • Kitchen Layout and Design
  • Heritage Cuisine - Research and Innovation
  • Entrepreneur Development
  • 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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