Diploma In Culinary Arts
JPT/BPP(U)1000-801/88/Jld.9(23)/R/811/4/0264/11/2020/A11542
Course Information
Intake
NA
Credit Hours
90 Hours
Duration of Study
3 Years
Programme Description

Do you love working with cuisine and food. Do you wish to become a creative professional in this field. If both the ANSWERS are YES, join us. This program will equip you with the necessary skills & knowledge to underpin the creation, preparation and cooking of the local & international cuisines. Food preparation & food service classes are conducted in our purpose-built kitchen & AIDA BRASERRIE to reinforce the learning curve. This creates a realistic work environment in which to learn.

• Passed Sijil Pelajaran Malaysia (SPM)/ Sijil Pelajaran Malaysia Vokasional (SPMV) with minimum 3 credits in any subject; OR

• Passed O-Level with at least a full pass in 3 subjects; OR

• Passed Unified Examination Certificate (UEC) with minimum a Grade B in 3 subjects; OR

• Passed Certificate (MQF Level 3) in related area with at least a CGPA of 2.00; OR

• Passed Sijil Kemahiran Malaysia (SKM) Level 3 in related area and passed SPM with minimum a credit in one (1) subject and has undergone strengthening program (if necessary); OR

• Passed Sijil Tinggi Persekolahan Malaysia (STPM) with minimum grade C (CGPA 2.00) in one (1) subject; OR

• Passed STAM (maqbul rank); OR

• Other equivalent qualifications recognised by the Malaysian Government

Professional Chef, Food Entrepreneur, Food Consultant,

  • Pengajian Malaysia 2 / Bahasa Komunikasi 1
  • English On The Go
  • Kitchen Management
  • Principle of Accounting 1
  • Introduction to Culinary Skills
  • Co-Curriculum 
  • New Direction English
  • Basic Entrepreneurship
  • Computer Software Application
  • Breakfast Cookery
  • Global English
  • Professional Communications
  • Principal of Management
  • Introduction to Hospitality and Tourism
  • Theory of Food
  • Food Safety and Sanitation
  • Food and Beverage Cost Control
  • Food and Beverage Service
  • Garde Manger
  • Theory of Catering
  • Pastry, Bakery and Confentionary
  • Foreign Language - French
  • Basic Procurement
  • Malaysian Cuisine
  • Human Resource Management
  • International Cuisine
  • Hotel Commercial Service and Product
  • Industrial Training 1
  • Industrial Training 2

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