Faculty of Hospitality & Tourism
Diploma in Culinary Arts
(R2/811/4/0264) (A 11542) 11/2025
Programme Description
This programme will equip you with the necessary skills & knowledge to underpin the creation, preparation, and cooking of local & international cuisines. Food preparation & food service classes are conducted in our purposebuilt kitchen & AIDA BRASSERIE to reinforce the learning curve.
Programme Highlights
- Mode: Full Time
- Duration: 36 months
- Credit Hours: 90
- Scholarships: Available
- Intake: Jan/Feb, May/June, Sept/Oct
- Course in Petaling Jaya
YEAR 1
- Academic English 1
- Pengajian Malaysia 2/ Bahasa Melayu Komunikasi 1
- Theory of Food
- Fundamentals of Food Preparation (P)
- Academic English 2
- Basic Entrepreneurship / Bahasa Kebangsaan A
- Foreign Language – French
- Introduction to Hotel and Tourism
- Food Safety and Sanitation
- Professional Communication
- Kitchen Management
YEAR 2
- Garde Manger
- Malaysian Cuisine
- Food and Beverage Service
- Co-Curriculum
- Basic Food Procurement
- Basic Pastry and Bakery (P)
- Food and Beverage Cost Control
- Menu Planning and Analysis
- Academic English 3
- Human Nutrition
- Restaurant and Food Service Operations
- Food & Beverage Management
- Restaurant Accounting
YEAR 3
- International Cuisine
- Restaurant Performance
- Analysis
- Industrial Training
- Hotel & Restaurant Sales & Promotion
Entry
Requirements
- SPM: Minimum 3 credits subjects
- STPM: Minimum C (GPA 2.0)
- STAM: Minimum Maqbul grade
- SKM: L evel 3 Early Child Care/Preschool with a minimum of 1 credit
- CERTIFICATE : (ECE) or its equivalent
For International Students
IELTS 4.0 or equivalent