Diploma In Culinary Arts
Course Information
Credit Hours
90 Hours
Duration of Study
2.5 Years
Programme Description

Diploma In Culinary Arts

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.

Diploma In Culinary Arts

• 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,


  • Academic English 1
  • Academic English 2
  • Academic English 3
  • Bahasa Kebangsaan A
  • Basic Entrepreneurship
  • Basic Food Procurement
  • Basic Pastry and Bakery
  • Co-Curriculum
  • Food and Beverage Cost Control
  • Food and Beverage Management
  • Food Safety and Sanitation
  • French Language
  • Fundamentals of Food Preparation
  • Garde Manger
  • Human Nutrition
  • Introduction to Hotel and Tourism
  • Kitchen Management 
  • Malaysian Cuisine
  • Menu Planning and Analysis
  • Pengajian Malaysia 2/ Bahasa Melayu Komunikasi 1
  • Professional Communication
  • Restaurant Accounting 
  • Restaurant and Foodservice Operations
  • Supervision in Hotel and Restaurant
  • Theory of Food




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