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Diploma in Culinary Arts
About
This innovative programme equips students with essential skills and in-depth product knowledge to pursue a successful career in the F&B and fine dining industries. With quality as its defining hallmark, the programme trains students to set high standards in food preparation and service excellence.
Combining theoretical knowledge with hands-on experience, the curriculum balances coursework and written examinations while offering a variety of dynamic learning methods. These include lectures, tutorials, team-based projects, real-life system development, presentations, and independent projects supervised by university lecturers and industry experts. The programme’s strong emphasis on work-based learning ensures that students gain practical, industry-relevant experience, preparing them to excel in the competitive culinary landscape.
Key facts
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 2.5 years |
| Intakes | February, June, October |
| Total estimated cost (local) | $ 10,492 |
| Total estimated cost (foreign) | $ 13,431 |
Subjects
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Culinary Art
Duration
2.5 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | $ 10,492 | $ 13,431 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | $ 10,492 | $ 13,431 |
| Estimated cost per year | $ 4,197 | $ 5,372 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact us for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
Any of these:
-
SPM: Pass with minimum 3 credits (C)
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O-Level: Minimum 3 credits (C)
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UEC: Pass with minimum 3 credits (B)
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Culinary Arts related Certificate, SKM (MQF Level 3): Pass Level 3 in related course and pass SPM with at least 1 credit
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Polytechnic Certificates: Pass
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Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency: Minimum overall average of 50%
English Language Requirements
For Local Students
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MUET: Band 2
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SPM English: Grade B+
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UEC English Language: Grade A2
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TOEFL IBT: 30-31
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IELTS: 4.0
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1119/O-Level/IGCSE: Grade C
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Cambridge English Qualification Test / Linguaskill: 140
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Pearson Test: 36
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CEFR: B1 (with at least 2 skills at B1)
For International Students
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Cambridge Linguaskill: 140
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IELTS: 4.0
-
Cambridge English Qualifications and Tests: 140
-
TOEFL IBT: 30-31
-
Pearson Test of English: 36
-
MUET: Band 2
-
CEFR: B1 (with at least 2 skills at B1)
-
1119/O-Level/IGCSE: Grade C
Curriculum
Year 1
- Culinary Essentials
- Introduction to Tourism and Hospitality Industry
- Hospitality and Tourism Communication
- Food & Beverage Services
- Pastry and Bakery
- Fundamentals of Food
- Sanitation, Safety and Hygiene
- Industry Placement I
Year 2
- Basic Korean Cuisine
- Malaysian Cuisine
- Introduction to Management
- Food and Beverage Management
- Garde Manger
- Banquet and Event Management
- Food and Beverage Cost Control
- Introduction to Accounting
- Hospitality and Tourism Law
- Nutrition in Food Service Industry
- International Cuisine
- Introduction to Human Resource Management
- Entrepreneurship
- Fundamentals of Marketing
Elective (Choose One)
- Introduction to Foreign Languages in Hospitality Industry (Japanese, German, Mandarin, Korean, or French)
Year 3
- Industry Placement 2
General Courses (MPU)
For Malaysian students:
- Appreciation of Ethics and Civilisations
(Penghayatan Etika dan Peradaban)
For foreign students:
- Communication in Bahasa Melayu 2
(Bahasa Melayu Komunikasi 2)