Diploma in Culinary Arts

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.

Any of these:

• SPM: Pass with minimum 3 credits (C)

• O-Level: Minimum 3 credits (C)

• UEC: Pass with minimum 3 credits (B)

• Culinary Arts related Certificate, SKM (MQF Level 3): Pass Level 3 in related course and pass SPM with at least 1 credit

• Polytechnic Certificates: Pass

• Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency: Minimum overall average of 50%

English Language Requirements

For Local Students

• MUET: Band 2

• SPM English: Grade B+

• UEC English Language: Grade A2

• TOEFL IBT: 30-31

• IELTS: 4.0

• 1119/O-Level/IGCSE: Grade C

• Cambridge English Qualification Test / Linguaskill: 140

• Pearson Test: 36

• CEFR: B1 (with at least 2 skills at B1)

For International Students

• Cambridge Linguaskill: 140

• 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

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:

1. Appreciation of Ethics and Civilisations
   (Penghayatan Etika dan Peradaban)

For foreign students:

1. Communication in Bahasa Melayu 2
   (Bahasa Melayu Komunikasi 2)