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Course Fees and Duration

Course Duration:
(24 m) 2 years
Course Tuition Fees:
Course Miscellanous Fees:


UCSI Heights, Cheras
Location of Study:
Kuala Lumpur
Full Time/Part Time:
Full Time
Awarding University:
UCSI University

Dip. Culinary Arts

  Institution: UCSI University

Field Of Study:
Hotel, Food & Tourism
Level Of Study:
Course Subject:
Culinary Arts
Course Intake:
January, May, September

UCSI’s Faculty of Hospitality and Tourism Management works to meet the human capital needs of Malaysia and the world – whether the focus is on hotel management, tourism management, culinary arts, or leisure and recreation. Housed at one of Malaysia’s foremost private universities, the Faculty is a hub of discovery and its presence in Kuala Lumpur and Kuching – two of Malaysia’s most popular tourist destinations – sees it providing diverse learning experiences few other schools can.

Young, vibrant and innovative, the Faculty is the place where aspiring hoteliers and restaurant managers obtain a firm grasp of key industrial practices and the underlying assumptions that make them work. By understanding the rules of the game – written and unwritten – through experiential learning, collaboration, innovation and discovery, our students will enjoy a head start in a booming industry that is yet to realise its full potential.

Elevating Culinary Excellence

Korean food, culture and entertainment – including the “Korean wave”, which has hit Malaysian shores over the past decade – are fast gaining popularity among the locals. Catering to rising demands for homegrown chefs who are well-versed in Korean cuisine, UCSI University’s Faculty of Hospitality & Tourism Management has infused its Diploma in Culinary Arts and Diploma in Hotel Management programmes with a Korean focus.


UCSI University’s Diploma in Culinary Arts is a practical course underpinned by a strong theoretical base. Apart from providing a pathway towards higher education, this course does not only provide students with hands-on training – in culinary arts and the food service sector – but also focuses on equipping students with the fundamental skills for supervisory and management level positions in both local and global food service and culinary arts industries.


Coursework percentage and written examination percentage. This programme provides students with relevant, interesting, stimulating and practical experience via a variety of teaching and practical techniques. Different dynamic learning processes are employed in the delivery of this programme, such as lectures, tutorials, team-based project, real life system development, presentations and independent projects supervised by supervisors from university lecturers or industry experts. The work-based learning is very much practical oriented.

Entry Requirements

Academic Requirement

  • SPM / O-Level: 3 credits
  • UEC: 3 credits
  • Polytechnic Certificates: Pass
  • Other Year 11 equivalent: Overall average score of 50%

English Requirements

  • A distinction (A+, A or A-) in English Language subject at SPM/UEC level; or MUET Band 5; or a score of 213 (computer-based) / 550 (written-based) / 80 (internet-based) in TOEFL; or Band 5.5 in IELTS.
  • In the event that the English Language Requirements are not met, student may be required to undertake additional English module(s) prior or concurrently with undergraduate programme, based on the University’s decision.

*International students holding equivalent academic qualifications but of non-English curriculum, are required to sit for the English Placement Test, which may result in the taking of the Certificate in English programme (1 to 10 months). Students who intend to pursue the above undergraduate programme directly, are advised to fulfill the above English requirements prior commencing their studies at the university.

Career Opportunities

Students may expect to be employed by:

  • Executive Chef
  • Sous Chef
  • Kitchen Manager
  • Food Service Consultant
  • Food Writer / Critic
  • Catering Business Entrepreneur
  • Restaurant Owner
  • Personal Chef
  • Celebrity Chef
  • Culinary Lecturer
  • Research & Development Chef

Source: UCSI University