The Diploma in Culinary Arts programme is designed to develop enterprising and creative professionals who embrace contemporary technologies and practices in line with international culinary standards. This diploma provides a comprehensive range of learning opportunities in areas such as Classical French Cuisine, Asian and International Cuisine, Culinary Artistry and Viennoiserie and Boulangerie. The Diploma in Culinary Arts is accredited by the Le Cordon Bleu, a world renowned hospitality and culinary institution, giving graduates a cutting-edge insight into the contemporary trends in culinary arts.
You will be a culinary professional:
who is an expert in culinary arts. with creative flair to come up with new dishes.
with excellent communication skills to deal with customers and supervise team members.
who can manage and run a food business.
Programme Structure
Core Subjects
DAC 2014
DEN 1013
DEN 1023
DIT 1013
DMK 2013
DMG 2033
DTR 1013
Principles of Accounting
Business English I
Business English II
Introduction to Information Technology
Principles of Marketing
Supervisory Skills
International Cultural Studies
Basic Culinary Techniques
Patisserie
Classical French Cuisine
Asian and International Cuisine
Viennoiserie and Boulangerie
Contemporary Cuisine
Culinary Artistry
Food Safety and Sanitation
Kitchen Design and Ergonomics
Beverage Studies
Understanding Hospitality and Tourism Industry
Food and Beverage Operations I
Food and Beverage Operations II
Food and Beverage Operations III
Restaurant Business Operations
Purchasing and Cost Control
Elective Subjects
DFL 2013
DFL 2023
Foreign Language- Elementary French
Foreign Language- Elementary Japanese
Additional MOE compulsory General Studies subjects For Local students:
Malaysian Studies 2, Community Service, Moral Education/Islamic Studies, Bahasa Kebangsaan A
(applicable to students who did not sit for SPM or did not obtain Credit in SPM Bahasa Melayu)
For International students:
Malay Language for Communication 1, Community Service, Moral Education/Islamic Studies
