PROGRAMME STRUCTURE
This three year programme was formerly known as Diploma in Chef Training. It was introduced in 1975 with the objective of generating skilled and educated chefs to cater to the high demand for professional chefs in the hotel industry. The culinary arts programme provides students the opportunity to develop their skills through hands-on practical application in kitchen labs. As part of the curriculum, students are required to spend a significant time (two semesters) in the industry.
PROGRAMME OUTCOME
At the end of this program students should be :
1. Able to acquire and apply principles and theories in the area of culinary arts.
2. Able to safely perform basic cooking skills and sanitation and hygiene practices, as well as operate and use of kitchen equipments in accordance to industrial standards, culinary and gastronomic trends.
3. Able to think critically and solve fundamental operational problems.
4. Able to communicate effectively at all levels.
5. Able to work effectively as a team in production areas.
6. Able to demonstrate positive work values, ethics, morality, and professionalism.
7. Able to manage information and engage in lifelong learning for continual professional growth.
8. Able to acquire and apply managerial and entrepreneurial skills.
9. Able to demonstrate managerial and leadership skills.
Source : Universiti Teknologi MARA (UiTM)