+ FIRST YEAR

The Diploma in Culinary Arts programme offers a strong foundation for a career in culinary arts and for degree studies in hospitality, events or culinary management. Through developing meticulous techniques, business acumen and excellent communication skills in state-of-the-art facilities, students will receive enhanced credentials in hospitality and foodservice.

DIPLOMA IN CULINARY ARTS

PROGRAMME SYLLABUS

(R2/811/4/0289)(02/26)(MQA/FA0076)

SPM / O-Level Pass with minimum 3 credits
UEC Pass with minimum 3Bs
STPM Pass with minimum Grade C of Grade Point (GP) 2.00 in a subject
A Certificate (Level 3, MQF) or its equivalent in a related field

INTAKE

JAN

APR

SEPT

ASSESSMENT & EXAMINATIONS

Examination

Coursework

50-60%

40-50%

DURATION

YEARS

ENTRY REQUIREMENTS

Full Time

Certified by

Culinary Kitchen Operations I
Culinary Kitchen Operations II
Pâtisserie
Viennoiserie & Boulangerie
Food Safety & Sanitation
Food & Beverage Operations I
Food & Beverage Operations II
Beverage Studies
Introduction to Hospitality & Tourism Industry
Business English I
Business English II
Purchasing & Cost Control
Principles of Marketing

+ SECOND YEAR

+ INTERNSHIP (20 WEEKS)

Classical French Cuisine
Contemporary Cuisine
Culinary Artistry
Business Environment
Hospitality Management
Introduction to Entrepreneurship
Principles of Accounting
Communication Skills