School of

School of Hospitality

Diploma in Culinary Arts
MQA/ PA 2675

Students will gain the hands-on skills and knowledge to embark to their future work function of culinary production and operation in hotel, restaurant or outlet. Classical and contemporary culinary methodologies will be taught with practical kitchen demonstration by renowned chefs. Graduates will be able to identity and solve culinary practice issues creatively and analytically.

Course Structure: 
  • Proficiency English
  • Gastronomy Culture and History
  • Introduction to Hospitality Industry
  • Principles of Accounting
  • Food and Beverage Service Theory
  • Introduction to Fundamental of Baking
  • Food Cost Control
  • Food and Beverage Service Practical
  • Kitchen Operational and Management I
  • Production of Patisserie Artistry I
  • Computer Application
  • International Cuisine
  • Hospitality Sales and Marketing
  • Food Hygienic and Sanitation
  • Menu Engineering and Design
  • Kitchen Operational and Management 2
  • Production of Patisserie Artistry 2
  • Japanese Language
  • South-East Asia Cuisine
  • Restaurant Operational Practical
  • Entrepreneurship
  • Catering Production and Management
  • Fundamentals of Management
  • Operation Management
  • Industrial Training
  • MPU Subjects

 

Career Opportunities: 

Professional Chef, Restaurant Supervisor/Manager, Restaurant Owner, Event Management Executive, Trainer, Consultant

Entry requirement: 
Passed SPM with 3 Credits or Equivalent
Duration: 
2 years and 6 months (7 semesters)
Intakes: 
February
April
July
September
November