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Diploma in Culinary Arts
About
.
Key facts
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 30 months |
| Intakes | January, May, October |
| Tuition (Local students) | Data not available |
| Tuition (Foreign students) | Data not available |
Subjects
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Culinary Art
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Food Science
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Hotel Management & Hospitality
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Duration
30 months
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | Data not available | Data not available |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | Data not available | Data not available |
| Estimated cost per year | Data not available | Data not available |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- Pass SPM / O-Levels or equivalent with at least 3 credits
- UEC 3Bs
- 1 principals passes in STPM / A-Level or equivalent.
ENGLISH REQUIREMENTS:
- SPM / O-Levels English - C4 and above.
- UEC English subject C4 and above.
- TOEFL 500 or 200 (computer based) / IELTS Band 5.
All international students are required to sit for the English Placement Test upon arrival if they do not possess TOFL or IELTS .
Curriculum
- Introduction to Hospitality Industry
- Business Communication
- Food Hygiene and Sanitation
- Introduction to Management
- Principles of Food Studies
- Basic Pastry and Baking Skill
- Basic Western Cuisine
- Butchery
- IT and Application
- Art of Garde Manger
- Advance Patisseries
- Restaurant Operation Management
- Menu Planning and Cost Control
- International Cuisine
- Food and Beverage Service Skill
- Intro to HR Management
- Catering System Management
- Creative Culinary Event Management
- Entrepreneurship Studies
- Oriental and Asian Cuisine
- Industrial Training