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Diploma in Culinary Arts
About
Explore the World of Gastronomy
This hands-on program develops culinary expertise and industry knowledge, preparing students for various careers in the F&B sector. With over 60% practical training, students gain skills in:
- Culinary Artistry – Garde Manger, Butchery, Classical French Cuisine
- Patisserie & Baking – Master pastry and dessert creation
- Menu Design & Food Nutrition – Create balanced and appealing menus
- F&B Costing & Beverage Studies – Understand pricing and beverage management
Why Choose Culinary Arts?
This diploma builds a strong foundation in cooking, food production, and hospitality, giving students a competitive edge in the culinary industry.
In addition to the Single Award, UOW Malaysia offers a Dual Award program in collaboration with the University of Wollongong, Australia. This unique program enables students to earn two degree awards—one from UOW Australia and one from UOW Malaysia—providing a gateway to global career opportunities.
Dual Award Fees
- For local students - RM 49,814
- For international students - RM 59,360
Key facts
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 2 years |
| Intakes | February, June, September |
| Tuition (Local students) | S$ 13,883 |
| Tuition (Foreign students) | S$ 16,763 |
Subjects
-
Culinary Art
-
Food Science
Duration
2 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | S$ 13,883 | S$ 16,763 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | S$ 13,883 | S$ 16,763 |
| Estimated cost per year | S$ 6,941 | S$ 8,381 |
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
Entry Requirements
- SPM / GCE O-Levels: Minimum 3 Credits
- UEC: Minimum 3 Credits
- Sijil Kemahiran Malaysia (SKM): Pass in SKM Level 3 in a related field
English Entry Requirements
-
Local Students:
- Pass (SPM / 1119 / UEC / O-Levels examination)
- Band 3 in MUET
-
International Students:
- Band 4.0 in IELTS
- Minimum score of 30 (IBT) or 5 (Essentials-Online) in TOEFL
- Cambridge English CAE & CPE (from 2015) (140)
- PTE Academic (36)
Curriculum
Core Subjects
Year 1
- Oral Communication
- Nutrition and Food Hygiene
- Introduction to Hospitality Studies
- Fundamentals of Menu Planning
- Patisserie I
- Larder
- Butchery
- Garde Manger
- Bakery
- Introduction to French Language
- Patisserie II
- Food Production I
- Introduction to Marketing
Year 2
- Culinary Arts and Design
- Kitchen Management and Supervision
- Food Production II
- Malaysian Heritage Cuisine
- Food and Beverage Cost Control
- Kitchen Maintenance and Design
- Project Module
- Entrepreneurship
- Industrial Placement
MPU Subjects:
- Penghayatan Etika dan Peradaban (Malaysian Students)
- Bahasa Melayu Komunikasi 1 (International Students)
- Personal Development Skills
- Integrity and Anti-Corruption
- Teamwork and Community
- Bahasa Kebangsaan A*
Notes:
- Bahasa Kebangsaan A is compulsory for all Malaysian students:
- Without a credit in SPM Bahasa Malaysia
- Without SPM Bahasa Malaysia (for UEC, O-Level, or equivalent students)