Diploma in Culinary Arts
Course overview
| 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 |
Advertisement
About
.
Admissions
Intakes
Fees
Tuition
- Data not available
- Local students
- Data not available
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
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.
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