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Diploma in Culinary Arts

This programme emphasises hands-on learning, basic skills in food preparation, pastry and bakery, butchery and Garde Manger. These qualities are reinforced as they move from basic to advanced stages of cooking, and when exploring Asian, Western, Culinary Artistry and International cuisine.

Matapelajaran Pengajian Umum (MPU)

  • Malaysian Studies 2 / Bahasa Melayu Komunikasi 1*
  • Interpersonal Communication Skills / Bahasa Kebangsaan A
  • Study of Moral & Ethics
  • Community Service

for international students University Compulsory

  • Practical English
  • Academic English
  • Co-Curriculum Activities


Common Core

  • Introduction of Accounting
  • Computer Applications
  • Principles of Management
  • Business Law
  • Entrepreneurship


Programme Core

  • Introduction to Hospitality Industry
  • Food Safety and Hygiene
  • Fundamental of Food
  • Food Preparation
  • Basic Pastry & Bakery
  • Kitchen Management
  • Food and Beverage Cost Controls
  • Menu Planning
  • Butchery & Garde Manger
  • Food & Beverages Service Skills
  • Commercial Food Production
  • Asian Cuisine
  • Western Cuisine
  • Culinary Artistry
  • Hospitality Human Resources Management
  • Hospitality Sales and Marketing
  • International Cuisine
  • Entrepreneurship
  • Halal Management
  • Industrial Training

Entry Requirement


A pass in SPM with a minimum of three (3) credits in any subjects, or its equivalent;




A pass in Sijil Tinggi Persekolahan Malaysia (STPM) with minimum of Grade C (GP 2.00) in any subject, or its equivalent;




A pass in Sijil Tinggi Agama Malaysia (STAM) with a minimum grade of Maqbul in any subject; or its equivalent;




A pass in Sijil Kemahiran Malaysia (SKM) level 3 in a related field;




A Certificate (Level 3, MQF) in a related field or its equivalent.


English Competency Requirement (International Students)

Minimum score of 4.0 in IELTS OR Malaysian University English Test (MUET) with Band 2 OR it’s equivalent.

Programme Details

Related Course

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