Diploma in Culinary Arts: School of Hospitality, Tourism & Leisure Management

Diploma in Culinary Arts

Intakes

January, March & August

Duration

2 years and 20 weeks of Internship

This programme trains you to:

Be a professional chef or a gastronomy expert.
Have a solid foundation of the food and beverage industry with excellent understanding of the business side of the industry.
Be technically strong in food production and service.
Be an effective leader and entrepreneur.

You will be a culinary professional:

who is an expert in culinary arts. with creative flair to come up with new dishes.
with excellent communication skills to deal with customers and supervise team members.
who can manage and run a food business.

Validated by

Programme Structure

Core Subjects	Specialisation Subjects
DAC 2014 Principles of Accounting DEN 1013 Business English I DEN 1023 Business English II DIT 1013 Introduction to Information Technology DMK 2013 Principles of Marketing DMG 2033 Supervisory Skills DTR 1013 International Cultural Studies Elective Subjects DFL 2013 Foreign Language – Elementary French DFL 2023 Foreign Language – Elementary Japanese	DCA 1013 Basic Culinary Techniques DCA 1114 Patisserie DCA 1033 Classical French Cuisine DCA 1043 Asian and International Cuisine DCA 2013 Viennoiserie and Boulangerie DCA 2023 Contemporary Cuisine DCA 2033 Culinary Artistry DFD 1013 Food Safety and Sanitation DFD 2013 Kitchen Design and Ergonomics DHS 1013 Beverage Studies DHS 1023 Understanding Hospitality and Tourism Industry DHS 1053 Food and Beverage Operations I DHS 1063 Food and Beverage Operations II DHS 1073 Food and Beverage Operations III DHS 2014 Restaurant Business Operations DHS 2043 Purchasing and Cost Control

Core Subjects

Specialisation Subjects

DAC 2014 Principles of Accounting
DEN 1013 Business English I
DEN 1023 Business English II
DIT 1013 Introduction to Information Technology
DMK 2013 Principles of Marketing
DMG 2033 Supervisory Skills
DTR 1013 International Cultural Studies

Elective Subjects

DFL 2013 Foreign Language – Elementary French

DFL 2023 Foreign Language – Elementary Japanese

DCA 1013 Basic Culinary Techniques
DCA 1114 Patisserie
DCA 1033 Classical French Cuisine
DCA 1043 Asian and International Cuisine
DCA 2013 Viennoiserie and Boulangerie
DCA 2023 Contemporary Cuisine
DCA 2033 Culinary Artistry
DFD 1013 Food Safety and Sanitation
DFD 2013 Kitchen Design and Ergonomics
DHS 1013 Beverage Studies
DHS 1023 Understanding Hospitality and Tourism Industry
DHS 1053 Food and Beverage Operations I
DHS 1063 Food and Beverage Operations II
DHS 1073 Food and Beverage Operations III
DHS 2014 Restaurant Business Operations
DHS 2043 Purchasing and Cost Control

All students are required to undergo 20 weeks of Internship during the programme.

As per Malaysian Qualifications Agency (MQA) requirements, all Malaysian students must pass a module each in Malaysian Studies, Moral Studies (non-Muslims) / Islamic Studies (Muslims) and Bahasa Kebangsaan (exempted if a credit in Bahasa Melayu has been obtained at SPM level).

JPT / BPP (U) (N 811/4/0013) 02/6