Diploma in Culinary Art
Mode Conventional
The Diploma in Culinary Arts programme comprises of 90 credit units. This consists of 79 credits for Core and Non Core Subjects and 11 credits for MQA Compulsory Subjects. The duration for completion is 2½ years.
i) Entry Requirement
• A pass in Sijil Pelajaran Malaysia (SPM) with one 1 credit in any subject, or its equivalent
• A pass Sijil Tinggi Pelajaran Malaysia (STPM) with minimum grade C (GP 2.00) in any subject or its equivalent
• A pass Sijil Tinggi Agama Malaysia (STAM) with minimum grade maqbul in any subject or its equivalent
• A pass in skm level 3 in a related field
• A certificate (level 3,MQF) in related field or its equivalent
ii) Course Structure
Students take subjects totalling 90 credit units (including MQA Compulsory Subjects) over 2½ years. Students who complete the Certificate in Hotel Operations will get advanced standing and be admitted to Semester 2 of the programme.
Year 1 - Semester 1
| CODE | SUBJECTS | CREDIT HOURS | SUBJECT CATEGORY |
|---|---|---|---|
| CUL 161 | Basic Cookery | 4 | Core |
| FBS 151 | Restaurant Service | 4 | Core |
| ENV 108 | Introduction to Hospitality and Tourism | 3 | Core |
| END 101 | English Composition 1 | 2 | Core |
| MPU 2163 @ MPU 2133 | Pengajian Malaysia 2 @ Bahasa Melayu Komunikasi 1 | 3 | MQA Compulsory |
| TOTAL | 16 |
Year 1 - Semester 2
| CODE | SUBJECTS | CREDIT HOURS | SUBJECT CATEGORY |
|---|---|---|---|
| CUL 366 | Kitchen Management | 3 | Core |
| CUL 162 | Western Cuisine | 4 | Core |
| ASC 144 | Food Safety and Hygiene | 3 | Core |
| CSD 1023 | Computer Application | 2 | Non Core |
| MPU 2273 @ *MPU 2213 | Emotional Intelligence & Leadership Development @ Bahasa Kebangsaan A | 3 | MQA Compulsory |
| TOTAL | 15 |
*Malaysian students who obtain a credit or higher at SPM Bahasa Melayu Level
are exempted. International students are exempted from taking MQA courses.
Year 1 - Semester 3
| CODE | SUBJECTS | CREDIT HOURS | SUBJECT CATEGORY |
|---|---|---|---|
| END 201 | Business Communication | 3 | Non Core |
| CUL 265 | Garde Manger | 4 | Core |
| MPU 2383 | Islamic Banking & Takaful | 3 | MQA Compulsary |
| TOTAL | 10 |
Year 2 - Semester 4
| CODE | SUBJECTS | CREDIT HOURS | SUBJECT CATEGORY |
|---|---|---|---|
| CUP 161 | Basic Pastry | 4 | Core |
| CUL 264 | International Cuisine | 4 | Core |
| MGT 618 | Entrepreneurship Studies | 3 | Non Core |
| FBM 222 | Culinary Purchasing & Cost Control | 3 | Core |
| MPU 2412 | Khidmat Masyarakat | 2 | MQA Compulsary |
| TOTAL | 16 |
Year 2 - Semester 5
| CODE | SUBJECTS | CREDIT HOURS | SUBJECT CATEGORY |
|---|---|---|---|
| ASC 145 | Basic Nutrition | 3 | Core |
| CUP 162 | Asian Dessert | 4 | Core |
| CUL 266 | Culinary Artistic Skill | 4 | Core |
| CUL 163 | Asian Cuisine | 4 | Core |
| TOTAL | 15 |
Year 2 - Semester 6
| CODE | SUBJECTS | CREDIT HOURS | SUBJECT CATEGORY |
|---|---|---|---|
| ENV 208 | Issues in Hospitality and Tourism | 3 | Core |
| MGD 203 | Human Resource Management | 3 | Non Core |
| MKT 226 | Introduction To Sales And Marketing | 2 | Non Core |
| TOTAL | 8 |
Year 3 - Semester 7
| CODE | SUBJECTS | CREDIT HOURS | SUBJECT CATEGORY |
|---|---|---|---|
| IDT 288 | Industrial Training (12 weeks) | 10 | Core |
| TOTAL | 10 |