Overview of Diploma In Culinary Arts in City University Malaysia
This programme will equip you with the necessary skills & knowledge to underpin the creation, preparation and cooking of local & international cuisines. Food preparation & food service classes are conducted in our purpose-built kitchen & AIDA BRASSERIE to reinforce the learning curve. This creates a realistic work environment.
PROGRAMME STRUCTURE
Academic English 1
Basic Entrepreneurship
Foreign Language - French
Introduction to Hotel and Tourism
Food Safety and Sanitation
Professional Communication / Bahasa Kebangsaan A
Kitchen Management
Academic English 2
Malaysian Studies 2 / Malay Communications 1
Fundamentals of Food Preparation (P)
Theory of Food
Academic English 3
Basic Food Procurement
Food and Beverage Cost Control
Menu Planning and Analysis
Basic Pastry and Bakery (P)
Restaurant Accounting
Human Nutrition
Restaurant and Foodservice Operations
Badminton Club (Co-Curriculum)
Pantry (P)
Malaysian Cuisine
Supervision in Hotel and Restaurant
Food and Beverage Management (P)
International Cuisine
Restaurant Performance Analysis
Hotel and Restaurant Sales and Promotions
Industrial Training
ENTRY REQUIREMENTS
Passed Sijil Pelajaran Malaysia (SPM) / Sijil Pelajaran Malaysia Vokasional (SPMV) with at least three credits in three (3) subjects; OR
Passed O-Level with at least a full pass in three (3) subjects ; OR
Passed the Unified Examination Certificate (UEC) with at least B grade in three (3) subjects ; OR
Passed the Certificate (Level 3 MQF) in the field of obtaining at least PNGK 2.0 ; OR
Passed Level 3 Certificate of Malaysia (SKM) in related field and passed SPM with at least one credit in 1 subject and through consolidation program (if necessary) ; OR
Passed STPM with at least a grade C (CGPA 2.0) in one (1) subject ; OR
Passed STAM (Maqbul rank) ; OR
Other equivalent qualifications recognised by the Malaysian government.
CAREER PROSPECTS
Professional Chef, Food Entrepreneur, Food Consultant.
