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Welcome to SMART!

Self-service for Students and Prospective Students.

Diploma In Culinary Arts
KPT/JPS (R/811/4/0106) 01/18

Culinary Arts

The Diploma in Culinary Arts focuses on culinary skills, practical hands-on and theoretical training in all areas of food production. It equips students with real gastronomic skills and knowledge about food preparation, safety and the presentation required for entry into the food service industry.

Who is this For?

It is for those who are interested in theoretical training in all area of food production covering pastry, bakery, chocolatier, seafood or any other types of food as well as also learn food management covering food preparation, safety and presentation.

Programme Description

Programme is designed to cover basic culinary and specialised skills in the area of food and management. Subjects offered cover culinary skills, practical hands-on theoretical training. Students will acquire important skills in culinary craft, organisation and management, including stock ordering, scheduling, costing of goods and dealing with suppliers.

Programme Aims

The programme is aimed at giving students the foundation in culinary skills to be applied in various positions in the culinary field especially in the hospitality & food service industry as well as to prepare students to have a professional approach and attitude.

Career Prospects

The prospects are wide and limitless. Graduates can specialise in pastry & bakery, chocolatiers, or become a food critic, author and other fields of culinary.

Entry Requirements

• SPM with 3 credits
• Unified Examination Certificate (UEC) with at least Grade B in 3 subjects
• Other equivalent qualifications recognised by Government of Malaysia

Semester Duration

8 Semesters

Key Subjects

  • Reading, Vocabulary & Grammar 1 & 2
  • Drama & Role Play in English
  • Basic Academic Reading and Writing
  • Contemporary Business
  • Introduction to Hospitality & Tourism
  • Kitchen Organisation
  • Food Sanitation
  • Nutrition
  • Introduction to Culinary Skills
  • Theory of Food
  • Food and Beverage Management
  • Beverage Operation
  • Garde Manger
  • Meat Identification and Fabrication
  • Essential Business Communication Skills
  • Introduction to Financial Accounting
  • Principles of Management
  • Hospitality Costing and Control
  • Critical & Creative Thinking
  • Human Resource Management
  • Basic Pastry & Bakery
  • Basic Western Cookery
  • Malaysian Cuisine
  • International Cuisine
  • Advanced Food Concept & Dining Room Service
  • Intermediate Pastry & Bakery
  • Industrial Attachment


Nurhidayu Binti Md Radzan
Class of 2011
Programme: Diploma In Culinary Arts

“The course exposed me to real life experience – chef gave me opportunity to work and learn during the practical class.  Lecturers were very professional and that made the learning experience different”

Syed Daniel Al Jamalulail bin Syed Shahrol
Class of 2011
Programme: Diploma In Culinary Arts

“As a student of KLMUC, I have gained a lot of knowledge and skills from the lecturers.  I was exposed to the real world environment through hands on learning experience”

Muhammad Afifi Bin Ismail
Class of 2015
Programme: Diploma In Culinary Arts

“Saya rasa bangga dan teruja dapat menghidangkan makanan kepada chef yang termahsyur seperti Chef Adu. Walaupun saya masih mentah lagi, saya dapat mempersembahkan hidangan yang menarik kepada Chef Adu dan mendapat kritikan yang membakar semangat saya untuk terus mencipta resepi hidangan yang lebih baik.”- Pemenang cabaran Chef Adu Cookout

Nur Anis Amira Binti Mazlan
Class of 2015
Programme: Diploma In Culinary Arts

“Kuala Lumpur Metropolitan University College has taught me a lot of things, the lecturers are friendly and the environment is really comfortable. The lecturers work ethic is professional and sporting. I enjoy studying here and it is a memorable experience.”