Semesters

8 SEMESTERS

Affordability

PTPTN AVAILABLE

Semesters

8 SEMESTERS

Affordability

PTPTN AVAILABLE

PROGRAMME AIM

This programme trains students to be capable and professional food handlers. Students will develop managerial capabilities that are required to become professionals in managing food & beverage operations or kitchen operations. They will be qualified to pursue a management career in the hospitality industry.

ENTRY REQUIREMENTS

Make sure you meet any of these requirements:

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

A pass in Sijil Tinggi Persekolahan Malaysia (STPM) with a 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 SKM level 3 in a related field

A Certificate (Level 3, MQF) in a related field or its equivalent. International students are required to achieve a minimum score of 4.0 in the International English Language Testing System (IELTS)/Malaysian University English Test (MUET) with Band 2 OR its equivalent

ENTRY REQUIREMENTS

Make sure you meet any of these requirements:

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

A pass in Sijil Tinggi Persekolahan Malaysia (STPM) with a 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 SKM level 3 in a related field

A Certificate (Level 3, MQF) in a related field or its equivalent. International students are required to achieve a minimum score of 4.0 in the International English Language Testing System (IELTS)/Malaysian University English Test (MUET) with Band 2 OR its equivalent

PROGRAMME MODULES

SEMESTER 1

  • Pengajian Malaysia 2 (For Malaysian) / Bahasa Melayu Komunikasi 1 (International)
  • Reading, Vocabulary & Grammar 2
  • Theory of Food
  • Introduction to Hospitality & Tourism
  • Introduction to Entrepreneurship

SEMESTER 2

  • Principles of Moral & Ethics/ Bahasa Kebangsaan A**
  • Basic Academic Reading & Writing
  • Introduction to Culinary Skills
  • Kitchen Organisation

SEMESTER 3

  • Family Institution
  • Essentials Business Communication Skills
  • Financial Accounting 1
  • Meat Identification & Fabrication

SEMESTER 4

  • Social Human Skills
  • Human Resource Management
  • Food & Beverage Management
  • Garde Manger

SEMESTER 5

  • Food & Beverage Service
  • Basic Pastry & Bakery
  • Food Sanitisation
  • Western Cookery

SEMESTER 6

  • Intermediate Pastry
  • Malaysian Cuisine
  • Nutrition

SEMESTER 7

  • Hospitality Cost Control
  • International Cuisine
  • Advance Food Concept & Dining Room Service

SEMESTER 8

  • Practicum

CAREER PROSPECTS

  • Chef
  • Restaurant Owners
  • Food and Beverage Consultant
  • Food and Beverage Managers
  • Restaurant Managers
  • Purchasing Executive
  • Any challenging position in Food Service Industry

CAREER PROSPECTS

  • Chef
  • Restaurant Owners
  • Food and Beverage Consultant
  • Food and Beverage Managers
  • Restaurant Managers
  • Purchasing Executive
  • Any challenging position in Food Service Industry
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Diploma In Culinary Arts Malaysia 2022 | KLMUC