Diploma in Culinary Arts
(N/811/4/0409) (MQA/PA 14848) 11/26
Programme Overview
The Malaysia Food and Beverages Industry (F&B) is identified as a fast-growing market and one of the main contributors to the national account. In 2018, the Malaysia F&B Industry was valued at around RM 180 billion, growing annually at a rate of 7.6%. The F&B industry in Malaysia is very diverse with a wide range of processed food for Asian taste and dietary preference as well as many western recipes. This industry is predominantly dominated by small and medium-sized companies (SMEs). Besides SMEs, many foreign and MNCs companies are manufacturing processed food products in the country too. The F&B sector is very diverse including cocoa and chocolate products, fishery products, cereals and cereal products, processed fruits and vegetables, confectionery, food ingredients, herbs and spices, beverages, animal feed, and others.
Programme Outline
- Malaysian Studies 2 (L./ Bahasa Melayu Komunikasi 1 (1)
- Communicative English
- Introduction to Information Technology
- Introduction to Culinary Arts
- Introduction to Hospitality & Tourism Industry
- Social Science
- Bahasa Kebangsaan Il *) / Business Communication 2 (L & I)
- Introduction to Entrepreneurship
- Theory of Food
- Kitchen Organization
- Community Service
- Meal Identification on & Fabrication
- Food Sanitation
Opportunities
- Commis Chef
- Station Chef / Chef de Partie Sous
- Chef Executive Chef / Chef de Cuisine
- Pastry Chef
- Food Marketing Consultant
- Food Service Manager
- Restaurant Manager
Programme Requirements
- SPM / UEC / O-Level or equivalent Minimum 3 credits in any subject. OR
- Pass in BM and History for SPM.
