Diploma in Culinary Arts

Diploma In Culinary Arts

Practical hands-on and theoretical training in all areas of bakery and pastry production.

The Diploma in Bakery & Pastry focuses on principles of bakery and pastry operation, practical hands-on and theoretical training in all areas of bakery and pastry production. This programme is designed to equip students with essential skills in making desserts, cakes, tarts, pies, artisan bread, chocolates and confectioneries.

 Entry Requirement

  • SPM 3 credits in any subjects; or
  • GCE/ O Level 3 credits in any subjects; or
  • UEC 3 subjects with grade B; or
  • Certificate in the relevant fields from EWIC or recognised instuition by the government of Malaysia with PNGK/CGPA 2.00; or
  • Other equivalent qualifications as recognised by the government of Malaysia.

TEMPOH PENGAJIAN

3 TAHUN

YURAN: RM 20,656.00

YURAN DIPLOMA IN CULINARY ARTS - PTPTN

PROGRAMMES STRUCTURE

SEMESTER 1 HOUR
KITCHEN OPERATIONS 1 3
RESTAURANT SERVICE 1 3
INTRODUCTION TO HOSPITALITY  & TOURISM 3
ENGLISH COMPOSITION 1 3
BASIC PASTRY 2
TOTAL CREDIT HOUR 17
MQA COMPULSORY HOUR
PENGAJIAN ISLAM  ATAU PENDIDIKAN MORAL 3
TOTAL CREDIT HOUR 3
SEMESTER 2 HOUR
KITCHEN OPERATIONS 2 : WESTERN CUISINE 3
RESTAURANT SERVICE 2 3
FOOD SAFETY & HYGIENE 2
PRINCIPLES OF ACCOUNTING ( NONE CORE SUBJECT ) 3
ENGLISH COMPOSITION 2 3
TOTAL CREDIT HOUR 14
MQA COMPULSORY HOUR
BAHASA KEBANGSAAN A* 3
TOTAL CREDIT HOUR 3
SEMESTER 3 HOUR
PASTRY : ASIAN DESSERT 2
ASIAN CUISINE 3
INTRODUCTION TO COMPUTER APPLICATIONS ( NONE CORE SUBJECT ) 3
TOTAL CREDIT HOUR 8
MQA COMPULSORY HOUR
PENGAJIAN MALAYSIA 3
TOTAL CREDIT HOUR 3
SEMESTER 4 HOUR
KITCHEN OPERATIONS 3 : WORLD CUISINE 3
ARTISTIC SKILLS 2
BUSINESS MATHEMATICS ( NONE CORE ) 3
OPERATIONS MANAGEMENT – ENERGY & ISTALLATION ( NON CORE ) 3
BUSINESS COMMUNICATION ( NON CORE ) 3
TOTAL CREDIT HOUR 14
SEMESTER 5 HOUR
KITCHEN OPERATIONS 4 : ADVANCED CUISINE 1 3
INTRODUCTION TO SALES AND MARKETING ( NON CORE ) 2
PRINCIPLES OF ECONOMICS ( NON CORE ) 3
ENTREPRENEURSHIP STUDIES ( NON CORE ) 3
PURCHASING & COST CONTROL ( NON CORE ) 2
TOTAL CREDIT HOUR 6
SEMESTER 6 HOUR
INDUSTRIAL TRAINING ( 12 WEEKS ) 6
TOTAL CREDIT HOUR 6
SEMESTER 7 HOUR
KITCHEN OPERATIONS 5 : ADVANCED CUISINE 2 3
ISSUES IN HOSPITALITY AND TOURISM 3
HUMAN RESOURCES MANAGEMENT ( NON CORE ) 3
BUSINESS LAW ( NON CORE ) 3
TOTAL CREDIT HOUR 12