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
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- 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
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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.