About the Programme

The Imperium International College (IIC) offers Diploma in Culinary Arts under the School of Culinary Arts, Hospitality and Tourism.

Graduates from this Programme of Diploma in Culinary Arts will acquire various culinary skills and knowledge which includes from Western Cuisines to authentic Chinese Cuisine. The students will be well-equipped with knowledge to meet the challenges of careers in food-related industries.

The Diploma in Culinary Arts is designed to develop students’ skills with a sound foundation in both culinary skills and entrepreneurial know-how with a 60% learning by practice and 40% of management knowledge and skills.

Why Diploma in Culinary Arts @ Imperium International College?

Industry Experts - Our Lecturers come from F&B & Hospitality industries and have experience in various specialties across training, competition-based events and award-winning programmes

 Career-ready - We place great emphasis on developing student skills (theoretical and practical) that are based on industrial real-world practices. These practices are implemented through a variety of assessment and exercises in the programme

 Unique Global Exposure - Our students have the opportunity to travel overseas for a unique learning experience at Five-Star establishments during their internships

 Work Ethics - Our students are groomed through various workshops, consultations and mentoring programmes conducted by our experienced lecturers aimed to train students to make decisions and perform duties with positive work ethics such as integrity, responsibility, high quality, discipline, humility and teamwork

 Industry Affiliation - Our affiliation with leading hotels and restaurants assures internship placements for our students
 

PROGRAMME STRUCTURE

YEAR 1
Fundamentals of Culinary Arts (Basic)
Pâtisserie 1
Restaurant Operations
Introduction to Hospitality & Tourism
Fundamentals of Culinary Arts (Intermediate)
Food Science 1: Food Hygiene/Environment
Kitchen Organisation & Management
Pâtisserie 2
Information Technology for Hospitality & Tourism
French Cuisine
English for Hospitality & Tourism
Business Communication
Pengajian Malaysia or Bahasa Komunikasi 2
Introduction to Entrepreneurial Behavior

YEAR 2
Food Production Management
Boulangerie
Planning & Managing Food & Beverage Service
Services Marketing
Financial Accounting for Hospitality & Tourism
Chinese Cuisine 1
Food Science 2: Nutrition & Diet
Menu Planning & Product Development
Human Resources Management for Hospitality & Tourism
Hospitality & Food Service Law
Entrepreneur Planning
Chinese Cuisine 2
Managerial Accounting for Hospitality & Tourism
Comparative Religion
Community Services
Internship Industrial Training ( 3 Months )

ENTRY REQUIREMENTS

Passed SPM / UEC / O-Levels with a minimum of 3 credits with a pass in English, BM and History\

ASSESSMENT AND EXAMINATION

The major objective of the assessment and examination procedures is to improve student learning and measure their comprehension
Final grades reflect:
- 40% Coursework
- 60% Final Examination