overview of Dip. Culinary Arts Kuala Lumpur Campus in UCSI University Malaysia
Year 1
Culinary Essentials
Sanitation, Safety & Hygiene
Hospitality and Tourism Communication
Introduction to Tourism and Hospitality Industry
Food & Beverage Services
Extra–curricular Learning Experience 1 (MPU-U4)
Pastry and Bakery
Nutrition in Food Service Industry
Food and Beverage Management
Introduction to Accounting
Introduction to Foreign Languages in Hospitality
Basic Korean Cuisine
Industry Placement I
Year 2
Study Skills and Employability (MPU-U2)
Introduction to Management
Fundamentals of Marketing
Malaysian Cuisine
Food and Beverage Cost Control
Catering Management
Extra-curricular Learning Experience II (MPU-U4)
Industry Placement 2
Introduction to Human Resource Management
Hospitality and Tourism Law
Entrepreneurship
Malaysian Ecotourism (MPU-U3)
Garde Manger and Culinary Artistry/ Intermediate Korean Cuisine
International Cuisine/ Advance Korean Cuisine
General Courses (MPU) are compulsory for all students.
U1
– For Malaysian students:
Malaysian Studies
– For foreign students:
Communication in Bahasa Melayu 2
Entry Requirement
Entry Requirement of Dip. Culinary Arts Kuala Lumpur Campus in UCSI University Malaysia
Qualification
Academic Requirements
SPM
Pass SPM with minimum 3 credits (C)
O-Level
Minimum 3 credits (C)
UEC
Pass UEC with minimum 3 credits (B)
Culinary Arts related Certificate, SKM (MQF Level 3)
Pass Level 3 in related course and pass SPM with at least 1 credit
Polytechnic Certificates
Pass
Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency
Minimum overall average of 50%
Note / Legend:
Discretion is given to the Head of School to deal with applicants who have results borderline to the Academic Requirements.
SPM Credit – 'A+' to 'C'
O-Level – 'A' to 'C'
UEC Credit – 'A1' to 'B6'
STPM principal – 'A' to 'C'
A-Level principal – 'A' to 'E'
English Language Requirements
For Local Students (Diploma and Degree)
English language competency requirements are as follows: Minimum grade of B+ in SPM English Language; or a minimum grade of C in SPM English Language 1119/O-Level English/IGCSE; or a minimum grade of A2 in UEC English language; or minimum Band 3 of MUET.
In the event that the English language requirements are not met, applicants will be required to take the Basic English and English Foundation for in-sessional academic enhancement concurrently with the programme.
For International Students (Diploma)
English language competency requirements are as follows: Minimum Band 2 of MUET (Malaysian University English Test); or a minimum band score of 4.0 in IELTS; or a minimum score of 30-31 in TOEFL IBT; or a minimum score of 36 in PTE (Pearson Test of English); or a minimum score of 140 in Cambridge English Qualifications and Test.
International applicants who do not meet the respective academic programme’s English Language Requirement will need to improve their proficiency by enrolling into the English for Tertiary Education programme (R/KJP/00920-00920) which helps them prepare for attaining a required band score. Placement into the various levels of the English for Tertiary Education programme depends on the English Language qualification students have at the point of admission and / or the outcome of the English Placement Test.
The applicants who have met the respective academic programme’s English Language Requirement may be advised by Faculty to improve their proficiency by undertaking the additional English proficiency courses.
Career opportunities
Career opportunities of Dip. Culinary Arts Kuala Lumpur Campus in UCSI University Malaysia
Students may expect to be employed by:
Executive Chef
Sous Chef
Kitchen Manager
Food Service Consultant
Food Writer / Critic
Catering Business Entrepreneur
Restaurant Owner
Personal Chef
Celebrity Chef
Culinary Lecturer
Research & Development Chef
Courses OFFERED
Courses OFFERED of Dip. Culinary Arts Kuala Lumpur Campus in UCSI University Malaysia
Year 1
Culinary Essentials
Sanitation, Safety & Hygiene
Hospitality and Tourism Communication
Introduction to Tourism and Hospitality Industry
Food & Beverage Services
Extra–curricular Learning Experience 1 (MPU-U4)
Pastry and Bakery
Nutrition in Food Service Industry
Food and Beverage Management
Introduction to Accounting
Introduction to Foreign Languages in Hospitality
Basic Korean Cuisine
Industry Placement I
Year 2
Study Skills and Employability (MPU-U2)
Introduction to Management
Fundamentals of Marketing
Malaysian Cuisine
Food and Beverage Cost Control
Catering Management
Extra-curricular Learning Experience II (MPU-U4)
Industry Placement 2
Introduction to Human Resource Management
Hospitality and Tourism Law
Entrepreneurship
Malaysian Ecotourism (MPU-U3)
Garde Manger and Culinary Artistry/ Intermediate Korean Cuisine
International Cuisine/ Advance Korean Cuisine
General Courses (MPU) are compulsory for all students.