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Diploma in Culinary Arts
About
This programme prepares students for successful careers in the F&B and fine dining industries by combining theoretical knowledge with hands-on experience. With a strong focus on quality, it emphasizes excellence in food preparation and service. Through diverse learning methods—including lectures, projects, real-life system development, and work-based learning—students gain both academic and practical skills, equipping them to thrive in the competitive culinary field.
Key facts
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 2.5 years |
| Intakes | February, June, October |
| Total estimated cost (local) | $ 10,980 |
| Total estimated cost (foreign) | $ 10,915 |
Subjects
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Culinary Art
Duration
2.5 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | $ 10,980 | $ 9,836 |
| Miscellaneous fees | Data not available | $ 1,078 |
| Total estimated cost of attendance | $ 10,980 | $ 10,915 |
| Estimated cost per year | $ 4,392 | $ 4,366 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact us for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
Any of these:
-
SPM: Pass with minimum 3 credits (C)
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O-Level: Minimum 3 credits (C)
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UEC: Pass with minimum 3 credits (B)
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Culinary Arts related Certificate, SKM (MQF Level 3): Pass Level 3 in related course and pass SPM with at least 1 credit
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Polytechnic Certificates: Pass
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Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency: Minimum overall average of 50%
English Language Requirements
For Local Students
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MUET: Band 2
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SPM English: Grade B+
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UEC English Language: Grade A2
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TOEFL IBT: 30-31
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IELTS: 4.0
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1119/O-Level/IGCSE: Grade C
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Cambridge English Qualification Test / Linguaskill: 140
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Pearson Test: 36
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CEFR: B1 (with at least 2 skills at B1)
For International Students
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Cambridge Linguaskill: 140
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IELTS: 4.0
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Cambridge English Qualifications and Tests: 140
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TOEFL IBT: 30-31
-
Pearson Test of English: 36
-
MUET: Band 2
-
CEFR: B1 (with at least 2 skills at B1)
-
1119/O-Level/IGCSE: Grade C
Curriculum
Year 1
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Culinary Essentials
- Introduction to Tourism and Hospitality Industry
- Hospitality and Tourism Communication
- Food & Beverage Services
- Pastry and Bakery
- Fundamentals of Food
- Sanitation, Safety and Hygiene
- Industry Placement I
Year 2
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Basic Korean Cuisine
- Malaysian Cuisine
- Introduction to Management
- Food and Beverage Management
- Garde Manger
- Banquet and Event Management
- Food and Beverage Cost Control
- Introduction to Accounting
- Hospitality and Tourism Law
- Nutrition in Food Service Industry
- International Cuisine
- Introduction to Human Resource Management
- Entrepreneurship
- Fundamentals of Marketing
Elective (Choose One)
- Introduction to Foreign Languages in Hospitality Industry (Japanese, German, Mandarin, Korean, or French)
Year 3
-
Industry Placement 2
General Courses (MPU)
For Malaysian students:
- Appreciation of Ethics and Civilisations
(Penghayatan Etika dan Peradaban)
For foreign students:
- Communication in Bahasa Melayu 2
(Bahasa Melayu Komunikasi 2)