DIPLOMA IN CULINARY ARTS
KPT/JPS(KA 8193)01/13[(PA 8193)01/11]

 

Introduction

The program focuses on culinary skills, practical hands-on and theoretical training in all areas of food production. It equips the students wi Realth gastronomic skills and knowledge about food preparation, food safety and presentation techniques required for entry into the food service industry.

 

Course Highlights
•  Introduction to Culinary Skills, Kitchen Organization
•  Basic Western Cookery, Nutrition
•  Theory of Food, Food Safety & Sanitation
•  Basic Pastry & Bakery, Culinary Math
•  Malaysian Cuisine, International Cuisine
•  Food & Beverage Cost Control
•  Industrial Training
•  Hotel & Commercial Food Production

 

Program Outcomes
Graduates of the program will acquire useful skills and knowledge needed for management within the diverse scope of food preparation or food business.

 

Career Prospects and Development
The program has a variety of career opportunities. Graduates can work in hotels and restaurants as Chef de Cuisine, Pastry Chef, Food Menu Planner, Restaurant Marketing Consultant, Restaurant Franchise Analyst and Restaurant Owner.

 

Competitive Edge
•  State-of-the-art kitchen with sophisticated equipment
• Training facilities - hotel guest room, housekeeping room and    operating restaurant
•  Real world experience at 5-star hotels
•  Strategic location within Kuala Lumpur City