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Dip. Culinary Arts (Kuala Lumpur Campus)

Intakes
January, May and September
Course Duration
2.5 Years
Course Location
Kuala Lumpur
Course Mode
Full-time
Approval Code
R2/811/4/0079; 08/2027
Accreditation Code
MQA/FA1731


Overview

This novel programme equips students with the integral skills and product knowledge to chart a promising career in the F&B and fine dining industries. With quality as the defining hallmark, you are trained to set the standard when it comes to the preparation of food.

* This programme received a 100% graduate employability score in the Ministry of Higher Education’s Graduate Employability 2021 survey. (Source: ge.mohe.gov.my/)

About the Programme

Assessments

Coursework percentage and written examination percentage. This programme provides students with relevant, interesting, stimulating and practical experience via a variety of teaching and practical techniques. Different dynamic learning processes are employed in the delivery of this programme, such as lectures, tutorials, team-based project, real life system development, presentations and independent projects supervised by supervisors from university lecturers or industry experts. The work-based learning is very much practical oriented.

Entry Requirements

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
MUET
Band 2
SPM English
Grade B+
UEC English Language
Grade A2
TOEFL IBT
30-31
IELTS
4.0
1119/O-Level/IGCSE
Grade C
Cambridge English Qualification Test / Linguaskill
140
Pearson Test
36
CEFR
B1 (with at least 2 skill at B1)

For International Students
IELTS
4.0
Cambridge English Qualifications and Tests
140
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

  • 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.
  • Applicants who have an academic qualification from a higher learning institution which uses the English Language as a medium of instruction may be granted an exemption from the University English Language requirements.

Courses Offered

Year 1
  • 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
  • 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) are compulsory for all students.
U1
For Malaysian students:
  1. Appreciation of Ethics and Civilisations
    (Penghayatan Etika and Peradaban)
For foreign students:
  1. Communication in Bahasa Melayu 2
    (Bahasa Melayu Komunikasi 2)

Career Opportunities

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

Tuition Fees

Local Students

Approximate Total Fees:

RM 44,845

Download Fee Schedule

International Students

Approximate Total Fees:

RM 58,440

Download Fee Schedule

All information is correct at the time of upload and UCSI University reserves the right to make amendments without prior notice.

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