Dip. Culinary Arts (Kuching Campus)

Intakes
January, May and September
Course Duration
2.5 Years
Course Location
Kuching
Course Mode
Full-time
Approval Code
R/811/4/0326; 09/2021
Accreditation Code
MQA/FA0246


About the Programme

UCSI University’s Diploma in Culinary Arts is a practical course underpinned by a strong theoretical base. Apart from providing a pathway towards higher education, this course does not only provide students with hands-on training – in culinary arts and the food service sector – but also focuses on equipping students with the fundamental skills for supervisory and management level positions in both local and global food service and culinary arts industries.

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

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.

Courses Offered

Year 1
  • Culinary Essentials
  • Introduction to Tourism and Hospitality Industry
  • Malaysian Ecotourism
  • Food & Beverage Services
  • Pastry and Bakery
  • Customer Service
  • Sanitation, Safety and Hygiene
  • Industry Placement I
 
Year 2
  • Heritage Cuisine of Asia
  • Malaysian Cuisine
  • Introduction to Management
  • Food and Beverage Management
  • Nutrition in Food Service Industry
  • Garde Manger
  • Catering Management
  • Food and Beverage Cost Control
  • Introduction to Accounting
  • Hospitality and Tourism Law
  • International Cuisine
  • Introduction to Human Resource Managemen
  • 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. Malaysian Studies
– For foreign students:
  1. Communication in Bahasa Melayu 2

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

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 40,960

Download Fee Schedule

International Students

Approximate Total Fees:

RM 54,100

Download Fee Schedule

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

Brochure

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