Dip. Culinary Arts (Kuching Campus)

January, May and September
Course Duration
2.5 Years
Course Location
Course Mode
Approval Code
R2/811/4/0326; 08/2026
Accreditation Code


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 2020. (Source:

About the Programme


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


Pass SPM with minimum 3 credits (C)


Minimum 3 credits (C)


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


​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
Band 3
SPM English Language
Grade B+
SPM English Language 1119/O-Level/IGCSE
Grade C
UEC English Language
Grade A2

  • 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
Band 4.0
Cambridge English Qualifications and Tests
Pearson Test of English
Band 2

  • 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
  • Hospitality and Tourism Communication
  • Cross Cultural Studies
  • 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.
For Malaysian students:
  1. Appreciation of Ethics and Civilisations
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.


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