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Dip. Culinary Arts

Intakes
January, May and September
Course Duration
2.5 Years
Course Location
Kuching
Course Mode
Full-time
Approval Code
R2/811/4/0326; 08/2026
Accreditation Code
MQA/FA0246


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 skill 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
  • Sanitation, Safety and Hygiene
  • Cross Cultural Studies
  • Food and Beverage Service
  • Pastry and Bakery
  • Customer Service in Hospitality and Tourism
  • Hospitality and Tourism Communication
  • Industry Placement 1
Year 2
  • Heritage Cuisine of Asia
  • Malaysian Cuisine
  • Introduction to Management
  • Food and Beverage Management
  • Nutrition in Food Service Industry
  • Garde Manger
  • Graphic Design and Photography
  • Food and Beverage Cost Control
  • Introduction to Accounting
  • Hospitality and Tourism Law
  • International Cuisine
  • Introduction to Human Resource Management
  • Entrepreneurship
  • Fundamentals of Marketing

Elective (Choose One)

  • Japanese, German, Mandarin, Korean, or French Language
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 dan Peradaban)
For foreign students:
  1. Communication in Bahasa Melayu 2
    (Bahasa Melayu Komunikasi 2)
U2
Learning Skills and Career Development
U4
Extra-Curricular Learning Experience I
Extra-Curricular Learning Experience II

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 41,210

Download Fee Schedule

International Students

Approximate Total Fees:

RM 59,550

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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