Dip. Culinary Arts (Kuching Campus)
Approval Code R/811/4/0326; 09/2021
Accreditation Code MQA/FA0246
Classification Diploma
Subject Area Culinary Arts
Course Mode Full-time
Course Duration 2.5 Years
Course Location Kuching
Intakes January, May and September

International Degree Pathways



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.

Qualification
Academic Requirements
 
STPM
Minimum 1 principal (C)
 
A-levels
Minimum 1 principal (E)
 
SPM
Pass SPM with minimum 3 credits (C)
 
O-Level
Minimum 3 credits (C)
 
UEC
Pass UEC with minimum 3 credits (B)
 
Computing related Certificate, SKM, SKK (MQF Level 3)
Pass Level 3 in related course and pass SPM with at least 1 credit
 
Other qualifications deemed equivalent to SPM/O-Level by Malaysian Qualifications Agency
Minimum overall average of 60%
 
Other qualifications deemed equivalent to STPM/A-Level by Malaysian Qualifications Agency
Minimum overall average of 50%
English Language Requirements
  • A distinction (A+, A or A-) in the English Language subject at SPM/UEC level; or MUET Band 2; or a score of 196 (computer-based) / 397 (writing-based) / 30 - 31 (internet-based) in TOEFL; or Band 4.0 in IELTS.
  • STPM/SPM/UEC/O-Level
    In the event that the English Language Requirements are not met, student may be required to undertake additional English module(s) prior to or concurrently with the undergraduate programme, based on the University’s decision.

International students holding equivalent academic qualifications but which are not conducted in English, are required to sit for the English Placement Test, which may result in the taking of the Certificate in English programme (1 to 10 months). Students who intend to pursue the above undergraduate programme directly, are advised to fulfil the above English requirements prior to commencing their studies at the University.

 

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' Levels principal – 'A' to 'E'

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
Year 1
  • Culinary Essentials
  • Sanitation, Safety & Hygiene
  • Hospitality and Tourism Communication
  • Introduction to Tourism and Hospitality Industry
  • Food & Beverage Services
  • Extra–curricular Learning Experience 1 (MPU-U4)
  • Pastry and Bakery
  • Nutrition in Food Service Industry
  • Food and Beverage Management
  • Introduction to Accounting
  • Introduction to Foreign Languages in Hospitality
  • Basic Korean Cuisine
  • Industry Placement I
Year 2
  • Study Skills and Employability (MPU-U2)
  • Introduction to Management
  • Fundamentals of Marketing
  • Malaysian Cuisine
  • Food and Beverage Cost Control
  • Catering Management
  • Extra-curricular Learning Experience II (MPU-U4)
  • Industry Placement 2
  • Introduction to Human Resource Management
  • Hospitality and Tourism Law
  • Entrepreneurship
  • Malaysian Ecotourism (MPU-U3)
  • Garde Manger and Culinary Artistry/ Intermediate Korean Cuisine
  • International Cuisine/ Advance Korean Cuisine

 

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.


International Degree Pathway (IDP) via Dip. Culinary Arts (Kuching Campus)

IDP Programme Pathway University Country Fee
B Business in Culinary Arts Management Diploma + 2 Galway Mayo Institute of Technology Ireland € 9950

For enquiry, please contact us at geo@ucsiuniversity.edu.my or call us at +603 9101 8880 ext 2066.