Kuala Lumpur Metropolitan University College - KLMUC


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Kuala Lumpur Metropolitan University College - KLMUC

	Programmes

Faculty of IT & Engineering

Faculty of Art & Design

Faculty of Business & Management

Faculty of Hospitality & Tourism

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Diploma In Hotel Management

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Diploma In Tourism Management

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Diploma in Pastry Arts

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Diploma In Culinary Arts

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Diploma in Event Management

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B.Sc. (Hons.) In Hotel & Restaurant Management

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B.Sc. (Hons.) In Hotel & Convention Management

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Bachelor In Tourism Management

Faculty of Health Sciences

Faculty of Languages & Communication

Faculty of Built Environment

		Diploma in Culinary Arts KPT/JPS (R/811/4/0106) 01/18


	Programme Description


	The Diploma in Culinary Arts focuses on culinary skills, practical hands-on and theoretical training in all areas of food production. It equip students with real gastronomic skills and knowledge about food preparation, safety and the presentation required for entry into the food service industry. Students will acquire important skills in culinary craft, organisation and management, including stock ordering, scheduling, costing of goods and dealing with suppliers.

	Programme Aims

	•	To equip students with basic culinary and specialised skills in the area of food and management
	•	To develop transferable skills for entry level positions and career advancement in the hospitality & food service industry
	•	To prepare students to be professional in their approach and attitude

	Career Prospects

	The prospects are wide and limitless. Graduates can specialise in pastry & bakery, chocolataire seafoods or become a food critic, author and other fields of culinary.

DURATION: 8 Semesters

Key Subjects

•	English Communication
•	Business Communication
•	Malaysian Studies
•	Bahasa Kebangsaan
•	Foreign Language - French
•	Introduction to Culinary Skills
•	Catering System & Operation
•	Introduction to Hospitality & Tourism
•	Kitchen Organisation
•	Food Safety & Sanitation
•	Nutrition
•	Introduction to Culinary Skills
•	Culinary Maths
•	Theory of Food

•	Food and Beverage Service
•	Food & Beverages Cost
•	Beverage Operation
•	Garde Manger
•	Meat Identification and Fabrication
•	Information Technology Management
•	Essential Business Communication Skills
•	Principle Accounting
•	Principles of Management
•	Hospitality Costing and Control
•	Hospitality Entrepreneurship
•	Critical & Creative Thinking

•	Professional Development
•	Human Resource Management
•	Basic Pastry & Bakery
•	Basic Western Cookery
•	Malaysian Cuisine
•	Islamic & Moral Studies
•	Hotel & Commercial Food Production
•	International Cuisine
•	Advanced Food Concept & Dining Room Service
•	Legal Aspects in Hospitality Industry
•	Industrial Attachment

MINIMUM ENTRY REQUIREMENTS

•	SPM (with 3 credits) in any subjects or other equivalent qualifications
•	Unified Examination Certificate (UEC) with at least Grade B in 3 subjects
•	Certificate in any field from a recognised Polytechnic
•	Other equivalent qualifications recognised by Government of Malaysia

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