Pioneer 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.
Duration of Study
2.5 Years
Course Mode
Full-time
Course Location
Kuala Lumpur
Intakes
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.
Career Prospect
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
Subjects Offered
Year 1
- Culinary Essentials
- Introduction to Tourism and Hospitality Industry
- Hospitality and Tourism Communication
- Food & Beverage Services
- Pastry and Bakery
- Customer Service
- Sanitation, Safety and Hygiene
- Industry Placement I
Year 2
- Basic Korean Cuisine
- Malaysian Cuisine
- Introduction to Management
- Food and Beverage Management
- Garde Manger
- Catering Management
- Food and Beverage Cost Control
- Introduction to Accounting
- Hospitality and Tourism Law
- Nutrition in Food Service Industry
- International Cuisine
- Introduction to Human Resource Management
- 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
- Appreciation of Ethics and Civilisations
- Communication in Bahasa Melayu 2
Entry Requirement
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%
ENGLISH LANGUAGE REQUIREMENTS
TOEFL IBT
30-31
Pearson Test of English
36
MUET
Band 2
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