The Diploma in Culinary Arts is a well-balanced programme designed to impart knowledge in the hospitality particularly in culinary area. This programme provides students with practical education in food production while developing professionalism and excellence required in different types of kitchens. Student can gain practical experience in the kitchen with other related discipline like business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. Student will learn to produce food quickly and in quantity while working with others. The programme combines the precise training in international relations theory and practice with the analytical and quantitative tools of policy making. This is designed as a trans formative program, which offers students the education, training, and first-hand experience essential for successful international careers.
The purpose of this program is to encourage students to make unceasing and diligent efforts to pursue holistic self-development to cultivate self-discipline and integrity, to nurture creativity into broad-minded future leaders with international outlook.
Aims of Diploma in Culinary Arts programme are:
• To equip students with basic culinary and specialized skills in the area of food and Beverage management.
•To prepare students to be professional in their approach and attitude
•To develop transferable skills for entry level positions and career advancement in the Hospitality & food service sector
The Diploma in Culinary Arts program will generate skilled and educated chefs to cater the high demand for professional chefs in the hotel industry. This programme is designed to touch every aspect of the human endeavour since it is tied to the transition into completely new economy of shifting the entire nation and all economic activities in the industrialization. The programme teaches students a wide range of skills that are valuable for careers in government, business, and international organizations.
Graduates of Culinary Arts can work as a:
Minimum Duration : 33 Months.
Maximum Duration : 45 Months.
|Sl.No.||MQA Subject Code||Subject Name||Credits|
|1||DCA 1113||Hospitality English||3|
|2||DCA 1123||Fundamentals of Culinary||3|
|3||DCA 1133||Food Theory||3|
|4||DCA 1143||Fundamentals Of Computers||3|
|5||MPU 2113 / MPU 2153||Malaysian Studies / Malay Language Communication 2||3|
|6||DCA 1213||Introduction To Pastry And Bakery||3|
|7||DCA 1223||Food & Beverages Service Skills||3|
|8||DCA 1233||Food Hygiene and Sanitation||3|
|9||DCA 1313||Essential Cuisine Techniques||2|
|10||MPU 2222||Creative Problem Solving||2|
|11||DCA 1333||Patisserie and Bread Confections||3|
|12||DCA 2413||Human Resource Management In Hotel and Catering||3|
|13||DCA 2423||Larder Production||3|
|14||DCA 2433||Garde Manger-I||3|
|15||DCA 2443||Kitchen Management||3|
|16||MPU 2332||Constitution and Community||2|
|17||DCA 2514||Asian Cuisine||4|
|18||DCA 2524||French Cuisine||4|
|19||DCA 2533||Hospitality Marketing||3|
|20||DCA 2543||French Language 1||3|
|22||DCA 2613||Food Nutrition||3|
|23||DCA 2623||Grade Manger-2||3|
|24||DCA 3713||Accounting for Hospitality||3|
|26||DCA 3733||Food and Beverage Cost Control||3|
|27||DCA 3743||French Hotel 2||3|
|28||DCA 3753||Fundamental of Purchasing||3|
|29||DCA 3818||Industrial Training||8|
Intake and Entry Requirements
Entry Requirements :