DIPLOMA IN CULINARY ARTS (MQA/FA0235)
Highlights
This 3-year program is designed to equip students with fundamental skills in culinary arts and strong product knowledge as well as the ability to perform and organize food production.
Subjects are finely structured to give students a worthwhile and exciting learning. This program will equip students with real knowledge on food preparation, safety and presentation techniques required for entry into the foodservice industry. At the same time, soft skills and personal skills are also emphasized to make sure students develop their professionalism and proficiency in the related field. The program also includes industrial training with established hospitality and tourism organizations for greater exposure.
This Diploma program in GIS is recognized by the Ministry of Higher Education (MoHE) and is fully accredited by Malaysian Qualification Agency (MQA).
Entry requirements
Malaysian
SPM / SPMV/ O-Level | Pass with 3 credits (grade C or above). |
UEC | Pass with grade B or above in 3 subjects. |
SKM | Pass SKM Level 3 in related field with 1 SPM credit and must continue into Diploma of the same field. |
STPM | Pass with NGMP 2.0 (grade C or above in 1 subject ). |
Other equivalent qualification recognized by Malaysian Government |
International
International students are welcome to apply.
Other equivalent qualification recognized by Malaysian Government. |
Financial Assistance
- Perbadanan Tabung Pendidkan Tinggi Nasional (PTPTN)
Students pursuing the Diploma courses are eligible to apply for financial assistance through Perbadanan Tabung Pendidikan Tinggi Nasional (PTPTN) loans to help ease the financial burden of education.
- Industrial Sponsor
Selected qualified trainees may receive financial assistance from GIS Industrial Partners.
Career Opportunities
- Commis Cook
- Chef de Partie
- Sous Chef
- Chef de Cuisine
- Chef
- Celebrity Chef
- Personal Chef for Celebrity and Royalty
- Dining Room Service Personnel
- Food Promoter for Multinational Food Company
- Lecturer / Instructor
- Food Consultant
- Professional Caterer
- Restaurateur
- Advisor for Food and Beverage Company
- Chef for Airlines Hotel, Restaurant, Cruise, Offshore and others
- Research & Development
- Director Food & Beverage
- Manager/Supervisor Food & Beverage Outlets
- Entrepreneur
Related industries with respect to employment opportunities are:
- Institutional Food Service Sector
- Accommodation Sector
- Recreation & Entertainment Sector
- Cruise & Yacht Industries
- Club & Private House
- Education Sector
- Public Sector
- Oil and gas Company
List Of Subjects
CULINARY SUBJECTS | BUSINESS SUBJECTS |
Introduction to Kitchen Management | Human Resource Management |
Fundamental of Food | Principle of Marketing |
Basic Pastry | Principle of Management |
Basic Cookery | Entrepreneurship |
Commercial Cookery I | Principle of Accounting |
Commercial Cookery II | |
Applied Food Sanitation | COMPUTER SUBJECTS |
Food Nutrition | Computer Application in Hospitality Industry |
Catering System & Management | |
Art of Garde Manger | MQA SUBJECTS |
International Cuisine | Malaysia Studies II/ Malay Communication I |
Malaysian Cuisine | Computer and Writing Skills/ Bahasa Kebangsaan A |
Malaysian Culture | |
TOURISM & HOTEL MANAGEMENT SUBJECTS | LANGUAGE SUBJECTS |
Introduction to Hospitality Industry | English Proficiency |
Introduction to Restaurant Operation Management | English for Social Skills |
F&B Services I | English for Business Communication |
F&B Services II | Japanese Language I |
Food & Beverage Cost Control | Japanese Language II |
INDUSTRIAL ATTACHMENT |
Program Educational Objectives(PEO) & Program Learning Outcomes(PLO)
DIPLOMA IN CULINARY ARTS (click here)