Diploma in Culinary Arts

Overview

The Diploma in Culinary Arts programme equips aspiring culinary professionals with both hands-on kitchen mastery and essential management skills. 

In Year 1, students build strong culinary foundations through Culinary Kitchen Operations, which are complemented by specialised training in subjects like Viennoiserie & Boulangerie and ±Êâ³Ù¾±²õ²õ±ð°ù¾±±ð. Business-related modules such as Purchasing & Cost Control and Principles of Marketing sharpen industry readiness. In their second year, students hone their culinary creativity and leadership qualities with Contemporary Cuisine and Culinary Artistry, while Introduction to Entrepreneurship prepares students to lead and launch culinary ventures. 

Furthermore, a 20-week internship in top kitchens or restaurants bridges classroom learning with real-world experience. Graduates are well-positioned to become Executive Chefs, Pastry Chefs, Banquet Chefs, Food Stylists, F&B Managers, or Restaurateurs, meeting strong demand across hospitality, fine dining, and food innovation sectors.

 

Certified by

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Le Cordon Bleu logo

 

 

 

 

Intakes
February, April, September
Duration
2 Years (full-time)
Career Prospects
  • Chef de Cuisine / Executive Chef
  • Pastry Chef
  • Banquet Chef
  • Food Artist / Stylist
  • Food & beverage manager
  • Restaurateur
Estimated Annual Course Fee
  • RM31,950
    for Malaysian students
  • USD7,600
    for international students
International students must pay their fees in RM equivalent. The USD here is just an indicative/estimation and subject to the prevalent exchange rate

Programme Structure

Year 1

Beverage Studies
Business English l
Business English ll
Culinary Kitchen Operations l
Culinary Kitchen Operations ll
Food Safety and Sanitation
Food and Beverage Operations l
Food and Beverage Operations ll
Introduction to Hospitality and Tourism Industry
±Êâ³Ù¾±²õ²õ±ð°ù¾±±ð
Principles of Marketing
Purchasing and Cost Control
Viennoiserie and Boulangerie

Year 2

Business Environment
Classical French Cuisine
Communication Skills
Contemporary Cuisine
Culinary Artistry
Hospitality Management
Introduction to Entrepreneurship
Principles of Accounting
Internship

Additional MOHE compulsory General Studies subjects

For Local Students

  • Appreciation of Ethics and Civilisation
  • Bahasa Kebangsaan A (Applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu)
  • Community Service for Planetary Health
  • Integrity and Anti-Corruption
  • Moral Education

For International Students

  • Community Service for Planetary Health
  • Integrity and Anti-Corruption
  • Malay Language for Communication 1
  • Moral Education
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Student studying

Entry Requirements

  • SPM / SPMV / O-Level: Pass with minimum 3 credits
  • UEC: Pass with minimum 3 Grade Bs
APEL.A
  • An APEL.A Certificate (APEL T-4) (Recognition of Prior Learning) 
    (Click on this link for further information on APEL.A)

English Language Requirements

  • ºìÐÓÊÓÆµ Intensive English Programme (IEP): Pass Level 3
  • IELTS or equivalent: 5.0

For International students entering using a qualification whereby the medium of instruction is not in English

Other Qualification

  • Any other qualifications will be considered on a case-to-case basis

Scholarships and Financial Aid

For more information about the scholarships and financial aid, please visit the .

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