Do you enjoy food enough to call yourself a foodie? Do you enjoy cooking as much as breathing? Are you particular with the food’s ingredients, presentation and taste? You might want to consider venturing into Culinary Arts.
Called a culinarian, a person working in the art of culinary, it focuses on the skillful and artful preparation and cooking of foods. Those working in restaurants are commonly known as cooks or chefs.
You , as a student of culinary arts, will be educated and trained many discipline which may include:
- Health and Cooking Matters
- Hospitality Communication
- Food and Beverage Service
- Nutrition in Food Service Industry
- Cuisine Exploration
- Catering Management
- Hospitality & Tourism Management
Sijil Pelajaran Malaysia (SPM)Pass with min. 5 credits including a pass in English, Bahasa Melayu and History O
OR: Level, A Level, SPTM, Foundation, Diploma and equivalent.
Great communication skills with people, able to work in busy environment, able to handle on-the-spot requests and other characteristics are what shape the right person for this kind of study and job.
Holland Vocational Code: ESR (Enterprising, Social, Realistic)
Within the service industry, the culinary art is the most successful. If you have the passion for cooking with the interest to develop new recipes, understanding the culinary sciences and an eye for arrangement and design, you have found your calling. Such include as:
- Executive Chef
- Sous Chef
- Chef de partie
- Other positions
Salary may range as follows:
- Entry Level: RM 2,000 – RM 3,500
- Professional Level: RM 3,500 – RM 5,000
Malaysia’s food industry is as diverse as the multi-cultures of Malaysia, with a range of processed food with Asian taste. The food processing industry is predominantly Malaysian-owned. It is estimated that the present global retail sales in food products are worth around US$3.5 trillion, and are expected to grow at an annual rate of 4.8 per cent to US$6.4 trillion by 2020.
Today an increasing number of consumer awareness in nutrition value and food fortification for healthcare has created the demand for functional/healthy minimally processed fresh food, organic food and natural food flavors from plants and seafood. Therefore, specialist in this field is highly required. The opportunity to work along side by side with renowned chefs such as from England or Italy is growing day by day.
There are several institutions in Malaysia that provide professional certifications for culinary professionals.
Institutions offering this course
Intake : February, March, April
Intake : January, March and JulyIntake : January, March and July
- Intake : March & AugustIntake : March & August