Diploma in Culinary ArtsBack
This program provides students with knowledge, skills and experience of kitchen management and operation. It focuses on the general principles of identification of equipments, tools, utensils, food products and ingredients, procedures of hygiene and sanitation, kitchen safety and HACCP (Hazard Analysis Critical Control Point-a preventive system of food control).
This step-by-step module includes vegetable cuts, soups and souces, basic culinary skills, breakfast cookery, Malaysian and internatinoal cuisine. As part of the programme, students have to attend two semesters of industrial training which will help them gain real life experience of kitchen hospitality and develop confidence for entering the work force in the future.
Passed SPM/SPMV/GCE O-Level with minimum 3 credits in any subjects
Other qualifications recognised as equivalent by the Government of Malaysia