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Through this 2 years and 4 months programme, students are able to embrace the technical and management skills that relate to culinary, beverage & dining, room service, and gain better understanding of food and beverage cost control, financial success, service leadership and human resource management.
The programme curriculum, which places strong emphasis on core competencies that relate to culinary management and business management, aims to equip students with applicable knowledge and skills in foodservice and culinary arts. It prepares students to operate and manage food & beverage business successfully, professionally, and profitably as well.
SPM: Minimum 3 credits
IGCSE O-Level: Minimum 3 credits
UEC: Minimum 3 credits (Grade B)
Other equivalent qualifications recognised by the Malaysian Government.