色狼社区

Course Overview

Some say, cooks can learn “on the job”, but a culinary student’s job is to learn as much as possible. And our culinary lecturer’s job is to teach you. Everyone is working toward the same goal — providing students with the knowledge, skills and tools they’ll need to be successful in the field. The perfect culinary arts curriculum would include learning opportunities that cover a wide range of skills that is being offered from us together with the Masters from the industry. Explore the culinary world with us!

Curriculum

First Semester

• Introduction To Hospitality Industry
• Food Hygiene, Sanitation and Safety
• Food & Beverage Management
• Theory of Food

Second Semester

• Food and Beverage Management
• Food and Beverages Operation
• Food and Beverage Cost Control
• Basic Western Cooking

Third Semester

• Principles of Accounting
• Principles of Marketing

Fourth Semester

• Basic Pastry & Bakery
• Asian Cuisine
• Legal Aspects in Hospitality Industry
• Human Resource Management

Fifth Semester

• Garde Manger
• Purchasing and Procurement
• French / Mandarin

Sixth Semester

• Artistic Skills
• World Cuisine
• Entrepreneurship

Seventh Semester

• Industry Internship

Entry Requirements

Sijil Pelajaran Malaysia (SPM) Certificate or GCE / 'O' Levels certificate or equivalent

Minimum three credits?

Unified Examination Certificate (UEC)

Minimum of 5 B’s which includes English and Mathematics.

Career Prospects

• Professional Chef
• Cook
• Executive Chef
• Head Cook
• Sous Chef
• Baker
• Pastry Chef
• Station Chef
• F&B Outlet Manager

Study Abroad Pathway

Yes