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Diploma in Culinary Arts

Taylor's University
Subang Jaya, Selangor
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The Diploma in Culinary Arts programme is designed to equip students who wish to pursue culinary arts with fundamental skills in culinary arts and strong product knowledge, as well as the ability to perform and organise food production.

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Course Summary

Intake

Mar, Aug

Course Fees (estimated)

RM 55,000

Course Duration

2 years

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Sijil Pelajaran Malaysia (SPM)
Pass with min. 3 credits including a pass in Bahasa Melayu and History

O-Level
Pass with min. 3 credits


ENGLISH REQUIREMENTS
IELTS
Band 4.0

TOEFL
31 (Internet Based Test)

MUET
Band 2

UEC English
English B6

Taylor’s EET
Overall score 4.0

Taylor’s IEN
Level 1 - Grade C or Level 2 - Grade C

High School
Complete high school (Year 11) that was conducted in English


*All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the university’s Admissions Department.
Approximate Total Fees:
Local Students: RM 55,000
International Students: USD 17,249
The programme is developed in response to the increasing demand of employees who are able to work productively in various culinary environments and systems. Students have the opportunities to demonstrate culinary skills in the preparation of Western cuisine, Asian cuisine, garde manger, pâtisserie & bakery, confection as well as artistic skills. Besides, they will also learn and analyse marketing of food and business information involved in opening and running a catering business.

YEAR 1
Semester 1
  • English
  • Fundamentals of Culinary
  • Introduction to Pastry and Bakery
  • Food Hygiene and Sanitation
  • MPU 2
  • MPU 3

Semester 2
  • Principles of Marketing
  • Business of Hospitality and Tourism
  • Cuisine of Asia
  • Patisserie and Bakery Confections
  • Food and Beverage Service

Semester 3
  • Essential Cuisine Techniques
  • The Arts of Garde Manger
  • MPU 1


YEAR 2
Semester 4
  • French
  • French Cuisine
  • Plated Desserts
  • Artistic Skills
  • Food Production Operations

Semester 5
  • Industrial Training

Semester 6
  • Organisational Functions of Hospitality Industry
  • Cuisine of the World
  • MPU 4
 

*All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
Disclaimer: Course Information details may change from time to time. Please check with respective institutions to get updated information.
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