Diploma in Culinary Arts JPT/BPP(MQA/PA8670)01/23

 

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Quest International University Perak’s (QIUP) Diploma in Culinary Arts is ideal for students who possess a flair for creativity and passion for cooking as it is designed to offer students with the latest trends and skills in the world of culinary arts.

This programme emphasizes hands-on learning which will be great for those who wish to acquire basic skills in food preparation, pastry, bakery, butchery and garde manger. These basic techniques are constantly reinforced as they move from basic to advanced stages of cooking by exploring Asian, Western, Culinary Artistry and International cuisine.

Our teaching and learning sessions will cover theory and practical training. Learning sessions will be conducted in the classroom and in a fully equipped modern commercial kitchen, which operates in conjunction with a bakery shop and a fine dining restaurant.

This programme is for those who desire to be a part of a dynamic and rewarding career in broad segments of hospitality industry such as restaurants, hotels, aircraft flight kitchens, trains, cruise ships, kitchens in institutions and other food service related areas in the hospitality industry.

Matapelajaran Pengajian Umum (MPU) Local

  • Malaysian Studies
  • Interpersonal Communication Skills / Bahasa Kebangsaan A
  • Study of Moral & Ethics / Understanding Precepts of Islam
  • Community Service

International

  • Bahasa Melayu Komunikasi 1
  • Interpersonal Communication Skills
  • Study of Moral & Ethics / Understanding Precepts of Islam
  • Community Service
University Courses
  • Practical English I
  • Practical English II
  • Co-Curriculum Actvities
Compulsory Courses Semester 1

  • Introduction to Hospitality industry
  • Food Safety and Sanitation
  • Introduction to Culinary Operation
  • Practical English 1
  • Principles of Accounting
  • Food Preparation

Semester 2

  • Basic Pastry & Bakery
  • Introduction to Computer Applications
  • Practical English 2
  • Interpersonal Communication Skills/Bahasa Kebangsaan A#
  • Kitchen Management
  • Food and Beverage Cost Controls

Semester 3

  • Menu Planning
  • Butchery & Garde Manger
  • Malaysian Studies 2

Semester 4

  • Community Service
  • Study of Morals and Ethics
  • Food & Beverages Service Skills
  • Commercial Food Production
  • Principle of Management
  • Asian Cuisine

Semester 5

  • Western Cuisine
  • Culinary Artistry
  • Legal Aspects of the Hospitality Industry
  • Human Resources Management in the Hospitality Industry
  • Hospitality Sales and Marketing

Semester 6

  • International Cuisine
  • Entrepreneurship
  • Halal Management

Semester 7

  • Industrial Training
Sijil Pelajaran Malaysia (SPM) Pass with minimum of three (3) credits or its equivalent;
or
Pass with a minimum of one (1) credit and Skill Certificate (Sijil  Kemahiran Malaysia) Level 3
General Certificate Certificate in a related field (KKM Level 3)
Unified Examination Certificate (UEC) Pass with a minimum Grade B in three (3) subjects;
O Level Pass O Level with minimum three (3) credits
 Other qualifications Other equivalent qualifications recognised by the Government of Malaysia

Intakes
Three (3) intakes in each academic year

 

Mode of Study: Full-time and Part-time

 

Duration
Full-time: 2 1/2 years
Part-time: 4 years

Assessment
Student’s ability is gauged through continuous assessments, practical classes and final year examination. The continuous assessment comprise of presentation, test and mid-semester examination.