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About the course
The Diploma in Culinary Arts programme is designed for students pursuing a professional career in culinary arts through a skills-driven curriculum. It covers key stages of classical and international cuisine preparation including garde manger, butchery, patisserie and bakery, alongside the development of professional standards for producing world-class cuisine. The programme also incorporates industry exposure and work-based learning to prepare graduates for real kitchen and hospitality environments.
What you might learn
Students develop strong practical culinary competencies across core kitchen sections, from foundational techniques through to preparing and plating complete dishes and pastries. The programme aims to build supervisory, technical and personal capabilities, while strengthening communication and problem-solving skills needed in the culinary industry. It also introduces entrepreneurial concepts so students can explore career pathways and potential business start-up opportunities.
Career outcome
Graduates can pursue kitchen and culinary operations roles such as Commis Cook, Chef de Partie, Sous Chef, Chef de Cuisine and Executive Chef, including opportunities in catering and cruise lines. The programme also supports pathways into culinary education and specialist roles such as Culinary Lecturer and WACS Certified Master Chef progression. Additional food-related careers may include food styling/writing/photography, research-oriented roles, and entrepreneurship such as restaurant ownership.
Entry requirements
SPM / O-Levels / UEC or equivalent with a minimum of 3 credits. Applicants who possess other qualifications will be considered on a case-by-case basis.
Living Costs in Kuala Lumpur**
Restaurant (Meal, Inexpensive Restaurant) RM 10 - 14 |
Rent per Month (1 bedroom in City Centre) RM 1,876 - 2,481 |
Rent per Month (1 bedroom Outside of Centre) RM 1,086 - 1,436 |
Transportation (Daily) RM 5 - 6 |
Utilities per Month (Electricity, Mobile & Internet) RM 294 - 388 |
Average Salary***
