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About the course
The Diploma in Heritage Cuisine programme is designed for students who want to understand and appreciate Malaysian heritage cuisine. It covers core culinary techniques and theory while analysing the history and cultural influences that shape Malaysian food, with an emphasis on preserving classic Malaysian culinary masterpieces. The programme also includes business and management fundamentals to support careers in industry or entrepreneurship.
What you might learn
Students learn effective principles of heritage cookery and how to apply basic modern cooking methods to heritage cuisines, including understanding Halal food preparation. The programme develops knowledge of heritage food elements and a range of cooking techniques alongside practical, hands-on training. It also strengthens communication, leadership and teamwork skills to prepare students for professional kitchen and hospitality environments.
Career outcome
Graduates can pursue culinary roles across restaurants, catering and hospitality operations, progressing from commis to chef de partie, sous chef, chef de cuisine and executive chef positions, including cruise line and group/area chef roles. The skills developed also support pathways in culinary education and specialist food-related careers such as food styling, writing, research and promotion. With business and management components, graduates may also move into entrepreneurship as restaurant owners or related food business ventures.
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***
