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Diploma in Culinary Arts

Course Title : Culinary Arts, Diploma
Course Code : DCA


About the Course
The Diploma in Culinary Arts (DCA) is designed for students who have chosen to pursue a career in the demanding and exciting arena of culinary arts. Thus, Management & Science University (MSU) offers a comprehensive theory lectures and practical tutorials in our strategically-built School of Hospitality and Tourism. Our exceptional training kitchen and fine dining creates a realistic commercial environment in which to learn the curriculum developed and guided by culinary professionals.

The programme is conducted over the period of two and half years on a semester basis supervisory (four long and three short semesters). Our career courses are ideal for the student who wants to train for a level culinary career quickly and well. Papers studied in year one lay the foundation of professional cookery concepts and systems essential for managing a professional kitchen. Papers studied in year two build on from Year One and allow students to develop confidence in their culinary and supervisory skills.

Entry Requirement

(i) Pass SPM with 3 credits;

    OR

(ii) Certificate from Polytechnic/higher learning institution;

    OR

(iii) Pass Unified Examination Certificate (UEC) with at least grade B in 3 subjects;

    OR

(iv) Other equivalent qualification recognised by Malaysian Government

Duration : 2 1/2 years

Core Subjects

  • Theory of Food
  • Food Safety and Sanitation
  • Asian Cuisine
  • Garde Manger
  • Patisserie, Bakery and Confectionery
  • International Cuisine
  • Basic Nutrition
  • Larder & Production
  • Restaurant Operation
  • Catering System Management
  • Management for Service Industry
  • Event Practices
  • Purchasing & Cost Control
  • Introduction to Hospitality Industry

Career Prospect
Graduates will find ample opportunity not only in the commercial kitchen, but also in various hospitality and tourism organisations, government sectors, catering companies, customer services, academia as well as careers in internationally recognised food manufacturing industry. Specific roles in gastronomic industry include:

Chef in leading restaurant;
Owner of restaurants and retail specialty stores;
Product Development Consultant;
Private Chef and catering;
Food and Beverage Manager;
Work in media, including print, online and broadcast, both behind and in front of the cameras; and
Work in food shows, exhibition and food companies.

KPT Reference : R/811/4/0137[JPT/BPP(U)1000-801/33/Jld.11(33)]

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