色狼社区

Course Overview

While some say cooks can learn “on the job,” a culinary student’s job is to learn as much as possible — and our culinary lecturers are here to teach. This programme provides students with comprehensive knowledge, skills, and tools needed to succeed in the culinary field. Delivered by seasoned industry professionals, students are trained in both local and international culinary standards through seven semesters of progressive, hands-on learning and classroom instruction.

Curriculum

• First Semester
  • Introduction to Hospitality Industry
  • Food Hygiene, Sanitation and Safety
  • Food & Beverage Management
  • Theory of Food
• Second Semester
  • Food and Beverage Management
  • Food and Beverages Operation
  • Food and Beverage Cost Control
  • Basic Western Cooking
• Third Semester
  • Principles of Accounting
  • Principles of Marketing
• Fourth Semester
  • Basic Pastry & Bakery
  • Asian Cuisine
  • Legal Aspects in Hospitality Industry
  • Human Resource Management
• Fifth Semester
  • Garde Manger
  • Purchasing and Procurement
  • French / Mandarin
• Sixth Semester
  • Artistic Skills
  • World Cuisine
  • Entrepreneurship
• Seventh Semester
  • Industry Internship

Entry Requirements

• Pass Sijil Pelajaran Malaysia (SPM) Certificate with three (3) credits of any subjects
• United Examination Certificate (UEC) with 3Bs of any subjects
• GCE / ‘O’ Levels certificate or equivalent with three credits

Entry requirements and courses of studies are set and subjected to approval and changes by the college.

Career Prospects

Graduates of this programme can pursue careers such as:

• Professional Chef
• Cook
• Executive Chef
• Head Cook
• Sous Chef
• Baker
• Pastry Chef
• Station Chef
• F&B Outlet Manager

Study Abroad Pathway

Yes