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Diploma In Culinary Arts
About
This program provides the opportunity to turn your passion for cooking into a professional skill, paving the way for a rewarding career in the culinary arts. This internationally recognized diploma combines the theory and practice of food preparation, presentation, and serving styles. You will also gain expertise in inventory control, personnel management, basic accounting, and menu planning. With over 420 practical hours at the university and affiliations with world-renowned hotels, you will have ample opportunities for industrial attachment to enhance your real-world experience.
Key facts
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 2.5 years |
| Intakes | January, June, September |
| Total estimated cost (local) | ₹ 790,495 |
| Total estimated cost (foreign) | ₹ 1,045,996 |
Subjects
-
Culinary Art
Duration
2.5 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | ₹ 725,613 | ₹ 777,442 |
| Miscellaneous fees | ₹ 64,882 | ₹ 268,553 |
| Total estimated cost of attendance | ₹ 790,495 | ₹ 1,045,996 |
| Estimated cost per year | ₹ 316,198 | ₹ 418,398 |
Miscellanous fees explained
Local students
| Description | Amount |
|---|---|
| Application Fee | ₹ 1,919-₹ 13,437 |
| Registration Fee | ₹ 6,718-₹ 9,598 |
| Caution Fee (refundable) | ₹ 3,839 |
| Resource Fee | ₹ 4,223-₹ 84,462 |
| Insurance | ₹ 575-₹ 2,303 |
Foreign students
| Description | Amount |
|---|---|
| Application Fee | ₹ 1,919-₹ 13,437 |
| Registration Fee | ₹ 9,598 |
| International Student Visa Application Fee | ₹ 41,271 |
| Caution Fee (refundable) | ₹ 28,794 |
| Resource Fee | ₹ 4,223-₹ 84,462 |
| International Student Admission Fee | ₹ 57,588-₹ 124,774 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact us for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
SPM/O-Level or Equivalent
- A pass with a minimum of three (3) credits in any subject
UEC
- A pass with at least Grade B in any three (3) subjects
STPM
- A pass with a minimum Grade C (GP 2.00) in any subject
STAM
- A pass with a minimum grade of Maqbul (Pass) in any subject
SKM/SKK (Level 3) in Related Field
- A pass with a minimum CGPA of 2.00
Certificate (Level 3, MQF) in Related Field
- A pass with a minimum CGPA of 2.00 in a related field or its equivalent
English Language Requirements (for International Students)
- MUET: Minimum score of 3.0
- IELTS: Minimum score of 4.0
- TOEFL:
- Ess Online: 5
- iBT: 30-31
- Pearson: Minimum score of 36
- Linguaskill: Minimum score of 140
- ELS: Minimum score of 106
Exemptions:
- International students with qualifications from educational systems where English is the main medium of instruction are exempt from this requirement.
Alternative Option:
- International students who do not meet the English Language Requirements may join the Intensive English Programme at Nilai University, which helps build their skills and prepares them for the Linguaskill examination
Curriculum
Foundational
- Introduction to Hospitality and Tourism
Core
- Advanced Food Preparation – Practicum
- Basic Business Administration
- Basic Food Preparation - Theory
- Basic Food Preparation – Practicum
- Basic Hospitality Accounting
- Basic Restaurant Service - Theory
- Basic Restaurant Service – Practicum
- Basic Pastry and Bakery - Theory & Practicum
- Design and Layout of a Food Service Facility
- Food and Beverage Cost Control
- Food and Culture
- Food Safety and Sanitation
- Hospitality Law
- Human Resources Management
- Intermediate Food Production – Practicum
- Intermediate Restaurant Service – Practicum
- Introduction to Information Technology
- Introduction to Public Speaking
- Menu Design and Planning
- Nutrition for the Food Service Industry
- Purchasing
- Supervision in the Hospitality Industry
Summative
- Summative (Culinary Arts)
Industrial Training
- Internship
Mata Pelajaran Umum
- Co-curriculum
- Graduate Preparatory Course
- Penghayatan Etika dan Peradaban
- Integrity and Anti-corruption
Malay Language (Only for Malaysian students without a credit in SPM BM)