Quick Facts
Duration
2 years
Mode
Full-time, On-campus
Intake
Jan, May, Sep
Tuition Fees
RM21,697
Course Structure
- Culinary Techniques
- Introduction to Heritage Food Commodities
- Basic Food and Beverage Service
- Kitchen and Hygiene Management
- Malaysian Ethnic Cuisine
- Asian Kuih and Desserts
- Fundamentals of Heritage Cuisine
- Menu Planning and Development
- Vegetable and Fruit Carving
- Food and Beverage Cost Control
- Computer Applications
- English for Academic Purposes
- Personal Development Skills
- Team Development Skills
- Professional Development Skills
- Aseana Cuisines
- Advanced Heritage Cuisine
- Introduction to Business
- Catering Services
- Kitchen Layout and Design
- Heritage Cuisine
- Research and Innovation
- Entrepreneur Development
- Managing People in the Service Industry
- Internship
Entry Requirements
- SPM: Minimum of 3 Credits
- O Level: Minimum of 3 Credits
- UEC: Minimum of 3 Bs
- Applicants who possess other qualifications will be considered on a case-by-case basis
Estimated Fees
Application fees (non-refundable)
RM550
RM300
Tuition fees
RM30,996
RM21,697
Other miscellaneous fees
RM21,230
Discounts & scholarships
-RM300
Total payable amount
RM42,927
You save
RM9,849
when you apply with EduAdvisor!
Other savings
Up to RM1,000