Quick Facts
Duration
3 years
Mode
Full-time, On-campus
Intake
Jan, May, Sep
Tuition Fees
RM24,000
Course Highlights
- Collaboration with Vatel School, the 1st Worldwide Business School Group in Hospitality and Tourism Management from France
- Learn the skills and knowledge to underpin the creation, preparation and cooking of local & international cuisines
- Develop your skills in a purpose-built kitchen & AIDA BRASSERIE to reinforce learning curve, creating a realistic work environment
- Over 3 decades of experience, with more than 35,000 graduates to date
Course Structure
- Academic English 1
- Pengajian Malaysia 2/Bahasa Melayu Komunikasi 1
- Theory of Food
- Fundamentals of Food Preparation (P)
- Academic English 2
- Basic Entrepreneurship
- Foreign Language-French
- Introduction to Hotel and Tourism
- Food Safety and Sanitation
- Professional Communication
- Bahasa Kebangsaan A
- Kitchen Management
- Garde Manger
- Malaysian Cuisine
- Food and Beverage Service
- Co-Curriculum
- Basic Food Procurement
- Basic Pastry and Bakery (P)
- Food and Beverage Cost Control
- Menu Planning and Analysis
- Academic English 3
- Human Nutrition
- Restaurant and Food Service Operations
- Hotel and Restaurant Sales and Promotions
- International Cuisine
- Culinary Innovation
- Restaurant Performance Analysis
- Industrial Training
Entry Requirements
- SPM: Minimum 3 credits
- STPM: Minimum Grade C (GP 2.00)
- STAM: Minimum Maqbul grade
- SKM: Level 3 & in a related field
- Certificate: (Level 3, MQF)
Estimated Fees
Application fees (non-refundable)
RM500
Tuition fees
RM30,050
RM24,000
Other miscellaneous fees
RM1,000
Discounts & scholarships
-RM300
Total payable amount
RM25,200
You save
RM6,350
when you apply with EduAdvisor!
Other savings
Up to RM18,000