Quick Facts
Duration
2 years
Mode
Full-time, On-campus
Intake
Mar, Jul, Nov
Tuition Fees
RM12,000
Course Structure
- English 1
- Fundamental of marketing
- Introduction to hospitality & tourism industry
- Theory of Food
- Fundamentals of Culinary
Elective (Choose any one module from the following):
- Malaysian Studies
- Malay Language Communication 2
- Creative Problem Solving
- English 2
- Culinary Science
- Co-Curriculum
- Entrepreneurship
- Food Safety and Hygiene
- Introduction to Pastry and Bakery
- Principle of Accounting
- Constitution and Community
- International cuisine
- Malaysian Cuisine
- Restaurant operation
- Garde Manger
- Asian Cuisine
- Food & Beverages Service Skills
- Commercial Food Production
- Kitchen Management
- Food and Beverage Cost Control
- Food Nutrition
- Fundamental of Purchasing
- Industrial Training
- Butchery
- Local Hors D'oeuvres & Pastry of Learning
Entry Requirements
- SPM: Pass with three credits in any subject, or its equivalent; OR
- STPM: Pass with a minimum of Grade C (Grade Point, GP 2.00) in any subject, or its equivalent; OR
- STAM: Pass with a minimum of Maqbul Grade in any subject, or its equivalent; OR
- SKM: Pass Level 3 in a related field; OR
- Certificate [Level 3, Malaysian Qualifications Framework, MQF] in a related field or its equivalent.
Estimated Fees
Application fees (non-refundable)
RM500
Tuition fees
RM40,000
RM12,000
Discounts & scholarships
-RM300
Total payable amount
RM12,200
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