15/08/2019
Programme Details
A unique approach to teaching and learning of culinary arts
Prepares highly adaptable students for the fast changing trends in the culinary industry
High quality kitchen equipment with the latest technology, allowing students to employ the most efficient methods
Highly experienced faculty with proven industrial, professional and teaching track records
Well-planned training kitchens that promote exploration of cooking techniques, teamwork, commercialism and entrepreneurship
Special focus on Chinese and French cuisines as they are the anchors of culinary education
60% practical training and 40% management know-how results in highly capable and employable graduates
Small classes for a better learning environment (practical classes 1:12 and theory classes 1:25)
TEACHING STRATEGIES
A modular method of teaching and learning is adopted for subjects requiring the acquisition of skills, e.g. preparation of cuisine and pastry, and restaurant and bar operations. For each practical subject, students will learn the techniques in laboratory setting, followed by an opportunity to improve their effectiveness and efficiency before applying them in actual food-service settings in the Centre. This approach is more effective and efficient than the traditional class teaching as it allows for an optimal focus on techniques, sufficient practice on the part of students and immediate feedback from customers.
With a lecturer-student ratio of 1:12 for practical work and 1:25 in theory classes, our lecturers are able to pay close attention to each individual student, giving timely feedback and facilitation in the acquisition and mastery of fundamental knowledge, efficient skills and professional attitudes.
Total Course Fees
RM 45,400
Subject Listing
YEAR 1
YEAR 2
Assessment
Coursework and Examinations
Entry Requirements
Applicants must have one of the following entry requirements:
SPM
Minimum of 3 credits (with a pass in BM, English and History)
O-Levels
Minimum of 3 credits (with a pass in BM, English and History)
UEC
Minimum of 3 Bs (with a pass in BM, English and History)
