DIPLOMA IN
CULINARY ARTS
(R/1013/4/0033)(08/28)(MQA/FA9231)
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The culinary world offers exciting possibilities with new ingredient flavors and pairing constantly being discovery. If you have a love of fresh ingredients, passion for tasty eats or a desire to bring people together around delicious meals, our culinary school might be the place for you to pursue a new career. Keris College students gain and sustain valuable industry knowledge and skill that set them apart from other graduates. Considering the need of the industry the college also emphasizes on practical training besides theoretical education. Once you have completed your studies at Keris College and passed the exams you’ll be awarded the Keris College certificate in Culinary Arts.
Course Outline
- Basic F&B Services
- Principles of Marketing
- Business English
- Essential CookingTechnique
- Commercial Patisserie & Bread Confectionery
- Malaysia Cuisine
- Asian Cuisine
- Plated Dessert & Artistic Skills
- Advanced Culinary Skills
- English & Social Skills
- Principles of Accounting
- French Language
- Culinary Theory
- Introduction to Hospitality Industry
- Entrepreneurship Studies
- Food & Beverage Cost Control
- Western Cuisine
- Food Hygiene & Safety
- Principles of Management
- Hospitality Law
- Bar & Beverage Management
- Introduction to Nutrition
- Restaurant Operation
- Kitchen Management
- MPU 1 : Masalah Sosial dan Moral di Malaysia
- MPU 2 : Bahasa Kebangsaan A / Kepimpinan & Kemahiran Interpersonal
- MPU 3 : Pengajian Malaysia
- MPU 4 : Khidmat Masyarakat
Career Opportunity
Restaurant Cook
Hotel Administrator
Chef
Executive Chef
Food & Beverage Manager
Marketing Executive
Sales Coordinator
Club Floor Manager
Event Manager
Course Details
Intake Months
January / May / October
Financial Aids
PTPTN LOAN / EPF Education Withdrawal
Entry Requirements
SPM / STPM / JPK Level 3 with 1 credit at SPM / UEC / Equivalence Qualification
Duration
2 year 6 months (including 6 month industrial training)