PROGRAM DESCRIPTION

Diploma in Culinary Arts KPT/JPS(PA 4503)04/20

The Diploma in Culinary Arts is a well-balanced programme designed to impart knowledge in the hospitality particularly in culinary area. This programme provides students with practical education in food production while developing professionalism and excellence required in different types of kitchens. Student can gain practical experience in the kitchen with other related discipline like business of cost control, sanitation and safety, menu and beverage management, nutrition, and kitchen management. Student will learn to produce food quickly and in quantity while working with others. The programme combines the precise training in international relations theory and practice with the analytical and quantitative tools of policy making. This is designed as a trans formative program, which offers students the education, training, and first-hand experience essential for successful international careers.

Program Aim

The purpose of this program is to encourage students to make unceasing and diligent efforts to pursue holistic self-development to cultivate self-discipline and integrity, to nurture creativity into broad-minded future leaders with international outlook.

Aims of Diploma in Culinary Arts programme are:

• To equip students with basic culinary and specialized skills in the area of food and Beverage management.

•To prepare students to be professional in their approach and attitude

•To develop transferable skills for entry level positions and career advancement in the Hospitality & food service sector

Career Opportunities

The Diploma in Culinary Arts program will generate skilled and educated chefs to cater the high demand for professional chefs in the hotel industry. This programme is designed to touch every aspect of the human endeavour since it is tied to the transition into completely new economy of shifting the entire nation and all economic activities in the industrialization. The programme teaches students a wide range of skills that are valuable for careers in government, business, and international organizations.

Graduates of Culinary Arts can work as a:

Chef.

Caterer.

Restaurant cook.

Executive chef.

Food and beverage manager.

Subjects

Full Time : 33 Months.
Part Time : 45 Months.

Sl.No.	MQA Subject Code	Subject Name	Credits
1	DCA 1113	Hospitality English	3
2	DCA 1123	Fundamentals of Culinary	3
3	DCA 1133	Food Theory	3
4	DCA 1143	Fundamentals Of Computers	3
Elective (Choose any one module from the following):
5	MPU 2113	Malaysian Studies 2	3
6	MPU 2153	Malay Language Communication 2	3
7	DCA 1213	Introduction to Pastry and Bakery	3
8	DCA 1223	Food & Beverages Service Skills	3
9	DCA 1233	Food and Beverage Hygiene	3
10	DCA 1313	Essential Cuisine Techniques	3
11	MPU 2222	Creative Problem Solving	2
12	DCA 1333	Patisserie and Bread Confections	3
13	DCA 2413	Human Resource Management in Hotel and Catering	3
14	DCA 2423	Larder Production	3
15	DCA 2433	Garde Manger	3
16	DCA 2443	Kitchen Management	3
17	MPU 2332	Constitution and Community	2
18	DCA 2514	Asian Cuisine	4
19	DCA 2524	French Cuisine	4
20	DCA 2533	Hospitality Marketing	3
21	DCA 2543	French Hotel 1	3
22	MPU 3442	Co-Curriculum	2
23	DCA 2613	Food Nutrition	3
24	DCA 2623	Advanced Cuisine	3
25	DCA 3713	Accounting for Hospitality	3
26	DCA 3723	Entrepreneurship	3
27	DCA 3733	Food and Beverage Cost Control	3
28	DCA 3743	French Hotel 2	3
29	DCA 3753	Fundamental of Purchasing	3
30	DCA 3818	Industrial Training	8

Intake and Entry Requirements

Intake :

January
May
September

Entry Requirements :

Graduate Certificate of Education Malaysia (SPM) with at least a credit in three subjects; or
Pass O-Level with at least a grade C in 3 subjects or
Passing Unified Examination Certificate (UEC) with at least Grade B in 3 subjects; or
Other equivalent qualifications recognized a by Government Malaysia.

Duration : 33 Months.

University : Lincoln University College

Level : Diploma