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Advanced Diploma in Culinary Arts

Cilantro Culinary Academy
Subang Jaya, Selangor
Encompasses of 70% in practical skills, 30% theoretical study. Other than cooking technique, students will also be trained to run and manage a restaurant/café, tasks include designing their menu, managing the stock inventory, kitchen management, barista, servicing and last but not least customer service with the patrons.

Course features
  • Ratio: 70% practical learning and 30% theoretical study
  • Small class size
  • Learn from scratch without using pre-mixed
  • 5 Qualifications in 1 Programme
  • On-Job-Training Placement & Career Planning Service

Advance Diploma in Culinary Arts

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Course Summary

Intake

Jan, Mar, Apr, May, Jun, July, Aug, Sep, Oct, Dec

Course Fees (estimated)

RM 36,780

Course Duration

22 Months

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  • 16 years old & above
  • No exam credit required
Diploma Fee
Application Fees: RM 300
Administration Fees: RM 300
Uniform & Tools Set: RM 680
Text Book, Portfolio & Document: RM 1,000
Materials & Ingredients: RM 3,000
Examination Fee: RM 1,500
Training Fee: RM 23,800
English for Hospitality (2 Levels): RM 1,200
Total: RM 31,780

Advanced Diploma Fee
Application Fees: RM 300
Administration Fees: RM 300
Examination Fee: RM 1,200
Materials & Ingredients: RM 1,200
Training Fees: RM 3,600
Total: RM 6,600 ( RM 5,000 if continuing Dip + Advance Dip)

Total Diploma RM 31,780 + Advanced Diploma RM 5,000 = RM 36,780
Course Pathway
 

Diploma
  • Hygiene, Kitchen Safety & Food Handling
  • First Aid& CPR Training 
  • Basic Kitchen Equipment Mamtenance
  • Cooking Technique Basic Butchery
  • Breakfast Production
  • Appetizer Production
  • Stock. Soup & Hot Sauce Production
  • Rice & Farinaceous Production 
  • Main Course Production 
  • Dessert Production Catering Set-up Activities 
  • English for Hospitality 
  • Food Production Quality & Qualfty Control 
  • Catering Activities Coordination
  • Supervisory Administrative Functions 
  • Nutrition 

Advanced Diploma
  • Contemporary Cuisine
  • Barista Skills
  • F&B Entrepreneurship
  • Menu Planning & Costing
  • Supervise Staff Training
  • Resource Management in Food Preparation
  • Food Production & Operation
  • Student Practical Project - Restaurant Operation
Disclaimer: Course Information details may change from time to time. Please check with respective institutions to get updated information.
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