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Diploma in Culinary Arts

YTL International College of Hotel Management
Bukit Bintang, Kuala Lumpur
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The Diploma in Culinary Arts is designed to equip you with advanced skills in culinary arts, strong product knowledge and the ability to organise food production according to industry standards. This programme provides you with the cutting edge to climb the career ladder in top class fine dining and leading restaurants.

In partnership with Culinary Arts Academy Switzerland (CAAS), students will complete the syllabus provided at YTL-ICHM and shall be awarded the YTL-ICHM Diploma in Culinary Arts together with the Swiss International Hospitality Certificate in Culinary Arts upon completion.

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Course Summary

Intake

May, July, Oct

Course Fees (estimated)

RM 42,000

Course Duration

2 years 3 months

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  • SPM with a minimum of 3 credits (including English) and a pass in Bahasa Melayu and History.
  • Unified Examination Certificate (UEC) with a minimum of 3Bs in any subjects.
  • Applicants possessing other qualifications recognised by MQA will be considered on a case-to-case basis.

Please submit the following documents together with the application form:
  • Certified original copies of actual/forecast/trial examination results
  • One (1) photocopy of identity card (NRIC), both sides
  • Other supporting documents for your application (if any) (e.g. TOEFL, IELTS, MUET etc.)
Application Fees - RM 550
Administrative Fees ** - RM 4,450
** includes full set uniform, hospitality insurance, resources fees and others

Year 1 Tuition Fees:
Semester 1 - RM 6,500
Semester 2 - RM 6,500
Semester 3 - RM 5,500

Year 2 Tuition Fees:
Semester 4 - RM 6,500
Semester 5 - RM 6,500
Semester 6 - RM 5,500

Total Fees : RM 37,000
Culinary Art Core
  • Asia Cuisine
  • Basic Pastry and Bakery
  • Basic Western and Larder
  • Food Safety and Sanitation
  • Food Studies
  • International Cuisine
  • Introduction to Halal Food Industry
  • Introduction to Hospitality, Evolutionary History and Current Trends
  • Malaysian Cuisine
  • Meat Identification and Fabrication
  • Western Cuisine
  • Food Preparation and Production


Experiential Learning
  • Community Services
  • Entrepreneurship Skills
  • Internship 1
  • Internship 2
  • Personal and Professional Development


Communication
  • Malaysian Studies 2 (Local Students)
  • Bahasa Kebangsaan A (International Students)
  • Business Etiquette


Management
  • Customer Experience Design – Global Trend
  • Food and Beverage Cost Control
  • Food and Beverage Operations (How to Become a Restaurateur)
  • Food and Beverage Value Creation
  • Kitchen Management
  • Nutrition: Healthy Cooking, Healthy Living
Disclaimer: Course Information details may change from time to time. Please check with respective institutions to get updated information.
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