The Diploma in Culinary Arts at Brickfields Asia College trains students in core kitchen and culinary subjects, including Essential Cuisine 1 and Essential Cuisine 2, Baking and Pastry Arts and Advanced Baking and Pastry Arts, Food Safety and Sanitation, Food & Beverage Cost Control, Garde Manger, Commercial Kitchen Operations, and cuisines across Asian, Malaysian, European, and international and fusion cuisines. It also includes Baking and pastry specialisations such as Special Breads & Pastries and Malaysian Cuisine.
Learning is delivered through practical assessments, coursework, and exams. Assessment is structured with 40% based on coursework (assignments, quizzes, and projects), 30% based on final examinations for theory-based subjects, and 30% based on practical assessments for kitchen-based modules. Some practical modules are assessed through hands-on performance and final product evaluation without a theory examination. The programme includes industrial training.
Modules
- Essential Cuisine 1, (University of Copenhagen)
- Essential Cuisine 2
- Food Safety and Sanitation, (University of Copenhagen)
- Food & Beverage Cost Control, (University of Copenhagen)
- Baking and Pastry Arts
- Advanced Baking and Pastry Arts
- Special Breads & Pastries
- Garde Manger
- Asian Cuisine
- Malaysian Cuisine
- European Cuisine
- Commercial Kitchen Operations, (University of Copenhagen)
