Diploma in Culinary Arts

The Diploma in Culinary Arts at Nilai University College builds skills in food preparation, presentation, and serving styles. Students study inventory control, personnel management, basic accounting, and menu planning, with a mix of theory and practicum modules across hospitality and culinary topics.

The programme lasts 2.5 years across 7 semesters. It includes many practicum modules and a placement component through Industrial Training and Internship, with 420+ practical hours at the university. Teaching includes modules such as Advanced Food Preparation – Practicum, Intermediate Food Production – Practicum, and summative assessment in Summative (Culinary Arts).

Modules

• Introduction to Hospitality and Tourism
• Advanced Food Preparation – Practicum
• Basic Business Administration
• Basic Food Preparation - Theory
• Basic Food Preparation – Practicum
• Basic Hospitality Accounting
• Basic Restaurant Service - Theory
• Basic Restaurant Service – Practicum
• Basic Pastry and Bakery - Theory & Practicum
• Design and Layout of a Food Service Facility
• Food and Beverage Cost Control
• Food and Culture

SPM/O-Level or equivalent: A pass with a minimum of three (3) credits in any subject; or UEC: A pass with at least Grade B in any three (3) subjects; or STPM: A pass with a minimum of Grade C (GP2.00) in any subject; or STAM: A pass with a minimum grade of Maqbul (Pass) in any subject; or SKM/SKK (Level 3) in related field A pass with a minimum CGPA of 2.00; or Certificate (Level 3, MQF) in related field A pass with a minimum CGPA of 2.00 in a related field or its equivalent

• MUET: 3.0
• IELTS: 4.0
• TOEFL: 5 (Ess OL) / 30-31 (iBT)
• Pearson: 36
• Linguaskill: 140
• ELS: 106

• Chef
• Commis/Cook
• Cruise Ship Host
• Hotel Manager
• Food and Beverage Manager
• Customer Service Manager
• Event Manager
• Restaurant Manager