This one-year programme will train students in the expertise of managing food, beverage and kitchen operations. It equips students to conduct research and development in culinary arts, to train and supervise subordinates in food production as well as to practice and enforce professional safety, sanitation and food hygiene control.

Career Prospects
Graduates are able to work not only in full-service restaurants kitchens, but also mass-catering kitchens, casual restaurants, fast food franchises, delicatessens, hospitals and other institutions. They are groomed to be potential candidates in both food-producing and non-food producing careers, such as chefs, pastry chefs, bakers, food and beverage managers, consultants, educators, food writers, researcher in food-related activities. Their career prospects encompass managing the supply, production, processing, distribution/ logistics, retail and service of food to customers.

Entry Requirements:

Entry Level	Entry Requirements
Diploma	Diploma in Culinary Arts
Other qualifications	Other qualifications (local/foreign) recognised by the Ministry of Higher Education, Malaysia.

Note: All information is correct at time of web update (November 2012) and is subject to change.

Duration:
1 year

Intakes:
March & August