The HELP CAT Centre for Culinary Entrepreneurship, Department of Hospitality, conducts diploma programmes in culinary arts. The Department of Hospitality are also conducting the Diploma in Hotel Management under the Centre for Hotel Management.
In the Diploma in Culinary Arts, the students are provided with a sound foundation not only in culinary skills but also entrepreneurial know-how. As such, the programme offers student 60% of learning by practice and 40% of management knowledge and skills. Graduates of the Diploma in Culinary Arts will acquire the fundamentals of the French and Chinese cuisines, and management know-how to meet the challenges of careers in the food-related industries.
Programme Name : Diploma in Culinary Arts
Duration of Study : 2 years and a 4-month internship Intakes : January, April, August Study Mode : Full Time Assessment : Coursework
Awarding Institution : HELP College of Arts and Technology (HELP CAT)
- A unique approach to teaching and learning of culinary arts
- Prepares highly adaptable students for the fast changing trends in the culinary industry
- High-quality kitchen equipment with the latest technology and employing the most efficient methods
- Highly experienced faculty with proven industrial, professional and teaching track records
- Well-planned training kitchens that promote exploration of cooking techniques, teamwork, commercialism and entrepreneurship
- Focus on French and Chinese cuisine as anchors for culinary education
- A total of 60% practical learning + 40% management know-how = highly capable and employable graduates
- Small classes for a better learning environment (practical classes 1:12 and theory classes 1:25)
A modular method of teaching and learning is adopted for subjects requiring the acquisition of skills, examples being preparation of cuisine and pastry, and restaurant and bar operations. For each practical subject, students will learn the techniques in laboratory setting, followed by an opportunity to improve their effectiveness and efficiency before applying them in actual food-service settings in the Centre. This approach is more effective and efficient than the traditional class teaching as it allows for an optimal focus on techniques, sufficient practice on the part of students and immediate feedback from customers.
With a lecturer-student ratio of 1:12 for practical work, and 1:25 in theory classes, our lecturers are able to pay close attention to each individual student, giving timely feedback and facilitation in the acquisition and mastery of fundamental knowledge, efficient skills and professional attitudes.
Below are the entry requirements for Diploma in Culinary Arts:
- Minimum of 3 credits with a pass in BM and History or their equivalent
Year 1 Fundamentals of Culinary Arts (Basic) Pâtisserie 1 Restaurant Operations Introduction to Hospitality & Tourism Fundamentals of Culinary Arts (Intermediate) Food Science 1: Food Hygiene/Environment Kitchen Organisation & Management Pâtisserie 2 Information Technology for Hospitality & Tourism French Cuisine English for Hospitality & Tourism Business Communication Pengajian Malaysia or Bahasa Melayu Komunikasi 2 Introduction to Entrepreneurial Behaviour Year 2
Food Production Management Boulangerie Planning & Managing Food & Beverage Service Services Marketing Financial Accounting for Hospitality & Tourism Chinese Cuisine 1 Food Science 2: Nutrition & Diet Menu Planning & Product Development Human Resources Management for Hospitality & Tourism Hospitality & Food Service Law Entrepreneur Planning Chinese Cuisine 2 Managerial Accounting for Hospitality & Tourism Comparative Religion Community Services Internship
Industrial Training (4 months)