Total Fees

RM62,260

  • Level

    Diploma

  • Duration

    2 year(s)

  • Study Mode

    Full Time

  • Major

    Hospitality, Tourism & Event Management

  • Campus

    Subang Jaya, Selangor

  • Certification

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Description

In Year 1, students build strong culinary foundations through Culinary Kitchen Operations, which are complemented by specialised training in subjects like Viennoiserie & Boulangerie and Pâtisserie. Business-related modules such as Purchasing & Cost Control and Principles of Marketing sharpen industry readiness. In their second year, students hone their culinary creativity and leadership qualities with Contemporary Cuisine and Culinary Artistry, while Introduction to Entrepreneurship prepares students to lead and launch culinary ventures.

Intake Month(s)

February, April, September

Application Fee RM 700.00
Refundable Deposit RM 1,000.00
Tuition Fee RM 45,760.00
Facilities Fees (Total) RM 14,800.00
Grand Total RM 62,260.00

Course Structure

  • Beverage Studies
  • Business English l
  • Business English ll
  • Culinary Kitchen Operations l
  • Culinary Kitchen Operations ll
  • Food Safety and Sanitation
  • Food and Beverage Operations l
  • Food and Beverage Operations ll
  • Introduction to Hospitality and Tourism Industry
  • Pâtisserie
  • Principles of Marketing
  • Purchasing and Cost Control
  • Viennoiserie and Boulangerie

  • Business Environment
  • Classical French Cuisine
  • Communication Skills
  • Contemporary Cuisine
  • Culinary Artistry
  • Hospitality Management
  • Introduction to Entrepreneurship
  • Principles of Accounting
  • Internship**

  • Bahasa Kebangsaan A
  • Appreciation of Ethics and Civilisation
  • Community Service for Planetary Health
  • Integrity and Anti-Corruption
  • Moral Education

Entry Requirement

  • Pass with minimum of 3 credits

  • Pass with minimum of 3 credits

  • Minimum 3 credits (3Bs)

What We Do

Academics

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