Diploma in Culinary Arts

Course ID
2 Years 6 Month
Credit Hour
Culinary Arts

MQA: PA 12520 KPT: N/811/4/0394

The aim of Diploma Culinary Arts programme is to provide students with high level culinary skill, both theory and practically with specialized knowledge required to become a superior candidate in a recruiting process and to increase their skills chances of success at the level of junior Chef to top Executive chef.

Innovative International College collaborates with both local and International partnership to offer the industry driven course for its students. Students are taught by a team of experienced and highly qualified, award winning Chef lecturers that hold many title and experience in culinary under hotel industry.

Innovative International College programmes are available across several intake dates throughout the year. We encourage students to apply a month before intake starts to ensure a smooth registration, on-boarding and orientation process before classes begins.

The programme aims to promote an understanding of the principles of legislative and an awareness of what constitutes legislative quality, how this can be achieved.

Legislative drafting is often perceived as a skill that one learns on the job.
Legislative drafting has evolved to become the bedrock of political, economic and social transformation. The view of the Institute’s Sir William Doe Centre for Legislative Studies is that legislative drafting is a practical discipline requiring awareness of the principles of drafting along with great experience on the job. It is still, however, relatively unexplored as a discipline. The PLP examines issues related to the policy process, the legislative process and the drafting process.

The PLP is aimed at those seeking a career in legislative drafting, those already working as drafters or those who want a career in or already working for, organizations that produce different types of normative acts. Many of our students are mid-career drafters employed by government (for example, by LG Chambers, the Ministry of Justice or any other ministries).

Entry requirements

Sijil Pelajaran Malaysia (SPM)

Pass in SPM or equivalent with 3 credits including a pass in Bahasa Melayu and History.


*All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the college Admissions Department.

Course structure and modules

The programme meets the needs of the industry by incorporating disciplines like islamic management, fiqh hajj & umrah, accounting, travel tour and soft skills into the curriculum.

1st Year

  • Introduction to Hospitality Industry
  • Food Safety and Sanitation
  • Introduction to Culinary Operation
  • Practical English 1
  • Principles of Accounting
  • Food Preparation
  • Basic Pastry & Bakery
  • Introduction to Computer Applications
  • Practical English 2
  • Kitchen Management
  • Food and Beverage Cost Controls
  • Pengajian Malaysia
  • Innovation and Creativity
  • Garde Mange

2nd Year

  • Food & Beverages Service Skills
  • Principle of Management
  • Commercial Food Production
  • Asian Cuisine
  • Business Etiquette
  • Western Cuisine
  • Culinary Artistry
  • Malaysian Cuisine
  • Human Resource Management in the Hospitality Industry
  • Hospitality Sales and Marketing
  • Legal Aspects of The Hospitality Industry
  • Entrepreneurship
  • Community Services

3rd Year

  • Practical

How you study

Provided by the KU Institute of Education, this programme is available by distance learning, allowing you to study flexibly while balancing work and personal lifes.

The MSc Finance (EG. Banking) deepens your understanding of banks and financial markets, and how they relate to performance. It will help you to advance your career in finance and policy.


Economic Policy

Financial Sector Management

Quantitative Finance

Career opportunities

Upon completion of the program, student can expect future careers such as:

Commis cook

Demi chef

Kitchen manager

Health inspector

Product development chef

Cruise chef

Oil ring chef

Food critic