Diploma in Professional Chef Training

R/811/4/0181 07/19 (A10191)

If you are passionate about cooking up a storm and yet still want to be able to foray into the management level, this diploma is perfect for you. In this course, not only will you discover various cooking techniques and technical subjects that include butchery, patisserie, culinary arts and design, but you will also be exposed to supervisory skills needed to succeed upon graduation.

SWISS CULINARY PROGRAMME - International Culinary Insitute, Swiss European programme syllabus
As the World Champion in the Culinary World Cup 2014 (Swiss Junior National Team), the Swiss reputation for culinary arts excellence is world class and globally respected. Experience a renowned European syllabus which incorporates the very best of Swiss culinary arts.  
 
5-STAR FACILITIES - 5-star Kitchens, Restaurant, Café, Mixology Lab and Equatorial Hospitality Training Suite
The school furnishes students with RM 6 Million worth of learning facilities in equivalence to professional commercial kitchens, F&B outlets and hotels in the industry. This ensures that they are familiar with industry standard tools, and are equipped with practical knowledge and skills to remain competitive and globally marketable in the future.
 
AWARD WINNING LECTURERS - Taught by Award Winning Chefs, Hospitality Experts and Tourism Researchers
Lecturers and chefs consist of experts from the hotel, tourism and culinary fields. Students are taught by Master Chefs, Celebrity Chefs, F&B Specialists and Tourism Researchers. Academic staff is highly qualified and passionate in grooming the next generation of chefs and hoteliers. 
 
STRONG INDUSTRY PARTNERSHIP - Collaboration with Industry
Collaboration with various industry partners in food service, hotels, restaurants, food manufacturers and F&B equipment. The school consistently builds linkages between higher education and employers.
 
INTERNATIONAL INTERNSHIPS - International 5 Star Industry Training
Students can choose from our wide network of top 5-star establishments locally as well as internationally, including pathways from internship to management traineeship in global hotel groups. The international exposure gained from a worldwide internship placement gives our graduates an edge in experience and a wider global perspective.
 
OUTSTANDING ALUMNI - Award Winning Students and Graduates
Students are encouraged to participate in culinary competitions all over the world; and the results have been outstanding, with a multitude of medals and awards garnered by the students in Shanghai, Taiwan, Philippines, Myanmar, Cambodia, Vietnam, Indonesia, Korea and Thailand. Graduates from the school have been sought after by employees since 1993, with our graduates being made executive chefs, executive sous chefs, chef de cuisine, managers, entrepreneurs, award winning chefs, as well as hospitality educators. Our graduates were awarded ‘Most Promising Young Chef of the Year’ for five consecutive years from 2011 – 2016. The school is the recipient of Best Culinary Establishment 2015 in the Vietnam Culinary Challenge.

This diploma programme provides a pathway to:
  • Undergraduate studies: IMI BA in International Hotel and Tourism Management, ICI BA in International Culinary Arts
  • Career opportunities: Hotels, Resorts, Food Service Establishments, Cruise Lines, Convention Centers
Programme Structure
DURATION
2 years 4 months
PROGRAMME LOCATION
KDU Penang University College
YEAR 1
  • Nutrition & Food Hygiene
  • Fundamentals of Menu Planning
  • Introduction to Hospitality Studies
  • Larder
  • Butchery
  • Patisserie I
  • Business Language & Culture I: English
  • Business Language & Culture II: Introductory French
  • Garde Manger
  • Food Production I
  • Food & Beverage Cost Control
  • Patisserie II
  • Personal Development Planning I
  • Kitchen Management & Supervision
YEAR 2
  • Introduction to Marketing
  • Kitchen Maintenance & Design
  • Bakery
  • Culinary Arts & Design I
  • Personal Development Planning II
  • Food Production II
  • Project Module
  • Entrepreneurship
  • Culinary Arts & Design II
YEAR 3
  • Industrial Placement
MPU SUBJECTS
Local
  • Pengajian Malaysia 2
  • Oral Communication 2 / Bahasa Kebangsaan A
  • Ethics and Moral 2
  • Holistic Personal Development
Foreign
  • Bahasa Melayu Komunikasi 1
  • Oral Communication 2
  • Ethics and Moral 2
  • Holistic Personal Development
Study Route
Fees & Intakes
INTAKE DATES
  • 16 Jan
  • 3 Apr
  • 5 Jun
  • 21 Aug
  • 16 Oct
ESTIMATED FEES
MALAYSIAN STUDENT
  • RM50,470
INTERNATIONAL STUDENT
  • RM62,500 
Fees will depend on their commencement dates
Entry Requirements
ENTRY LEVELMINIMUM ENTRY REQUIREMENT
  • SPM
3 Credits
  • GCE ‘O’ Level
3 Credits
  • UEC
3 Credits (Min Grade B)
  • Certificate in related field
Recognised Certificate from government
  • Sijil Kemahiran Malaysia
Pass Level 3 in hospitality and culinary skills, and Pass in SPM with a minimum of 1 Credit in any subject
ENGLISH PROFICINECY REQUIREMENT 
Local StudentPass in English at SPM level or equivalent
 
If English language is not fulfilled, students are required to take an additional module.
International Student
  • IELTS Band 4.5; or
  • TOEFL (Computer-based 160); or (Internet-based 49); or
  • Cambridge English CAE & CPE (from 2015) 147; or
  • PTE Academic 30; or
  • KDU English Entrance Test 64
If English language requirements are not fulfilled, additional English module(s) may be taken at KDU University College Penang.



 
STUDENT TESTIMONIALS
Kong Xuan
Diploma in PCT
Graduate of Graduate of 2004
My passion for culinary arts makes me continue to try and learn new things everyday and hope that young chefs everywhere have the same commitment and passion to succeed in this industry.
EVENTS CALENDAR
Feb
26
Challenges and Lessons Learned in The World’s Best Professional Kitchens
Date :
26 February 2018
Time :
4.30 pm - 5.30 pm
Venue :
KDU Penang University College
Mar
10
KDU Penang March Open Day
Date :
10 & 11 March 2018
Time :
9.00am - 5.00pm
Venue :
KDU Penang University College