1. To equips students with basic culinary skills as well specialized in knowledge and skills in the area of food and management.
2. To develop transferable skills for entry level position and career advancement in the hospitality & food services industry
3. To prepare students to be professional in their approach and attitude
The Chef is not only a cook, but an artist, a manager, a chemist and an entrepreneur. The successful chef has to adapt to the dynamic changes of modernization and demands of clientele. Graduates can either work for prominent international hotels and restaurants or branch out on their own. Graduates can also opt for specialization of their choice such as pastry, chocolate, seafood or any types of cuisine. With guidance on entrepreneurship, this is a qualification where the future prospects are virtually limitless.
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