Diploma in Culinary Arts

The Diploma in Culinary Arts provides you with culinary training of the highest quality with state-of-the-art kitchen and classroom facilities.

Headed by an award-winning team of culinary experts, our aim is to produce quality graduates who are not only confident with their culinary skills but also able to communicate fluently, work independently, and display leadership qualities that will enhance their credentials in the hospitality and food service industries here in Malaysia and globally.

Essential practical experience will be gained through a 20-week industry internship. This diploma is accredited by Le Cordon Bleu and upon the successful completion of the program, graduates are awarded two certificates; one from Sunway University and another from Le Cordon Bleu, a leading institution in culinary arts and hospitality.

Intakes

January, April, and September

Duration

2 Years Full-Time

Accredited By The World-Renowned

Why Study Here?

Holistic Education

The US education system is one of the most flexible in the world, offering students unlimited choices of courses and focusing on an all-around learning experience. Adopting the US liberal arts approach of inclusiveness, industry relevance, and flexibility, Sunway ADTP has a strong track record of producing well-rounded students equipped for American higher learning.

Seamless Transfer into American Universities

We engage professors from US universities to deliver parts of our academic content. Each year, more than 100 US universities visit Sunway University providing a valuable opportunity for students to engage with and seek advice from admission counselors. We also host representatives from Western Michigan University (WMU) on campus who provide counseling services to students transferring to WMU.

Academic Mentorship and Support

Each ADTP student is assigned an academic advisor who will provide academic guidance and support. Our student-lecturer engagement is high extending over and beyond the classroom. One in four of our lecturers consistently receives “excellent teaching” awards.

Extracurricular Advantage

Each semester our students engage in out-of-class activities e.g. running projects and charity programs as part of their assignments, volunteering in cultural performances, or participating in international conferences. We celebrate bank holidays like Martin Luther King, Jr. Day, Independence Day, and Thanksgiving.

University Placement Guidance

We conduct workshops on all aspects of the transfer process—from selecting suitable universities and preparing applications to transitioning abroad. Our “Freshman Seminars” equip students with skills to succeed as a freshman. Our placement team continually supports students to transfer into “best fit” colleges. We receive study-abroad-semester students from US and non-US universities each year, many of which are our alumni for summer semesters. On top of our summer semester subject offerings, we support our alumni by providing referrals, offering proctoring services, and providing internship opportunities.

Programme Structure

Year 1

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

Year 2

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

Additional MOHE compulsory General Studies subjects

for Local Student

• Appreciation of Ethics and Civilisation
• Moral Education
• Community Service
• Bahasa Kebangsaan A (applicable to students who did not sit for SPM or did not obtain a Credit in SPM Bahasa Melayu)

for International Student

• Malay Language for Communication 1
• Moral Education
• Community Service

Career Prospects

• Banquet Manager
• Chef de cuisine/ executive chef
• Food and beverage manager
• In-flight food manager