INTI International College Penang

Diploma in Culinary Arts

Fees (Malaysian students)
RM 42,745 RM 29,921.50 30% OFF *
Course Length
2 years
January, April, August
About the course

Culinary Arts is a highly specialised programme designed to develop and nurture leaders in the culinary arts profession. The programme is developed to provide practical culinary skills and entrepreneurship skills to students. Specialisations available include Kitchen & Larder or Patisserie.

Graduates will have their pick of career options in the hospitality and tourism industry. For example, they can choose to be a Professional Chef, Catering Manager, Restaurateur, Food Consultant, or even start their own F&B businesses.

* 30% INTI Edu-Assist Waiver is only applicable to those having a household income (including both working parents) of RM8,000 or less (Applied to West Malaysia students) and RM6,000 or less (Applied to East Malaysia students).
Entry Requirements
  • SPM/ SPMV/ O Level: 3Cs;
  • UEC: 3Bs;
  • Certificate: Pass Certificate in related field;
  • SKM: Level 3 in related field and Pass SPM with at least 1 Credit;
  • Other equivalent qualifications recognised by Malaysian Government.

Year 1

  • Culinary Operations
  • Culinary Skills
  • Food & Beverage Cost Control
  • Food & Beverage Management
  • Food & Beverage Operations
  • Hospitality English 1
  • Hospitality English 2
  • Information Systems
  • Introduction to the Hospitality Industry
  • Kitchen Planning & Design
  • Pastry & Dessert

Year 2

  • Business Accounting
  • Continental Cuisine
  • Food Service Operations
  • Fundamentals of Marketing
  • International Cuisine
  • Supervision in Hospitality Industry
  • Workplace Communication
  • Internship

MPU Subjects

  • Community Service & Co-curriculum
  • Critical Thinking for Better Communication / Bahasa Kebangsaan A*
  • Malaysian Studies 2 (Local students) / Communicating in Malay 1B (International students)
  • Personal Financial Planning

*For Malaysian students who do not have a credit in SPM BM.