INTI International College Subang

Diploma in Culinary Arts

Fees (Malaysian students)
RM 42,380 RM 29,666 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. Highlights include:

  • A balanced focus on practical and entrepreneurship skills in the areas of culinary and food service operations
  • Internship program with established hospitality and tourism organisations, the government sector, airlines, catering companies, events companies, F&B related organisations and more, for real industry exposure
  • Emphasis on personal and soft skills development to prepare students for a rewarding career
  • Stringent quality control of syllabus and assessment by Kendall College
  • Students graduating from this program will be the first to receive the Malaysian Association of Hotels Training and Education Centre (MAHTEC)’s industry award

Also offered in:

  • INTI International College Penang
* 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: 3 Cs (including a pass in Bahasa Malaysia)
  • UEC: 3 Bs
  • Certificate: Certificate in the relevant fields from a recognised instuition by the government of Malaysia 
  • Others: Please refer to INTI International College Subang

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
  • Specialisation: Kitchen & Larder
    • Garde Manger
    • Light Food & Snacks
    • Vegetarian Cuisine
  • Specialisation: Patisserie
    • Bread & Breadmaking
    • Cake & Cake Decoration
    • Pastry Confection
  • 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