Department

Faculty of Social Science, Arts and Humanities

Entry Requirements*

  • SPM with minimum 3 Credits in the relevant subjects and minimum Pass in English Language

                                        OR

  • O Level with minimum 3 Grade C in the relevant subjects and minimum Grade E in English Language

                                        OR

  • UEC with minimum 3 Grade B in the relevant subjects and minimum Grade C in English Language

                                        OR

  • TAR/ TAR UC relevant certificate

                                        OR

  • Grade C and above in AELE0364 English Language (1119 Level) conducted by TAR UC is accepted as having fulfilled the English Language requirement for applicants who fail English at SPM/O Level/UEC level

                                        OR

  • Other relevant Certificate accredited by MQA                                     

Note:

  1. SPM holders must have at least a pass in Bahasa Malaysia and SPM holders from Year 2013 onwards must have at least a pass in Sejarah.

For detailed minimum entry requirements for each programme, please refer to the respective Faculty/Centre Brochure.

Open Day

September, December, March

Course Overview

The culinary sector continues to play an important role in generating income and employment for Malaysia. As the government continues to support in upgrading various infrastructure facilities to attract more tourists to Malaysia, the industry needs to focus on providing leading edge culinary facilities to complement local organisations in Malaysia, as well as foreign tourists and world-class companies. This programme prepares students to develop artistic flair and provides the opportunity to practice their cooking skills in our well-equipped kitchen. It is designed to equip students with personal and professional skills crucial to succeed in the hospitality industry. Further to this, the programme also emphasizes on teamwork which is essential in order to work in a successful kitchen environment.

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