Home Programmes Undergraduate Diploma HM115 - Diploma in Culinary Arts
HM115 - Diploma in Culinary Arts PDF Print E-mail

Programme Structure


This three year programme was formerly known as Diploma in Chef Training. It was introduced in 1975 with the objective of generating skilled and educated chefs to cater to the high demand for professional chefs in the hotel industry. The culinary arts programme provides students the opportunity to develop their skills through hands-on practical application in kitchen labs. As part of the curriculum, students are required to spend a significant time (two semesters) in the industry.

Programme Objective


1.    Semi professional culinarians who analyze and apply basic knowledge and skills in all areas of food production and other related disciplines in order to provide quality products and services to related industries and relevant government agencies.

2.    Semi professional culinarians who lead and engage in teams in problem solving tasks across disciplines through effective communicative abilities.

3.    Semi professional culinarians who continue to advance their knowledge and abilities by utilizing ICT to explore business opportunities in the food and service related industry.

4.    Semi professional culinarians who practice ethical and professional values in providing services to the recipients and provider of the food and service related industry.

Programme OutCome


PO1:  Able to acquire and apply principles and theories in the area of culinary arts.

PO2:  Able to safely perform basic cooking skills and sanitation and hygiene practices, as well as operate and use of kitchen equipments in accordance to industrial standards, culinary and gastronomic trends.

PO3:  Able to think critically and solve fundamental operational problems.

PO4:  Able to communicate effectively at all levels.

PO5:  Able to work effectively as a team  in  production areas.

PO6:  Able to demonstrate positive work values, ethics, morality, and professionalism.

PO7:  Able to manage information and engage in lifelong learning for continual professional growth.

PO8:  Able to acquire and apply managerial and entrepreneurial skills.

PO9:  Able to demonstrate managerial and leadership skills.

Course Synopsis


Introduction to Hospitality and Tourism Management ( HTM130 )

This Course is desing to provide knowledge of the tourism and hospitality industry. Students would be given information on basic understanding on how tourism and hospitality industry are established and organized. This course provides a basis for students to understand and debate current issues and trends in the industry. It will also look at how public sectors are responding to the industry.

Fundamentals of Management (MGT162)

Students will be introduced to various functions of management such as planning, organizing, leading and controlling. The course will expose students about management in a rapidly changing world, in the context of a free world and market economy along with the adaptation of information.

French Technical 1 (BFR202)

This is the first of a two-semester French language course designed specifically for students of faculty of Hotel and Tourism Management, UiTM, (DCA and DFSM). This course includes an integration of the four skills, which will enable students to develop a satisfactory level of fluency and confidence in using French as functional tool for social interaction and communication.

Basic Culinary Skills 1 (HTC110)

This course is to give students the fundamental concept. Skills and the techniques of basic cooking. It attempts to develop students’ knowledge in relation to the food preparation, terminology and other areas in culinary arts. The course will be based on classical cooking.

Food Hygiene (HTF100)

This course introduces to the students the factors that influence the hygiene and safety of food prepared and served to the customers. The course content includes safe practices for food handling, personal hygiene, Malaysian Food Regulation and food Act, HACCP, food and restaurant inspection, microbial agents, symptoms and transmission of food-borne disease. The materials can help prevent a food borne illness outbreak. This food hygiene course is designed to provide the student with the “need to know” information. This course emphasizes on awareness of food safety issues in the foodservice environment.

 

Introduction to Food Retail Industry (HTC130)

This course provides the students with the principles and practices of retailing as applied in the foodservice business. Issues of retailing environment, food retailing businesses, managing retail operation and retail administration will be discussed in lectures and also in seminars.

Principles of Marketing (MKT243)

This Course will introduce students to the various marketing concepts such as the marketing mix, product, price, place and promotion

French Language 2 (BFR252)

This is the second of a two-semester French language course designed specifically for students of the diploma programme  (DCA and DFSM) of the faculty Hotel and Tourism Management, UiTM. It includes an integration of the four language skills using appropriate situational communication in the Hotel and tourism Industry. It will enable the students to develop a satisfactory level of fluency and confidence in using French as a functional tool for social interaction and communication.

Fundamentals of Baking (HTC215)

This course is designed to produce competent students with entry-level professional baking skills. By having both practical and theory sessions. It can provide the students with a better understanding of the principles in addition to performing the skills. The arrangement of the topics reflects the contemporary working practices of the pastry kitchen.

Basic Culinary Skills II (HTC225)

This course provides the fundamental concept, skills and techniques of basic cooking. Using the classical cooking approach, this course helps to develop the students’ knowledge and skill in food preparation and all aspect of the kitchen procedures. The students will also be able to look into some areas related to health cuisine.

Fundamentals of Food Science (HTC165)

This course is divided into 4 main areas. The first area looks at the introduction section of food. The 2nd area will provide students with an understanding of the various structures of nutrients and water and their cooking process. Then they are able to study how the process of appreciation of food is carried out by the body. The last area deals with preservation methods.

Principle of Accounting (ACC150)

This course intends to introduce basic accounting concepts and principles. Students will be thought the fundamental accounting system and accounts recording procedures generally used within the hospitality industry. An overview of the hospitality businesses and different types of business organization. Charts of accounts and the effects of business transactions in the hospitality business; the basic rules of double entry system and accrual basic of accounting; Journalizing an posting as well as month-end adjustment process; the accounting cycle and preparation of trial balance, Profit and Loss statement and Balance Sheet.

Advance Hotel Cookery (HTC200)

This course is to enable to appraise the role of the chef in hotel and restaurant industry. The course will also expose students to basic kitchen management skills, to enable them to understand how a professional kitchen functions and what is involved in running a professional kitchen.

Malaysian Cuisine (HTC250)

This course provides the fundamental concepts, skills and techniques of basic Malaysian regional cooking. Students will be introduced to the various predominant ethnic foods such as Malay, Chinese, Indian, nyonya, Portuguese cuisines, and the ethnic cooking from Sabah and Sarawak.

Food and Beverage Cost Control (HTC250)

This course provides an overview of the control systems used in most Food and Beverage operations. Students will be required to look into some controlling processes and then learn to calculate food and beverage costs, including menu pricing.

Food and Beverage Management (HTH237)

This course is designed to attained knowledge through theoretical and practical practices. The students will be exposed to the advanced table service concentrating on the procedures and techniques of French Service. Activities such as tableside cooking, carving, filleting, fruit preparation and others will be emphasized.

Professional Training (HTC295)

Culinary internship provides students with a “hands-on” learning various selected Hotels. Students will be exposed to various kitchen rotations under the guidance and supervision of qualified trainers in the industry.

Entrepreneurial Studies ENT300

This course will provide students with initial exposure and knowledge in preparing them for a more challenging career in the future. It also provides an opportunity for students to practice the knowledge that they have acquired from their disciplines. This subject intends to guide students who are seriously interested in making entrepreneurship as their future career option.

Principles of Economic  (ECO120)

The course generally introduces the basic concepts of microeconomics and macroeconomics. It includes theory of demand and supply, market equilibrium, cost of production, national income, business cycles,  unemployment, inflation and international trade.

International Cuisine (HTC350)

Culinary internship provides students with a “hand-on” learning experience in preparing food. This internship program will take place in various selected Hotels. Students will be exposed to selected kitchen rotations and purchasing department under the guidance and supervision of qualified trainers in the industry.

Classical Pastry (HTC360)

This course will provide both practical and theoretical aspects of pastry and con fectionary. Specially it will cover restaurant dessert, hard dough, pastillage chocolate work and marzipan. This course will also familiarize students with the patisserie environment, advanced pastry preparation, preparation and application of classical dessert making.

Catering System Management  (HTC255)

The basic idea of system theory is that organizations have common characteristics with all other living systems. A thorough understanding of these characteristics allows us to work with the natural tendencies rather that against them unnecessarily. Hence, the course provides for a critical of the foodservice management from a system approach perspective. Students are exposed to the systems approach of foodservice management in order to provide for a sound management capability.

Computer Application for Culinary (HTC340)

This course allows students to apply the concepts, skills and techniques of Micros Fidelio Materials Control. Using the Micros Fidelio simulation approach, this course helps to develop the students’ knowledge and skill in linking the computer application in all aspects of kitchen performance.

Introduction to Hospitality and Travel Law (LAW277)

The course will focus on the understanding of the Malaysian legal system, the division of powers between the federal, state and local authorities in the management of tourism in Malaysia, tourism related laws and policies and laws governing the hospitality, tourism and food service providers and holidaymakers in Malaysia.

Professional Training II (HTC301)

This course is to further provide students with a “Hands-on” learning experience in preparing food. This internship program will take place in various selected Hotels. Students will be exposed to receiving and purchasing department under the guidance and supervision of qualified trainers


 

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