Top IMI Diploma in Culinary Arts at KDU University College Course at KDU University College Utropolis Glenmarie

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Students after SPM or O-Levels who love to cook can pursue the Swiss IMI Diploma in Culinary Arts atKDU University College Utropolis Glenmarie at the best university in Malaysia for Culinary Arts programmes at KDU University College Utropolis Glenmarie.Students after SPM or O-Levels with 3 credits can enter the 2-year Swiss IMI Diploma in Culinary Arts. Upon completion of the Diploma, students can either work or continue on into Year 2 of the Culinary Arts Degree programme at KDU University College.

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Study Culinary Arts at KDU University College Utropolis Glenmarie

KDU University College Utropolis Glenmarie is acknowledged to be one of the best culinary schools in Malaysia. Students from the northern region have access to world class culinary education through KDU College Penang. As a pioneer in the culinary arts, students at KDU will graduate with a prestigious Diploma from Switzerland.

You will be taught by award-wining chefs from diverse nationalities; Germans, French, Australians and Malaysians. Visiting IMI, Switzerland professors every teach KDU students every few months as well as conduct seminars.

KDU’s Diploma in Culinary Arts has the most practical-based subjects amongst other institutions with 75% of classes being kitchen-based, therefore making this the best hands-on culinary programme in Malaysia.

The School of Hospitality, Tourism and Culinary Arts (SHTCA) at KDU University College believes that practice makes perfect, especially in the culinary field, and as such, we are the only school where 75% of the programme is based on hands-on practice. Here at the School of Hospitality, Tourism and Culinary Arts, we make sure that you learn only from the best. Many of their lecturers are very experienced in the industry as well as in teaching.

The school is always breaking out of the mould and pushing boundaries. The SHTCA is the first and only school to offer molecular

cooking as a compulsory subject in its culinary programmes. Recently it launched the first-ever culinary book that pays tribute to our local cuisine and produce and is the first book in Malaysia that applies molecular cooking techniques to Malaysian recipes.

KDU fervently believe that to be at the top, you have to start at the top, which is why the school is no stranger to the competitive hospitality scene. The students and staff of SHTCA have never failed to deliver, both in the local and international competitions.

The school is also internationally recognised – it garnered the World Association of Chefs Societies (WACS) Recognition of Quality Culinary Education as well as accreditation from The International Centre of Excellence in Tourism and Hospitality Education (THE-ICE) as an Associate Member.

The course will be taught through a combination of formal lectures, practicals, exercises, role-plays, pair and group work, using authentic materials, activities and various textbooks.

Throughout the course, students will learn how to apply food hygiene, health and safety rules in the preparation of all types of food. You will learn the lay-out and kitchen requirements for different types of kitchens, their tools, equipment orientation and its uses.

Highly experienced chefs will teach you how to apply various cooking and preparation techniques to make safe, hygienic and delicious food that look great.

Modules comprise hot and cold cooking, butchery, and bakery for example, but

even chocolate making or molecular cooking. The hands-on training is complemented with a few theory classes and an unique entrepreneurship module in your third semester.

In the last semester you will have the opportunity to further refine everything you have learned in your half-year industrial placement. This can be done either locally or abroad.

The “business” side of the course is important for students who are looking to get promoted to higher positions in a hotel or when you open your own restaurant.

The diploma will teach you how to identify and explain the various cost and cost drivers. You will understand the relationship between cost, sales and profit.

Learning about the procedures in purchasing, receiving, issuing and storing

control is very important to make sure ingredients come in on time, remain fresh and cost effective. Students will design different types of menus and a basic kitchen cost control system.

Free Barista Certification for Diploma and Degree Culinary Students

Culinary Arts diploma students at KDU University College will receive free training and certification for the European Barista Guild Level 1 while the culinary degree students will obtain the Level 2 certification. These certifications enhances the students’ learning experience and job potential.

Diploma in Culinary Arts at KDU University College

The Diploma in Culinary Arts is designed for those who love all things culinary and have an innate interest in the subject of food as art. This is a unique opportunity for you to learn how to use the freshest ingredients to create tantalising gourmet dishes that are worthy of the world’s finest art pieces.

If you are passionate about cooking up a storm and yet still want to be able to foray out into the management level, this diploma is perfect for you.

In this course, not only will you discover various cooking techniques and subjects that include butchery, patisserie,culinary arts and design, but you will also be exposed to hands-on and managerial skills needed to succeed upon graduation.

The course also features Molecular Cuisine, which is a first for culinary diploma programmes in this country. Learn from award-winning chefs who come from various nations.

With 75% of the course being practical-based and training in various aspects of the culinary field, it will not be long before you are hailed as the next master chef.

This is a dual award programme, students who complete this programme would be awarded parchments from KDU university College and IMI University Centre, Switzerland.

Subjects for the IMI Diploma in Culinary Arts at KDU University College Utropolis Glenmarie

Year 1 Subjects for the Diploma in Culinary Arts at KDU University College

• Advanced Bakery & Pastry Arts
• Business Language & Culture I: English
• Business Language & Culture: Introductory French or German
• Culinary Essentials
• Culinary Artisting & Design
• Entrepreneurship Studies
• Food, Beverage & Labour Cost Controls
• Food Nutrition, Sanitation & Safety
• Food Services Operations
• International Cuisine
• Introduction to Hospitality Operations
• Introduction to Patisserie skills
• Menu Design & Development
• Principles of Garde Manger
• Professional Development & Planning I & II

Year 2 Subjects for the Diploma in Culinary Arts at KDU University College

• Advanced Butchery
• Business Language & Culture: Intermediate German or Intermediate French
• Chocolates & Confections
• Classical French Cuisine & Service
• Commodity Cooking
• Hospitality Facility, Layout & Design
• Industrial Placement
• Molecular Cuisine

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It is important for students to understand what they will study in a course before choosing it. Most students go into a course without having a good understanding of what the course is about and what they will learn. Below is a brief description

Pastry kitchen at KDU University College

of what you will learn in some of the subjects at KDU to help give you an idea of a good culinary arts education.

Pattiserie (Pastry)

In the Pattiserie subjects you will learn to apply the various principles and techniques to prepare various basic pastry products as well as to identify various techniques and principles in making sure the quality of pastry products is maintained.

Students will learn how to check and correct the problems in the preparation of pastry products.

Pattiserie chefs will teach you about the classification of fruits, fruit preservation & storage. Next, comes the exciting part in learning the processes and production of Batter Products, Hot and Cold Puddings, Lean and Rich Yeast

Products, Short Paste, Sweet Paste, Choux Paste, Sponge, Gateau and Swiss Rolls, Bavarois and Charlotte, Sorbert, Fat Type Cakes, and more.

You will learn about Classic cake assembly which is Cake cutting, layering, masking & icing.

After learning the basics in Pattiserie, students will move on to learn how to decorate and garnish various pastry products artistically, economically and effectively. You will also learn how to serve the various pastry products properly. Planning and being able to supervise a pastry production schedule is an important area for students when they get promoted in a hotel or when managing their own bakery.

In the higher level Pattiserie subject students will learn about the methods and techniques in making Puff Pastry, Breakfast and Tea Items, Meringue Products and Short and Sweet Paste, Strudels, Tortes and Gateau, Basic Cake Decorating Techniques and Cheesecakes, Cookies and Petit Fours, Festive Season Products, Chocolate Work, Sugar Work, Ginger Bread, Salt Dough / Bread Display, Modeling, marzipan, Butter Cream / Icing and Ice Cream.

Chocolates & Confections

This unit will introduce students to the production and decoration of traditional

truffles, marzipan, molded and hand dipped chocolate, caramels, nougats and pate de fruit. This unit covers chocolate and sugar ingredient identification and application.

KDU Chefs will teach you confectionary skills such as icings; fondant; piping; butter cream and royal icing decoration; poured, pulled and blown sugar; chocolate work and sculpture; pastillage; nougatine and assorted sugar and chocolate decorative pieces.

When you complete this subject, you will be able to describe and define the functions of sweeteners in confectionery to include an explanation of glucose and its characteristics that are affected by DE, invert sugar and how it is made, as

Windows of Damansara – mock fine dining restaurant for students’ practical

well as the key differences between crystalline and non-crystalline sugars.

You will be able to briefly describe each step in the chocolate manufacturing process.

Furthermore,  you are able to identify and explain the fundamentals techniques in chocolate and confections production, define the usage of cream and butter ganache and identify the importance of jellies and aerated confections and its functions.

Culinary Essentials (Including Butchery)

In the Butchery subject will identify the duties and responsibilities of the butchery section, select and use meat butchery equipment. Students will determine the quality of meat and meat products, identify the various wholesale and retail cuts of meat.

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Students must prepare servable portions from various retail cuts of meat and use the trimmings of various meats.

Students should be able to suggest preparation and cooking method of various meat cuts and identify offal and fancy meats obtained from beef, veal, lamb, pork carcasses and use meat offcuts economically.

Being good in maths will come in handy as students will have to calculate portion yields and cost per kilogram for restaurant meat cuts. Students will also prepare and use meat marinates, rubs, curing solution and meat sausages.

Students will learn about the methods and techniques in producing

Sausage, Ham, Bacon, Corned Meats, Dried Meats, Smoked Meats, and Smoked Seafood.

Garde Manger

In the classical culinary arts, garde manger refers to a category of foods produced in the cold kitchen.

Garde manger means “keeping to eat” in French, and the term originally referred to a pantry or food storage area.
In the modern culinary arts, the term garde manger can refer to the chef who

oversees cold food production.

This subject develops students understanding of the professional standards of cold food and meat preparations used in the industry.

It also discusses the workflow and the preparation of cold food in a modern kitchen operation.

The chefs at KDU will make sure that students acquire skills in basic cold food preparation and quality checks are understood and that sanitation and health standards are complied with.

This subject also equips students with the basic skills needed to prepare edible decorations to the latest and highest standard of any commercial hotel or restaurant.

KDU Chefs will teach you how to distinguish between different styles and

Training kitchen for the best culinary programme

methods of classical and modern cold preparations. In the kitchens you will prepare different types of hors d’oeuvres and use them accordingly.

KDU culinary students will learn the methods and techniques in the preparation of forcemeats to include pates, terrines, mousses, ballotines, and galantines.

In addition, you will learn how to prepare aspics and chaud-froid sauces as well as cold sauces, dressings and salads. Tantalizing hot, cold hors doeuvres, preserves and dips will become your expertise.

Classical French Cuisine & Service

KDU students will be introduced to the French cuisine style of cooking,

appreciate it  and create classical French style food. Students will acquire in depth understanding and preparation on French cuisine, origins, and cooking techniques.

You will master the meat cuts and cookery, seafood fabrication and cookery, vegetables cuts and cookery; produce basic stock and juice and learn the usage of wine and alcoholic beverages in French dishes.

Finally, you will gain the skills in the art of Classical French dessert preparation.

The joy of cooking

This article shares about a few subjects to provide students and insight into what it is like to study culinary arts. As you can see, there is quite a lot to study as well as practical work. Business subjects are important as well to ensure that when you get promoted, you are able to plan a successful culinary event.

KDU University College Culinary Arts Awards

Year	Name of Award and Recognition	Name of Staff/ Dept Involved	Category
2013	Malaysia Chef Association awarded Best Chef to 2 KDU lecturers while the 3rd Award winner was a KDU alumni	Culinary Arts	National
2013	Singapore competition won 2 Gold		International
2011	2 Silver and 2 Bronze : Hong Kong International Culinary Classics, Hong Kong	Culinary Arts Department	International
2010	2 Gold, 3 Silver and 1 Bronze Medal Award. Food Hotel Asia, Singapore	Culinary Arts Department	International
2010	Silver Award, Putra Brands Awards	College	National
2009	Bronze Medal. Hong Kong International Culinary Classics	Senior Chef Kenneth Kam	International, Hong Kong
2009	Overall Champion, MIHAS’ Apprentice Chefs Competition	Culinary Arts Department	International
2009	4 Gold and 3 Silver Medals. MIHAS Apprentice Chefs Competition	Culinary Arts Students	International
2008	1 Gold, 1 Silver and 1 Bronze Medal Award. Food Hotel Asia, Singapore	Culinary Arts Department	International, Singapore
2006	Bronze Medal, Food Hotel Asia (FHA)	Culinary Arts Department	International, Singapore
2006	Champions, Maggi-NST Uni-College Culinaire National Competition	Culinary Arts Department	National
2005	1 Gold, 1 Bronze and 1 Silver Award. Food Hotel Malaysia (FHM)	Culinary Arts Department	International
2004	Cube Award, Lufthansa Airlines	Exec. Chef Gerhard	Local / Departmental
2003	1 Gold & 1 Silver Award. Flambe’ Category, Food Hotel Malaysia	Culinary Arts Department	International
2003	1 Bronze and 3 Merit Diploma Awards. Mocktail and Cocktail Categories, Food Hotel Malaysia	Culinary Arts Department	International
1999	Cube Award, Lufthansa Airlines	Exec. Chef Gerhard	Local / Departmental
1990	Maurice Reymond Award	Exec. Chef Gerhard	International Award
1990	Champions, National Culinary Competition	Culinary Arts Department	National

Associations & Affiliations for the School of Hospitality, Tourism and Culinary Arts (SHTCA) at KDU University College

• Chef Association of Malaysia
• World Association of Chef Societies
• International Centre of Tourism and Hospitality Education (THE-ICE)
• Malaysian Association of Hotels (Persatuan Hotel Malaysia)
• International Council on Hotel, Restaurant, and Institutional Education
• MATTA

Industry Partners for Local Internship for KDU University College School of Hospitality, Tourism and Culinary Arts (SHTCA) Students

• ACCOR Hotels
• Pullman Hotels & Resorts
• IBIS Styles Hotels
• Hilton Worldwide
• Hilton Hotels and Resorts
• Traders Hotels
• Shangri-La Hotels and Resorts
• Starwood Hotels & Resorts
• The Ritz Carlton
• JW Marriot Kuala Lumpur
• Fourpoints by Sheraton
• Berjaya Langkawi
• Sheraton Hotels & Resorts
• Hyatt Hotels
• Le Meridien Kuala Lumpur
• Eastern & Oriental
• The Westin
• Pangkor Laut Resort
• Cameron Highlands Resort
• Star Cruises
• Royal Caribbean International
• Emirates
• Singapore Airlines

Industry Partners for International Internship for KDU University College School of Hospitality, Tourism and Culinary Arts (SHTCA) Students

• Hilton Hotels & Resorts

  

• ACCOR Hotels
• YTL Hotels
• Renaissance
• Shangri-La Hotels
• The Fullerton Hotel
• Hotel im Wassertum, Germany
• Hermann’s Posthotel, Germany
• Hotel zur Post Hotel Odenthal, Germany
• Stemberg Velbert, Germany
• Hotel Uberfahrt, Germany
• Esperanto Fulda, Germany
• Top Air Stuttgart, Germany
• Residence Essen, Germany
• Swissotel The Stamford Singapore
• St. Regis Singapore
• Fairmont Singapore
• Resorts World Singapore
• Hilton Hotel, Seoul, Korea,
• Intercontinental Hotels & Resorts, Seoul, Korea
• Intercontinental Hotels & Resorts, Middle East
• Sheraton Hotels & Resorts, Middles East

KDU University College New Campus at Utropolis, Glenmarie in Shah Alam

KDU, an institution that has over 32 years of history and experience, believes in providing real world

education to meet real world needs, and has traditionally, been successful in producing competent graduates and preparing students for top universities all over the world.

Established in 1983, and a pioneer in Malaysian private education, KDU was one of the first private colleges in Malaysia to have its own purpose-built campus. The institution, as KDU College then, was awarded the university college status in 2010 – a reflection of its quality programmes, and the growth of its international student population.

KDU University College and KDU College are members of Paramount Education, a fully-integrated

education services provider for primary, secondary, tertiary, and postgraduate level studies as well as executive and professional development programmes.

The new 10-acre purpose-built KDU University College campus at Utropolis, costing RM320 million, has been designed around the philosophy that learning is experiential and can happen anywhere.

There are open spaces, themed gardens and discussion cubes, along with 9 fully equipped lecture halls that can house up to 250 students each, 60 state of the art classrooms where 4,000 students can be attending lecture and classes at any one time, a 50,000 sq ft space housing KDU University College’s comprehensive library and a 500-bed student village.

Top Notch Hospitality, Tourism & Culinary Arts Facilities at KDU University College Utropolis Glenmarie

With industry standard mock-up suites, coffee labs and dining outlets, including a fine dining restaurant, students are able to experience their future working environments while being on campus.

• Equatorial Mock Suite- Industry standard mock suites for realistic hands-on training.
• Café 8ighty 7even by Coffex – Of cosy settings and freshly brewed coffee steaming in the air by the hands of our versatile students.
• Atelier – Hot Kitchen – Students get into action in the hot kitchen, giving them a taste of life in the industry.
• Culinary Lecture Theatre – Top notch facilities equipped in the theatre allows for in-class demonstrations.
• Dewakan – Fine Dining Restaurant – Equipped with elegant finishes, Dewakan is an educational entrepreneurial initiative by KDU.
• Avant – Molecular Kitchen – At Avant, students utilise the latest equipment in learning the art of molecular cooking.
• Charcuterie – Butchery Kitchen – At Charcuterie, students learn and master the techniques and skills to create various deli products.
• Mirabelle – Training Restaurant – At Mirabelle, students run everything from scratch while serving real customers and countering real-time situations.
• Saveur – Training Restaurant – Built to mimic a true fine dining restaurant, students are given real practice at Saveur.
• Artisanat – Kitchen Artistry Room – At Artisanat, our students are trained to master the most delicate of arts.
• Glace – Ice Carvery – At Glace, students are taught first hand on the art of ice carving.
• Boulangerie – Bakery Kitchen – KDU students are synonymous with the fluffy bread and pastries they produce here at the Boulangerie.
• Bacchus – Wine Lab – Students are given a holistic education complemented with our state-of-the-art facilities inclusive of a wine tasting lab.

General Facilities at KDU University College Utropolis Glenmarie

• Cafeteria – A melting pot of food and life, students from all walks of life and schools gather here

  

  for their daily feast.

• Computer Lab – A number of computers all at the ready for our students’ access, connected to the free high speed WIFI service available on campus.
• Student Lounge – A student hotspot equipped with comfortable furniture for students to ease their minds.
• Library – The Utropolis Glenmarie library is spread out over 50,000 square feet, fitted with a coffee bar, Zen garden reading lounge, quiet study and learning pods.
• Learning Pod- Students can have the space they need in order to focus on studies at hand at the private Learning Pod.
• Atrium – Wide open space often bathed with natural sunlight.

KDU Student Accommodation, Utropolis, Glenmarie

On-campus accommodation on a 10-acre, 7-storey block that accommodates up to 580 students which is divided into male and female wings.

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Please fill up the form for more information. If you do not give your mobile number or full name as in IC, your query will not be answered. Please make sure you give a correct email address and check your email including the SPAM or JUNK email folder within 48 hours as we will email you the information.