Best Korean Cuisine Diploma in Culinary Arts in Malaysia at Top Ranked UCSI University

Top Diploma in Culinary Arts (Korean Cuisine) in Malaysia at UCSI University

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With more than 30 years of education excellence, UCSI University is strategically located in Kuala Lumpur with its state-of-the-art campus. UCSI University’s Diploma in Culinary Arts is a practical course underpinned by a strong theoretical base. Apart from providing a pathway towards higher education, the culinary arts course at UCSI University does not only provide students with hands-on training – in culinary arts and the food service sector – but also focuses on equipping students with the fundamental skills for supervisory and management level positions in both local and global food service and culinary arts industries. Students after SPM or O-Levels with at least 3 credits may enter the Diploma in Culinary Arts for 2 years. With more than 30 years of education excellence, UCSI University is strategically located in Kuala Lumpur with its state-of-the-art campus.

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Best Private University in Malaysia for the Diploma in Culinary Arts (Korean Cuisine) at UCSI University

UCSI University’ Diploma in Culinary Arts is a practical course underpinned by a strong theoretical base. Apart from providing a pathway towards higher education, the culinary arts course at UCSI University does not only provide students with hands-on training – in culinary arts and the food service sector – but also focuses on equipping students with the fundamental skills for supervisory and management level positions in both local and global food service and culinary arts industries.

Assessments

Coursework percentage and written examination percentage. This programme provides students with relevant, interesting, stimulating and practical experience via a variety of teaching and practical techniques. Different dynamic learning processes are employed in the delivery of this programme, such as lectures, tutorials, team-based project, real life system development, presentations and independent projects supervised by supervisors from university lecturers or industry experts. The work-based learning is very much practical oriented.

UCSI University’s Diploma in Hotel Management student, Lim Jing Xuan, has won the Gold Medal Award in the iChef 2017 competition Apprentice Main Course category.

Year 1 Subjects for the Diploma in Culinary Arts (Korean Cuisine) at UCSI University

• 

  Culinary Essentials

• Sanitation, Safety & Hygiene
• Hospitality and Tourism Communication
• Introduction to Tourism and Hospitality Industry
• Food & Beverage Services
• Extra–curricular Learning Experience 1 (MPU-U4)
• Pastry and Bakery
• Nutrition in Food Service Industry
• Food and Beverage Management
• Introduction to Accounting
• Introduction to Foreign Languages in Hospitality
• Basic Korean Cuisine
• Industry Placement I

Year 2 Subjects for the Diploma in Culinary Arts (Korean Cuisine) at UCSI University

• Study Skills and Employability (MPU-U2)
• Introduction to Management
• Fundamentals of Marketing
• Malaysian Cuisine
• Food and Beverage Cost Control
• Catering Management
• Extra-curricular Learning Experience II (MPU-U4)
• Industry Placement 2
• Introduction to Human Resource Management
• Hospitality and Tourism Law
• Entrepreneurship
• Malaysian Ecotourism (MPU-U3)
• Garde Manger and Culinary Artistry/ Intermediate Korean Cuisine
• International Cuisine/ Advance Korean Cuisine

Excellent Hospitality & Culinary Facilities at UCSI University

Mock Hotel Rooms
	Mock guest rooms are set up to support students in accommodation studies. The rooms help equip students with vital skills on how to manage resources, administer assets and manage all the technical operations of a housekeeping department.
Hospitality Training – Restaurant & Bar
	The UCSI University Kuala Lumpur and Sarawak Campus houses The Quad Fine Dining Restaurants and these provide students the opportunity to serve and entertain actual customers.
Hospitality Training – Front Office Reception
	A front office reception is usually the first point of contact between a guest and the hotel. UCSI University provides state-of-the-art front office environment and facilities to ensure students are trained in essential skills.
Training Kitchens (Western & Oriental Preparations)
	To ensure its hospitality students hit the ground running the moment they enter the workforce, UCSI University’s Faculty of Hospitality and Tourism Management comes with fully- equipped training kitchens for both Western and Oriental cuisine.

Faculty of Hospitality and Tourism Management (FHTM) at UCSI University

The Faculty of Hospitality and Tourism Management (FHTM) at UCSI University is one the most

forward-thinking school of thoughts in Asia-Pacific and Malaysia for International Hospitality and Tourism Education and Excellence at UCSI University dedicated towards the peak of quality for expertise and skilled human capacity development for one of the fastest growing industry in the world through work based learning integrating adventure and fun within the specialized areas of hospitality, tourism, leisure, travel, culinary arts, recreation and events.

UCSI University’s variety of programmes offer teamwork, leadership and service etiquettes through experiential learning, collaborative learning, discovery learning approaches to develop talent with right attitude for analytical and decision-making skills to get ready for co-operative structured internship programmes with the top global industry players and concur future senior management and executive positions.

Teaching Vs Praxis Philosophy at UCSI University

Teaching revolves around an industry-acclaimed work-based learning (WBL) curriculum that addresses all aspects of running a hospitality and tourism enterprise business. Learning will take place with hands-on praxis experience for the management of enterprise operations, revenue generation, events design and planning, consulting, sales, marketing & promotion, service design and service offering etc.

UCSI University’s Graduates will master the fundamentals and advancements of operations and administration of hotels, restaurants, travel agencies & tour operators, events and management consulting companies, even tourist destinations and much more.

Value Preposition

• UCSI University’s programmes are designed for individuals who have a desire to interact with people around the globe.
• UCSI University’s programmes enable students learn how to learn.
• UCSI University’s programmes provide balanced knowledge on theories of management and hands-on learning experiences.
• UCSI University’s programmes equip students to manage operations, evaluate logistics, look over the conditions of the market, and make calculated decisions.
• UCSI University’s programmes focus on multi-cultural connections to promote success in the field.

EPP10: Chairman (UCSI University in Malaysia)

MyCenTHE: Malaysia Centre for Tourism and Hospitality Education
UCSI University in Malaysia MyCenTHE is a national initiative under the National Transformation Programme (NTP) launched with the aim of providing Malaysia’s expanding tourism and hospitality industry with quality human capital since November 2010.

Education: Entry Point Project (EPP10): Building a Hospitality and Tourism Cluster

• To increase in annual output of hospitality personnel from 2009: 20,000 to 2020: 50,000.
• To share of graduates with diplomas or degrees from 13 to 50%.

UCSI University was appointed (28 November 2010) by the Malaysian Ministry of Higher Education to lead a government initiative aimed at developing human capital for the nation’s hospitality and tourism industry. Prime Minister Datuk Seri Najib Tun Razak endorsed the appointment during a media brief on 30 November 2010 at Hilton Hotel Kuala Lumpur with UCSI Group Chairman Dato’ Peter Ng.

UCSI University Faculty of Hospitality and Tourism Management Student Achievements

STUDENTS	WINNING CATEGORY	COMPETITION
Tan Aun Chee	Silver Medal – Modern Western Cuisine Restaurant	Battle of the Chef 2016, Penang
Yap Jia Ying	Silver Medal – Modern Western Cuisine Restaurant	Battle of the Chef 2016, Penang
Poon Wing Choong	Bronze Medal Plated Dessert(Asian /Continental)	Battle of the Chef 2016, Penang
	Silver Medal Plated Dessert Category	Penang International Halal Chef Cooking Competition 2015, Penang
Lee Wei Ming	Bronze Medal Beef	Battle of the Chef 2016, Penang
	Diploma Salmon Category	Culinaire Malaysia 2015, Kuala Lumpur
Batrisya Binti Amiruddin	Bronze Medal Norwegian Seafood	Battle of the Chef 2016, Penang
Lim Jing Xuan	Diploma Award Norwegian Salmon	Battle of the Chef 2016, Penang
Shaun Wong Wen Jin	Diploma Award San Remo Hot Pasta Dish	Battle of the Chef 2016, Penang
Kong Jun Quan	Diploma Award Western Set	Battle of the Chef 2016, Penang
Dylan Chan	Bronze Medal Norwegian Salmon	Battle of the Chef 2016, Penang
Cindy Lai Ik Von	Diploma Award Norwegian Salmon	Battle of the Chef 2016, Penang
Foo Jee Xin	Diploma Award Norwegian Salmon	Battle of the Chef 2016, Penang
Kueh Wun Thin	Diploma Award Poultry-Duck & Chicken	Battle of the Chef 2016, Penang
	Diploma Award Asian Main Course: Fish/Seafood	Penang International Halal Chef Challenge 2016, Penang
Lau Khee Ooi	2nd Runner-Up Preparing Chicken Dish the Korea Way	Global Taste of Korean Contest 2015, Kuala Lumpur
	Diploma Meat Category	Culinaire Malaysia 2015, Kuala Lumpur
Munirah Aisyah, Yap Kean Onn & Batrisyia Aminuddin	1st-2nd-3rd Place Fruits Preparation	MyCenTHE Skill Challenge, 2015, Kuala Lumpur
Soong Zhi Ven & Indrajaya Wibowo Wongkar	3rd Place Pumpkin Carving	MyCenTHE Skill Challenge, 2015, Kuala Lumpur
Munirah Aisyah	Bronze Medal Salmon Category	Culinaire Malaysia 2015, Kuala Lumpur
	2nd Runner-Up	Nestle Professional Culinary Arts Awards, Kuala Lumpur
Loke Hoi Weng (Chef Lecturer) Lau Khee Ooi Lee Wei Ming	3rd Placing for Team Bronze Medal for Individual Dish	Youth Cooking Competition 2015 Guangzhou, China
Anati Haryathie	Diploma Award Asian Main Course: Fish/Seafood	Penang International Halal Chef Challenge 2016, Penang

UCSI University Faculty of Hospitality and Tourism Management Staff Achievements

LECTURERS	WINNING CATEGORY	COMPETITION
Muhammad Haziq Muizzuddin Bin Jamalullail	Silver Medal – Modern Western Cuisine Restaurant	Battle of the Chef 2016, Penang
Wong Choon Hau	Silver Medal – Modern Western Cuisine Restaurant	Battle of the Chef 2016, Penang
	Bronze Medal – Plated Dessert Category	Penang International Halal Chef Cooking Competition 2015, Penang
Nursyafiqah Ramli	Silver Medal – Modern Western Cuisine Restaurant	Battle of the Chef 2016, Penang
Muzzamir Musa	Diploma Award Plated Dessert (Asian /Continental)	Battle of the Chef 2016, Penang
Christopher Wan Sageng	Diploma Award – Norwegian Salmon	Battle of the Chef 2016, Penang
	Diploma Award Asian Main Course: Fish/Seafood	Penang International Halal Chef Challenge 2016, Penang
	Bronze Medal – Seafood and Fish Category	Penang International Halal Chef Cooking Competition 2015, Penang
	Diploma Award – Modern Malaysian Cuisine	Penang International Halal Chef Challenge 2016, Penang
William Anak Anthony Abong	Diploma Award – Poultry	Battle of the Chef 2016, Penang
Judy Sung	Diploma Award	Culinaire Malaysia 2015, Kuala Lumpur
Jospeh Pudun	Diploma Award – Laksa Malaysia	Penang International Halal Chef Challenge 2016, Penang
	Diploma Award – Modern Malaysian Cuisine	Penang International Halal Chef Challenge 2016, Penang