
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
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I met EduSpiral online and he provided in-depth information on the courses at UCSI Sarawak.
Andy Lim (Left), Culinary Arts at UCSI SarawakCulinary 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
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 |