Best Dual Award Diploma in Culinary Arts at University of Wollongong Malaysia (UOWM) KDU

Course Information for the Top Diploma in Culinary Arts at Award-Winning University of Wollongong Malaysia (UOWM) KDU Utropolis Glenmarie

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At UOWM KDU, students will find the blend of true culinary arts subjects taught in specialised facilities that mirror state-of-the-art, real world environments. Diploma in Culinary Arts students emerge as excellent, well-rounded graduates, armed with a combination of knowledge and skills that are in high demand with employers.

Together with lecturers who carry both industry and academic experiences, UOWM KDU constantly push boundaries to ensure our students learn from the best. UOWM KDU is the only institution to offer molecular cooking as a compulsory subject in our culinary programmes, in addition to launching the first-ever culinary book that applies molecular cooking techniques in Malaysian recipes. UOWM KDU is also no stranger to the competitive culinary scene, with lecturers and students excelling in competitions both locally and internationally.

UOWM KDU is also internationally recognised, garnering 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.

Students after SPM or O-Levels with a passion for all things culinary and have an innate interest in the creativity of food will greatly benefit from the Diploma in Culinary Arts programme at University of Wollongong Malaysia (UOWM) KDU Utropolis Glenmarie.

This is a unique opportunity for students to learn how to use the freshest ingredients to create sumptuous gourmet dishes that are worthy of the world’s finest restaurants.

Students are also exposed to Molecular Cuisine, a first-of-its-kind for a culinary diploma in Malaysia. Not only that, students are taught by award-winning chefs, with 75% of the course based on practical trainings in various aspects of the culinary field.

In this programme, students also have the option of obtaining a parchment from IMI University Centre, Switzerland.

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Study the Best Diploma in Culinary Arts Course at University of Wollongong Malaysia (UOWM) KDU

Ignite the senses, gain that edge, and jump into the exciting world of gastronomy. This is a unique opportunity for students to learn how to use the freshest ingredients to create sumptuous gourmet dishes that inspire.

University of Wollongong Malaysia (UOWM) KDU Diploma in Culinary Arts is designed to help students prepare for various opportunities in the culinary industry.

Students can expect to spend a significant amount of time in our commercial kitchens with over 60% of the programme based on practical trainings. This hands-on programme covers various aspects of the culinary field – from theoretical classes on Menu Design, Food Nutrition, F&B Costing, Beverage Studies, Sanitation, to practical classes on Culinary Essentials, Patisserie, Garde Manger, Butchery, Classical French and such.

In this program, students also have the option of obtaining an extra parchment from IMI International Management Institute, Switzerland.

Education Pathway

Students after SPM or O-Levels who are sure that they want a career in the exciting culinary arts industry can choose to study the Diploma in Culinary Arts at University of Wollongong Malaysia (UOWM) KDU Utropolis Glenmarie. Students will need at least 3 credits in SPM or O-Levels to join the 2-year diploma.

Upon completion of the Diploma in Culinary Arts , students can continue on to the Bachelor of Culinary Management (Hons) at University of Wollongong Malaysia (UOWM) KDU. This is a dual award programme, students who complete this programme would be awarded parchments from University of Wollongong Malaysia (UOWM) KDU and IMI University Centre, Switzerland.

GLOBAL OUTLOOK THROUGH INTERNATIONAL NETWORK

UOW Malaysia KDU provides its hospitality, tourism and culinary arts’ students with an international experience, allowing them to achieve a global outlook be it during or after their studies. They develop an acute appreciation of the added value of graduating with relevant international study and work experience, and how this benefits their personal development and future careers in hospitality and tourism management as well as in culinary arts.

During their studies, students can participate in these international study opportunities:

STUDENTS ALSO HAVE THE OPPORTUNITY OF UNDERGOING THEIR INTERNSHIP ABROAD.

• Partnership with HOSCO
• UOW Malaysia KDU sends its hospitality, tourism and culinary arts’ students on internships in global placements through HOSCO, which is based in Geneva, Switzerland, where top hospitality organisations, schools and students from all over the world convene and interact.
• Students gain access to leading hospitality organisations and their available positions on a global market basis, enabling them to better select their internships and first permanent positions and to access valuable social tools and applications.
• Partnership with HILTON WORLDWIDE
• The partnership with HILTON WORLDWIDE, the Hilton Class program, aims to develop talents for the country’s rapidly growing hospitality industry. The program offers UOW Malaysia KDU students rigorous on-the-job training and a theoretical curriculum designed to equip them for successful careers in hospitality.
• J1 Exchange Visitor Visa Program
• Through this program, students get the opportunity to go through on-the-job experience in the United States for up to 12 months.
• Collaboration With Accorhotels
• Providing internship & career opportunities to students & graduates of SHTCA.
  Including graduate employment program – New Generation Leaders program (Management Trainee program) for graduates.
• INTERNSHIPS (LOCAL)
• Internships offer the potential for valuable learning opportunities outside the standard classroom setting. It is to put to practice what students were taught in the school and to develop their skills within all the different departments in the Hospitality Industry. Internships serves as a bridge between traditional academic settings and the professional world to which the students aspires to get into. It is the beginning of a lifelong journey for students and from thereon begin their careers in the Hospitality Industry. Internships strengthens the students resume for future career advancements.

AWARDS & ACHIEVEMENTS

UOWM KDU programs are highly regarded, and their students and lecturers have gone on to participate and win in industry-recognised competitions. These include:

• Battle of the Chefs Penang, Malaysia
• Career@Hiltonlive Hospitality Talent Cup, Malaysia
• International MIHAS Apprentice Chefs’ Competition, Malaysia
• Food and Hotel Malaysia Culinary Challenge (FHM), Malaysia
• Food and Hotel Asia Culinary Challenge (FHA), Singapore
• Hans Bueschkens Challenge, Chile
• Hong Kong International Culinary Classic (HOFEX), Hong Kong
• International Emirates Salon Culinaire, Dubai
• The Big Cooking Contest, Austria
• I-Chef – Worlds Largest Chefs Gathering
• FHI, Food Hotel Indonesia
• Barista Malaysian Challenge
• FHM, Food Hotel Malaysia
• Golden Jubilee of HRH The Sultan of Brunei
• World Chefs Without Borders (feeding the poor)
• Culinary World Cup in Luxembourg
• World Chef Culinary Classic Competition Under American Culinary Federation

Year 1 Subjects for the Diploma in Culinary Arts Course

• Tertiary English 1
• The Hospitality Industry
• Culinary Essentials: Larder
• Introduction to Patisserie
• Culinary Essentials: Butchery
• Garde Manger
• Food Hygiene and Safety
• Menu Design & Development
• Culinary French
• Food Nutrition
• Food and Beverage Costing
• Tertiary English 2

Year 2 Subjects for the Diploma in Culinary Arts Course

• Intermediate Patisserie
• International Cuisine & Service
• Entrepreneurship Studies
• Beverage Studies
• Industrial Placement (4 months)
• Culinary Artistry
• Marketing & E-commerce for
• Hospitality & Tourism
• Classical French Cuisine & Service
• Supervision for the Hospitality Industry

University of Wollongong Malaysia (UOWM) KDU Utropolis Glenmarie Culinary Arts Awards

2013 Awards 

• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – 2 Golds / Individual
• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – Silver / Individual
• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – Bronze / Individual
• Chef Association of Malaysia (CAM) – Best Chef Award / Chef Hamirudin Nazir (for his contribution to CAM)
• Chef Association of Malaysia (CAM) – Best Chef Award / Chef Darren Teoh (“Redefinition” molecular book author)
• Malaysia Chef Association awarded Best Chef to 2 KDU lecturers while the 3rd Award winner was a
• KDU alumni Culinary Arts National
• Singapore competition won 2 Gold International

2012 Awards 

• Food & Hotel Asia (FHA), Singapore – 2 Bronzes / Dream Team Event

2011 Awards 

• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – 2 Silvers / Individual
• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – 2 Bronzes / Individual

2010 Awards

• Hans Bueschkens Challenge, Chile – Silver / Individual (Black Box)
• Salon Culinaire, Dubai – 2 Silvers / Individual
• Food & Hotel Asia (FHA), Singapore – Gold / Individual
• Food & Hotel Asia (FHA), Singapore – Gold / Dream Team Event
• Food & Hotel Asia (FHA), Singapore – 2 Silvers / Individual
• Food & Hotel Asia (FHA), Singapore – Silver / Team Event
• Food & Hotel Asia (FHA), Singapore – 2 Bronzes / Individual
• The Big Cooking Contest, Austria – 7th Placing / Team Event
• Silver Award, Putra Brands Awards

2009 Awards 

• Battle of the Chefs, Malaysia – Silver / Team Event
• Battle of the Chefs, Malaysia – 3 Bronzes / Individual
• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – Bronze / Individual
• MIHAS Chefs Challenge, Malaysia – 4 Golds, 3 Silvers and Overall Champion / Team Event
• Food & Hotel Malaysia (FHM), Malaysia – 3 Silvers / Individual
• Food & Hotel Malaysia (FHM), Malaysia – 2 Bronzes / Individual

2008 Awards 

• Food & Hotel Asia (FHA), Singapore – Gold / Individual
• Food & Hotel Asia (FHA), Singapore – Silver / Individual
• Food & Hotel Asia (FHA), Singapore – 2 Bronzes / Team Event
• Penang Chefs Challenge, Malaysia – Champion / Team Event (Black Box)

2007 Awards 

• Food & Hotel Malaysia (FHM) – Gold / Individual
• Food & Hotel Malaysia (FHM) – 4 Bronzes / Individual

2006 Awards 

• Food & Hotel Asia (FHA), Singapore – Bronze / Team Event
• NTV7 – Battle of the Best, Malaysia – 1st Runner-up / Individual
• Maggi / NST Culinary Challenge, Malaysia – Champion / Team Event

2005 Awards

• 1 Gold, 1 Bronze and 1 Silver Award. Food Hotel Malaysia (FHM) Culinary Arts Department International

2004 Awards 

• Cube Award, Lufthansa Airlines Exec.

2003 Awards 

• 1 Gold & 1 Silver Award. Flambe’ Category, Food Hotel Malaysia Culinary Arts Department International
• 1 Bronze and 3 Merit Diploma Awards. Mocktail and Cocktail Categories, Food Hotel Malaysia

1999 Awards 

• Cube Award, Lufthansa Airlines Exec. Chef Gerhard Local / Departmental

1990 Awards 

• Maurice Reymond Award Exec. Chef Gerhard International Award
• Champions, National Culinary Competition Culinary Arts Department

Free Barista Certification for Diploma and Degree Culinary Students at University of Wollongong Malaysia (UOWM) KDU Utropolis Glenmarie

Culinary Arts diploma students at University of Wollongong Malaysia (UOWM) KDU 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.

A Testimony from a Successful UOWM KDU Alumni

Chef Christopher Yee, a graduate of KDU University College’s renowned School of Hospitality and Culinary Arts, established his bistro named “Topshelf” in the bustling neighbourhood of Taman Tun Dr Ismail (TTDI), serving some of the finest French cuisines in the area. Some of Chef Christopher’s signature classic French dishes includes escargots, foie gras, oysters, mussels in white wine, coq au vin, beef bourguignon, and of course, the all-time favourite crème brulee at the top of his dessert list.

Seeing as the bistro is his pride and dream, Chef Christopher is very hands-on in everything; from daily operations to ensuring that the ingredients used at the bistro is of topmost quality. “It has always been my dream to someday own and operate my own restaurant,” said Chef Christopher. “It all started back when I was young and I spent a lot of time helping my mother in the kitchen. Just like many other stories of passion, mine stemmed from those times I spent alongside my mother, from observing to eventually helping her prepare and cook the dishes myself.”

When inquired on his decision to join KDU, Chef Christopher noted that his decision to join KDU was based on recommendation from his friend, “I’ve heard a lot about KDU from friends who were looking into joining culinary school as well. After visiting the campus, which was at the time in Damansara Jaya, I was sold into joining KDU. I was impressed with the facilities and the syllabus and I had trust in the strong academic staff who each boasted years of experience and very close industry linkage.”

As someone who is still relatively new to the industry, Chef Christopher noted that the decision to operate his own restaurant did not come easy. From researching the locale and target audience to looking at the numbers, he had taken his time in carefully making his business feasible. For this, he had sought advice and guidance from his lecturers, who remained open for guidance even after his graduation.

“To be frank, I think some huge part of why my experience in KDU was so fulfilling is because of the lecturers,” he stated. “They were genuinely passionate about teaching and guiding young minds. I turned to my lecturers for help and advice when I was starting up and they were more than willing to share, be it their knowledge or connections. Personally, I think that’s a very special bond to have, for students to be able to lean back and still learn from their lecturers even after they’ve completed their studies.”

Chef Christopher himself did outstandingly well during his time as a student and had his fair share of the limelight. In 2008, he took part in the Food and Hotel Asia (FHA) Culinary Challenge, which is Asia’s largest international food and hospitality event. It is also the world’s second largest culinary competition. The culinary challenge symbolizes the pinnacle of excellence as hundreds of practitioners in the food & beverage industry worldwide gather to prove their mettle. It is a celebration of culinary talents all over the world. Chef Christopher bagged a bronze medal with his partner, Leng Yik Siang as the two competed in the Two to Tango category. On top of that, he had also bagged a Gold medal in 2007’s Food & Hotel Malaysia Culinary Challenge.

96% EMPLOYED UPON GRADUATION

Upon graduation, our students are employed in renowned hotels and service related industries, with 30% obtaining employment overseas.

PRACTICAL PROGRAMMES FOR THE REAL WORLD

Our programmes are taught by the best in the industry with more than 50% of our curriculum emphasising hands-on practice In addition, our Industry Advisory Board is made up of top-tier management from the industry.

STATE-OF-THE-ART FACILITIES

13 kitchens cover 65,000sf with ample space for niche studies in molecular gastronomy, wine, chocolate and coffee, and charcuterie. There are also realistic mock hospitality training facilities, as well as student-run restaurants.

INTERNATIONAL RESIDENT AND STUDENT-EXCHANGE PROGRAMME

Students at degree level have the option of participating in a 2-week resident programme at IMI University Centre (Switzerland), as well as a student-exchange programme in France at local fee.

IMI University Centre Switzerland

University of Wollongong Malaysia (UOWM) KDU School of Hospitality, Tourism & Culinary Arts (SHTCA) was founded

in 1987, and with over 27 years of history, the school is the only Hospitality, Tourism & Culinary Arts School in Malaysia that offers a complete Swiss experience through its collaboration with IMI University Centre switzerland.

Its partnership with the IMI University Centre Switzerland enables the school to offer IMI programmes in Malaysia, without students having to go abroad. One of the unique features of the UOWM KDU-IMI programmes is the exposure to industry placement in reputable local or international hotels and restaurants where practical skills are enhanced in real life-situations.

IMI University Centre Switzerland is a unique, private, International Management Institute founded in 1991. Students at IMI can be assured of a highly personalised and individual approach to their learning. A qualification from IMI is a stamp of excellence on any curriculum vitae and will ensure that students are top of the pile for first important interviews.

IMI University Centre Switzerland and University of Wollongong Malaysia (UOWM) KDU has definitely come a long way, combining quality academic teaching, practical training, excellent industry placements, and international exposure, all a recipe for success.

Top Notch Hospitality, Tourism & Culinary Arts Facilities

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.