Explore the amazing world of gastronomy!


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.

Our 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 program based on culinary subjects.

This hands-on program covers various aspects of the culinary field – from theoretical classes on Menu Design, Food Nutrition, F&B Costing, Beverage Studies to practical classes on Culinary Artistry, Patisserie, Garde Manger, Butchery, Classical French and more.


What is a Diploma in Culinary Arts?

A Diploma in Culinary Arts teaches students to the skills and basic operational techniques that are needed in the world of food. You will learn many things that are related to food and food production including cooking and baking skills, nutrition, culinary artistry and even get to get a glimpse of the hospitality and tourism industry. It’s a diploma designed to give individuals who are interested in the F&B industry a leg up in this competitive field.  


Educational Partner:

UOW Malaysia KDU


Our Sponsors:



University Award:

Program information


As the pioneer in hospitality education since 1893, the Swiss reputation for hospitality excellence is respected and trusted globally. Our partner IMI International Management Institute located in Lucerne, Switzerland is ranked 15th in the QS World University Ranking for Hospitality. In this program, students also have the option of obtaining an extra parchment from IMI International Management Institute, Switzerland.

UOW Malaysia KDU



Lecturers and chefs are experts from the hotel, tourism and culinary fields. Students are taught by highly qualified industrial experts. Our dedicated academic staff are passionate in grooming the next generation of chefs and hoteliers.


AVANT GARDE FACILITIES – Kitchens, Restaurants, Culinary Theatres, Wine Lab and Equatorial Hospitality Training Suite

The school furnishes students with over RM 12 Million worth of learning facilities spanning 65,000 square feet in equivalence to professional commercial kitchens, laboratories and F&B outlets in the industry. This ensures that students are familiar with industry standards equipped with practical knowledge and skills to remain competitive and globally marketable in the future.



UOW Malaysia 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:


Partnership with HOSCO

  • UOW Malaysia 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 students rigorous on-the-job training and a theoretical curriculum designed to equip them for successful careers in hospitality.


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 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.



Our programs are highly regarded, and our 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
  • Culinary World Cup in Luxembourg
  • World Chef Culinary Classic Competition Under American Culinary Federation
  • International Culinary Challenge, Maldives
2 years
Program Location
University of Wollongong Malaysia, Utropolis Glenmarie


  • Oral Communication
  • 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
  • Writing and Referencing



  • 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
  • Penghayatan Etika dan Peradaban (Malaysian Students)
  • Bahasa Melayu Komunikasi 1 (International Students)
  • Personal Development Skills
  • Integrity and Anti-Corruption
  • Teamwork and Community
  • Bahasa Kebangsaan A*

Bahasa Kebangsaan A is compulsory for all Malaysian students

  • without a credit in SPM Bahasa Malaysia.
  • without SPM Bahasa Malaysia (applicable to students from UEC, O Level, or other equivalent programs)

Intake dates


12 January 4 March 17 May 1 July 6 September 14 October
Estimated fees
Local students


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International students


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*Terms and Conditions Apply
*Instalment Payment Plan Available

Academic Qualification

SPM / O Levels:
Pass with min. 3 Credits


Min. 3 Credits

English Requirement

Local Student:
Pass (SPM / 1119 / UEC / O-Level English) ; MUET Band 2


International Student:
Band 4.0 in IELTS; or a min score of 30 (IBT) or 5 (Essentials-Online) in TOEFL; or Cambridge English (140); or PTE Academic (36)


If English language requirements are not fulfilled, additional English module(s) may be taken at UOW Malaysia.