DIPLOMA SENI

KULINARI (CULINARY
ARTS )
 KURSUS SENI KULINARI

Pelajar akan diterapkan dengan

Konsep yang ditekan di sini ialah
pelbagai pengetahuan, pemahaman Prospek kerja adalah seperti chef
rekaan yang menarik dan kreatif, di
dan teknik yang merangkumi teori, kulinar di hotel, restoran mewah
samping mengenalpasti dan
teknik dan praktikal dalam kerja- malah boleh membuka katering
menggunakan alat yang sepatutnya
kerja penyediaan, pengurusan dan sendiri.
dengan selamat dan betul.
menyelenggara makanan.
 SEMESTER 1
FOOD HYGIENE AND SAFETY (DHA1113) INTRODUCTION TO HOSPITALITY INDUSTRY (DHA1123)
• 1.0 Introduction to Food Hygiene • 1.0 Overview Of The Hospitality Industry
• 2.0 Basic Food Microbiology • 2.0 Travel and Tourism: Partners In Hospitality
• 3.0 Food borne Illness • 3.0 Lodging
• 4.0 Sanitation During Food Flow • 4.0 Food Service
• 5.0 Sanitation, Equipment, Utensils and Facility • 5.0 Specialized Segments Of The Hospitality Industry
• 6.0 Pest Control • 6.0 Entertainment
• 7.0 Safety and Accident Prevention • 7.0 Employability and Career Development
• 8.0 Food Safety Regulations and Standards Applied in Malaysia
• 9.0 Food Production Hygiene, Safety And Health Administration
• 10.0 Personal Hygiene

BASIC FOOD AND COOKERY (DHA1334) BREAD AND PASTRY MAKING (DHA1244)
• 1.0 Introduction • 1.0 Introduction To Pastry And Bread Making
• 2.0 Introduction to Basic Cookery • 2.0 Pie And Tart
• 3.0 Herbs And Spices • 3.0 Choux Paste, Puff Pastry And Phyllo Pastry
• 4.0 Breakfast Cookery • 4.0 Biscuits And Cookies
• 5.0 Introduction to Vegetables Cuts/Cookery • 5.0 Lean Dough
• 6.0 Starches • 6.0 Rich Dough
• 7.0 Stocks and Thickening Agents • 7.0 Laminated Dough
• 8.0 Sauces
• 9.0 Soups
• 10.0 Salad and Salad Dressing
• 11.0 Sandwiches and Hors
• 12.0 Fish and Shellfish
• 13.0 Poultry and Game Birds
• 14.0 Meats and Game
 SEMESTER 2
INTERNATIONAL CUISINE (DHA2214) CAKE AND CONFECTIONARY (DHA2223)
• 1.0 Italian Cuisine • 1.0 Introduction To Cake And Confectionary
• 2.0 French Cuisine • 2.0 High-Fat / Shortened Cake
• 3.0 Thai Cuisine • 3.0 Low Fat / Foam-Type Cake
• 4.0 Indonesian Cuisine • 4.0 Cheese Cake
• 5.0 Japan Cuisine • 5.0 Chocolate And Its Product
• 6.0 Korean Cuisine • 6.0 Sugar And Its Product
• 7.0 Middle East Cuisine • 7.0 Frozen Desserts And Product Variety

BASIC FOODSERVICE (DHA2233) MALAYSIAN CUISINE (DHA2244)

• 1.0 Introduction to Food Service Operation • 1.0 Introduction To Malaysian Cuisine
• 2.0 Carry Out Food Service Linen, Service Utensils and Equipment • 2.0 Prepare And Serve Malay Dishes
• 3.0 Carry Out Beverage Service • 3.0 Prepare And Serve Chinese Dishes
• 4.0 Carry Out Sequence of Service Techniques • 4.0 Prepare And Serve Indian Dishes
• 5.0 Prepare And Serve Ethnic Dishes (Kadazan, Murut, Bajau, Iban and etc)
 SEMESTER 3
FOOD NUTRITION (DHA3112) GARDE MANGER (DHA3223) MENU PLANNING AND DEVELOPMENT (DHA3133)
• 1.0 Introduction to basic of nutrition principles • 1.0 Introduction to Garde Manger • 1.0 Menu
• 2.0 Overviews of basic physiology • 2.0 Sauces and Dressing (Derivatives) • 2.0 Classification of menu in food service industry
• 3.0 Carbohydrate and fiber • 3.0 Salad and Appetizers • 3.0 Menu planning
• 4.0 Protein • 4.0 Sandwiches • 4.0 Menu development
• 5.0 Lipids : Fats dan Oils • 5.0 Hors d’ Oeuvres • 5.0 Costing in Menu
• 6.0 Water • 6.0 Charchuterie • 6.0 Produce a menu
• 7.0 Vitamin • 7.0 Cold Platter, Cheese Platter • 7.0 Illustrate merchandized menu
• 8.0 Minerals

FOOD AND BEVERAGE COST CONTROL FINAL YEAR PROJECT I (DHA 3051)
(DHA3143) • Pengenalan PTA
• 1.0 Introduction to food and beverage control • Maklumat Proposal
• 2.0 Food and beverage purchasing control • Penulisan Abstrak
• 3.0 Food and beverage receiving control • Penulisan Bab 1
• 4.0 Food and beverage storage and issuing control • Penulisan Bab 2
• 5.0 Food production control • Bab 3 Metodologi Kajian
• 6.0 Inventory control • Pembentangan Cadangan Kajian
 SEMESTER 4
COMMERCIAL COOKERY (DHA4014) RESTAURANT SERVICE (DHA4024) BASIC HOSPITALITY MARKETING (DHA4133)
• 1.0 Introduction to Food Production Class • 1.0 Introduction to Restaurant Service Class • 1.0 Introduction to Hospitality Marketing
• 2.0 Preparation of Menu • 2.0 Preparation of Menu • 2.0 Marketing Planning and Information
• 3.0 Produce Menu for American Service • 3.0 American Service • 3.0 Product Service Mix and Promotion Mix
• 4.0 Produce Menu for French(Gueridon) Service • 4.0 French (Gueridon) Service • 4.0 Target Market For Hospitality Industry
• 5.0 Produce Menu for Buffet Service • 5.0 Buffet Service
• 6.0 Produce Menu for Asian Service (Malay, Chinese, Indian) • 6.0 Deli Café Service
• 7.0 Asian Service (Malay, Chinese, Indian)

CULINARY ARTISTRY (DHA4243) FINAL YEAR PROJECT II (DHA4044)

• 1.0 Differentiate Food Flavors • Penulisan Bab 4
• 2.0 Differentiates Ingredients • Penulisan Bab 5
• 3.0 Composing A Menu • Rumusan Penulisan Laporan Projek Akhir
• 4.0 Introduction to Basic Principle in Vegetables and Fruit • Pembentangan Projek
Carving
• 5.0 Vegetables and Fruit Carving
• 6.0 Introduction to Basic Food Styling and Presentation
• 7.0 Food Display and Presentation using Dry Product,
Processed Food and Product