Lé Masters School of Hospitality and Culinary Arts

Diploma in Culinary Arts

N/811/4/0401 (12/27) MQA/PA12549 (11/25)

Overview

Some say, cooks can learn “on the job”, but a culinary student’s job is to learn as much as possible. And our culinary lecturer’s job is to teach you. Everyone is working toward the same goal — providing students with the knowledge, skills and tools they’ll need to be successful in the field. The perfect culinary arts curriculum would include learning opportunities that cover a wide range of skills that is being offered from us together with the Masters from the industry. Explore the culinary world with us!

Program Duration
2.5 Years
Mode of Study
Full Time

Programme Details

  • Introduction To Hospitality Industry
  • Food Hygiene, Sanitation and Safety
  • Food & Beverage Management
  • Theory of Food
  • Food and Beverage Management
  • Food and Beverages Operation
  • Food and Beverage Cost Control
  • Basic Western Cooking
  • Principles of Accounting
  • Principles of Marketing
  • Basic Pastry & Bakery
  • Asian Cuisine
  • Legal Aspects in Hospitality industry
  • Human Resource Management
  • Garde Manger
  • Purchasing and Procurement
  • French / Mandarin
  • Artistic Skills
  • World Cuisine
  • Entrepreneurship
  • Industry Internship
 

Learning Outcomes

Outcome 1

Be equipped with versatile visual communication skills, knowledge and software fluency.

Outcome 2

Get the opportunity to work with industry-level projects and experience internships under leading agencies in the country. 

Outcome 3

Build an impressive portfolio and interpersonal skills. Be confident and ready as a professional Graphic Designer with Saito Design School. 

Outcome 4

Increase your employability with international exposure via internships and mentorship.

Outcome 5

Learn about visual hierarchy applications, layout techniques, typography, shapes, colour theories and much more. 

Outcome 6

Gain knowledge on translating messages and creating effective visual communication through your artistic creations. 

Outcome 7

Experience multi-level mentorships and establish a wide array of knowledge towards tools, methods and techniques of designing captivating visuals.

Career Prospects
  • Professional Chef
  • Cook
  • Executive Chef
  • Head Cook
  • Sous Chef
  • Baker
  • Pastry Chef
  • Station Chef
  • F&B Outlet Manager

Minimum Qualifications

The minimum entry requirement for the degree programme is one of the following:
Sijil Pelajaran Malaysia (SPM) Certificate or GCE / 'O' Levels certificate or equivalent
Minimum three credits​
Unified Examination Certificate (UEC)
Minimum of 5 B’s which includes English and Mathematics.

Meet our Educators

An exciting career spanning continents and design parameters with a passion for Architecture. Interior Design, Museum , Visitor Centre Design, Interpretive Interactive Design and Events. Bruce has developed key skills in the field of interactive story - telling, commercial and public space interior design within Australia and SE Asia. He has successfully run Design Studios in Malaysia and Australia for over 21 years.
Bruce Head
Sandra graduated from Saito College in 2000. Since then, she's developed ideas and concepts for all kinds of brands and product categories. Sandra's first love is design and brand identity, and she emit wait to impart l8+ years of knowledge to young minds..
Sandra Sin
Bill Keith is a true aesthete who is known to many as an arbiter of elegance and good taste. He is not afraid of contradictions. His creations impose a way of life and innocently reflect his own philosophy of life in general and of woman in particular. Bill Keith, the brand, was established in July 1988 purely as a couturier concentrating on ladies' fashion as mainstream. Since then Bill Keith has expanded his business into furniture, footwear, handbags as well as interior designing.
Bill Keith

Pursue your passion. register today