Get your Diploma in Culinary Arts from Sunway University. The hospitality, tourism and events management programmes at the School of Hospitality, Tourism and Leisure Management, Sunway University offer a wide range of management and specialist subjects to equip students with the expertise they need to manage a successful international hospitality, tourism and events business. This unique combination of functional, academic content and industry based approach allows students to meet the needs of the largely diverse service industry.
The diploma programmes offered by the School are validated by Le Cordon Bleu, the worldwide leader in gastronomy, hospitality and management. Upon completion of the programmes, students will receive two scrolls, one from Sunway University and one from Le Cordon Bleu.
The uniqueness of the programmes is that students are able to earn an international reputable qualification provided by an established Malaysian institution of higher learning which has high relevance to the Malaysia and international job market. In addition, course consultants from our collaborative partners work closely with Sunway University to ensure that the standards and quality of teaching are equivalent to those maintained at the partner institutions.
This programme trains you to:
- Be a professional chef or a gastronomy expert.
- Have a solid foundation of the food and beverage industry with excellent understanding of the business side of the industry.
- Be technically strong in food production and service.
- Be an effective leader and entrepreneur.
You will be a culinary professional:
- who is an expert in culinary arts.
- with creative flair to come up with new dishes.
- with excellent communication skills to deal with customers and supervise team members.
- who can manage and run a food business.
- DAC 2014 Principles of Accounting
- DEN 1013 Business English I
- DEN 1023 Business English II
- DIT 1013 Introduction to InformationTechnology
- DMK 2013 Principles of Marketing
- DMG 2033 Supervisory Skills
- DTR 1013 International Cultural Studies
- UCS 1000 Study Skills
- DFL 2013 Foreign Language – Elementary French
- DFL 2023 Foreign Language – Elementary Japanese
- DCA 1013 Basic Culinary Techniques
- DCA 1114 Patisserie
- DCA 1033 Classical French Cuisine
- DCA 1043 Asian and International Cuisine
- DCA 2013 Viennoiserie and Boulangerie
- DCA 2023 Contemporary Cuisine
- DCA 2033 Culinary Artistry
- DFD 1013 Food Safety and Sanitation
- DFD 2013 Kitchen Design and Ergonomics
- DHS 1013 Beverage Studies
- DHS 1023 Understanding Hospitality and Tourism Industry
- DHS 1053 Food and Beverage Operations I
- DHS 1063 Food and Beverage Operations II
- DHS 1073 Food and Beverage Operations III
- DHS 2014 Restaurant Business Operations
- DMG 2043 Purchasing and Cost Control
University Compulsory Subjects
UCS 1000 Study Skills
This subject focuses on the study skills required by students who are embarking on university education. Students will study and practise techniques for reading academic texts effectively and efficiently; taking notes from lecturers, books and similar inputs; doing basic research; writing academic assignments; taking part in academic discussions; managing studies, including time-management; preparing for examinations.
HGD 2101 Principles of Accounting
This subject introduces students to the basic concepts underlying the recording of financial transactions, preparation of financial status in business. Students will learn by engaging in a variety of activities including group work, case studies and analytical project.
DEV 1043 Events Graphic Design
This subject is designed to provide students with an understanding of the fundamentals and basics of graphic design, creative thinking and conceptual planning. The syllabus will be geared towards the events and conventions industry with practical coursework at all stages from planning to execution.
DEV 2014 Events Operations I
This subject is designed to prepare students to meet the challenges associated with the managing of MICE and events. Students will be equipped with all the important MICE and events practical management theories and tools. Events Operations I is designed to give students a step-by-step checklist of planning and running events. Students will have to research, plan and draft out a proposal for an event.
DEV 2024 Events Operations II
As a follow-up to Events Operations I, the emphasis of Events Operations II is on managing, staging and evaluating events. This subject will provide a practical platform for students to organise an event. It trains students to be critical and creative in managing events, obtain sponsorships, create promotional materials and handle media relations.
DFD 1013 Food Safety and Sanitation
This subject is an introduction to the food safety and sanitation issues in the foodservice industry. It is designed to provide students with the theoretical knowledge and practical skills to prevent food contamination during the food preparation and production, distribution and service processes.
DFD 2013 Kitchen Design and Ergonomics
This subject will provide an introduction to the key issues involved in the design and management of foodservice facilities, illustrated with examples drawn from the industry. Its presents the basics of foodservice, concept development, equipment selection and installation and facilities maintenance in the foodservice facilities. The subject will also provide students with the necessary fundamentals of ergonomics in foodservice facilities.
DFL 2013 Foreign Language – Elementary French
This subject introduces students to the vocabulary, greetings, culinary terminologies, basic conversation, phonetics, sentence forming, grammar, salutations and translations used in the hospitality and tourism industry.
DFL 2023 Foreign Language – Elementary Japanese
This subject will introduce students to the Japanese characters (Elementary Kanji and Kana), basic pronunciation and vocabulary, daily greetings and expressions, numerals, phonetics, grammar and sentence forming that will lead to basic conversation used in everyday life.
DHS 1013 Beverage Studies
This subject aims to provide an in-depth knowledge of wine, spirits, liquors, bar products and coffee beverages; and to provide a practical environment for wine tasting, setting up the bar, mixology, bar flairing and coffee preparation.
DHS 1023 Understanding Hospitality and Tourism Industry
This subject introduces students to the different sectors that make up the hospitality and tourism industry namely the lodging, travel and tours, food and beverage, gaming, recreation, theme parks, meetings, conventions, exhibitions, events and retailing. It will show how these different sectors are related and dependent on one another and how they are important to an economy. It will also explore each of these sectors individually and their respective career paths.
HDD 1202 Food and Beverage Service I
This subject provides students with knowledge and skills on all aspects of food and beverage operations. Emphasis is placed on the understanding and practice of hygiene and cleanliness; relationship with staff and guests; acquisition of skills on types of restaurant services and organisation; and selling techniques for food and beverage.
HDD 1206 Food and Beverage Service II
As a follow up to Food and Beverage Service II, this subject emphasises on the acquisition of skills on silver service, gueridon service, buffet service, carving service and wine service; and management aspect of food and beverage operations i.e. legal considerations, revenue control, performance measures, sales promotion, staff organisation and training, leadership and basic management skills.
DHS 1053 Food and Beverage Operations I
This subject provides knowledge and skills to students on all aspects of food & beverage operations. Emphasis is placed on the understanding and practice of hygiene and cleanliness; acquisition of skills on types of restaurant services and organisation; and selling techniques for food and beverages.
DHS 1063 Food and Beverage Operations II
As a follow up to Food and Beverage Operations I, this subject emphasises on the acquisition of skills on silver service, gueridon service and carving service; development of understanding and practice of teamwork; and handling of staff and customers.
DHS 1073 Food and Beverage Operations III
As a follow up to Food and Beverage Operations II, this subject emphasises the management aspects of food and beverage operations i.e. legal considerations, revenue control, performance measures, sales promotion, staff organisation and training, leadership and basic management skills. In terms of technical aspect, emphasis is placed on buffet operation, gueridon service and wine service; more importantly up-selling skill as well as exposure to table d’hote menu with choices.
DHS 2014 Restaurant Business Operations
This subject covers the aspect of concept development, selection of restaurant location and layout, menu planning, marketing, human resource management, purchasing, food production, quality control, service and etc. of running a restaurant business. Students will be required to run a “real life” restaurant as part of their practical.
DHS 2024 Rooms Division Operations I
This subject will provide students of accommodation services with the necessary knowledge of technical matters relevant to the various services, with the necessary practical details relevant to each service, with knowledge of the factors determining the types and standard of service to be provided and with a knowledge of particular supervisory and management techniques relevant to accommodation services.
DHS 2034 Rooms Division Operations II
This subject will set the path for the introduction of Front Office Operation & Management in the hotel industry. The students will be able to obtain basic knowledge and skills in Front Office.
DMG 2043 Purchasing and Cost Control
This subject is an introduction to the concept of cost control and its relation to purchasing in the food and beverage industry. It is designed to provide students with the understanding of how, when and where cost is created, and how could an establishment controls its cost in the different phases of purchasing and operations.
DIN 3016 Internship
The internship gives students an opportunity to develop their practical and technical skills in a work environment, to learn skills of supervisory and administrative nature and to develop their self-confidence and self-awareness. Students are placed with a hospitality or foodservice related organisation for 20 weeks.
HGD 1104 Introduction to Information Technology
This subject provides a foundation in understanding Information Technology (IT) and how IT can be used in daily human life and profession. Students will be trained to understand basic IT concepts on the different computer hardware and software aspects; and exposed to the latest technological advancement, issues on IT and their implementation in the hospitality and tourism industry.
DIT 1023 Events Project Work
This subject introduces students to fundamentals of project management. It will cover the whole process of project management, including project initiation, project planning, project implementation and project closure. Students will also be taught how to draw up a Gantt chart to track their events.
DLW 3013 Hospitality and Tourism Law
The primary focus of this subject is limited to the study of contract law, the law of tort, the basic laws that govern a business enterprise as well as the laws that govern the duties of an inn-keeper. These are areas that are fundamental in the hospitality, tourism and leisure management environment which have an impact on the provision of goods and services that may involve a variety of rights, duties and obligations. Emphasis for the course will be placed on the study of the Malaysian aspects of law. Where appropriate, references will be made to international practices.
DMG 2013 Fundamentals of Management
This subject covers theories of management and is a core subject that exposes students to key functions, principles, concepts and skills of effective management. Often these responsibilities come to the students even before they are ready to take up managerial roles. Therefore, this subject enables them to gain necessary knowledge and confidence in the art of management.
HGD 2103 Human Resource Management
This subject sets the path to the introduction of managing human resource in the hospitality, tourism and events industries. The students will get an overall view of current practices in the industry.
DMG 2033 Supervisory Skills
Skills This subject is an introduction to novice leader especially the front line supervisor. It provides a basic understanding of leading; knowledge about the different elements of a supervisor’s job; basic awareness and appreciation of the skills, attitudes and abilities needed to supervise and lead employees successfully.
DMK 2013 Principles of Marketing
This subject explores market-orientation and a customerfocused approach within the context of the hospitality and tourism industry. The factors driving change in today’s business environment are evaluated from both a corporate and customer perspective. The components of the marketing mix are considered in response to changing customer needs using practical examples from the hospitality and tourism industry.
HED 2002 Integrated Marketing Communications
This subject focuses on the importance of combining all the components of the promotional mix in marketing – advertising, sales promotion, public relations, personal selling and direct marketing. It also expose students to marketing-related activities such as branding, packaging and sponsorship as a complete communication message in line with the corporate strategy of managing profitable customer relationship.
DRS 3014 Industry Research Project
This subject provides students with a fundamental series of steps in planning and conducting a research. The subject equips students with skills, ideas and confidence to undertake a small piece of primary research. The research projects can be conducted in the context of tourism, hospitality or events. Students will be required to collaborate with industry organisations to gain an insight into the issues identified for research.
HTD 1214 International Cultural Studies
This subject emphasises the importance of cultural elements that are critical to the attractiveness of a tourist destination. The subject examines cultural diversity in relation to tourism management. It seeks to develop an awareness of and respect for one’s own and other cultures in order to provide culturally sensitive visitor experiences. The subject aspires to teach students to identify characteristics, expectations and barriers of diverse cultural groups, for the development of effective cross-cultural interaction. It also seeks to formulate students to be able to think critically and laterally through discussions and observations of specified cultural issues in the tourism and hospitality industry.
HTD 1207 Tourism Impact Studies
This subject is specially designed to equip students with a thorough understanding of tourism and the environmental impacts caused by tourism development. Issues in eco-tourism and sustainable tourism will be among the major focus. The student will be able to see the different perspectives of the host communities, destination planning committees and regulatory bodies.
HTD 1201 Geography of Tourism
This subject is concerned with the spatial distribution of tourism, focusing on the definition and description of tourist places and tourist mobility. It introduces a number of key geographic concepts, such as generating regions, tourism flows, destination places and geographic resources for tourism. These concepts are then applied in each of the world’s tourism regions as defined by the World Tourism Organisation, so that a more practical sense of global geography for tourism is reinforced.
DTR 1044 Basic Airfares and Ticketing
The subject provides the fundamentals of fare construction formula and units that train students to use more advanced principles of international fare construction. Simulated travel routings will be used as learning tools in problem solving. The process of fare construction is taught according to IATA standards.
DTR 1054 Advanced Airfares and Ticketing
The purpose of this subject is to train students to use a computer reservation systems (CRS). The CRS section covers the five key components required by the travel industry, i.e. Airline Reservations, Automated Fares and Ticketing, Car Rental Reservations, Hotel Reservations and Tour Reservations. Students will be provided with the online CRS component and can access to the web-based e-learning from home, in a library or anywhere else provided they have a computer with Internet access to commence self-practice.
DTR 2013 Tour Operations I
The aim of the subject is to develop students’ understanding of the scale and scope of the tour-operating sector of the tourism industry, and to give them an opportunity to study the role of the tour planner, selling to groups and individuals, and planning itineraries. Students will research all components of a tour package, tour costing, advertising and promotion, travel group dynamics for a simulated tour project. The subject will develop their skills in office operations, including promotions, tour planning and costing.
DTR 2024 Tour Operations II
The subject has been designed to encourage students to develop skills, knowledge and attitudes required to work in the leisure, cruise and corporate travel sector. Students undertake the development of a major tour operating project and implement the project as a field activity that may comprise ‘live’ tours in intra- regional and inter-regional destinations. The field trip requires the ability to coordinate the physical movement of groups.
DTR 3014 Incentive Tours Management
This subject introduces students to the fundamentals of operating an incentive travel and tour arrangement. Develop an integrated approach with necessary skills on developing, planning and conducting the incentive travel and tour operations in a professional manner while catering to the needs of all clients.
The Sunway Advantage
We provide an integrated broad-based ‘learning by doing’ experience with a career-focused curriculum to enable our students to gain real-world experience. Our programmes equip our students with top-notch technical expertise and solid business knowledge. As such, our students are trained to think critically, communicate effectively and manage professionally.
Excellent Learning Resources
Our students benefit from the most comprehensive and advanced state-ofthe- art learning resources and support facilities. There are three well-equipped culinary labs for preparation, production and pastry; a training restaurant; a mock-up front office; a mock-up housekeeping suite; a delicatessen; and a functional travel bureau. Students are also introduced to E-learning as part of their learning environment to enhance communication and sharing of information.
We require all our students to undergo hands-on experiential learning in hospitality and tourism related industries known as Supervised Work Experience (SWE).
The SWE provides students with the opportunity to put their learning into practice. The students will be able to develop their technical skills in a work environment and to learn skills of a supervisory and managerial level. It also prepares them for future subjects and enhances their employability. Listed below is a brief list of countries where our students have gained valuable hands-on learning experience:
- Events management companies in Malaysia, Indonesia and South Korea.
- International Chain Hotels in Malaysia, Australia, Brunei, Cambodia, Hong Kong, India, Indonesia, Kuwait, Maldives, Mauritius, Qatar, Singapore, Sri Lanka, South Korea, Sultanate of Oman, Thailand, United States of America, Vietnam.
- International chain restaurants and fast food outlets in Malaysia.
- Airlines, Ministry of Culture, Arts & Tourism, National Tourism Boards, Tour Operators, Travel Agencies and Theme Parks.
Pass SPM / O-Level / UEC or equivalent with minimum three (3) credits
English Language Requirements
- TOEFL – 550 paper-based, 213 computer-based, 80 internet-based
- IELTS – 6.0
- MUET – Band 4
- SPM English – B3 or B+
- UEC – English B4
- O-Level English (119) – Credit
- ESL / English – Satisfactory level in Pre-University programmes, where the medium of instruction is in English
- Intensive English Programme – Pass level 4 with 65% minimum
March & August
2 years and 20 weeks of Internship
Sunway University Location Map
Sunway University Contact Details
No. 5, Jalan Universiti,
46150 Petaling Jaya,
Phone: +6(03)7491 8622
Fax: +6(03)5635 8630